Pairing food and wine - The Basics
Before we get to the good stuff, let’s go over some general food and wine pairing tips:
- Wine should always have a higher acidity than the food
- Wine should be sweeter than the food
- Fatty textures love fizz
- Flavours come alive when they're not fridge-cold – let everything sit out 20-30 minutes before serving
How much cheese and meat per person?
- Appetiser board: 55–85g per person
- Main course: 140–170g per person
New to hosting? Start with our introductory guide to food and wine pairing.
Best wines for aged, hard cheeses
Choose from: Aged Cheddar, Manchego, Parmigiano-Reggiano, Pecorino Romano, or Grana Padano.
- Cabernet Sauvignon: The saltiness in the cheese mellows out the tannins in a Cabernet Sauvignon wonderfully.
- Ribolla Gialla: What grows together, goes together! Enjoy this zesty, creamy (dare I say, better than Prosecco) Northern Italian fizz with a nutty Grana Padano.
Best wine for fresh cheeses
Choose from: Ricotta, mozzarella, or chèvre (goat cheese).
- Crémant: Made the same painstaking way as Champagne yet far better value, its high acidity and toasty richness make it the perfect partner to fresh cheeses – and just about anything on a charcuterie board to be honest.
- Pinot Noir: Lovely and light yet packed full of vibrant cherry and raspberry fruit flavour, Pinot Noir has got to be my top pick for reds.
Best wines for spiced meats
Choose from: Chorizo, saucisson sec, Finocchiona
- It’s best to avoid big, tannic reds with heat. A Pinot Noir works a treat – the wine's freshness and herbal nuances complement the bold flavours of spiced charcuterie wonderfully.
- Gewurztraminer: This is one of the most aromatic white grapes, bursting with lychee, rose petal, ginger, and exotic spice. These flavours stand up to – and often enhance – the seasoning in spicy meats!
Best wines for spreadable meats
Choose from: Foie gras, nduja, pork rillette, chicken liver mousse
- Beaujolais: The juicy red fruits, low tannins and bright acidity of a Beaujolais make it a perfect one-size-fits-all wine against all these spreadable meats – especially when lightly chilled.
- Off-dry Chenin Blanc: The slight sweetness of a Vouvray balances the spicy and fattiness of these meats with the high acidity working as a great palate cleanser between bites.
- Start with a flat surface, such as a wooden tray, cutting board, or serving platter.
- Arrange a few small bowls in a triangle formation on the board and fill them with olives, spreads, or oils.
- Cut the cheese into cubes or wedges and pair any soft cheeses with a knife for easy serving.
- Fold slices of charcuterie for a picture-perfect look and to make them easier to grab.
- Begin arranging the ingredients around the bowls, working outward to fill the board naturally.
- Finish by adding fresh garnishes like edible flowers, herbs, or microgreens for a colourful, elegant touch.
