Pairing Wine with Charcuterie Boards


By Peggy Fiandaca, co-owner of LDV Winery in Arizona

ON BIG BLEND RADIO: It’s all about Creating Cheese and Charcuterie Boards and Pairing them with the Right Wines on Big Blend Radio’s 1st Wednesday “Wine Time with Peggy” show featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Watch here in the YouTube player or download the podcast on Spreaker, PodBean, SoundCloud, or Facebook.

  1. Focus on the food’s main components – salt, fat, and acid. The food’s salt content will soften a wine’s tannins or acidity. It will also enhance the perception of wine’s body on the palate.
  2. Wine should always be more acidic than the food pairing.
  3. If your board includes creamy cheese, foie gras, Iberian ham, and other fatty dishes, pair them with acidic wine for the perfect balance. The acid will cut through the fat while giving the food bite the perfect enhancement.
  4. Salty meats such as prosciutto go well with chilled, wines sparkling. Why? They are low in alcohol content, high in acid, and offer a little sweetness to balance out the saltiness.
  5. Sauvignon Blanc or Pinot Noir would also be great choices for salty items.
  6. Foods high in fats or oils pair well with bolder red wines because the fat counterbalances the wine’s high tannins. But you could also opt for a crisp, acidic white wine. The combination gives the perception of cleansing the palate.
  7. Aim to match boldness of a wine with bold food. Full-bodied red wines, like Merlot or Cabernet Fran or Petite Sirah, are commonly paired with bold cheeses and meats.
  8. Spicier meats go well with sweeter wines as the sugar in the wine can counteract the spice, while creating a dance of flavors. Riesling or a Viognier complements meats that have sweet, spicy flavors. These include meats like sopressatta and coppa.
  9. Try Syrah, Grenache or Beaujolais that are red and blue fruit forward with crunchy acidic items. These wines are typically lighter body and can make for a versatile accompaniment.
  10. Petite Sirah or Barbera wines pair well with cured meats and spicy cheeses.

Print Friendly, PDF & Email

About the Author:

Peggy Fiandaca, along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona.

Website Link Visit Link Here
Category , , , , ,
No Feedback Received