The Art of Pairing Wine with Charcuterie

A good charcuterie board is a conversation between textures and flavors, and the right wine joins in rather than shouting over it. The golden rule: match intensity. Delicate cheeses want delicate wines; bold salami can stand up to something with more grip.

Soft, creamy cheeses like brie love sparkling wine. The bubbles and acidity cut straight through the richness and reset your palate for the next bite. A dry Champagne or Prosecco is a nearly foolproof choice.

Cured meats — salami, prosciutto, soppressata — are salty and fatty, which makes fruit-forward reds like Pinot Noir or Grenache a natural partner. Avoid big, tannic reds with prosciutto; they can taste metallic against the salt.

Don't forget the extras. Grapes, olives and pickles add acidity and sweetness, and an off-dry Riesling handles all of them gracefully. When in doubt, order a flight and let the board decide.