Cured Meats that are packed with flavor but low in spice such as prosciutto, soppressata or mortadella are great with lighter-bodied white wines such as Pinot Grigio or Sauvignon Blanc or medium-bodied red wines such as Pinot Noir or Merlot. Tip: No matter which wine you choose, just make sure that the focus is on varietals and blends with high acidity, as these are the best pairings with savory flavors.

Moderately spiced and bolder flavors such as peppered salami, foie gras or chorizo picante is an ideal balance of salt and spice. For wine pairings with this type of bolder flavor, you can go with a light bodied white (Chenin Blanc, Verdejo) and fruity reds (Malbec, Gamay) are perfect for more robust spices and savory meats.

Cheese Pairings
Fresh Cheese Pairing like Feta, Burrata, Brie or Goat cheese, we recommend white wines such as Sauvignon Blanc, Champagne, Chardonnay and fruity reds like Pinot Noir or Gamay.

Semi Soft cheeses are magnificent cheeses with mild flavor and rich, creamy textures that make them compliment many wines. With this category of cheese, we recommend trying Gruyere, Havarti, or a young Gouda and pairing them with dry white wines like Chardonnay or a rustic young Bordeaux.

Hard Cheeses and well-aged have low moisture content. The low moisture contributes to dryness that adds a crumbling texture and a nutty taste. We recommend trying an aged Cheddar, Parmesan or Manchego paired with well-aged bold red wines like a Chianti Classico or a Spanish Cava Sparkling wine.

So for your next amazing Charcuterie Board that Giuseppe and Rowena would love to create for you, we suggest purchasing a bottle of Champagne to accompany the variety of flavors that will stimulate your palette in the most wonderful way. The lightness of the wine, along with the acidity and bubbles does not overwhelm the lighter flavors but simultaneously cuts through the bolder flavors.