Charcuterie Board
Meats cheeses and accompaniments
Best wine varietals
Brut Champagne
Brut Champagne's acidity and bubbles cut through rich meats and cheeses.
Barbera
Barbera's bright acidity complements fatty charcuterie and diverse flavors.
Pinot Noir
Pinot Noir's light body and red fruit balance salty and cured meats.
Blend
Blend wines offer complexity to match varied flavors on the board.
Best cocktails with this
Cocktail Glass • Medium • 5 min
acid/salt — bright citrus and salt cut fat, complements cured meats and cheeses
Highball glass • Medium • 5 min
herbal/acid — basil and lime cut fat, bright with savory charcuterie
Collins glass • Medium • 10 min
smoke/acid/bubbles — peaty Scotch with citrus and soda lifts smoky charcuterie
Highball glass • Medium • 5 min
acid/herbal/bubbles — lemon + elderflower refreshes palate between rich bites
Coupe • Medium • 5 min
bitter/robust — whisky & sweet vermouth stands up to rich meats and nutty cheeses
Highball glass • Easy • 5 min
smoke/sweet/bubbles — smoky Scotch + apple sweetness echoes fruit & cured pork
Martini glass • Easy • 5 min
salt/umami/briny — olive brine echoes board olives/pickles and cuts fattiness
Martini glass • Easy • 5 min
briny/umami — savory martini with vermouth and olives pairs well with salty meats
Coupe glass • Medium • 5 min
herbal/bitter/sweet — brandy + Chartreuse complements aged cheeses and cured meats