Meat, Wine, And Cheese: The Perfect Combination

Wine, cheese, and meat are a classic combination, but finding the right wine to complement your charcuterie board can be a challenge. The key to a successful pairing is to consider the main components of your food: salt, fat, and acid. Salt softens the harsher elements of wine, like bitter tannins or sharp acidity, while enhancing the perception of body. The wine should always be more acidic than the food, and foods high in fat pair well with bolder red wines, as the fat counterbalances the tannins. With these principles in mind, you can create a delicious and well-balanced meat, cheese, and wine combination.

Cured meats: prosciutto, salami, coppa, chorizo, and pâté

Cured meats are a great option for a charcuterie board and can be easily paired with wine and cheese. When creating a charcuterie board, it is recommended to include two to three cured meats with different textures.

Prosciutto is a great option for a charcuterie board and pairs well with a light-bodied wine such as Prosecco or a lighter-styled Pinot Noir. It has a sweet and salty balance, so it blends well with sweeter, fruity wines with plenty of acidity, such as Riesling, Chenin Blanc, or Moscato.

Salami, on the other hand, is a hard cured meat that can be paired with a variety of wines. A glass of oaky Chardonnay is a perfect blend, as it balances the spice of the meat. If you're looking for a red wine pairing, a Pinot Noir or a Zinfandel would also complement the salty, spicy flavours of salami.

Coppa, or capocollo, is an Italian dry-cured pork neck and shoulder salume. It can be paired with white wines like Sauvignon Blanc, Riesling, or Chardonnay, which offer a refreshing contrast to the smoky and spicy flavours of the meat. For a red wine option, a lighter-bodied wine such as Gamay or Cabernet Franc would also complement coppa's spicy notes.

Chorizo picante, a Spanish pork salami spiced with hot paprika, calls for a white wine with vibrant acidity and fruity flavours. Sauvignon Blanc, Riesling, and Chardonnay are excellent choices to balance the spice and smokiness of the chorizo.

Pâté is a creamy, buttery spread that can be paired with a variety of wines. A Pinot Noir is a good choice, as its mellow tannins and fruity flavour complement the fattiness of the pâté. For a bolder option, a full-bodied red wine like a Malbec or Syrah would also be a good match for the rich flavours of pâté.

When creating a charcuterie board with cured meats, it is important to consider the textures and flavours of the meats and choose wines that will complement or contrast the salt, fat, and acid present in the dish.

Cheeses: soft, hard, blue, goat, and sheep

When it comes to wine and cheese, the classic pairing advice is to "match what grows together". For instance, goat cheese is a speciality of France's Loire Valley, so wines from that region are a natural fit. Here's a guide to matching wine and cheese, including some meaty options:

Soft Cheeses

Soft cheeses like chèvre (goat's cheese) are a natural match for Sauvignon Blanc, an acidic, mineral-driven, and citrusy white wine from the Loire Valley. For something a little different, try a sparkling Crémant de Loire, or a Chenin Blanc. If you prefer reds, a Cabernet Franc or a cool-climate red like Gamay or Malbec can work well with soft goat's cheeses.

Hard Cheeses

Harder, saltier cheeses tend to pair well with earthy, European wines, like a rich, round Tempranillo or a Sangiovese blend. A moderate-alcohol Italian red like a negroamaro or a Tuscan rosso bring out the complexity of hard cheeses. For a white wine option, a fruity Italian Soave Classico can be a good match. Harder cheeses also pair well with sweet wines, like a 10-year-old tawny port, which can bring out a nuttiness in the cheese.

Blue Cheeses

The classic pairing for blue cheese is port, especially when served with stilton. Another classic combination is Sauternes with Roquefort. These sweet wines work well with the bitterness of blue cheese. For a savoury dish with blue cheese, like a salad with fresh figs, a smooth Italian white like Gavi di Gavi is a good choice. If you're having a burger or steak with blue cheese, a hearty red like Cabernet Sauvignon or Malbec is a great match. For more mellow blue cheeses, a southern Italian red like negroamaro or a zinfandel can work well.

Goat Cheeses

Goat's cheeses are very versatile and can be matched with a range of wines, from Sauvignon Blanc to Cabernet Franc. For a goat's cheese gouda, try a cool-climate Syrah, while a goat's cheese brie will go well with a Malbec. A goat's cheddar can be paired with a Pinot Noir, and an aged goat's cheese with a Merlot.

Sheep Cheeses

Sheep's milk cheeses, especially aged ones, tend to have nutty, sweet, and earthy flavours that go well with earthy, European wines. A rich Tempranillo or a Sangiovese blend can be a good match, as can a fruity Italian Soave Classico. For a dessert or brunch option, pair a sheep's milk cheese with a sweet, nutty tawny port.

