The best champagne to pair with a charcuterie platter

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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!


Does Champagne go with a charcuterie board?

Pairing Wine and Champagne with Charcuterie

Champagne has a particular acidity that complements salty and fatty meals like almonds; aged, hard cheeses like gouda or cheddar; and tart blackberries and raspberries. A glass of bubbly is also a good palate cleanser.

What wine or Champagne goes with charcuterie board?

Wine Pairings with Mild Charcuterie

Pair these flavorful meats with light to medium-bodied white wines (Sauvignon Blanc, Pinot Grigio) or light to medium-bodied red wines (Pinot Noir, Merlot).

What compliments a charcuterie board?

Combine fresh and dried fruit that goes well with your meats and cheese. Fresh fruits such as berries, grapes, apples, pears, or melons, as well as dried fruits such as figs, dates, or apricots, work well.

What is the best wine to serve with a charcuterie board?

Charcuterie pairs well with crisp white wines like Pinot Grigio, Riesling, Prosecco, and Rosé, as well as lighter red wines like Barbera, Lambrusco, and Beaujolais.

Does champagne go with cheese board?

Cheese and Champagne Pairing

Champagne features finer bubbles and an arguably more nuanced flavor than prosecco or cava, with hints of brioche or yeast. Champagne pairs well with cheese because of its bread-like tastes.

What champagne goes well with food?

You’ll discover both sweet and savory sparkling wine and champagne meal combinations here.
Lassaigne, Jacques Brut Blanc de Blancs Les Vignes de Montgueux, France…. Krug Grande Cuvée…. Champagne Dom Perignon 1996 Oenotheque…
Bruno Paillard is a French actor. Taittinger Nocturne Sec. Première Cuvée Brut Rosé…
Prosecco di Valdobbiadene Bisol Crede Brut.
More to come…
•Sep 25, 2018

Does Champagne go with brie?

Champagne, as previously said, goes nicely with buttery and earthy meals. Thus it seems to reason that triple-cream soft cheeses (brie, Camembert) would be the ideal pairing…and they are!

What wine goes with mini charcuterie?

Since they may be somewhat fruity, sparkling and rosé wines pair well with fresh cheeses and mild charcuterie. The acidity of these wines complements some of the charcuterie’s strong salt content.

Does Champagne go with red meat?

Is it really possible to pair champagne with steak? The quick answer is, of course, yes! Champagne, although often regarded as an aperitif, is also a flexible food wine. Champagne has minerality, which lends depth to savory and meaty tastes like those found in steak.

What not to put on a charcuterie board?

5 Charcuterie Board Errors You’re Doing
Peppers: Peppers, whether green, red, or yellow, should be avoided.
Vegetables to avoid: Tomatoes or asparagus, to be specific.
Stuffed olives with jalapeos (or anything too spicy): Hot meals just do not pair well with most wines and might overpower your taste buds.
More to come…

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