Hams, rillettes, pâtés, sausages... Products of our terroirs as much as wine, delicatessen makes the happiness of young and old all year round. They are appreciated as appetizers as an aperitif, as tapas or as a starter, with a salad or cheese. But what are the rules to follow in terms of agreeing with wine? Discover our tips and suggestions!
If red wine is often proposed to accompany cold meats, it is not always the most judicious choice... The fat of cold meats has a negative effect on the wine's tannins, which harden and become dry. In the mouth, this can give an unpleasant "metallic" feeling. Especially with raw sausages (dry sausages, Bayonne ham, coppa, etc.), very salty and relatively fat, rosé and white wines prove to be the best companions.
If you want a traditional glass of red wine, opt for a light, fruity and especially low tannin wine: an Alsatian Pinot Noir or a Beaujolais primeur, a Brouilly or a Chiroubles will be a perfect match for dry sausages and Parma or Bayonne hams.
More flavoured and fattier than raw sausages, cooked sausages call for a slightly more structured red wine. With your rillettes, terrine, pâté or black pudding, head for a Saumur-Champigny, or a Cadillac Côtes de Bordeaux.
In your favourite wine bar, you don't know what to choose with the assortment of tapas or deli meats on the menu. To be sure to delight your taste buds, go for a dry white (not sweet) powerful, with an intense nose and why not slightly woody. A Minervois, a Corbières or a Pinot Blanc d'Alsace will do perfectly well!
If you are rather rosy, take it dry (not sweet) and powerful. Then you have a lot of choice! Wines from Tavel, Bandol, Cabardès, Collioure, Corbières, or Côtes du Rhône will go perfectly with your assortment of sausages, hams and Grisons meat.
Many terroirs produce both wine and charcuterie... So if you have the opportunity, opt for regional alliances! For example, a Corsican Patrimonio, made from the Nielluccio grape variety, will go perfectly with a black pudding with chestnuts or a slice of Coppa. Similarly, Bayonne ham will gladly be served with a rosé Irouleguy from the Basque Country, as will the andouillette de Troyes from a Rosé des Riceys.
Coppa, Lonzu, Figatellu, donkey and wild boar sausages, black pudding with chestnut... The island of Beauty is full of tasty delicatessen! And to accompany them, what could be better than a wine from the same terroir? If you are on site, do not hesitate to visit some of the region's estates and taste their wines. And for your Corsican delicatessen meal, choose for example a red Patrimonio or a pink Figari.
In red, don't hesitate to choose a Gamay du Beaujolais: Régnié or Juliénas, for example. In rosé, the powerful Corbières or Bandol will be very good. Finally, an Alsatian Pinot Blanc or a Vouvray will also make an excellent match.
Ah, Italy! Italy! Between the sweetness of life and idleness, you can also enjoy the many delicatessen products. Parma ham (Prosciutto di parma), pancetta, coppa, mortadella and salami... All these specialities are perfectly suited to local wines such as Bardolino (red) or Chiaretto (rosé).
As for French wines, prefer light, fresh and fruity reds: Côtes de Blaye or Côtes de Bordeaux for example. You can also choose a delicate and aromatic rosé such as a Côtes de Provence.
Serrano and Iberian ham, pata negra, chorizo, morcilla, lomo... Spain also has its share of delicatessen specialities, each as delicious as the next. Do not hesitate to combine them with a light rosé, with an intense nose: a Bergerac, a Rosé d'Anjou, or a red wine made from the Gamay grape variety: a Beaujolais village, for example.
With specialities of raw charcuterie such as parma ham or Bayonne ham, choose instead powerful and intense rosé wines such as Costières de Nîmes, Bandol or Minervois. In white, Collioure and Patrimonio will go well with hams and dry sausages.
Are you more of a red wine person? Take the light and fresh one, with good acidity. Take a bottle of Beaujolais Villages out of the cellar! With a sausage, do not hesitate either to opt for a more structured wine such as a red Touraine or a Côtes du Rhône Villages.
With cooked deli specialities such as ham or sausages, lean towards a Beaujolais village, a Morgon or a Juliénas. You can also opt for a Cabernet Franc from the Loire Valley, such as a Chinon or a Bourgueil. These red wines retain a good acidity that will go well with the fat of the delicatessen. In rosé, the classics of Tavel or Bandol will be perfect, as will a wine from the Coteaux du Languedoc. In white, do not hesitate to open a Vouvray.
With these delicatessen products, you can choose a white Burgundy wine, supple and aromatic: a Mâcon Blanc, a Saint-Véran or a Côtes de Beaune. Fresher, a Vouvray, a Anjou Blanc or a Sancerre will also delight your taste buds.
As a rosé, why not a powerful Tavel with your Boudin Blanc or a Marsannay or Rosé des Riceys with your andouillette? Finally, for reds, choose a light wine made from Gamay, Merlot or Pinot Noir grapes. A Côtes de Blaye or a Beaujolais Villages with a black pudding, for example.
Stay local! With a Lyon sausage, open a bottle of Coteaux du Lyonnais rosé or red Côtes du Rhône, like a Crozes-Hermitage.
With pork rillettes, pate en croute or rabbit terrine, do not hesitate to choose a red wine from the Côtes de Bordeaux, or a bright and mineral white wine, such as Quincy or Bergerac.