How to Pack a Wine Country Picnic (Charcuterie Included)

Few afternoons beat a picnic in Temecula wine country: a shady table, a bottle you love, good company and something delicious to graze on between sips. The food is the easy part if you plan it right. Here’s how we’d pack it.

Start With the Right Board

Picnic food should be easy to share, easy to carry, and good at outdoor temperature for a while. A charcuterie board ticks every box. Size it to your group:

• Just the two of you: The Mini Grazer is a small board for 2 as a meal, or 4 sharing as an appetizer. For a grab-and-go option, pack a Charcuterie Lunch Box each.
• Four to six friends: The Grazer comes on a reusable bamboo board that doubles as your serving tray.
• A bigger group: the Picnic Social Board was made for this. It’s a long wooden picnic board for 10 to 12 guests, or 6 as a meal, with five cheeses, three cured meats, fruit and vegetables, olives, nuts, raw honeycomb and gourmet crackers.

Everything you need, on one board.

Want something more filling? Add a Baguette & Spread Board: pre-sliced, crusty French baguettes with your choice of spread, for 8 to 10.

Check Before You Go

Every winery has its own rules about outside food. Some welcome picnics on their lawns, others ask you to order from their own kitchen, and some only allow outside food for groups that book ahead. A quick call or a look at the winery’s website saves an awkward moment at the gate. Public parks and your own backyard are always fair game.

The Packing List

• A cooler with ice packs. Lay the board flat on top, not under the drinks.
• Plates, napkins and forks. Our Eco-Friendly Tableware add-on has 10 bamboo boats, 10 napkins and 10 mini wooden forks, so there’s nothing to wash afterwards.
• A small knife for the cheeses, and a cutting board if yours isn’t on one.
• A blanket or tablecloth, plenty of water, and a bag for the trash.
• Something to toast with. A chilled sparkling wine is an easy match for salty cured meats and fresh fruit.

The best part of the afternoon.

Keep It Fresh

Your board leaves our kitchen chilled and wrapped. Keep it in the cooler until you’re ready to eat, then set it in the shade. Once it’s out, watch the clock: food that has been unrefrigerated for more than 4 hours should be thrown away, and on a hot afternoon, sooner is better. Our guide to storing and serving your board has more tips.

Fruit, cured meats and something sweet: picnic perfection.

Plan the Timing

Pickup at our Old Town Temecula kitchen starts at 11 AM, just right for a lunchtime picnic. Order by 5 PM the day before; we don’t take same-day orders. Not sure how much to bring? Our guide to how much charcuterie you need per guest will help you size it.

Then all that’s left is choosing the wine. For ideas, read our simple guide to pairing wine and cheese.