Randy Chandler
Salami, cheese, and crackers are a classic combination, but finding the right wine to complement them can be tricky. The best wine pairing for salami, cheese, and crackers will depend on the specific types of salami and cheese on offer, as well as personal preference. In general, lighter red wines with good fruit and acidity tend to pair well with salami and cheese, especially Italian reds if the salami has Italian roots. For example, a Ravenswood Lodi Zinfandel pairs well with Olli Salumeria's salami and cheese snack packs. If your salami has a kick to it, a crisp, lean white wine or champagne can help to balance the spice. For sweeter, nuttier cheeses, a light-bodied red wine with fresh berry flavors can be a good choice.
| Characteristics | Values |
|---|---|
| Wine type | Light-bodied reds, Sparkling wine, Chardonnay, Merlot, Pinot Noir, Rosé, Zinfandel, Italian red wine, Sauvignon Blanc, Cabernet Franc, Syrah, Malbec, Nebbiolo |
| Wine flavor | Fruity, Sweet, Acidic, Fresh berry flavors |
| Salami type | Hard salami, Dry-cured salami, Summer sausage, Peppered salami, Foie gras, Speck, Guanciale, Lardo, Chorizo picante, Coppa, Pastrami, Salami with Calabrian chilis, Cayenne, Garlic, Orange zest, Clove, Red wine, Hint of fennel, Soppressata |
| Cheese type | Mild cheese, Aged gouda, Blue cheese, White cheddar, Fontina, Manchego, Gruyere, Double gloucester, Aged cheddar, Parmigiano Reggiano, Asiago, Brie, Grana Padano, Gorgonzola, Roquefort, Stilton |
| Other food items | Prosciutto, Truffle salami, Duck prosciutto, Pork rillettes, Fig spread, Honey mustard, Farmhouse chutney, Pumpkin butter, Grapes, Cherries, Figs, Nuts, Bread, Crackers |
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What You'll Learn
Salami and wine pairings depend on the salami's ingredients and heat
Salami and wine pairings depend on the type of salami, which can vary in ingredients and heat. For instance, a Sicilian-inspired salami with Calabrian chillies, cayenne, garlic, and orange zest is the hottest salami crafted by Journeyman. Pete Seghesio, the founder of Journeyman Meats, recommends pairing this salami with a crisp and lean white wine or champagne. According to Pete, "The more heat, the more I want a really crisp and lean white wine or champagne... The more zing on your tongue, the more that heat in the salami matches that intensity." Thus, he suggests a Sancerre, a lean California coastal Sauvignon Blanc, or a champagne with vibrant floral notes and good acidity to complement the salami.
On the other hand, SRF Kurobuta salami, crafted by Journeyman Meats, is made with Calabrian chillies, garlic, clove, red wine, and a hint of fennel, providing a full range of flavors. For this salami, Pete recommends a rich California Chardonnay or a Rosé. The moderate heat of the salami helps to accentuate the acidity of these wines, creating a flavorful balance.
When it comes to charcuterie boards with salami, the wine pairing can depend on the other meats, cheeses, and accompaniments included. Light-bodied red wines pair well with salty, nutty cheeses such as Alpine-style cheeses. Full-bodied red wines, on the other hand, can stand up to intense aged cheeses and bold meats. Sparkling wines, light-bodied or aromatic white wines, rosé wines, and light to medium-bodied reds are versatile and pair well with mild charcuterie. Bold charcuterie with strong flavors, such as black truffle salami, pairs well with medium-to-full-bodied white wines like Chardonnay and juicy, spicy reds like Malbec, Nebbiolo, or Syrah.
It is important to note that wines with high tannins, such as Cabernet Sauvignon, Malbec, Merlot, and Syrah, may clash with anything sweet, spicy, or bitter. Therefore, when pairing wine with salami, it is essential to consider the ingredients and heat of the salami, as well as the other components of the charcuterie board, to create harmonious flavor combinations.
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Light-bodied reds complement salty, nutty cheeses
When it comes to wine and cheese pairings, creating a balanced contrast of flavours is a surefire way to achieve harmony. The interplay between fruity and nutty elements can elevate the tasting experience. Light-bodied reds, for instance, complement salty, nutty cheeses.
Pinot Noir is a light-bodied red wine with balanced acidity and fruit notes that can complement salty, nutty cheeses. It pairs well with Raclette, a semi-hard cheese with a slightly nutty, sweet taste. The wine's acidity and fruit notes enhance Raclette's creamy texture. Similarly, the wine's characteristics beautifully complement the sharpness of Blue Cheese, a pungent and salty variety.
Merlot, another light-bodied red, is a softer option that pairs well with the smooth texture of Muenster cheese. Its fruity profile also complements Edam's mild nuttiness and the salty, nutty notes of Gouda.
For a lighter option to complement salty, nutty cheeses, a medium-bodied Cabernet Franc with berry notes can also be a good choice. Its lighter body and fruit notes will complement the salty and nutty flavours without overwhelming them.
