Perfect pairings
Pairing gets easier when you stop looking for rules.
Richness wants freshness. Sweetness needs care. Roast can echo cocoa. Bubbles are very good at rescuing fried food. Start with what is actually on the plate — or in the glass — and work from there.
Start with what you have
Pick a food or a drink, then see where it leads.
Start with steak, chocolate or cheese — or with the bottle already open. A spirit can lead to something good beside the glass, a mixer or garnish, and a cocktail you can make from it.
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What works
Matches for “Charcuterie”
29 ideas found. Strongest first.
Very good pairing
100x100 MONASTRELL + Charcuterie
Why it works: Tannin and acidity cut through cured-meat richness while dark fruit complements savoury flavours.
Explore the drinkVery good pairing
ENATE SYRAH-SHIRAZ + Charcuterie
Why it works: Tannin and acidity cut through cured-meat richness while dark fruit complements savoury flavours.
Explore the drinkVery good pairing
Shannon Vineyards Rockview Ridge Pinot Noir + Charcuterie
Why it works: Acidity and red fruit balance salt and fat in cured meats.
Explore the drinkVery good pairing
BALANCINES GARNACHA & GARNACHA + Charcuterie
Why it works: Tannin and acidity cut through cured-meat richness while dark fruit complements savoury flavours.
Explore the drinkVery good pairing
Crystallum Peter Max Pinot Noir + Charcuterie
Why it works: Acidity and red fruit balance salt and fat in cured meats.
Explore the drinkVery good pairing
Meerlust Pinot Noir + Charcuterie
Why it works: Acidity and red fruit balance salt and fat in cured meats.
Explore the drinkVery good pairing
Iona Pinot Noir + Charcuterie
Why it works: Acidity and red fruit balance salt and fat in cured meats.
Explore the drinkVery good pairing
Dog Point Marlborough Pinot Noir + Charcuterie
Why it works: Acidity and red fruit balance salt and fat in cured meats.
Explore the drink