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Majestic Guides: Create the Perfect Charcuterie Board With Your Wine

Category: Majestic Guides

How to Create a Perfect Charcuterie Board to Go With Your Wine Evening

In Short:
The perfect charcuterie board combines a variety of meats, cheeses and nibbles – and is served with a wine that balances its characteristics.

How to Make an Amazing Charcuterie Board at Home

Sliced meats are, of course, essential: add a hard cured sausage (like salami or saucisson), a soft ham (like jamón or prosciutto) and something richly flavoured (like pâté or chorizo).

Cheese is a crowd-pleaser, too. You can’t go wrong with a hard cheddar, an oozy semi-soft cheese, like brie, and a characterful blue or goat’s cheese. Finally, add some nibbles for contrast, such as briny olives, sweet raisins and crunchy nuts. And, of course, plenty of bread or crackers to enjoy with it all.

The meats and cheeses you choose for your charcuterie board should influence the wine you drink with it. When pairing wine with food, you are looking for balance, either by matching flavour intensity, body and acidity, or contrasting with them.

For example, Sauvignon Blanc goes well with goat’s cheese because both are high in acidity. On the other hand, sweet Sauternes goes beautifully with salty Roquefort blue cheese specifically because they are opposites. The fat from the cheese is cut through by the wine’s bright acidity, creating balance.

Best Wines to Choose

Cured sausages, such as saucisson, go great with light- to medium-bodied fruity red wines, like Pinot Noir. Hams, especially Spanish ones, are delicious with earthy Rioja. Meanwhile, richer meats such as pâté – as well as fatty nuts – are delicious with rich oaked white wines, perhaps Chardonnay. Most cheeses pair best with white wines too.

As a general rule, food will always go with wines from the same place so, for example, a spread of northern Italian charcuterie and cheese should match with a wine from that region.

Serving up saucisson or duck rillette? Try a savoury red Burgundy like Louis Latour Bourgogne Pinot 2019/20. If you’re eating fatty prosciutto, choose a fresh Italian Pinot Grigio for contrast, perhaps Ammazza Pinot Grigio. Finally, chorizo will taste great with fruity Rioja Crianza. Try Marques de Caceres Rioja Crianza 2017.


What you put on your charcuterie board should influence the wine you drink with it. Try to balance body, acidity and flavour intensity, and if in doubt, choose a wine from the same place your meat or cheese was made.