154 pairings
Pinot Noir
Pate en croute with Dom Perignon Rose: Spicy depth and structure frame a rich game pate.
The short answer
Across 1,121 charcuterie and cured meats pairings on 1,080 of our bottle pages, the grapes our editors pour most often are Pinot Noir (154), Tempranillo (154), Grenache (92) and Chardonnay (87). For example, Dom Perignon Rose from Champagne with pate en croute: Spicy depth and structure frame a rich game pate.
By style: red 622, white 178, sparkling 168, rosé 64, fortified 57 of the 1,121 pairings.
The wines that turn up most: DOCa Rioja, DO Jerez-Xérès-Sherry, DO Ribera del Duero, AOC Valais, Corpinnat, AOC Champagne.
The best grapes for charcuterie and cured meats
154 pairings
Tempranillo
Iberico ham (jamon iberico) with Vega Sicilia Unico Reserva Especial: Silky cured fat and nutty complexity complement the wine's tobacco and cedar tones.
92 pairings
Grenache
Aged Iberian ham with L'Ermita: Mineral depth and intensity complement the complexity of cured Iberian pork.
87 pairings
Chardonnay
Charcuterie with Billecart-Salmon Brut Rose: Delicate spice frames cured meats.
66 pairings
Syrah
Charcuterie with Ardeche saucisson with Cornas Chaillot: Local charcuterie from the Ardeche pairs with this Cornas in the most natural way.
59 pairings
Gamay
Charcuterie board (rosette de Lyon, saucisson) with Morgon: Classic Beaujolais bistro pairing; the low tannin and juicy fruit complement cured pork.
53 pairings
Palomino Fino
Jamón ibérico de bellota with Inocente Fino: The wine's almond and mineral depth mirrors the sweet nuttiness of acorn-fed Iberian ham.
45 pairings
Carignan
Black truffle and potato terrine with Ferrer Bobet Selecció Especial: The earthy depth and mineral character of the wine echo the truffle.
Bottles to pour with charcuterie and cured meats
The best-rated pairings, one per producer and no more than two from any one region, so the list travels.
Aged Iberian Bellota ham 5J
The wine's honeyed-nut depth echoes the highest-grade Iberian ham's complex salty-sweet finish.
Aged Iberian ham
Mineral depth and intensity complement the complexity of cured Iberian pork.
Foie gras terrine
Tropical fruit and rose match the liver's richness; the wine's full body holds against the fat.
Iberian Bellota ham 5J
The wine's nutty-honeyed register echoes the highest-grade Iberian ham's complex salty-sweet finish.
Iberico ham (jamon iberico)
Silky cured fat and nutty complexity complement the wine's tobacco and cedar tones.
Jamon iberico de bellota
Acorn-fed ham's nutty fat lifts the wine's walnut and cured-meat savour.
Jamón ibérico de bellota
The wine's almond and mineral depth mirrors the sweet nuttiness of acorn-fed Iberian ham.
Pate en croute
Spicy depth and structure frame a rich game pate.
Pate en croute lyonnais
The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.
Roasted almonds and ibérico ham
Traditional tapas context for fine aged Amontillado in Cádiz.
Saumagen
Pfalz pork-stomach speciality finds a peer in the wine's salt-and-citrus drive.
Aged Portuguese cured ham
Salted granite finish meets the cured pork's umami and fat; classic Iberian white-and-charcuterie pairing.
Taste the pairing: food and wine in Rioja
Food and wine tastings you can book in Rioja, one of the regions whose bottles our editors pour with charcuterie and cured meats.
Private La Rioja Day: Visit 2 Premium Wineries with lunch.
Explore La Rioja wine region, where we'll visit two wineries. Indulge in tastings of 8 selected wines and savor lunch in a medieval village with a wine connoisseur. Li...
Logroño: guided visit + tasting of 3 wines at Viña Ijalba
Discover Viña Ijalba, a pioneer in organic viticulture in Rioja. Just five minutes from the center, enjoy a tour with a tasting of three premium wines, accompanied by ...
La Rioja Biosphere Organic Pig Farm and Ham and Wine Tasting
Discover the heart of La Rioja! Visit our certified organic farm in the Biosphere Reserve, meet our free-range Duroc pigs, and end with a guided gourmet tasting of org...
Food and wine tastings in Rioja (5) · Wine tastings and winery visits in Rioja (14) · Wine tours and day trips in Rioja (13) · All wine and food experiences
pairings by region
- Rioja: 71 pairings, Rioja food and wine pairing
- Penedes: 70 pairings, Penedes food and wine pairing
- Friuli-Venezia Giulia: 58 pairings, Friuli-Venezia Giulia food and wine pairing
- Beaujolais: 56 pairings, Beaujolais food and wine pairing
- Jerez & Sherry: 54 pairings, Jerez & Sherry food and wine pairing
- Valais: 50 pairings, Valais food and wine pairing
- Dão: 46 pairings, Dão food and wine pairing
- Languedoc: 45 pairings, Languedoc food and wine pairing
- Burgundy: 44 pairings, Burgundy food and wine pairing
- Bierzo: 39 pairings, Bierzo food and wine pairing
- Ribera del Duero: 39 pairings, Ribera del Duero food and wine pairing
- Alentejo: 36 pairings, Alentejo food and wine pairing
Wine with charcuterie and cured meats, FAQ
What wine goes with charcuterie and cured meats?
Across 1,121 charcuterie and cured meats pairings on 1,080 of our bottle pages, the grapes our editors pour most often are Pinot Noir (154), Tempranillo (154), Grenache (92) and Chardonnay (87). For example, Dom Perignon Rose from Champagne with pate en croute: Spicy depth and structure frame a rich game pate.
Red or white wine with charcuterie and cured meats?
Most often red: of the 1,104 charcuterie and cured meats pairings, the split by style is red 56%, white 16%, sparkling 15% and rosé 6%. The bottles below show which of each work and why.
Which wine regions are best with charcuterie and cured meats?
The regions with the most charcuterie and cured meats pairings on our bottle pages are Rioja, Penedes and Friuli-Venezia Giulia.