By Nikki Myers
The last year has brought about more than its fair share of newly trending topics; from Tiger King to travel bans, they’ve run the emotional gamut. One trend stood out as, unexpectedly, exactly what this year needed – lavish, artfully crafted charcuterie boards. These highly Instagram-able spreads, which typically include a slew of artfully arranged meats, cheeses, olives, and other gourmet accompaniments, are reaching peak popularity. As your local “wine girl”, I couldn’t be more delighted. Charcuterie is best when paired with the perfect wine.
As any charcuterie aficionado will tell you, the key to the perfect board is variety. The more diverse the flavors and textures, the more satisfying the result. But with such a varied flavor profile, how could one wine possibly pair well with it all? I feel your panic, and I’m ready to help. Whether your style favors simple classics like DiBruno’s New York Cheddar, or shows your sophisticated side with D’Artagnan’s Duck Rillettes, there are some wines that will never let you down. A few basic wine pairing rules of thumb will have you confidently selecting the right wine for every charcuterie board.
First – acidity is crucial. Wines with good acidity guarantee that no matter how tangy the selections (looking at you, fellow pickle-lovers), the pairing will be safe and balanced. Not only does acid cut through fatty foods with ease, it mellows saltiness. With a plate full of cured meats and rich cheeses in front of you, your palate will be begging for this thirst-quenching acidity. Champagne is the classic choice, but we’re partial to lower-cost options for everyday celebrations. Check out Kila Cava – an organic Spanish sparkling, for a wallet-friendly treat. With an added pop of color, Val de Mer’s Brut Rose offers the same vibrant acidity.
You’ll also want to keep the alcohol content relatively low. While a high ABV has its (obvious) uses, charcuterie pairing is not one of them. In fact, salty foods like this are going to make high alcohol wines feel hot and overbearing on your palate. Steer clear of big California red blends here. Instead, think about lighter, more elegant reds, such as Calea Nero D’Avola or Montgilet Grolleau.They’ve got lively acid, bright fruit, and a low enough alcohol content to work with just about anything on your charcuterie board.
If you’ve got a penchant for spicy foods, like DiBruno’s Abbruzze Cheese Spread or Hot Soppressata, you’ll want to consider something with a touch of sweetness. The residual sugar doesn’t need to be cloying in order to soothe your palate and keep you reaching for more of your piquant favorites. Sauvion Vouvray is a beloved old favorite for this purpose, or you could reach for something decadent like Les Justices Sauternes (a classic chic pairing for D’Artagnan Foie Gras!).
Charcuterie boards, or “adult lunchables”, as many are affectionately calling them, continue to evolve. Whether you’re already an avid charcuterie artist or a newbie wanting to catch up to the trend, the charcuterie trend seems to be sticking around in the new year, and we’re ready to help get you on board.
Nikki serves as Event Leader and Educator at Passion Vines Wine & Spirit Company, which has provided her countless resources on her wine journey. She estimates that she knows approximately .001% of all there is to know about wine (most notably, the fact that there is an infinite amount of things to know about wine). Most nights, she can be found sipping quirky dry reds from obscure regions.
