The right wine transforms a simple meat board into an exceptional tasting experience. Pairing wine with charcuterie isn’t just about drinking—it’s about creating flavor harmony between what’s on your plate and in your glass.
Each cured meat—from paper-thin prosciutto to spicy chorizo or rich pâté—brings unique flavors demanding different wine matches. Some need the crisp acidity of Sauvignon Blanc to cut through fat, while others call for the bold structure of Cabernet Sauvignon or the fruity notes of Beaujolais.
This guide walks you through matching regional wines with traditional meats, balancing acidity against richness, and creating complementary or contrasting flavor pairings. Whether you’re serving a simple salamis platter or an elaborate meat and cheese board, you’ll learn which wine styles work best with every type of charcuterie.
Detailed Wine Pairings for Charcuterie
Pinot Noir
Wine Type:
Red
Why it pairs well with prosciutto and mild salamis:
Pinot Noir has elegant fruit flavors and light tannins that complement the delicate texture of thinly sliced prosciutto without overwhelming it. The wine’s bright acidity cuts through the fat of the meat, creating a balanced mouthfeel. This pairing works because neither component dominates the other.
Flavor Profile:
Red cherries, strawberries, raspberries, mushroom, forest floor, and sometimes clove. Light to medium body with silky texture, moderate acidity, and soft tannins.
Best Styles or Varietals:
Burgundy (France), Willamette Valley (Oregon), Russian River Valley or Sonoma Coast (California), Central Otago (New Zealand).
Serving Tips:
Serve slightly cool at 55-60°F (13-16°C). Use a tulip-shaped Burgundy glass to collect the delicate aromas. No need to decant young Pinot Noir.
Alternative Wines:
Gamay (Beaujolais), Grenache (lighter styles)
Beaujolais
Wine Type:
Red
Why it pairs well with coppa and sopressata:
Beaujolais has bright fruit flavors and a juicy profile that balances the saltiness and spices in coppa and sopressata. Its low tannin content won’t compete with the spice notes, while its refreshing acidity cleanses the palate between bites of these fatty meats.
Flavor Profile:
Red cherry, strawberry, banana, bubblegum (in Nouveau), and sometimes violet. Light to medium body with vibrant acidity, very low tannins, and a fresh, juicy mouthfeel.
Best Styles or Varietals:
Beaujolais Cru (Fleurie, Morgon, Moulin-à-Vent), Beaujolais Villages from France. All made from the Gamay grape.
Serving Tips:
Serve slightly chilled at 54-58°F (12-14°C). Use a standard red wine glass. Beaujolais-Nouveau should be drunk young, while Cru Beaujolais can age.
Alternative Wines:
Light Pinot Noir, Barbera
Chianti
Wine Type:
Red
Why it pairs well with finocchiona and spicy calabrese:
Chianti has herbal notes that complement the fennel in finocchiona, while its moderate tannins and acidity balance the spice and fat in calabrese salami. This classic Italian wine naturally pairs with Italian meats due to their shared culinary heritage – they evolved together over centuries.
Flavor Profile:
Sour cherry, strawberry, dried herbs, balsamic, and sometimes violet or leather. Medium body with high acidity, moderate tannins, and a rustic character.
Best Styles or Varietals:
Chianti Classico, Chianti Rufina, or Chianti Colli Senesi from Tuscany, Italy. Made primarily from Sangiovese grapes.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard red wine glass or a tulip-shaped glass. Decant older vintages or Riserva styles for 30 minutes.
Alternative Wines:
Sangiovese, Montepulciano d’Abruzzo
Rioja
Wine Type:
Red
Why it pairs well with chorizo and jamón:
Rioja provides earthy and spicy notes that complement the paprika and garlic in chorizo, while its acidity cuts through the richness of both meats. The wine’s oak aging gives vanilla and spice notes that enhance the complex flavors of cured jamón. This regional Spanish pairing has stood the test of time.
Flavor Profile:
Red cherry, plum, dried fig, vanilla, leather, tobacco, and dill (from American oak). Medium body with moderate acidity, medium tannins, and a smooth texture.
Best Styles or Varietals:
Rioja Crianza, Reserva, or Gran Reserva from Spain. Primarily made from Tempranillo grapes.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard red wine glass. Decant Reserva and Gran Reserva styles for 30-60 minutes before serving.
Alternative Wines:
Ribera del Duero, Priorat
Cabernet Sauvignon
Wine Type:
Red
Why it pairs well with bresaola:
Cabernet Sauvignon has firm tannins and concentrated fruit that stand up to the intense, savory flavors of air-dried bresaola. The wine’s structure complements the lean, protein-rich meat, while its fruit notes create a satisfying contrast to bresaola’s earthy character.
