A PAIRING GUIDE
What wine goes with charcuterie?
Charcuterie: Cabernet Franc, Grenache and Gamay.
The short answer
For charcuterie, start with Cabernet Franc, Grenache, Gamay and Pinot Gris. Why it works: these wines are balanced and moderate, so they sit beside charcuterie without covering its flavour.
The wines to reach for
- Cabernet Franc: medium body, raspberry, bell pepper. Cabernet Franc is full-bodied, with firm tannin and fresh acidity, finishing dry. A little oak is common. Home turf: Loire (Chinon), Bordeaux Right Bank.
- Grenache: warm, kirsch, garrigue. Grenache is full-bodied, with soft, moderate tannin and moderate acidity, finishing dry. It is usually made with little or no oak. Home turf: Châteauneuf, Priorat.
- Gamay: juicy, crunchy, low tannin. Gamay is medium-bodied, with light tannin and high, racy acidity, finishing dry. It is usually made with little or no oak. Home turf: Beaujolais Crus.
- Pinot Gris: pear, spice, textured. Pinot Gris is medium-bodied, with almost no tannin and fresh acidity, with a touch of ripe sweetness. It is usually made with little or no oak. Home turf: Alsace, Friuli, Oregon.
Where to look
Good places to find these styles include Pauillac, Pomerol, Châteauneuf-du-Pape, Rioja, Morgon and Fleurie.
The same wines also suit
roast pork, mushroom tart, lamb tagine, paella, roast chicken, salmon, quiche and soft cheese.
Quick answers
What wine goes with charcuterie?
Cabernet Franc, Grenache, Gamay and Pinot Gris. these wines are balanced and moderate, so they sit beside charcuterie without covering its flavour.
Red or white wine with charcuterie?
Both work: Cabernet Franc, Grenache and Gamay.
Pairing logic from the Sommurai pairing engine and the grape facts of our table. Taste is personal: treat this as a starting point.
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