When you think of charcuterie boards, you think of wine. There is no better union than charcuterie and wine.
Wine enhances the charcuterie board’s flavor and makes it taste amazing.
However, there are some guidelines you should follow for wine and charcuterie pairings.
Tips For Pairing Wine With Charcuterie
If the charcuterie board contains meat, make sure the wine pairs well with the meat. Yes, it seems contradictory.
However, the meat probably has the most robust flavor. If the wine does not pair well with the meat, it could ruin the entire charcuterie board.
In addition to this, pay attention to the ingredient’s major flavors. These flavors include fat, acidity, and salt.
Salt can tone down the astringent flavor of the tannins as well as the acidity of the wine. Additionally, the salt will also accentuate the wine’s viscosity.
Ensure the wine pairing is more acidic than the foods on the charcuterie board.
Fatty or oily foods like cheese or salmon pair better with bold red wines. The fat offsets the rich levels of tannins in the wine.
However, you can also serve oily or fatty foods with acidic wines. The acidity will cut through the greasiness of the food and cleanses the palette.
Make sure bold wines are matched with bold foods. In contrast, pair delicate wines with delicate foods.
Lastly, do not serve tannic wines with spicy or bitter foods. The wine’s flavor will clash with the food and ruin its flavor.
What Wine Pairs With Charcuterie?
Charcuterie boards need the perfect wine pairings. So let’s discuss the ideal pairings for this fancy appetizer.
Beaujolais is an excellent pairing for charcuterie. It has low levels of alcohol. The low alcoholic content prevents the wine from clashing with any spicy foods.
Beaujolais is also a light fruity wine. It has a robust acidic profile that will cut through the rich flavor of salty, fatty foods.
If Beaujolais is served chill, the flavors of raspberry, strawberry, cherry, and cranberry become more pronounced.
They provide a refreshing contrast to the intensely flavored charcuterie board.
Depending on the style of Beaujolais, the wine can also have subtle earthy notes of cloves, mushrooms, and other baking spices that pair perfectly with cured meats such as salami.
Sauvignon Blanc is an excellent white wine that is famous for its crisp flavors. Its flavor profile includes hints of herbs, grapefruit, lemon, and lime, so it has a rich acidity.
The acidity provides a refreshing finish that cuts through the salty flavors of the charcuterie. However, it also enhances the flavors of the meats.
Although Sauvignon Blanc is produced worldwide, they are not created equal. New Zealand Sauvignon Blanc is perfect for charcuterie boards.
It provides a crisp, refreshing, citrusy, and fruity contrast to salty, fatty, and acidic foods.
Chardonnay works well with just about every food on the planet. From fish to chicken and vegetables, it’s no surprise this fantastic wine pairs perfectly with charcuterie boards.
Most people describe Chardonnay wine as buttery. This buttery full-bodied white wine pairs perfectly with everything on the charcuterie board, including fruits, crackers, meat, and cheese.
However, if you pair Chardonnay wine with your charcuterie board, use a cheese that accentuates its flavor.
Dry, sharp-aged parmesan is perfect when it’s paired with Chardonnay. It has a rich, buttery, robust salty flavor that works well with the wine’s acidic notes.
You can also use a variety of cheeses such as Butterkase, Wisconsin, or Alpine cheese. Chardonnay pairs well with all of these cheeses.
Prosecco wine pairs perfectly with charcuterie boards. Charcuterie boards are usually served during celebrations.
So, it’s only fitting to pull out a bottle of Prosecco to go with the food.
This Italian sparkling wine is light yet crisp. It is full of citrus, pear, and apple notes.
The bubbly texture cuts through the slat and fat and keeps your palette refreshed.
Since prosecco has low alcohol levels, it is the perfect wine. It will not make you sleepy, so you can enjoy the main meal once you’ve had your fill of charcuterie.
Furthermore, compared to its French cousin Champagne, Prosecco is much cheaper.
So you can serve your charcuterie board with a fancy wine without breaking the bank.
Like Chardonnay, Riesling is also a white wine favorite. You cannot go wrong with this German wine.
Its fragrant bouquet is very inviting. It is rich in acidity, giving it a refreshing flavor. Riesling works well with non-spicy meats.
However, ensure you add a few pieces of blue cheese, asiago, or gorgonzola cheese to your charcuterie board.
The Riesling will elevate the cheese’s nutty flavor and cut through its rich, creamy texture.
Gruner Veltliner is a stellar pairing for charcuterie boards. It has a refreshing flavor that works perfectly with meat and cheese.
Since Gruner Veltliner has a delicate flavor, pair it with mild cheeses.
Do not use aged cheeses with Gruner Veltliner. These tend to have intense flavors that can overpower the taste of the Gruner Veltliner.
Therefore, it is best to use unaged cheeses with a slightly sweet flavor. Wisconsin Brick, Gouda, and Muenster work well with Gruner Veltliner.
Although I already mentioned Prosecco, sparkling wine is much bigger than this Italian sparkling wine.
Styles of sparkling wine can vary from dry to lean, creamy, zesty, or nutty.
Sparkling wines undergo a first and second fermentation. The fermentation cycles influence the flavor of the sparkling wine.
Therefore, sparkling wine pairs perfectly with most foods on the charcuterie board.
For example, sparkling wine works well with fresh cream cheese, mozzarella cheese, or ricotta cheese.
It also pairs well with semi-hard cheeses such as blue, brie, or Camembert cheese.
Semi-hard cheeses such as Swiss, gruyere, provolone, and halloumi work well with sparkling wine. In contrast, hard cheeses like cheddar, Pecorino Romano, and Parmesan Reggiano also work well with sparkling wines.
Meats such as dry-cut salami. Summer sausage, mortadella, and prosciutto work well with sparkling wine.
Charcuterie boards are a fancy appetizer that pairs perfectly with wine. Wine enhances the charcuterie flavors and makes the experience even better.