As many of you already know, charcuterie is a delicious and versatile food that pairs well with a wide range of wines.

While bold wines like Cabernet Sauvignon or Syrah can certainly complement certain types of charcuterie, they are not always necessary or even the best choice. The pairing of wine and charcuterie is all about balance, and the goal is to find a wine that complements the flavors and textures of the meats and cheeses.

When serving charcuterie, it’s important to consider the specific types of meats and cheeses you are offering. If you have a selection of salty and spicy cured meats like salami and chorizo, a bold and full-bodied wine like a Cabernet Sauvignon or Syrah can be a good pairing to help balance out those flavors. If your charcuterie board however, includes delicate flavors like prosciutto or mild cheeses like brie or camembert, a lighter and fruitier wine like Pinot Noir or a crisp white wine like Sauvignon Blanc may be a better choice.

When it comes down to it, the best wine to serve with charcuterie depends on the specific flavors and textures of the meats and cheeses, as well as your own personal taste preferences. Don’t be afraid to experiment with different wine and charcuterie pairings to find the combination that works best for you.

Here are some tips we love to help you pick the perfect wine to complement your charcuterie board:

1. Consider the saltiness and spiciness of the charcuterie: Saltiness and spiciness are important factors to consider when selecting a wine for your charcuterie board. Salty meats like prosciutto and salami pair well with wines that have high acidity, such as Sauvignon Blanc or Pinot Grigio. Spicy meats, on the other hand, can be complemented by wines with a hint of sweetness, such as Riesling or Gewürztraminer.
2. Choose a wine that complements the flavor profile of the charcuterie: Different types of charcuterie have distinct flavor profiles that can be enhanced by specific wines. For example, a full-bodied red like Cabernet Sauvignon or Syrah pairs well with rich, savory meats like cured beef or venison. On the other hand, a light-bodied red like Pinot Noir pairs well with delicately flavored meats like prosciutto or duck pâté.
3. Think about the texture of the charcuterie: The texture of the charcuterie can also be a factor when selecting a wine. For example, a smooth and creamy cheese like brie or camembert pairs well with a crisp white wine like Chardonnay or Sauvignon Blanc. On the other hand, a harder cheese like aged cheddar can be complemented by a full-bodied red wine like Cabernet Sauvignon or Merlot.
4. Consider the occasion: The occasion and the preferences of your guests should also be considered when selecting a wine for your charcuterie board. A festive occasion might call for a sparkling wine like Champagne or Prosecco, while a more casual gathering might be complemented by a fun and fruity wine like Rosé.

Selecting a wine to pair with your charcuterie board is all about finding a balance of flavors and textures that complement each other. By considering the saltiness, spiciness, flavor profile, texture, and occasion, you can pick the perfect wine to enhance your charcuterie experience.