Support it with wine!
Keep an eye out for your Charcuterie & Wine pairing card in August packs!
Charcuterie and wine can be a difficult pairing if you over think it. Though there is a wide variety of flavours and dishes, avoid trying to make a match for each meat. Opt for a Sparkling or a Rosé which will be best suited to almost everything on your cutting board.
- Low alcohol wines
- Pick red wines with lower tannins (Pinot).
- Avoid wines heavily oaked wines.
- No pickled acutrements (unless you are serving Sherry or Beer).
- Not the time for your Shiraz or Napa Cabs.
- Look for regional pairings: Spanish wine & Iberico ham.
- Medium bodied Barbera, caution with spice. Try the Massolino Barbera d’Alba.
- Off-dry Riesling loves Prosciutto. Like the, Boundary Breaks #239!
- Lambrusco will work 99% of the time.
- Pinot Noir is great with terrines and patés. Konzelmann Pinot is light and fruity!
- Man up and grab a dry Rosé! Staff favourite, Domaine du Salvard is restocked!
- Crisp whites, like a Verdejo or Airen. Campos Reales Sauv Blanc, Airen blend.
- Sparkling wine, Cava from Spain, Prosecco from Italy are easy and affordable.
- Gewürztraminer from Canada. We have Fielding’s Gewürtz available.