Flavor Profile:
Black currant, black cherry, cedar, pencil shavings, bell pepper, and sometimes mint or eucalyptus. Full body with high tannins, moderate acidity, and a structured mouthfeel.
Best Styles or Varietals:
Napa Valley (California), Bordeaux Left Bank (France), Coonawarra (Australia), Maipo Valley (Chile).
Serving Tips:
Serve at 60-65°F (16-18°C). Use a large Bordeaux-style glass. Decant young wines for 30-60 minutes, older vintages for sediment.
Alternative Wines:
Syrah/Shiraz
Wine Type:
Red
Why it pairs well with speck and smoked meats:
Syrah has inherent smoky, peppery qualities that echo the smoky flavors in speck and other smoked charcuterie. The wine’s robust character and savory notes create a harmonious pairing with the rich, complex flavors that develop during the smoking process.
Flavor Profile:
Blackberry, blueberry, black pepper, smoked meat, olive, and sometimes chocolate or bacon. Medium to full body with medium to high tannins, moderate acidity, and a velvety texture.
Best Styles or Varietals:
Northern Rhône (France), Barossa Valley (Australia, as Shiraz), Washington State, South Africa.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard red wine glass. Decant young, full-bodied styles for 30-60 minutes to open up the aromas.
Alternative Wines:
Malbec
Wine Type:
Red
Why it pairs well with fatty cured meats:
Malbec‘s bold fruit flavors and moderate tannins balance the richness of fatty cured meats. The wine’s plush texture complements the fatty mouthfeel, while its juicy acidity refreshes the palate. This pairing works especially well with fattier charcuterie like coppa or soppressata.
Flavor Profile:
Black cherry, plum, blackberry, violet, mocha, and sometimes vanilla. Medium to full body with moderate tannins, medium acidity, and a velvety, plush texture.
Best Styles or Varietals:
Mendoza (Argentina), Cahors (France), Chile, Washington State.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard red wine glass. Decant premium Malbecs for 30 minutes to help them express their full character.
Alternative Wines:
Carmenere, Bonarda
Grenache
Wine Type:
Red
Why it pairs well with herb-crusted salami:
Grenache has natural herbal and spice notes that complement the herbs used in specialty salamis. Its moderate tannins don’t overwhelm the delicate herb flavors, while its bright fruit creates a pleasant contrast to the savory meat. The wine’s warmth enhances the aromatic qualities of herbs like rosemary, thyme, and fennel.
Flavor Profile:
Strawberry, raspberry, cherry, white pepper, herbs, and sometimes anise. Medium body with low to medium tannins, moderate acidity, and a warm, silky texture.
Best Styles or Varietals:
Châteauneuf-du-Pape (France), Priorat (Spain, as Garnacha), South Australia, Central Coast California.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard red wine glass. Most Grenache-based wines benefit from 20-30 minutes of air before serving.
Alternative Wines:
GSM blends (Grenache/Syrah/Mourvèdre), Côtes du Rhône
Riesling
Wine Type:
White
Why it pairs well with mortadella:
Riesling‘s bright acidity and touch of sweetness (in off-dry styles) cut through the richness of fatty mortadella. The wine’s crisp character refreshes the palate while its fruit notes provide a pleasant contrast to the meat’s savory pistachios and subtle spices.
Flavor Profile:
Green apple, peach, apricot, lime, honey, and sometimes petrol or slate. Light to medium body with high acidity, no tannins, and a range from bone dry to sweet.
Best Styles or Varietals:
Mosel, Rheingau, or Pfalz (Germany), Alsace (France), Clare Valley (Australia), Finger Lakes (New York).
Serving Tips:
Serve well-chilled at 43-47°F (6-8°C). Use a white wine glass with a smaller bowl. No decanting needed; best served fresh from the bottle.
Alternative Wines:
Gewürztraminer, Pinot Gris
Sauvignon Blanc
Wine Type:
White
Why it pairs well with goat salami and lighter options:
Sauvignon Blanc‘s herbaceous character and zesty acidity complement the tangy flavors often found in goat meat products. The wine’s brightness cuts through the fat while enhancing the lighter nature of these meats. Its citrus notes provide a refreshing counterpoint.
Flavor Profile:
Grapefruit, lime, green apple, gooseberry, grass, and sometimes jalapeño or passion fruit. Light to medium body with high acidity, no tannins, and a crisp, refreshing mouthfeel.
Best Styles or Varietals:
Marlborough (New Zealand), Sancerre or Pouilly-Fumé (Loire Valley, France), Casablanca Valley (Chile), Sonoma County (California).
