Summer is the perfect season for wine and charcuterie pairings. Charcuterie is the perfect picnic snack, appetizer before a night out, or side to serve at a dinner party. The only thing that makes it better is when you pair it with the perfect complimentary wine.

 

You already know how to make an eye-catching charcuterie board. But with so many wines, cured meats, and cheeses to choose from, sometimes it seems easier to not make a board at all. We understand the challenge and are here to help you pick the best combination to impress your guests, no matter the occasion!

 

Here are our three favorite types of wine and meat pairings:

 

Sweet and Spicy. Spicy salami and chorizo pair well with a sparkly wine such as Lambrusco. We recommend choosing a Semisecco Lambrusco for a sweetness that will balance well with the heat of the cured meats.

                

Salty and Dry. Mild, salty cured meats such as Prosciutto go well with a dry Prosecco or lighter-styled Pinot Noir. Choose a Noir with fruity tones and a lighter color. A deep red wine is not a good match for mild, salty meats.

 

Rich and Full-Bodied. Rich cured meats like rillette and pâté need an equally powerful wine to cut through the richness. A bolder wine like Napa Chardonnay or Bordeaux would be the best pairing for the rich flavor of the meats.

 

Perhaps you would rather do a simple cheese board for your event, in which case you will need to choose your wine based on the cheese rather than the meats. In that case, here are our three favorite types of wine and cheese pairings:

 

Goat Cheese and Light Wine. Light cheeses pair best with light wines. One of our favorite ways to make this combination is by pairing a young cow or goat’s milk with a Pino Grigio or Sauvignon Blanc. The creamy texture and light flavor of the cheese will be overpowered by any heavier wine.

 

Buttery Cheese and Red Wine. Buttery cheeses such as Havarti pair well with dry red wines such as Merlot. The richness of the cheese is cut well with the strong, dry flavor of a red.

 

Blue Cheese and Dessert Wine. Gorgonzola or Roquefort are blue cheeses that pair deliciously with dessert wines. The sweetness of a Moscato or Riesling balances the strong flavor of blue cheeses beautifully.

 

Whether you are making a board with many different types of meat to choose from or keeping it simple, these tips can help you select the best wine to compliment your food selections. Practice makes perfect, and you will soon find your own favorite combinations by playing around with different pairings!

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