The question we most often get asked is - "When I'm pairing cured meats with wine, what goes best with what?". Truth is, there is no right or wrong answer - It's all based on personal preferences and flavour palates.
Pairing charcuterie with wine involves finding a balance between the rich, savory flavours of cured meats and the various notes, profiles and textures present in wine.
Here is a (hand picked) detailed list of popular wine and charcuterie pairings:
The Prosciutto: An oh so delicate, melt-in-your-mouth meat with a slightly sweet flavour that pairs well with a variety of wines. Try pairing it with a light-bodied, fruity red like Pinot Noir or a dry, crisp white such as Sauvignon Blanc.
The Salami: This robust, flavourful cured piece of happiness, can compliment both red and white wines. Opt for a medium-bodied red like Merlot or a spicy Zinfandel. If you prefer white wine, a Chardonnay or a Riesling can also be a fan fave.
The Chorizo: This spicy, smoky European sausage-like, demands a wine that can stand up to its bold flavours. Look for a full-bodied red like Tempranillo or a Rioja, or experiment with a rich white like Viognier or a fruity Rosé.
The Coppa: With its buttery texture (MMMM...) and mild flavour, coppa pairs beautifully with medium-bodied reds such as Sangiovese or Chianti (Yes please!). You can also try it with a light, fruity Rosé for a refreshing contrast.
- The Soppressata: This spicy, flavourful Italian salami pairs excellently with medium to full-bodied red wines. Consider a bold red like Cabernet Sauvignon or a Syrah/Shiraz. For a lighter option, a Malbec (Bingo!) can also work well.