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We’ve Already Presented the Perfect Wine and Cheese Pairings, but What About Charcuterie?
We present perfect pairings with three charcuterie items that have more than earned their prestigious reputation: saucisson, country pâté, and pork rillettes.
Our Selection Wines and charcuterie : the right pairing, direct from the winemaker. See the wines →
Pairing wine and charcuterie requires a bit of thought to bring out the best in both. The good news is that there isn’t just one perfect pairing, there are several, depending on the type of charcuterie, its texture, aromatic intensity, and of course, your personal taste. As a general rule, fruity, low-tannin red wines work wonderfully with most cured meats. However, dry, mineral, or aromatic white wines should not be overlooked, especially with rillettes, cooked ham, or pâtés. As for rosé wines, whether structured or light, they offer a fresh, convivial alternative, particularly suited to summer. Here are a few pairing tips, one by one:
"Come over and have a drink at my place. There's white, there's red, and there's saucisson!" sang the group Licence IV in 1986. The undeniable star of the charcuterie board, saucisson (or dry sausage), isn’t too demanding and happily welcomes a wide range of red wines, as long as they are easy-drinking and fruity. A Beaujolais from the Beaujolais-Villages appellation, a Burgundy from the Irancy appellation, or a wine from Languedoc’s Gaillac appellation will pair perfectly.
OUR SUGGESTION: Gaillac Rouge Domaine de Sarabelle
Creamy, tender, and rich in flavor, what would a happy hour be without the famous pork rillettes? We love to enjoy them with their faithful companion, the pickled gherkin, which adds a fresh and crunchy touch. A white wine, dry, lively (meaning with a marked acidity), and with strong mineral character will refresh the palate from this generous mix. Wines from the Loire Valley are ideal for this pairing. Opt for a Montlouis-sur-Loire, a Cheverny, or a Saumur.
OUR SUGGESTION: Saumur Blanc La Jouvencelle - Domaine de Rocheville
How about another helping of country pâté? It’s hard to resist this typical French terroir product, simply irresistible on a slice of bread or with a lettuce leaf. This time, it’s back to red wines. Preferably, choose reds that are full-bodied, with pronounced fruity notes on the palate, with tannins that hold up well without fading too quickly. However, the tannins shouldn't be too powerful, as they could quickly create a bitter sensation on your taste buds. In this case, a red wine made from Grenache or Gamay will pair wonderfully. The choice is wide: a Cru Beaujolais AOC Brouilly, a Loire wine AOC Côtes d'Auvergnes, a Languedoc wine AOC Saint-Chinian...
OUR SUGGESTION: Le Chant Des Garrigues - Cave des Vignerons de Saint-Chinian
An Alsace Pinot Noir is an excellent choice here. Cured hams such as Bayonne or aged Italian Parma and San Daniele call for wines that are both delicate and aromatic enough to stand up to their salty, sometimes spicy flavor. Light and fruity, with discreet tannins, Pinot Noir enhances the subtlety of the ham without masking its taste. You could also try a light Italian red like Chianti or Dolcetto. On the white side, a zesty Sauvignon Blanc (such as a Bordeaux Blanc) provides an invigorating contrast, cleansing the palate between bites.
OUR SUGGESTION: Pinot Noir Grande Réserve - Maison Albert KLEE
When facing a generous charcuterie board (saucisson, rillettes, pâtés, cooked and cured ham) it’s best to pick a wine versatile enough to complement multiple textures and flavors. A soft, fruity red such as a Beaujolais is a strategic choice. Gamay, when grown on cool soils and carefully vinified, offers finesse and freshness without overpowering the food. Its juicy fruit, silky tannins, and lightness make it a perfect companion. Alternatively, a dry Provence Rosé with floral notes and a long finish pairs equally well with ham or pâté. Structured rosés from AOC Côtes de Provence are ideal for summer gatherings around a large sharing platter of charcuterie.
OUR SUGGESTION: 1950 Rosé Bio - Moulin de la Roque
Our Selection Wines and charcuterie : wines from independent winemakers, at the estate price. See the selection →
You can also build your charcuterie board based on the wine you love! Here are some “reverse pairing” ideas that work beautifully.
Dry white wines can beautifully enhance certain types of charcuterie. A Pinot Blanc from Alsace or a Sauvignon Blanc from the Loire Valley works well with pork rillettes or cooked ham. Their liveliness cuts through the fat, bringing a pleasant freshness. For rounder whites, choose an unoaked Chardonnay or a Bordeaux Blanc to accompany poultry terrines or duck mousse. Adventurous palates can serve a saline, mineral white (like a Muscadet or a dry Chenin Blanc from the Loire) with rillons or pâté en croûte. Guaranteed success!
Red wine is often the instinctive choice for charcuterie (and rightly so, provided it’s well chosen. Favor soft, moderately tannic reds such as Gamay, Pinot Noir, Grenache, or lightly oaked Merlot. A wine that’s too full-bodied or heavily oaked can overwhelm the saltiness of cured meats like dry ham or saucisson. If you prefer more powerful reds, pair them with stronger flavors like smoked sausage, andouille, or wild boar pâté. Beaujolais Crus such as Brouilly or Morgon, as well as Loire reds like Chinon or Côtes d’Auvergne, strike a perfect balance between fruit and freshness) ideal for an aperitif among friends.
Rosé wines are often associated with grilled dishes, yet they’re also excellent with charcuterie. A dry, floral, and fruity Provence Rosé pairs wonderfully with slices of Parisian cooked ham, light rillettes, or dried sausages. For something more original, try an organic rosé from the Luberon, made from Grenache, Cinsault, and Mourvèdre, alongside Basque pâté or duck rillettes. A more structured, gastronomic rosé can handle intense flavors like game terrine. In summer, serve rosé wines well chilled (but never icy): they offer a refreshing, digestible alternative to reds without overpowering the delicate flavors of charcuterie.
Our Selection Wines and charcuterie : cuvées chosen from the winemakers, with no middleman. See the selection →
A short spell in the fridge helps fruity, low-tannin reds. Aim for 15 to 16°C for a Beaujolais or a Gamay, and closer to 18°C for a fuller-bodied red. Served too warm, the alcohol dominates and overpowers the saltiness of cured meats.
It can, as long as the board stays fairly consistent in intensity, with a soft, fruity red able to adapt across textures. Once the board mixes mild and smoked or spicier items, it is safer to open two bottles, a light red and a crisp white.
Plan roughly one bottle for four to five guests during an aperitif dinner. If a full meal follows the charcuterie, add a bottle per wine served so guests are not pouring one wine into a glass meant for a different pairing.
Yes, provided it is dry and lively rather than round or oaked. Its acidity cuts through the fat of rillettes or cooked ham, a role red wine struggles to play on these richer cuts.
A light red or a lively white keeps for two to three days in the fridge, resealed with its original cork. Beyond that, oxidation dulls the fruit, worth watching if the charcuterie board is served again over several days.
