Food and wine pairing

How to marry wine and charcuterie for a successful aperitif

February 17, 2025

Pairing wine and charcuterie is an art that sublimates flavors and creates a unique taste experience. The right choice of wine can balance the richness of cured meats and enhance their aromas. However, each type of charcuterie has its own particularities that require precise pairing to avoid one dominating the other.

Why is wine and charcuterie pairing so important?

Cured meats are rich in fat, salt and spices. The wine must provide balance and freshness to avoid a heavy mouthfeel. The tannins of red wines, the acidity of white wines and the effervescence of bubbles play an essential role in this pairing.

Key points to consider:

  • Texture: A melt-in-the-mouth charcuterie requires a more structured wine, while a dry charcuterie is best served with a light wine.
  • Fat: An acidic or sparkling wine counterbalances the richness of fatty charcuterie.
  • Salt: A wine with too much tannin accentuates the taste of salt. A well-balanced wine is preferable.
  • Spices: Some spicy meats require a fruitier wine, so as not to overpower the aromas.

Which wine to choose for which charcuterie?

oeni charcuterie board

1. Dry cured meats: sausage, chorizo, coppa

Dry cured meats are often powerful and salty. They require fresh, fruity wines that do not mask their aromas.

  • Light, fruity dry red wine: Beaujolais, Pinot Noir d'Alsace or Gamay.
  • Bright white wine: Sauvignon Blanc or Riesling for their refreshing acidity.
  • Sparkling wine: A Crémant de Loire or Champagne brut balances the salt and adds a lovely lightness.

2. Smoked charcuterie: smoked ham, bacon, speck

The smoky notes of charcuterie call for wines with a slight woody or spicy touch.

  • Structured dry red wine: Syrah from the Rhône or Malbec from Argentina.
  • Full-bodied, aromatic white wine: A Viognier or a lightly oaked Chardonnay.
  • Rosé wine: A Tavel or Bandol to complement the texture and flavours of the smokiness.

3. Cooked charcuterie: white ham, rillettes, pâtés, etc.

Cooked charcuterie has softer flavors and a more melt-in-the-mouth texture. They require supple, well-balanced wines.

  • Dry, fruity white wine: An unoaked Chenin Blanc or Chardonnay.
  • Light dry red wine: A Gamay or Pinot Noir with little tannin.
  • Sweet wine: A sweet Jurançon for a gourmet match with liver pâté.

4. Spicy charcuterie: chorizo, herbed sausages, spicy terrines

Spicy charcuterie requires a fruity or slightly sweet wine to balance the power of the spices.

  • Fruity dry red wine: Grenache or Merlot.
  • Aromatic white wine: A dry Gewurztraminer or Muscat to soften the spices.
  • Powerful rosé wine: A Côtes-du-Rhône rosé brings freshness and balance.

5. Foie gras: the exception that proves the rule

Traditionally associated with sweet wines, foie gras also goes very well with a dry, mineral white wine.

  • Sweet white wine: Sauternes or Monbazillac.
  • Dry, lively white wine: A Riesling or Chablis for a more modern pairing.
  • Elegant red wine: A Burgundy Pinot Noir for a bold pairing.

Mistakes to avoid when pairing wine and charcuterie

  1. A wine that's too tannic with salty charcuterie: the salt reinforces the bitterness of the tannins, making the pairing unbalanced.
  2. A wine that is too powerful with delicate charcuterie: it risks overpowering the subtle aromas.
  3. A wine that is too acidic with fatty charcuterie: this creates too marked a contrast on the palate.
  4. A sweet wine with very salty charcuterie: Excessive sugar and salt can unbalance the pairing.

A few suggestions for a harmonious aperitif platter

platters charcuterie wines oeni

If you're preparing a wine and charcuterie aperitif, here are some suggestions for a varied tasting experience:

  • Balanced platter: dry sausage, smoked ham, pâté de campagne - accompanied by Beaujolais or Crémant de Loire.
  • Gourmet platter: Parma ham, foie gras, rillettes - served with a Riesling or Sauternes.
  • Spicy platter: Chorizo, herbed sausage, game terrine - paired with a Grenache or Viognier.

A mixed platter allows everyone to find their favorite chord and vary the pleasures.

The art of tasting: how to serve wine and charcuterie

For optimal tasting, a few rules must be observed:

  • Wine temperature :
    • Light red wines are best served between 14 and 16°C.
    • White and rosé wines between 8 and 12°C.
    • Strong red wines around 18°C.
  • Cutting cold meats :
    • Thin slices allow you to better appreciate the texture and aromas.
    • Terrines and rillettes should be served at room temperature to bring out their full flavor.
  • Ideal accompaniments :
    • Country bread, traditional baguette or cereal bread.
    • Pickles and jams for added contrast.
    • Dried fruits such as figs or walnuts to enhance the harmony.

Conclusion: a delicious combination of wine and charcuterie

Successful pairing of wine and charcuterie is simple, provided the flavors and textures are well balanced. A light, fruity dry red wine goes well with most charcuterie, while a fresh, mineral white wine provides an interesting contrast. The important thing is to experiment and find combinations that please your palate.

If you enjoyed this article, you might also like to read "Amphora-aged wines: back to the roots of winemaking"!