American Craft Board & Wine
Artisan Domestic Cured Meats & Local Cheeses
The American craft charcuterie scene has exploded in the last decade — artisan salami from small producers, domestically cured country ham, local cheeses from Vermont cheddar to California aged gouda, with local honey and seasonal accompaniments. This calls for American wine.
Best Wine Pairings
Oregon Pinot's earthy, forest-floor complexity mirrors the artisan character of domestic charcuterie — the most elegant American pairing.
When the board leans lighter — delicate chicken liver mousse, burrata, artisan butter — a coastal California Chardonnay provides beautiful texture.
For boards featuring bold, spiced American salami and aged cheddar, Zinfandel's jammy fruit and black pepper spice is a natural match.
American méthode traditionnelle from Anderson Valley or Carneros has the sophistication to stand with premium domestic charcuterie.
Frequently Asked Questions
What wine goes with American charcuterie?
Oregon Pinot Noir is the prestige answer — its complexity and food-friendliness make it ideal. For everyday pairing, California Zinfandel handles bold American salami and aged cheddar.
What wine pairs with country ham?
Country ham's salty intensity loves a slightly off-dry Riesling from Washington State or the Finger Lakes — the sweetness buffers the salt while acidity cuts the fat.
Should I use American or European wine for an American board?
American wines are a lovely thematic choice, but ultimately the best pairing wins. Oregon Pinot Noir rivals Burgundy; California sparkling rivals Champagne. Go American and be proud.