Wines: Pinot Noir, Lambrusco, Riesling, and Merlot

Pinot Noir is one of the most versatile red wines to match with food, making it a great option when dining out with friends. It is a classic wine match for duck and also pairs well with salmon or tuna, depending on their preparation and the style of Pinot Noir. Other good food pairings for Pinot Noir include charcuterie, cold meats like ham, patés and terrines, classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce, goat cheese, grilled asparagus, and spring vegetables like peas.

Lambrusco is a dry, crimson, and frothy wine that pairs well with pork, such as salumi (cold meats) including salami, prosciutto, mortadella, bresaola, porchetta, and Italian-style sausages with fennel. It is also a good choice for pizza and richly sauced pasta dishes like lasagne. Lambrusco can be enjoyed with cold turkey and ham, making it a suitable option for Boxing Day.

Merlot, a flexible and food-friendly wine, pairs well with a range of Italian dishes, especially those with tomato-based sauces. It complements the 'umami' (deeply savoury) flavours found in foods such as roast chicken, mushrooms, and Parmesan. Medium-bodied Merlots go well with richly sauced dishes, including steak or fish in a red wine sauce, and casseroles. Sides that pair well with Merlot include caramelised roast vegetables, especially those with a touch of sweetness, such as roast squash, red peppers, and beets, as well as fried or grilled mushrooms. Fruity Merlots also complement red fruit-based accompaniments like cranberry sauce and salads with red berries.

Riesling is a bright white wine that is well-suited for meat, leek, and potato casseroles, especially those inspired by traditional Alsatian cuisine. The wine's dryness and acidity complement the dish's hearty flavours and help to cut through the richness of the meat and potatoes.

Accompaniments: honey, jam, crackers, and bread

When creating a meat and cheese board, it's important to keep the bread and crackers simple. Thin slices of baguette, plain breadsticks, or toast are great options. Choose crackers that are light in flavour so that they don't overpower the meats and cheeses. These accompaniments provide additional crunch and texture to the board.

Honey and jams are great additions to a meat and cheese board, especially when serving brie or blue cheese. It is recommended to keep the honey and jam in separate containers, rather than pouring them onto the board, as this can create a mess. Honey and jams can be paired with fruit-forward, off-dry, or sweet wines.

Charcuterie boards: beginner, intermediate, and advanced

Charcuterie boards are a fun and easy way to serve snacks or appetisers. The term "charcuterie" refers to the preparing of cured meats, like prosciutto, bacon, and salami, but nowadays, it usually refers to a fun meat and cheese board. Here is a guide to creating charcuterie boards for beginners, intermediates, and advanced levels:

Beginner:

• Meats: Choose 2-3 types of cured meats with different textures, such as prosciutto, salami, ham, chorizo, or soppressata.
• Cheeses: Select a variety of hard and soft cheeses made from different types of milk (cow, sheep, goat). Include at least one familiar cheese for your guests.
• Savoury accompaniments: Offer a variety of nuts, briny/pickled items (olives, cornichons, pickles), and savoury dips/spreads (mustard, hummus, etc.).
• Sweet accompaniments: Provide fresh and dried fruits, sweet spreads (honey, jam), and a few pieces of dark chocolate or chocolate-covered nuts.
• Crackers: Include a variety of crackers, sliced baguette, or mini toasts.

Intermediate:

• Meats: In addition to the beginner selections, try something new like bresaola, mortadella, or paté.
• Cheeses: Experiment with different textures and flavours. Soft cheeses like brie and goat cheese go well with soft, mild meats, while salami pairs well with creamy cheeses.
• Accompaniments: Offer a variety of spiced/candied nuts, fruits (fresh and dried), and spreads (honey, mustard, chutney).
• Presentation: Get creative with the presentation. Try folding or rolling the meats, cutting the cheeses into interesting shapes, and arranging everything in a visually appealing way.
• Budgeting: Look for sales on meats and cheeses, or buy fresh slices from the deli. Go heavy on cheaper extras like sliced baguette and toasted pita.

Advanced:

• Meats: Explore different types of cured meats from around the world, such as Serrano ham, Iberico ham, or capicola.
• Cheeses: Offer a variety of soft, semi-soft, firm, and hard cheeses. Include some unique options like drunken goat cheese, Roquefort, or Mimolette.
• Accompaniments: In addition to the above, offer some brined or oil-cured olives, caper berries, marinated artichokes, and other pickled vegetables.
• Wine pairing: Offer a variety of wines to pair with the meats and cheeses, such as Pinot Noir, Chardonnay, Prosecco, or Cava.
• Customisation: Create themed charcuterie boards, such as a fall charcuterie with seasonal vegetables and dips, or a Christmas charcuterie shaped like a Christmas tree.

Frequently asked questions