Vegetarian Charcuterie Board & Wine
Cheese, Roasted Vegetables, Dips & Plant-Based Options
The vegetarian charcuterie board celebrates cheese, seasonal roasted vegetables, hummus, marinated artichokes, fig jam, and toasted nuts — a plant-forward spread of considerable elegance. With no cured meat to navigate, the wine options open up beautifully.
Best Wine Pairings
Herbaceous, zesty, and food-safe — bridges the gap between vegetables, soft cheese, and tangy dips with effortless ease.
Austria's white wine answer to Pinot Noir — peppery, mineral, and refreshing. Extraordinary with roasted vegetables and aged hard cheeses.
Dry and mineral — floats across a vegetarian board without clashing with any element. The universal crowd-pleaser for mixed boards.
Skin-contact whites with tannin and phenolic grip pair especially well with hearty dips, smoked vegetables, and aged nutty cheeses.
Frequently Asked Questions
What wine goes with a vegetarian charcuterie board?
Sauvignon Blanc from Sancerre or Marlborough is the safest, most versatile choice. For something more interesting, Grüner Veltliner's peppery mineral character works brilliantly with roasted vegetables and cheese.
What wine pairs with hummus and dips?
Crisp, dry whites work best — Vermentino, Albariño, or a bone-dry Riesling. The key is acidity to cut through the richness of tahini and olive oil.
Can you drink red wine with a vegetarian board?
Light reds work well with heartier boards featuring aged cheese and roasted root vegetables — Beaujolais, light Pinot Noir, or a chilled Barbera. Avoid heavy tannic reds.