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C). Use a standard white wine glass. Best enjoyed young and fresh; no decanting needed.
Alternative Wines:
Verdejo, Albariño
Grüner Veltliner
Wine Type:
White
Why it pairs well with mild pancetta:
Grüner Veltliner has a peppery quality and green vegetable notes that create an interesting contrast with the subtle flavors of mild pancetta. The wine’s crisp acidity cuts through the fat, while its mineral backbone stands up to the salt without overwhelming the meat’s delicate flavor profile.
Flavor Profile:
Green apple, lime, white pepper, lentil, radish, and sometimes celery or grapefruit. Light to medium body with high acidity, no tannins, and a crisp texture with distinctive minerality.
Best Styles or Varietals:
Wachau, Kamptal, or Kremstal regions of Austria. Some examples from Czech Republic and California.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C). Use a standard white wine glass. Best enjoyed young and fresh within 1-3 years of vintage.
Alternative Wines:
Dry Riesling, Muscadet
Gewürztraminer
Wine Type:
White
Why it pairs well with spiced sausages:
Gewürztraminer has natural spice notes (“gewürz” means “spiced” in German) that echo and enhance the spices in sausages. The wine’s slight sweetness balances heat and salt, while its aromatic intensity stands up to the bold flavors of heavily spiced charcuterie.
Flavor Profile:
Lychee, rose petal, ginger, cinnamon, peach, and sometimes honey or smoke. Medium to full body with low acidity, no tannins, and an oily, lush texture.
Best Styles or Varietals:
Alsace (France), Alto Adige (Italy), Germany, select producers in New Zealand and Washington State.
Serving Tips:
Serve chilled but not too cold at 48-52°F (9-11°C). Use a standard white wine glass. Serving too cold will mute the distinctive aromatic qualities.
Alternative Wines:
Viognier, off-dry Riesling
Chardonnay (unoaked)
Wine Type:
White
Why it pairs well with chicken liver mousse:
Unoaked Chardonnay has a clean, fresh profile that doesn’t overwhelm the delicate flavors of chicken liver mousse. The wine’s subtle fruit notes complement the richness of the pâté, while its acidity provides a refreshing contrast to the creamy texture.
Flavor Profile:
Green apple, lemon, pear, white peach, and sometimes mineral or chalk. Medium body with moderate to high acidity, no tannins, and a clean, pure fruit expression.
Best Styles or Varietals:
Chablis (France), Mâconnais (France), cooler climate regions like Sonoma Coast, New Zealand, or Chile. Look for wines labeled “unoaked,” “naked,” or “steel-fermented.”
Serving Tips:
Serve chilled at 45-50°F (7-10°C). Use a standard white wine glass. No decanting needed; best served fresh from the bottle.
Alternative Wines:
Vermentino, Pinot Blanc
Champagne
Wine Type:
Sparkling
Why it pairs well with rich, fatty meats:
Champagne‘s high acidity and effervescence cut through the richness of fatty charcuterie, cleansing the palate between bites. The bubbles create a textural contrast with the smooth, fatty texture of meats. This is why Champagne has long been a classic pairing with luxury foods like foie gras and caviar.
Flavor Profile:
Green apple, lemon, brioche, toast, almond, and sometimes honey or chalk. Light to medium body with high acidity, no tannins, and a crisp, bubbly texture.
Best Styles or Varietals:
Blanc de Blancs (100% Chardonnay), Blanc de Noirs (Pinot Noir and/or Pinot Meunier), or traditional blends from Champagne, France.
Serving Tips:
Serve well-chilled at 43-48°F (6-9°C). Use a flute or tulip glass to preserve bubbles. Hold the bottle at a 45-degree angle when pouring to maintain effervescence.
Alternative Wines:
Crémant, Franciacorta
Prosecco
Wine Type:
Sparkling
Why it pairs well with Italian meats:
Prosecco has a fruity, approachable character that complements the savory qualities of Italian cured meats. Its gentle bubbles and subtle sweetness balance the salt in prosciutto, while its crisp finish refreshes the palate. This wine-and-food pairing shares regional Italian heritage.
Flavor Profile:
Green apple, pear, peach, honeysuckle, and sometimes melon or cream. Light body with moderate acidity, no tannins, and soft, frothy bubbles (less intense than Champagne).
Best Styles or Varietals:
Prosecco Superiore DOCG from Conegliano Valdobbiadene or Asolo in the Veneto region of Italy. Made from the Glera grape.
Serving Tips:
Serve well-chilled at 43-47°F (6-8°C). Use a tulip glass to capture aromas while maintaining effervescence. Drink young; Prosecco is not meant for aging.
