A charcuterie board offers an array of cured meats, pâtés and accompaniments — salty, fatty and savoury, with sweet and tangy contrasts from pickles and preserves. The salt and fat call for a wine with bright acidity to cut through, plus enough fruit to flatter the variety. Light, high-acid reds, dry rosé and crisp whites all work, their freshness slicing the fat while their fruit echoes the cured meats. The wine should be versatile and refreshing; a juicy, low-tannin red or a zesty white is the most flexible match for the board's range.
Our sommelier's picks
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Lightly chilled Beaujolais's bright fruit and low tannin flatter cured meats and cut the fat.
Beaujolais-Villages is affordable and versatile.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp rosé bridges the salty meats and tangy accompaniments with fresh acidity.
Affordable and flexible.
Sparkling
8–10°C (46–50°F)Cava Blend · Spain
Bubbles and acidity cut the fat and refresh between bites of varied charcuterie.
Superb value.
Savoury light red
14–16°C (57–61°F)Pinot Noir · France
Pinot's red fruit and gentle tannin flatter pâtés and cured meats.
New-World Pinot offers value.
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Start free — track your cellarQuestions about pairing Charcuterie Board
What wine pairs with a charcuterie board?
Versatile, high-acid wines — a juicy chilled red like Beaujolais, a dry rosé, or sparkling — cut the salty fat and flatter the variety of cured meats.
What is the most flexible wine for charcuterie?
A light, low-tannin red or dry rosé handles the widest range of cured meats, pâtés and accompaniments.
Does sparkling wine suit charcuterie?
Yes — bubbles and acidity cut the fat and refresh the palate between varied bites.