Pairings › Antipasto Platter

Antipasto Platter

Food

Assorted meats and cheeses

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.

Scotch Speyside Rob Roy

fat/acid/bitter — sweet vermouth and bitters cut richness of cured meats and creamy cheeses; herbal/bitter bridge to charcuterie.

Score: 95

Scotch Islay Manhattan

smoke/bitter/sweet — peaty Islay with sweet vermouth supports smoky cured meats and aged cheeses; bitter backbone cleanses fat.

Score: 92

Scotch Paper Plane

acid/bitter/herbal — citrus and Aperol bitterness provide bright contrast to salty meats and rich cheeses; herbal lift refreshes palate.

Score: 90

Scotch Smoky Algonquin

smoke/acid/bitter — blended Scotch plus Islay float brings smoky complexity that pairs with smoked meats and sharp cheeses; citrus brightens.

Score: 88

Scotch Speyside Highball

bubbles/acid — Speyside highball’s effervescence and light citrus refresh between bites, good with milder cheeses and salami.

Score: 86

Scotch Speyside Old Fashioned

smoke/bitter/sweet — Speyside Old Fashioned’s caramel and bitters complement nutty cheeses and savory cured meats; smoke adds depth.

Score: 85

Scotch Smoky Gold Rush

sweet/acid/smoke — honey-lemon balance works well with salty meats and tangy cheeses; smoky note ties to charcuterie flavors.

Score: 84

Scotch Smoky Cameron’s Kick

heat/sweet/smoke — ginger and honey warmth cuts through fatty meats and creamy cheeses; subtle smoke echoes cured flavors.

Score: 82