Alternative Wines:
Cava, Moscato d’Asti (for a sweeter option)
Cava
Wine Type:
Sparkling
Why it pairs well with Spanish charcuterie:
Cava has a dry, crisp profile that balances the saltiness and richness of Spanish cured meats like jamón and chorizo. Its persistent bubbles and citrus notes cleanse the palate, while its subtle toasty character complements the savory qualities of the meat. This Spanish wine naturally pairs with foods from its homeland.
Flavor Profile:
Lemon, green apple, almond, toast, and sometimes herbs or mineral notes. Light to medium body with high acidity, no tannins, and fine, persistent bubbles.
Best Styles or Varietals:
Brut or Brut Nature from Penedès, Spain. Traditionally made from Macabeo, Parellada, and Xarel-lo grapes.
Serving Tips:
Serve well-chilled at 43-47°F (6-8°C). Use a flute or tulip glass. No decanting needed; serve fresh from the bottle for maximum effervescence.
Alternative Wines:
Prosecco, sparkling Albariño
Dry Rosé
Wine Type:
Rosé
Why it pairs well with most charcuterie:
Dry Rosé bridges the gap between red and white wines, making it exceptionally versatile with charcuterie. It has enough body to stand up to savory meats but remains refreshing. Its berry notes complement the savory flavors, while its acidity cuts through fat and refreshes the palate.
Flavor Profile:
Strawberry, raspberry, watermelon, rose petal, and sometimes citrus or herb notes. Light to medium body with moderate to high acidity, low tannins, and a crisp, refreshing texture.
Best Styles or Varietals:
Provence (France), Tavel (Rhône Valley, France), Navarra (Spain), Oregon, or California.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C). Use a standard white wine glass or universal glass. Best enjoyed young and fresh within a year of release.
Alternative Wines:
Light reds served chilled (Beaujolais, light Pinot Noir)
Provence Rosé
Wine Type:
Rosé
Why it pairs well with delicate meats:
Provence Rosé has a subtle, refined character that complements delicate meats without overwhelming them. Its mineral backbone enhances the complex flavors in cured meats, while its bright acidity and light body create a refreshing contrast to the rich, savory qualities of charcuterie.
Flavor Profile:
Strawberry, white peach, watermelon, rose petal, and sometimes citrus zest or herbs. Light body with high acidity, very low tannins, and a bone-dry, crisp finish.
Best Styles or Varietals:
Côtes de Provence, Bandol, or Coteaux d’Aix-en-Provence from southern France. Typically blends based on Grenache, Cinsault, and Mourvèdre.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C). Use a tulip-shaped white wine glass. Best enjoyed young and fresh within a year of release.
Alternative Wines:
Sancerre Rosé, Corsican Rosé
Port
Wine Type:
Fortified
Why it pairs well with salty cured meats:
Port wine’s sweetness creates a perfect contrast with salty cured meats, while its rich body and complexity stand up to intense flavors. The sweetness-salt combination is a classic pairing principle that creates balance. The wine’s fruitiness complements the savory, umami qualities of aged charcuterie.
Flavor Profile:
Black cherry, plum, raspberry, chocolate, fig, cinnamon, and sometimes coffee or caramel. Full body with low acidity, moderate to high sweetness, and a rich, velvety texture.
Best Styles or Varietals:
Ruby Port for fresher fruit flavors or Tawny Port for nutty, caramel notes. Both from the Douro Valley, Portugal.
Serving Tips:
Serve slightly cool at 55-65°F (13-18°C). Use a port glass or small wine glass. Ruby ports can be served cooler than Tawnies. Once opened, consume within 2-4 weeks (Tawny) or 1-2 weeks (Ruby).
Alternative Wines:
Madeira, sweet Sherry (cream or PX)
Sherry
Wine Type:
Fortified
Why it pairs well with aged meats and pâtés:
Sherry has nutty, savory qualities that complement the complex, developed flavors in aged meats and pâtés. Dry styles like Fino or Manzanilla work with lighter charcuterie, while richer Oloroso or cream sherries pair with fattier items. The wine’s oxidative character echoes the aging process of cured meats.
Flavor Profile:
Ranges widely by style – from bone dry with almond, bread, and saline notes (Fino) to rich and sweet with raisin, fig, and walnut (Oloroso or cream). Body varies from light (Fino) to full (Oloroso), with a distinctive oxidative character.
Best Styles or Varietals:
Fino, Manzanilla, Amontillado, Oloroso, or Pedro Ximénez from Jerez, Spain. Made primarily from Palomino and Pedro Ximénez grapes.
