Wine and Charcuterie Pairings for Fall and Winter

Impress your guests and get the perfect pairings this holiday season. We know appetizers can make or break a holiday party, but we’re here to help you create the best charcuterie board that is enhanced with selected wine pairings.

While learning the basics of wine and charcuterie pairings may seem like a daunting task, we’ve paired with Alisha Blackwell-Calvert, who recently spoke with Forbes to discuss wine pairings, to help make things a little easier. She provides some of the ins and outs of these pairings and why they work so well together. We also know that you can’t just have meat and wine, so we’ve offered a few other items to help complement your selections.

Traditional Sopressata

A staple of many boards, this dry cured meat is rich in flavor. Blackwell-Calvert suggests adding a vibrant rosé with this slice. The rosé complements the salty goodness of Sopressata. You can enhance this selection with fresh goat cheese and toasted bread for a bite that is sure to satisfy.

Traditional Coppa

Putting Coppa with an Etna Rosso, or Pinot Noir, helps create a unique tasting experience. The charcuterie offers unparalleled flavor with black pepper and nutmeg, which goes well with the tart character of a Pinot Noir or any other red wine that has high acidity and light flavor. Take Coppa up a notch when you add a piece of crusty bread and top it with some grilled veggies.

Traditional Chorizo

This red and spicy charcuterie packs a punch. To help balance out the spiciness to it, Blackwell-Calvert recommends completing this meat with a Riesling. The light fruit flavors pair well with the spicy paprika in the Chorizo. In addition to wine, Chorizo goes well with aged Manchego and French baguette for a delectable bite.

Holidays are a busy time. With these quick and easy fall and winter pairings, you’ll take the guesswork out of creating a delicious tasting experience for you and your guests.

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