Which wine with aperitif and charcuterie?
Food & wine pairing: aperitif charcuterie and natural, organic and biodynamic wine
Drinks with friends, saucisson, cured ham, a bit of cheese… all that’s missing is a good glass to get the evening going. Gamay from Beaujolais, wine from Savoie or Pineau d’Aunis from the Loire: these light natural wines, fresh and fruity, are made for the occasion. Easy-going, lively and joyful wines, perfect to go with charcuterie without overthinking it!
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Wine and charcuterie pairing
Aperitif and charcuterie, a ritual to celebrate
The aperitif is that sacred moment when everyone gathers around a well-stocked board. Charcuterie is the star: saucisson, terrine, dry-cured ham, rillettes… We tend to be generous, and that’s just fine. Rich and salty food like this calls for wines that refresh the palate and keep the appetite going. Forget overly powerful or oaky wines: the idea is to keep things light and lively. Natural wines, often low in tannin and very easy to digest, are perfect for this. They bring that sense of purity and energy we love when the evening stretches on, laughter comes easily and the glass keeps getting refilled.
The best natural wines to go with charcuterie
To balance the richness of cured meats, nothing beats a light red with good acidity. A Gamay from Beaujolais, a Pineau d’Aunis or a Grolleau from the Loire will keep the palate fresh and wake up the taste buds. From the mountains, a Mondeuse from Savoie also works wonders with its peppery touch and alpine freshness. And if the mood is festive, a white or rosé pét’ nat’ adds bubbles and zing. What we want here are living, easy-drinking wines that invite sharing and conviviality. In short, natural wine the way we love it: free, joyful and perfect with charcuterie.
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