Antipasto Platter
Assorted meats and cheeses
Best wine varietals
Blend
Blend wines complement the variety of flavors in an antipasto platter.
Brut Champagne
Brut Champagne's acidity and bubbles refresh the palate between bites.
Provence Rosé
Provence Rosé pairs well with the cured meats and olives typical in antipasto.
Albariño
Albariño offers bright acidity and citrus notes that balance salty and savory elements.
Best cocktails with this
Coupe glass • Medium • 5 min
fat/acid/bitter — sweet vermouth and bitters cut richness of cured meats and creamy cheeses; herbal/bitter bridge to charcuterie.
Coupe • Medium • 5 min
smoke/bitter/sweet — peaty Islay with sweet vermouth supports smoky cured meats and aged cheeses; bitter backbone cleanses fat.
Coupe • Medium • 5 min
acid/bitter/herbal — citrus and Aperol bitterness provide bright contrast to salty meats and rich cheeses; herbal lift refreshes palate.
Coupe • Medium • 5 min
smoke/acid/bitter — blended Scotch plus Islay float brings smoky complexity that pairs with smoked meats and sharp cheeses; citrus brightens.
Highball glass • Easy • 5 min
bubbles/acid — Speyside highball’s effervescence and light citrus refresh between bites, good with milder cheeses and salami.
Old Fashioned glass • Medium • 5 min
smoke/bitter/sweet — Speyside Old Fashioned’s caramel and bitters complement nutty cheeses and savory cured meats; smoke adds depth.
Old Fashioned glass • Medium • 5 min
sweet/acid/smoke — honey-lemon balance works well with salty meats and tangy cheeses; smoky note ties to charcuterie flavors.
Rocks glass • Medium • 5 min
heat/sweet/smoke — ginger and honey warmth cuts through fatty meats and creamy cheeses; subtle smoke echoes cured flavors.