Which wine to pair with charcuterie ?

At first thought one would say red wine but depending on what meat you`re having for example raw ham, salami, foie gras the choice is less obvious. Let`s start with raw charcuterie.

Which wine with raw charcuterie ?

Raw charcuterie like dried salami, saucisson, grisons meat and raw ham which are greasy and salty need a red wine with a slight acidity and very fine tannins. 

The acidity of the wine amplifies the salty and spicy aroma and fine tannins mainly neutralise the fatty taste to enable you to enjoy the combination of food and wine. Wines which provide this combination of fine acidity and tannins are Beaujolais, Loire valley or Anjou red wines. A dry rose with strong aroma for example a rose wine from the Bandol or cotes du rhone region is a very good choice, too.

To amplify the salty and spicy aroma of the charcuterie we can also recommend white wine with slightly acidic and mineral notes like a sauvignon blanc, a white Sancerre or a white wine from Burgundy.

Which wine with cooked charcuterie ?

Pates, rilletes and their variants were refined by cooking and therefore merit an alliance with an onctuous wine as for example Languedoc minervois, gigondas from the Rhone valley or a Saumur-Champigny from the Loire valley.

Pate de campagne is a typical product from the repertoire of the French gastronomy. It`s enjoyed on a slice of white bread with a leaf of green salad. Select a red wine with strong fruity aroma. The tannins should be present but not to strong to avoid a bitter aftertaste. A red wine made of grenache or gamay grapes like a Beaujolais Brouilly, a Rhone Gigondas or a Languedoc Minervois will be a good match.

Rillettes are a very onctuous and savory dish best served with cornichons. The perfect marriage is with a white wine with strong acidity from the Loire valley.

A nice pairing with cooked black sausage or cooked sausages are tannin rich and more generous wines from the Cahors and Madiran regions.

Concluding......

A perfect marriage with charcuterie is always a dry acidic rose or an acidic red wine with a not to strong tannin content. Wines which can fulfill this are red wines from the Beaujolais, Cotes-du-Rhone region or a rose from the Bandol or Cotes-du-Rhone region. The higher the fat content of the charcuterie the more acidic the wine needs to be as rillettes are best served with a dry white wine from the Loire region.

Christina Day
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