Best Wine to Pair with Charcuterie

Charcuterie boards offer a delicious variety of cured meats, cheeses, and accompaniments, making them a popular choice for gatherings and appetizers. In general, light to medium-bodied reds like Pinot Noir or Beaujolais and dry sparkling wines such as Champagne or Cava are great matches, as they complement the rich flavors and textures of the meats and cheeses.

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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.

Tips for pairing wine with charcuterie


  • Balance saltiness – Cured meats often have a salty profile, so pairing them with wines like Pinot Noir or Champagne helps to balance and enhance the flavors.
  • Consider the variety – A mixed board of meats works well with Beaujolais or Cava, while cheese-focused boards shine with Rosé or Riesling.
  • Match intensity – Smoky meats require a bold wine like Syrah or a crisp Crémant to stand up to their robust flavors.
  • Complement accompaniments – For boards with pickles or mustards, choose wines such as Sauvignon Blanc or Lambrusco to complement their tangy, zesty notes.


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