When serving salami, cheese, and crackers, a "fresh red" wine is often a good choice to complement the salty, savoury, and spicy characteristics of the meat. An Italian red wine is a natural choice, but a Ravenswood Lodi Zinfandel, a fruit-forward New World-style wine, can also be a good option to offset the spicy aspects of the salami.
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Wines with high tannins clash with sweet, spicy, or bitter foods
When it comes to a salami, cheese, and cracker tray, a wine pairing can elevate the experience. A recommended wine to pair with salami is a "fresh red"—a lighter red wine with good fruit and acidity and not too many tannins. An Italian red wine is a natural choice to complement the Italian roots of salami. For instance, a Ravenswood Lodi Zinfandel, a fruit-forward red wine, can offset the spicy aspects of salami.
Wines with high tannins can clash with sweet, spicy, or bitter foods. While tannins are not a flavour, they interact with other elements like fruit, acidity, and oak to create balance. In fruit-forward wines, tannins can offset sweetness or richness, creating a more layered taste experience. Tannins are polyphenolic compounds found in grape skins, seeds, and stems, as well as wood vessels like barrels. They create a mouth-coating sensation, influence wine colour, and contribute to ageing potential. The amount and type of tannins vary based on grape variety, growing conditions, and winemaking choices.
Tannins are particularly important when pairing wine with food. They bind with proteins, so they soften and mellow when consumed with protein-rich foods like meat or cheese. For example, the protein and fat in a grilled steak can smooth out the firm tannins of a Cabernet Sauvignon. However, high-tannin wines can clash with lighter dishes, emphasising bitterness or dryness. That's why low-tannin reds like Pinot Noir or Beaujolais are often more versatile for food pairings. To tame tannins, pair them with protein and fat, let the wine breathe through aeration, or choose wines with more fruit and less oak, as oak ageing can amplify tannins.
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Blue cheese pairs well with fruity, sweet wines
When it comes to wine, blue cheese is often thought to pair well with red wine. However, sweet wines are generally considered to be a better match for blue cheese. The veining in blue cheese has a touch of bitterness that can be deliciously offset by a dessert or fortified wine. For example, a blue cheese and fresh fig salad goes well with a smooth Italian white wine like a Gavi di Gavi.
Port is a classic wine partner for blue cheese, and it is often considered a must-try combination. Other fortified wines that go well with blue cheese include medium-dry amontillado or oloroso sherry, and sweet Madeira.
Dessert wines are sweet and intended to be paired with sugary treats like chocolate, candied fruits, and fruit pies. A good-quality sweet wine must have acidity to balance the sweetness. There are several classic dessert wine styles, including fortified wines, which have additional alcohol added during fermentation. Fortified wines can be made in a sweet or dry style and often make great cheese pairings as they tend to cut through the creaminess of the cheese.
Some examples of dessert wines include Tokaij from Hungary and Trockenbeerenauslese from Germany and Austria. One of the most expensive wines in the world is a dessert wine from Chateau d’Yquem, with collectible vintages dating back to the 1500s costing as much as $30,000. A decent half-bottle of dessert wine can usually be found for around $30.
When choosing a red wine to pair with blue cheese, it is important to note that medium-bodied reds can be tricky with more pungent varieties of blue cheese. However, they can complement milder blue cheeses such as Bleu d’Auvergne or Barkham Blue. A southern Italian red like Negroamaro or Nero d’Avola, or a Zinfandel are good options to pair with blue cheese.
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Bold charcuterie pairs with medium to full-bodied white wines
Charcuterie is a French term for prepared meat products, such as bacon, ham, sausage, and pâtés, primarily made from pork. Depending on your taste preferences, charcuterie is graded from mild to bold, so try pairing your wine accordingly. For instance, bold charcuterie pairs well with medium to full-bodied white wines.
Bold charcuterie typically includes options like bresaola, black truffle salami, and country pâté. These strong flavors are complemented by the rich and creamy notes of medium to full-bodied white wines. The weight and mouthfeel of a wine, often referred to as its "body," play a crucial role in enhancing your wine tasting experience, especially when combined with food.
Medium to full-bodied white wines, such as Chardonnay, offer a creamy and buttery texture that can balance the robust flavors of bold charcuterie. The oak influence in Chardonnay contributes to its full-bodied nature, making it a popular choice for wine enthusiasts. The aging process of Chardonnay in oak barrels adds complexity and weight, resulting in a wine that beautifully complements the intense flavors of bold charcuterie.
When pairing wine with bold charcuterie, it's essential to consider the weight and intensity of both elements. Medium to full-bodied white wines provide a richer and more robust flavor profile that stands up to the boldness of the meat selections. The acidity and crispness of these wines can also help to refresh the palate, especially when enjoying salty and savory charcuterie options.
In addition to Chardonnay, other medium to full-bodied white wines can also be explored. For instance, a wine like Viognier, known for its lush texture and aromatic profile, could be an intriguing choice to pair with bold charcuterie. Furthermore, white Rhône blends, which often include Viognier, can offer intriguing alternatives with their blend of richness and acidity.
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