Charcuterie & Wine Pairing
Cured meats and wine are a match made in France. From the classic mixed board to Spanish Jamón Ibérico and Italian antipasto, discover the perfect wine for every style of charcuterie — expert sommelier picks for every occasion.
Choose Your Board Style
Frequently Asked Questions
What wine goes with charcuterie?
The best wines for charcuterie are versatile, food-friendly bottles with good acidity to cut through fat. Pinot Noir, Gamay (Beaujolais), Grüner Veltliner, and dry Rosé are classics. Sparkling wines — Champagne, Prosecco, Cava — also work brilliantly across almost every board style.
Should you serve red or white wine with charcuterie?
Both work depending on board composition. Boards heavy in fatty pork products (prosciutto, salami, pâté) love medium-bodied reds like Pinot Noir or Barbera. Boards with more cheese, vegetables, or white fish welcome crisp whites. A sparkling wine or dry rosé is the universal crowd-pleaser that bridges both worlds.
What wine goes with prosciutto?
Prosciutto's delicate, salty sweetness pairs perfectly with Pinot Grigio, Prosecco DOC, and light Pinot Noir. The key is avoiding heavily tannic reds that overpower the subtle flavors.
Can you serve Champagne with charcuterie?
Absolutely — Champagne is one of the finest charcuterie companions. The acidity and bubbles cut through fat and salt, while the toasty notes echo cured meat complexity. Blanc de Noirs Champagne is especially good with meaty boards; Blanc de Blancs suits lighter, cheese-forward selections.