Fun, creative, and various things to nibble on, charcuterie boards have all your favorites such as cheese, bread, meats, crackers, jam, and mustard to dip. The board is filled with various flavors and textures that make it easy to serve and exciting for guests to nibble on before a main entree.
Whether it is red or white wine, charcuterie boards filled with cold sliced meats, cheese, crackers and nuts, there are special wines that complement wonderfully with the appetizer.
What wine goes with charcuterie board? The wine selections that goes well with charcuterie boards are Beaujolais Cru, Chenin Blanc, Côtes du Rhône, Gewürztraminer, Riesling, rosé, and Vouray.
Charcuterie boards are a collection of high-end snacks serve with drinks and little knick knacks. Take delectable cheese and renowned deli meats to the next level, charcuterie boards harmonize the flavors and texture, stimulating all the senses and sparking inspired conversations among guests.
These personalized appetizer platters will with no doubt take you on a journey through unbeatable aroma and taste. But, the memorable culinary experience is always enhanced with wine. So, what are the best wines to enjoy with charcuterie board? Well, let’s find out!
What wine flavor goes well with a charcuterie board?
When it comes to wine flavor to pair with a charcuterie board, consider the individual ingredients based on levels of salt, fat, and acid.
The saltiness in food will make wine flavor soften like bitter tannins or sharp acidity, however it will increase the flavor palate. Wine should be always more acidic than the food included in charcuterie platter.
Charcuterie can be paired with lighter-bodied white wines, or the light to medium-bodied red wines pair excellently together. Fresh berry flavors and the bright acidity of wine work in harmony to cut through the creamy textures and fatty tastes.
For beginners, charcuterie platters with prosciutto, sopressata, or mortadella go well with light-bodied white wines such as Sauvignon Blanc and Pinot Grigio, or light to medium bodied red wines such as Pinot Noir and Merlot.
Red wine with charcuterie
Light to medium-bodied red wines with a firm structure are always the safest choice to accompany charcuterie. The brightness and acidity levels of wine work together as an excellent complement.
- Cabernet Sauvignon
- Cabernet Franc
White wine with charcuterie
Crisp, dry and fruit forward, medium bodied white wines are an excellent pair with charcuterie.
When serving fresh, unripened cheese such as mozzarella, feta, and burrata, go with light-bodied white wine. And cheese that are creamy and have subtle oak flavor like Brie or Camembert, or salty cured meat like salami or prosciutto, pair with medium bodied white wine that has more fruit forward flavor to complement well with soft, butter cheese and aged, cured meats.
- Sauvignon Blanc
- Pinot Gris
- Pinot Grigio
Champagne for charcuterie
Champagne and sparkling wine are always considered the best pairings with charcuterie because of their high acidity levels, low alcohol components, and salty affinity.
As a result, the acidity in champagne aids to cut through the fatty cuts often used for charcuterie. Furthermore, the fat goes best with citrus, acidity, and bubbles.
- Baby Swiss
What wine goes best with the charcuterie board?
Sometimes, it can be challenging to comprehend which wine goes well with the foods prepared because there is a wide variety of wines to choose from.
To find out best wine pairing for your charcuterie board, base the determination on what type of cured meat cuts and piquant cheeses are used.
The classic formula for wine selection goes like this:
- salt + acid + fat + spice = less sweet and more aromatic and fruit weight wine
- spicer meats = sweeter wines
- creamy cheese = acidic wine
With these parameters in mind, let’s find out what type of red, white wine, and champagne you can pair with a charcuterie board.
Wine With Charcuterie: Conclusion
Pairing charcuterie with lighter-bodied white wines like Pinot Grigio and Sauvignon Blanc or medium-bodied red wines like Merlot or Pinot Noir is a fantastic way of improving the occasion with family and friends.
The high acidity levels and low alcohol levels in champagne and white wine make them the best combination with charcuterie for an unforgettable complement during eating.
When preparing a charcuterie board, consider selecting a wide variety of meat textures, choose meats that pair well with higher acidity and lower alcohol level wines, make a choice of different cheese profiles, and always remember the accoutrements.
Depending on the type of cured meat and cheese selections, wine pairings may vary. In general, Beaujolais Cru, Chenin Blanc, Côtes du Rhône, Gewürztraminer, Riesling, rosé, and Vouray pair wonderfully with an basic meat and cheese board.
When selecting best wine flavors to pair with charcuterie board, be aware of saltiness, fat, and acidity of the individual ingredients that are served on the platter. This will ultimately determine whether to serve red, white, or champagne to complement best.