Charcuterie boards are a stimulating and sophisticated way to enjoy wine. However, with so many different meats, cheeses, crackers, fruits, nuts, and dips competing for your taste buds’ attention, it can be challenging to find a wine that will complement everything on the board. The good news is that we’re here to help! In this blog post, we’ll be guiding you through the best wines to pair with charcuterie.
Red Wines
When it comes to charcuterie, the classic pairing of red wine and meat is always a solid choice.
Bold red wines, like Cabernet Sauvignon or Syrah/Shiraz, go particularly well with richer meats like prosciutto, salami, or chorizo.
Medium-bodied red wines, like Pinot Noir or Merlot, are ideal for cheese pairings, such as brie, gouda, or cheddar.
The acidity of red wines usually cuts through the fattiness of the meat and the creaminess of the cheese, leaving a balanced and pleasant taste on your palate.
White Wines
While it may seem unconventional, white wine can also be a good option when it comes to charcuterie pairings, especially if you have a diverse or lighter board.
For instance, a dry Riesling can balance out the salty flavors of ham, while a Sauvignon Blanc can enhance the tanginess of goat cheese. A Chardonnay can also work well with rich, buttery cheeses like camembert.
Rosé Wines
A rosy wine with a balanced character between the lightness of white wine and the boldness of red wine can also be an excellent complement for a charcuterie board.
With their crisp acidity and notes of strawberries, peaches, and citrus, rosé wines can bring out the sweet notes in ham, bacon, or even honey.
Wrapping It Up
With so many different flavors and textures on a charcuterie board, finding the right wine can be an adventure—and a delicious one at that.
By considering the boldness, acidity, sweetness, and complexity of different wines, you can elevate your charcuterie game and impress your guests (or just your taste buds). Remember, there is no one-size-fits-all rule in pairing wine and food!
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