Food and Wine Matching Guide: Charcuterie
Whether you’re planning a quiet lunch for two or a party of 20, you can’t beat a shared charcuterie platter for a casual meal at its best. Super tasty, social, varied and easy to prepare, it’s an Aussie favourite, and when paired with the right wines, the result is simply sensational.
A decadent charcuterie platter tends to lend itself to spicy, medium weight reds, however, richer whites like Chardonnay and Fiano can also work really well, as do savoury Rosés.
Follow our guide to charcuterie and wine matching and you’ll enjoy the perfect combinations every time.
Choose a spicy yet juicy red like Grenache for a perfectly balanced partner to a range of salami from mild through to spicy.
Pair with: Grenache, Nero d’Avola, and Grenache Shiraz Mataró blends.
JAMÓN AND PROSCIUTTO
Sangiovese falls in the spicy middle ground of the red varieties ensuring a savoury pairing when enjoyed with cured meats.
Pair with: Sangiovese, Tempranillo and Grenache.
Robust reds such as Malbec are classically matched with spicy pork-based sausages.
Pair with: Malbec, also great with Cabernet and Tempranillo.
PORK TERRINE AND COLD PORK PIES
Silken red varieties like Pinot Noir are delicious with terrines, roulades and savoury pies.
Pair with: Pinot Noir, also great with Chardonnay and Nero d’Avola.
MANCHEGO, AGED CHEDDAR AND PARMESAN CHEESE
Tempranillo’s medium-bodied, but generous character sits in the middle ground making it a beautifully versatile red that’s perfect with strong cheeses.
Pair with: Tempranillo, Cabernet Merlot and Chardonnay.
ROASTED RED PEPPERS, MARINATED ARTICHOKES, PICKLED ONIONS, OLIVES & CORNICHONS
Rosé is always an excellent all-rounder and makes for a versatile partner to not only all charcuterie, but also their traditional accompaniments.
Pair with: Rosé, Pinot Noir and Chardonnay.
For more great food and wine combinations, be sure to check out our dedicated Food and Wine Pairing pages.