French Charcuterie Board & Wine
Pâté, Rillettes, Jambon de Bayonne & French Cheeses
The French charcuterie tradition is the original — rich duck pâté, silky rillettes, jambon de Bayonne, saucisson sec, and a wedge of aged Comté with cornichons and Dijon mustard. Only French wine does it full justice.
Best Wine Pairings
The classic French bistro pairing — the wine's earthy, cherry character matches the terroir-driven flavors of French charcuterie with effortless harmony.
Bone-dry, flinty, and oceanic — cuts through the fat of rillettes and pork rillons with extraordinary precision.
Made from Pinot Noir grapes, this has the red fruit character to match pâté while the mousse refreshes between rich bites.
The richness and slight spice complement duck pâté and foie gras-style preparations exceptionally well.
Frequently Asked Questions
What wine goes with French pâté?
Burgundy Pinot Noir is the classic — its earthy depth mirrors the truffle-laced complexity of good pâté. For a white, Alsace Pinot Gris has the body and slight sweetness to complement it.
What wine pairs with saucisson sec?
Beaujolais-Villages or Mâcon Rouge — light, fruity reds that are the traditional Lyon pairing for dried sausage. Avoid heavy tannic reds.
Can you drink Chablis with French charcuterie?
Chablis works brilliantly with lighter preparations — jambon beurre, jambon blanc, or boards with substantial Comté. Its flinty minerality is superb with cheese.