Classic Charcuterie: Pinot Noir & Champagne
A traditional charcuterie board featuring a mix of prosciutto, salami, and pâté is best enjoyed with a
Pinot Noir, whose bright acidity and soft tannins complement the saltiness and delicate textures of cured meats. For a festive touch,
Champagne brings lively bubbles and crispness that cleanse the palate and lift the flavors of both meats and cheeses.
Mixed Meats Charcuterie: Beaujolais & Cava
A board that includes a variety of cured meats—from spicy chorizo to mild mortadella—pairs wonderfully with a fruit-forward
Beaujolais, which has enough freshness to balance both spicier and milder meats. For those who prefer white,
Cava offers a dry,
sparkling profile that refreshes the palate between bites.
Cheese-Focused Charcuterie: Rosé & Riesling
When your charcuterie board leans into an assortment of cheeses—from creamy brie to sharp cheddar—reach for a
dry Rosé, whose berry notes and crisp acidity complement a range of textures. For something more aromatic, a
dry Riesling provides bright acidity that pairs especially well with tangy and aged cheeses.
Charcuterie with Pickles & Mustards: Sauvignon Blanc & Lambrusco
If your board features tangy pickles, mustards, and other zesty accompaniments, a zippy
Sauvignon Blanc will highlight the bright flavors and cut through the richness of the meats. Alternatively,
Lambrusco—a lightly
sparkling red from
Italy—offers fruity effervescence that stands up to bold, briny bites.
Smoky Charcuterie: Syrah & Crémant
Boards that feature smoked meats and sausages call for a wine with enough character to match.
Syrah brings peppery, smoky notes that mirror and enhance the flavors of smoked selections. For those who enjoy
sparkling,
Crémant (French
sparkling wine) provides a crisp, mineral-driven counterpoint to the savory richness.
