The best champagne to pair with a charcuterie platter

Charcuterie boards, which are filled with cheese, meat, crackers, and fruit jams, are a wonderful appetizer for any event. Every mouthful will allow you to experiment with salty, creamy, and nutty tastes, as well as crunchy textures.

Red or white wine is often offered with the plate, depending on the meat and cheese option. Charcuterie, when coupled with the correct champagne, may become a masterpiece.

What are the finest champagnes to pair with charcuterie? The sort of cheese is very important when choosing the appropriate champagne. Champagne has delicate bubbles and a sparkling flavor that is highly complex, and it goes well with bread and flavorful cheese.

A solid rule of thumb to follow is that the heavier the wine, the stronger the cheese, which is why the acidity of champagnes matches well with lighter cheeses. Mature champagnes complement aged cheeses like Gouda or aged sharp cheddar.

Focus on the major components of the cuisine for champagne pairings, which include fat, acidity, and salt. Since meals heavy in fat demand more acidic brands, champagne should have a greater acidity than salt.

A few guidelines for picking the finest champagnes to go with a charcuterie board are discussed below. The following are answers to commonly asked questions regarding serving champagne with meat and cheese platters, as well as which combinations work best together.

Does charcuterie go with champagne?

Indeed, charcuterie complements champagne. In fact, champagne, rather than wine, is a must-have beverage to accompany a high-end charcuterie board.

Champagne’s acidity cuts through the fattiness of a meat and cheese platter. It also balances out the salt and fat, which are often major taste components.

Choose more acidic kinds since salt helps to lessen the acidity of champagne.

Consider using toasted almonds, strong cheese like as gouda or cheddar, and berries that aren’t too sweet to dominate the champagne flavor.

What champagne flavor goes well with a charcuterie board?

Citrus, apple, vanilla, and strawberry flavored champagnes should be used for champagne. These champagnes provide a contrast to the charcuterie and allow other items to flourish.

Nutty-flavored champagnes also go well with cheeses and meats on a cheese and meat board.

Classic champagne tastes that go nicely with basic charcuterie platters include:

• Non-vintage: light body, low alcohol, citrus, mineral, and toast flavors.
• Vintage: Thick and full-bodied, with notes of brioche, almonds, baked apples, vanilla, and cream.
• Blanc de Blancs: Dry champagne with citrus, mineral, and tropical fruit notes with a lower alcohol content.
• Blanc de Noirs: A richer taste that employs red grapes to produce red berry flavors, with aromas of citrus, peach, and mineral.
• Ros has a pink tint with a scent of red berries, lemon, and soil.

What kind of charcuterie goes well with champagne?

Consider the kind of cheese on the charcuterie board when choosing an appropriate champagne combination.

Younger champagnes with excellent acidity combine well with light cheeses, whilst mature cheeses with salty, nutty flavors complement the brioche-like scents of rich, aged champagnes.

• Imperial Brut Mot & Chandon & Parmesan
• Manchego & Ruinart Blanc de Blancs
• Imperial Ros Mot & Chandon & Goat cheese
• Tomme de Montagne with Ruinart Ros cheese
• Comte & Veuve Clicquot Yellow Label
• Rose & Ossau-Iraty from Veuve Clicquot

If you’re serving white meats, pair them with fruity champagnes like Moet Imperial or Rose.

Rose wine cuts down the saltiness and fattiness of cured meats while also giving flavorful depth to the meat. Vintage and brut champagne can also suffice.

Whether you’re serving soppressata, genoa, prosciutto, or salami, pair it with effervescent, extra-dry, sweet champagnes like doux and demi-sec.

A charcuterie board is generally highlighted by the cheese and meats. Hence, if the champagne compliments these two, the other elements will undoubtedly like it.

Champagne With Charcuterie: Conclusion

Whichever champagne you choose, there will always be a cheese, bread, or cracker on the charcuterie board to go with it. To assist establish the sweetness level of the champagne, consider the fat content, acidity, and saltiness of the meals on the table.

Champagne, unlike wine, offers bubbles and a crisp refreshing taste that blends well with the tastes and textures of the components on charcuterie boards.

When matching champagne with cheese, pick a cheese with a stronger taste with heavier champagne and a lighter cheese with acidic champagne. Moreover, aged champagne pairs beautifully with gouda and aged cheddar cheese.

Non-vintage, vintage, blanc de blancs, blanc de noirs, and ros all have different flavors and aromas. These champagnes go well with a variety of cheeses, including parmesan, manchego, goat cheese, and others.

Furthermore, the type of meat plays an important role in determining the champagne selection. Moet imperial or ros are excellent with white meats.

Cured meats go well with rose, but vintage and brut champagne may be substituted to improve the charcuterie board experience. If there is sopressata, genoa, prosciutto, or salami, go with doux or demi-sec to savor the deep salty and rich flavor with the additional dry and sweet taste of the bubbly.

You won’t have to go through the arduous wine tasting process to pick the proper champagnes to offer with your charcuterie board if you use this list. Let us raise a glass to it!