Cheese, Meat and Wine Pairing

 

The best pairing for a charcuterie board will shift according to what cheeses and meats you're working with. Hard cheese with lots of intensity pair with different wines than soft, creamy cheeses that call for a wine with more delicate flavors. I like to pick the wine first, and I keep that in mind when shopping for my board ingredients.

 Here’s a quick guide to keep handy for your trip to the deli aisle!

 

 Soft, creamy cheese & Prosciutto, liver mousse:

Sparkling Wine

Sauvignon Blanc

Riesling

Pinot Gris

 

Semi-firm cheese & salmon rillettes, prosciutto, speck, soppressata:

Gruner Veltliner

Chardonnay

 

Salty, nutty cheese & prosciutto, truffle salami, duck prosciutto, pork rillettes:

Pinot Noir

Gamay

Rosé

Sangiovese

 

Intense aged cheese & Saucisson Sec, bresaola, truffle paté, soppressata:

Cabernet Sauvignon

Syrah

Cabernet Franc

Baco Noir

 

Wine Club members have access to the Kascadia Book Club. This years gift will inspire you to travel, cook and read!  - “Cheese, Wine, and Bread” By Katie Quinn Join the Club