Charcuterie pairings are a delicious, trendy, and fun way to add some extra flavor to any event.
Charcuterie boards are an elevated take on the traditional cheese and meat platter, combining popular deli meats with various delicious kinds of cheese to heighten your senses and create a lively conversation.
The ideal wine complements any meal. Whether you prefer the buttery richness of an earthy brie or the refreshing spice of cured soppressata, your custom board can transport you to the Italian countryside with its flavors and aromas. But which wines pair particularly well with charcuterie? Is there a preferred wine to combine with a specific cheese? All these and more are covered in depth as we go along.
Cheeses Used on a Charcuterie Board
A wine cheese platter is never complete without blocks of cheese. Here is a list of the various types of cheese for charcuterie boards that are widely used because of their varied flavors, aromas, and textures.
Hard Cheese
When cheese is pressed and heated, it becomes a block of cheese known as “hard cheese.” Hard cheese’s moisture and milk fat levels are strictly regulated to be no more than 39% and 50%, respectively, for optimal texture and flavor. If you want to include hard cheese on your wine cheese board, serve it at room temperature. This will make it simpler to cut and bring out the best flavors.
- Asiago Cheese – It is a type of hard cheese that is well enjoyed for its mild flavor. The sweetness of this cheese fades as it ages, giving way to a harsh, acidic flavor.
- Parmigiano-Reggiano – It is made from skimmed cow’s milk. This cheese is further distinguished by its pale yellow exterior and paler interior. In addition, it requires at least two years of aging to produce its distinctively sharp flavor and grainy texture.
- Emmental Cheese – The interior of Emmental cheese (also known as Swiss cheese) is the most recognizable cheese. This cheese has holes due to the carbon dioxide produced during the fermenting process. Swiss cheese can be mild or robust depending on the cheese’s age.
Semi-Firm Cheese
Semi-firm cheese, as opposed to hard cheese, is slightly softer and has a springier texture. It also has a mild, sweet, and buttery flavor. When compared to hard cheese, the aroma of semi-firm cheese is milder.
- Cheddar Cheese – It is one of the most well-known varieties. Its bright yellow-orange hue and tangy taste have made it a household name. To balance the smokiness of the aged meat, Cheddar is a common accompaniment to charcuterie.
- Gouda Cheese – It is distinctive for being brownish in hue, in contrast to Cheddar. Goat’s or sheep’s milk creates this semi-firm cheese’s nutty flavor and subtle aroma.
- Gruyere Cheese – Due to its meltability, it is commonly used to prepare fondue and French grilled cheese sandwiches. Gruyere can only be produced from whole cow’s milk, and the curing process can take up to a year.
Blue Cheese
Long-cured charcuterie has a robust, smokey flavor that pairs well with blue cheese. It pairs well with cured meats on a charcuterie board because of its robust taste.
- Gorgonzola Cheese – This blue mold cheese is famous for its powerful aroma and striking flavor. When other ingredients in a dish are particularly sweet, Gorgonzola is sometimes used to strike a harmonious balance between them.
- Roquefort Cheese – is a traditional recipe made from sheep’s milk and has a sophisticated blend of acidic and sharp flavors. Compared to other blue mold cheeses, the Roquefort cheese is moister.
Pairing Wines with Charcuterie
According to the experts from a popular liquor store in Avon, when selecting wine for a cheese and wine platter, it is recommended that you should choose the wine first to match the charcuterie and not the other way around.
Charcuterie with a Mild Flavor
Meats for charcuterie boards, like cheese, are cured to achieve a specific flavor. A bottle of Pinot Noir or Merlot will do if you want mildly spiced, high-flavor meats like prosciutto or mortadella.
Moderately Spiced Cured Meats
If you want to raise the bar on your meat and cheese pairing, pair mildly spicy charcuterie meats like peppered salami and Guanciale with Gorgonzola. Wine should be light-flavored and fruity, such as Chenin Blanc.
Spiced Meats
Are you planning a charcuterie and wine pairing with a selection of strong-flavored cold cuts? It would be best to choose highly seasoned meats, such as Spanish dry chorizo. In addition, Gorgonzola and Roquefort cheeses complement heavily spiced preserved meats.
Key Takeaway
You may elevate any celebration with the addition of a charcuterie board. One of the nicest parts of a charcuterie platter is the wine you pair it with. Besides cheeses, smoked or preserved meats, fruits, and crackers are also common components. However, the choice of cheeses and wines can make or break the meal, so it would be best to consider the information outlined above to guide you in creating the perfect combination for your wine and charcuterie board.
