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Cheese · Wine pairing

What wine goes with charcuterie?

Salty cured meats need acidity and fruit: Lambrusco-style sparkling reds, Prosecco, Beaujolais, Barbera or dry rosé.

The rule: Salt and fat → bubbles, acidity and juicy fruit.

By Rate This Wine editors · Updated · How we rate

Charcuterie

The 3 best wines with charcuterie

  1. Gamay (Beaujolais)

    1 Gamay (Beaujolais) Light-bodied red

    Juicy, low-tannin Beaujolais loves salami and pâté.

    Serve 54-58°F From $12; cru Beaujolais $18-$30

  2. Prosecco

    2 Prosecco Light, fruity sparkling wine

    Italian aperitivo classic with prosciutto.

    Serve 40-45°F From $12; Superiore $18+

  3. Rosé

    3 Rosé Dry pink wine

    Fresh and versatile for mixed boards.

    Serve 45-50°F From $10; top Provence $25+

Best on a budget: Cava or a Côtes du Rhône rosé.

Also good

BarberaCavaPinot NoirSangiovese (Chianti)

What to avoid

  • Heavy oaky reds. Salt makes tannin taste bitter.

It depends how you cook it

If you’re having…Pour
Prosciutto & melonProsecco or Moscato d’Asti.
Spicy chorizoTempranillo or rosado.

Building a board that works with wine

Cured meats are salty and fatty, so the wine needs acidity to refresh and fruit to balance the salt. Tannin is the enemy: salt makes it taste bitter. That’s why juicy, low-tannin reds like Beaujolais and Barbera and sparkling wines are the go-to choices.

Add fruit (figs, grapes), a couple of cheeses and something pickled, and a single bottle of dry rosé or Prosecco can handle the whole board.

Frequently asked questions

What wine goes with salami?

Juicy, high-acid reds like Beaujolais and Barbera, or sparkling wine.

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