Lambrusco, sparkling wine, dry rosé, Beaujolais and young Syrah are the classic wines for a charcuterie board. Cured meats are salty and fatty, so you want a wine with more acidity than the food and little harsh tannin.
Match the wine to the boldest thing on the board. Mild meats such as prosciutto and mortadella take sparkling wine or rosé, spiced meats such as chorizo and speck take a fruit-forward red, and bold ones such as bresaola and country pâté take Syrah or Nebbiolo. Wine Folly suggests opening 2 or 3 wines so every guest finds a match.
What on a charcuterie board matters for wine
Salami
Mild salami takes sparkling wine or rosé. Peppered or spicy salami takes a fruity red.
Lardo and guanciale
Silky cured fat suits a young Syrah with crisp acidity.
Olives and cornichons
Their tangy bite suits high-acid or fruit-forward wines.
Mustard
Mustard goes with pâté, which suits a full-bodied white or Syrah.
Charcuterie and wine by what is on the board
Scroll the table sideways to see every column
| On the board | Wine | Why it works |
|---|---|---|
| Prosciutto, mortadella, mild salami | Prosecco, Champagne or dry rosé | Acidity and bubbles balance the salt. |
| Salumi from Emilia-Romagna | Dry Lambrusco | The local sparkling red has the acidity and fruit for its home region's cold meats. |
| Speck, coppa, peppered salami | Beaujolais, Cabernet Franc or Zinfandel | Fruit in the wine contrasts with the spice. |
| Spicy chorizo | Montepulciano or Nero d'Avola | Fruit-forward reds without heavy tannin handle the heat. |
| Lardo and other cured fat | Young Syrah | Crisp acidity and gentle tannin cut the fat. |
| Bresaola, truffle salami, country pâté | Syrah, Nebbiolo or Chardonnay | Bolder meats take more structure or a full-bodied white. |
| Jamón ibérico | Dry Sherry, such as Fino | Spain's classic match for its cured ham. |
Why these wines work with charcuterie
Most charcuterie is meat cured with salt or fermented, so it is salty and fatty. Wine Folly's rule is that the wine should be more acidic than the food; acidity cuts the richness and resets your palate. Salt also softens a wine's harder edges, so a red tastes smoother with cured meat.
Spice changes the match. High tannin, the drying grip from grape skins, clashes with spicy or bitter food, so peppered salami and chorizo take a fruit-forward red such as Beaujolais or Zinfandel instead of a tannic one.
Regional matches work well. Fiona Beckett of Matching Food & Wine pairs dry Lambrusco with the salami, prosciutto and mortadella of Emilia-Romagna, where the wine is made. She also poured a young natural Syrah from the Ardèche with lardo, prosciutto and salami, and credits its crisp acidity and lack of intrusive tannins.
Wines to avoid with charcuterie
Skip big, tannic reds with spicy or peppered meats, since the tannin clashes with the heat. Leave strong pickles such as dill pickles and spicy pepperoncini off the board; Wine Folly calls them too abrasive with most wines and suggests mild cornichons instead.
Natural wines to try with charcuterie
How to serve wine with charcuterie
- Serve sparkling wine at 38 to 45°F (3 to 7°C) and rosé at 44 to 55°F (7 to 12°C).
- Serve Lambrusco at 54 to 57°F (12 to 14°C), as its production rules set.
- Chill Beaujolais and young Syrah to 55 to 60°F (12 to 15°C).
- Plan about 2 oz (55 g) of meat per person for a starter, and double it if the board is the meal.
Common questions about wine with charcuterie
- What wine pairs well with charcuterie?
- Lambrusco, sparkling wine, dry rosé, Beaujolais and young Syrah are the classic wines for charcuterie. Pick a wine with more acidity than the food.
- What wine goes with a charcuterie and cheese board?
- Sparkling wine and light, fruity reds such as Beaujolais work with both the meats and soft cheeses like brie.
- Is red or white wine better with charcuterie?
- Both work. Pick a crisp white or rosé for mild meats, and a fruity red for spiced or smoked ones.
- What wine goes with prosciutto?
- Sparkling wine such as Prosecco, dry rosé or dry Lambrusco. In Italy prosciutto also goes with Moscato d'Asti.
- What wine goes with salami?
- Mild salami suits sparkling wine or rosé. Peppered or spicy salami takes a fruity red such as Beaujolais or Zinfandel.
- How many wines should you serve with a charcuterie board?
- Wine Folly suggests 2 or 3, so every guest finds one they like.
Wine pairing guides for other foods
- Fish and seafood
- Salmon, Sushi, Oysters, Lobster, Scallops, Shrimp scampi, Crab
- Red meat
- Steak, Prime rib, Beef Wellington, Short ribs, Pot roast, Brisket, Lamb, Burgers, BBQ
- Pork and poultry
- Pork chops, Pork tenderloin, Holiday ham, Chicken, Thanksgiving turkey, Duck
- Pasta, risotto and pizza
- Pizza, Lasagna, Spaghetti, Pesto pasta, Carbonara, Mushroom risotto
- Cuisines
- Chinese food, Indian food, Thai food, Korean food, Mexican food
- Cheese and charcuterie
- Cheese
Sources
- Wine Folly: How to make a mouthwatering charcuterie board
- Matching Food & Wine: Charcuterie and young Syrah
- Matching Food & Wine: The best food pairings for Lambrusco
- Wine Folly: Wines that pair ridiculously well with ham
- Wine Folly: Ideal serving temperature for wine
- Lambrusco Grasparossa di Castelvetro DOC production rules (2024)
- Icon drawn from a photo by Conan (CC BY 2.0), Wikimedia Commons
- Icon drawn from a photo by Popo le Chien (CC BY-SA 4.0), Wikimedia Commons
- Icon drawn from a photo by Rainer Zenz (CC BY-SA 3.0), Wikimedia Commons
