Sweet & Savory Board & Wine
Honeycomb, Fruit Preserves & Cured Meats
The sweet and savory charcuterie board is an exercise in contrast — cured prosciutto draped alongside fresh honeycomb, fig preserves, dried apricots, candied pecans, and dark chocolate. The competing flavors demand a wine with complexity and a touch of its own sweetness.
Best Wine Pairings
Late harvest Pinot Gris from Alsace has honey, apricot, and spice notes that mirror the board's sweet elements while enough weight to handle cured meats.
The lychee, rose petal, and spice character of Gewurztraminer creates a sensory echo with honeycomb and fruit preserves.
Off-dry Vouvray walks the sweet-savory line perfectly — its quince and honey notes mirror fruit preserves while its acidity keeps everything fresh.
Dry Lambrusco — Italy's crisp, sparkling red — is surprisingly brilliant with sweet-savory boards: its low tannin and fruit echo the jam, while bubbles cut the fat.
Frequently Asked Questions
What wine goes with a sweet and savory charcuterie board?
Alsace Pinot Gris Vendanges Tardives is the most sophisticated answer — its honey and apricot notes bridge the sweet and savory elements. For a crowd, a Gewurztraminer is immediately accessible and delicious.
What wine pairs with honeycomb and prosciutto?
This is a classic flavor contrast that loves off-dry whites. Vouvray Demi-Sec or a German Riesling Spätlese (Mosel) have the sweetness to match honeycomb while their acidity mirrors prosciutto's salt.
Can you pair wine with chocolate on a board?
Dark chocolate (70%+) has tannin that pairs with fortified wine — Banyuls (French Grenache), Maury, or Ruby Port. Milk chocolate is less vinous; Lambrusco Dolce or Brachetto d'Acqui are fun matches.