Hams, rillettes, pâtés, sausages... Products of our land as much as wine, charcuteries make the happiness of young and old all year long. They are appreciated as appetizers, tapas or as hors d'oeuvres, with a salad or cheese. But what are the rules to respect in terms of wine pairing? Discover our advice and suggestions!
If red wine is often proposed to accompany cold cuts, it is not always the best choice... The fat of the cold cuts has a negative effect on the tannins of the wine, which become hard and dry. In the mouth, this can give an unpleasant "metallic" sensation.
Especially with raw sausages (dry sausage, Bayonne ham, coppa, etc.), which are very salty and relatively fatty, rosé and white wines prove to be better companions.
If you prefer a traditional glass of red wine, choose a light, fruity wine with little tannin: aPinot noir from Alsace or a Beaujolais primeur, aBrouillyor a Chiroubles will go well with dry sausages and Parma or Bayonne hams.
More aromatic and fatty than raw charcuterie, cooked charcuterie calls for a slightly more structured red wine. With your rillettes, terrine, pâté or black pudding, go for aSaumur-Champignyor aCadillac Côtes de Bordeaux.
In your favorite wine bar, you don't know what to choose with the assortment of tapas or the charcuterie platter offered on the menu. To be sure to delight your taste buds, go for a powerful dry white (not sweet) with an intense nose and why not a little woody. AMinervoisor aCorbièresor a Pinot Blanc from Alsace will do the trick perfectly!
If you are more of a rosé, take it dry (not sweet) and powerful. You are spoilt for choice! Wines from Tavel, Bandol, Cabardès, Collioure, , , andCorbièresor evenCôtes du Rhônewill go perfectly with your assortment of sausages, hams and meat from the Grisons.
Many regions produce both wine and charcuterie... So if you have the opportunity, opt for regional combinations! For example, a Corsican Patrimonio, made from the Niellucio grape variety, will go perfectly with a black pudding with chestnuts or a slice of Coppa. Likewise, Bayonne ham will go well with a rosé from the Basque Country, as will andouillette from Troyes with a Rosé des Riceys.
Coppa, Lonzu, Figatellu, donkey and wild boar sausages, black pudding with chestnuts... The island of Beauty is full of tasty cured meats! And to accompany them, what could be better than a wine from the same region? If you are there, don't hesitate to visit some of the domains of the region and taste their wines. And for your meal of Corsican cold cuts, choose for example a red Patrimonio or a Figari rosé.
For red wines, don't hesitate to choose a Gamay fromBeaujolaisRégnié orJuliénasfor example. For rosé, the powerfulCorbières orBandol will be very good. Finally, a Pinot Blanc from Alsace or a Vouvray will also be an excellent match.
Ah, Italy! Between the sweetness of life and idleness, we also appreciate the numerous cold cuts. Parma ham (Prosciutto di parma), pancetta, coppa, mortadella and salami... All these specialties are perfect with local wines such as a Bardolino (red) or a Chiaretto (rosé).
As for French wines, prefer light, fresh and fruity reds: Côtes de Blaye or Côtes deBordeauxfor example. You can also choose a delicate and aromatic rosé like aCôtes de Provence.
Serrano and Iberico ham, pata negra, chorizo, morcilla, lomo... Spain also has its share of delicatessen specialties, each as delicious as the next. Don't hesitate to pair them with a light rosé, with an intense nose: a Bergerac, a Rosé d'Anjou, or a red wine made from the Gamay grape: a Beaujolais villages, for example.
With raw meat specialties such as Parma or Bayonne ham, choose powerful and intense rosé wines such as a Costières de Nîmes, a Bandol or aMinervois. In white, Collioure and Patrimonio will go very well with hams and dry sausages.
Are you more of a red wine person? Take a light and fresh one, with a good acidity. Take a bottle ofBeaujolais Villages! With a sausage, don't hesitate to opt for a more structured wine like a red Touraine or a Côtes du Rhône Villages.
With cooked meats such as ham or sausages, choose a Beaujolais Villages, a Morgon or a Juliénas. You can also opt for a Cabernet Franc from the Loire Valley, such as a Chinon or Bourgueil. These red wines keep a good acidity that will go well with the fat of the charcuterie. For rosé, the classics of Tavel or Bandol will be perfect, as well as a wine from the Coteaux duLanguedoc. In white, don't hesitate to open a Vouvray.
With these cold meats, you can choose a supple and aromatic white wine from Burgundy: a Mâcon Blanc, aSaint-Véranor a Côtes de Beaune. Cooler, a Vouvray, an Anjou Blanc or a Sancerre will also delight your taste buds.
In rosé, why not a powerful Tavel with your Boudin Blanc or a Marsannay or a 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, uncork a bottle of Coteaux du Lyonnais rosé orCôtes du Rhônelike a Crozes-Hermitage.
With pork rillettes, pâté en croûte or rabbit terrine, don't hesitate to opt for a red wine from the Côtes de Bordeaux, or a lively and mineral white wine, such as a Quincy or a Bergerac.
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