When it comes to pairing red wine with charcuterie and cheese, there are a few key considerations to keep in mind. The goal is to find a wine that complements the variety of flavors and textures on the board without overpowering them. Here are some suggestions based on my experience as a sommelier and brewer:
1. Anjou or Loire Red: These light red wines from the Anjou region of France or the Loire Valley are versatile and can pair well with a range of charcuterie and cheese. They tend to have a moderate acidity and fruit-forward character, which can balance the richness of cured meats and creamy cheeses. Look for wines made from Cabernet Franc or Gamay grapes for a good all-rounder option.
2. Lambrusco: Don't overlook this often-misunderstood Italian wine. Lambrusco is a sparkling red wine that is light-bodied, fruity, and slightly effervescent. Its refreshing bubbles can cleanse the palate between bites and its vibrant fruit flavors can harmonize with the flavors of cured meats. Opt for a dry or off-dry style to avoid excessive sweetness.
3. Italian Amarone or Valpolicella: If you have cheese on your charcuterie board, these Italian red wines can be excellent choices. Amarone is a rich and full-bodied wine made from dried grapes, offering intense flavors of dark fruits, chocolate, and spice. Valpolicella, on the other hand, is lighter and more approachable, but still packed with red fruit flavors. Both wines have enough complexity and structure to stand up to the robust flavors of aged cheeses.
4. Pinot Noir: For those who prefer a lighter red wine, Pinot Noir can be a great option. Look for wines from cooler-climate regions like Burgundy, Oregon, or New Zealand, as they tend to have higher acidity and more delicate flavors that can complement the charcuterie and cheese without overwhelming them. Pinot Noir's red fruit, earthy notes, and silky texture make it a versatile choice for many different styles of charcuterie.
5. Rioja: If you're looking for a red wine with a bit more depth and complexity, consider a Rioja from Spain. Rioja wines are typically made from Tempranillo grapes and often exhibit flavors of red berries, vanilla, and spice. They can pair well with both cured meats and aged cheeses, thanks to their medium to full-bodied nature and balanced tannins.
When selecting a wine for your charcuterie and cheese board, it's essential to consider personal preferences and the specific flavors and textures of the food you'll be enjoying. Experimentation is key, and don't be afraid to try different combinations to find your perfect pairing. Cheers!