Serving Tips:
Serving temperature varies by style: Fino/Manzanilla well-chilled at 45-50°F (7-10°C), Amontillado slightly cool at 50-55°F (10-13°C), Oloroso/cream styles cool at 55-60°F (13-16°C). Use a copita (sherry glass) or white wine glass.
Alternative Wines:
Madeira, Marsala
FAQ on What Wine Goes With Charcuterie
What’s the best red wine for a charcuterie board?
Pinot Noir is the most versatile red wine for charcuterie. Its light body and bright acidity complement most cured meats without overwhelming them. For spicier meats, try Beaujolais or Grenache. With rich, fatty options, Cabernet Sauvignon provides necessary structure and tannins to balance the meat’s richness.
Can white wine pair with charcuterie?
Absolutely! Crisp whites like Sauvignon Blanc cut through fatty meats beautifully. Riesling (especially off-dry) balances saltiness and spice in cured meats. For creamy items like pâté, try unoaked Chardonnay. The high acidity in white wines cleanses your palate between rich bites.
What wine pairs with spicy salami?
Off-dry Riesling is perfect with spicy salamis like calabrese or chorizo. The slight sweetness tempers the heat while the acidity refreshes the palate. Alternatively, fruity reds with low tannins like Beaujolais or Zinfandel complement spicy meats without amplifying their heat.
Is sparkling wine good with charcuterie?
Champagne and sparkling wines are excellent charcuterie partners! Their bubbles and acidity cut through fat while cleansing the palate. Try Spanish Cava with jamón serrano, Italian Prosecco with prosciutto, or true French Champagne with rich pâtés and mousses.
Should I match regional wines with regional meats?
Yes, regional pairings often work brilliantly! Spanish chorizo with Rioja, Italian prosciutto with Chianti, French saucisson with Côtes du Rhône. These combinations have evolved together over centuries, creating natural harmony between local food and drink traditions.
What’s the best wine for a meat and cheese board?
Rosé wine, especially dry Provence styles, offers remarkable versatility for mixed charcuterie and cheese boards. Their moderate body, fresh acidity, and subtle fruit notes complement both meats and cheeses without overwhelming either. Alternatively, try Pinot Noir or a sparkling wine.
How do I pair wine with specific cured meats?
Match wine intensity to meat intensity. Delicate prosciutto pairs with lighter wines like Pinot Grigio or Pinot Noir. Spicy chorizo needs bolder options like Syrah. Smoked meats work with wines showing smoke notes like Syrah or certain Malbec styles.
What wine goes with foie gras or liver pâté?
Sweet wines create magical contrast with rich liver preparations. Try Sauternes, Tokaji, or late harvest wines. If you prefer dry options, an aged white Burgundy or full-bodied Chardonnay provides sufficient body to match the richness while offering palate-cleansing acidity.
Do dessert wines work with charcuterie?
Fortified wines like Port and Sherry make excellent pairings, especially with aged meats or those containing nuts and dried fruits. The sweetness balances saltiness while the concentrated flavors match the meat’s intensity. Try tawny Port with jamón ibérico for a revelatory experience.
What’s an affordable wine for everyday charcuterie?
Many excellent options exist under $15! Spanish Garnacha, Italian Barbera, French Beaujolais, Chilean Carmenere, dry Riesling from Washington, or Portuguese Vinho Verde. For maximum versatility without breaking the bank, choose a dry rosé from almost any region.
Conclusion
Discovering what wine goes with charcuterie transforms an ordinary gathering into a memorable tasting experience. The perfect pairing highlights both the beverage and food while creating flavor harmony that exceeds the sum of its parts.
Remember these key principles:
- Match regional traditions – Spanish chorizo with Rioja, Italian salami with Barbera
- Balance intensity levels – Bold Syrah for spicy meats, delicate Pinot Grigio for prosciutto
- Consider texture – High-acid wines like Champagne cut through fat
- Embrace contrast – Sweet Port balances salty cured meats
Whether you’re creating a simple antipasto platter or an elaborate meat board, the right wine selection elevates the experience. Trust your palate, experiment with different combinations, and don’t hesitate to break “rules” if a pairing works for you. The art of food and beverage matching ultimately comes down to personal preference and joyful discovery.
If you liked this article about charcuterie and wine pairing, you should check out this article about paella and wine pairing.
There are also similar articles discussing meatloaf and wine pairing, jambalaya and wine pairing, gumbo and wine pairing, and cheesecake and wine pairing.
And let’s not forget about articles on tuna and wine pairing, what wine goes with roast pork, pairing tomato soup and wine, and shrimp pasta and wine.
