What to drink with a charcuterie and cheese platter?
This is the ideal combo and which we all love for our aperitifs with friends or family. The charcuterie cheese duo is a bit like ying is to yang or what snowy is to tintin!
It is true that when we talk about a cheese and charcuterie aperitif, we don't really know what to put behind it since there are more than 1200 different cheeses and more than 450 varieties of charcuterie in the hexagon. But in the end, it doesn't matter the types of cheese or charcuterie since these dishes are often very popular with the majority.
The platters that are made or found in bars are generally made up of traditional and well-known cheeses and charcuterie such as Camembert, Comté, Brie, Saint-Marcellin and a small goat for the cheeses; while on the charcuterie side we often find ham, raw ham, rosette and coppa.
Whether as an aperitif, at a large banquet or as a Sunday evening meal, a plate of cheese and charcuterie goes well with a good glass of wine.
This is really the kind of pairing that is difficult to determine because of the wide variety of products on offer, but some wines are still recommended for a relatively “classic” charcuterie platter.
The first red wine that we can recommend to sublimate a cheese and charcuterie platter is a Brouilly, one of the ten crus of the Beaujolais vineyard. The red Brouilly is a wine that we particularly like to taste as an aperitif and which therefore goes perfectly with the cheese and charcuterie combo. On the nose, it is a great explosion of fruity scents dominated by strawberry and raspberry. On the palate, the Brouilly offers great finesse and suppleness. It can be consumed quickly after bottling, between 1 and 3 years. We go a little further south for this second pairing between a charcuterie and cheese platter with a red wine. This aperitif can be paired perfectly with a red wine from the AOC Côtes-du-Rhône, a generally inexpensive appellation that produces red wines to be consumed within 4 years. The nose of these wines is discreetly fruity with small red fruits and often reveals spicy and ripe fruit notes. In the mouth, we often find the perfumes of the nose with all the same differences because of the many terroirs. Provence is a magnificent region where the aperitif is a privileged moment. With friends or family, you can share a charcuterie and cheese platter with a rosé wine from the Bandol appellation, located a few kilometers from the Mediterranean Sea. A fairly typical nose of red fruits and the apricot-peach duo. We also sometimes smell notes of fennel and mint. On the palate, Bandol rosé is fresh and rather light in its first year. It becomes more full-bodied after 2 years of aging.
Delivery Europe by UPS in refrigerated package
Pure pork rosette 50 slices - 500g
Price
€21.59
Coppa 50 slices - 500g
Price
€28.01
Superior white ham 10 slices - 400g
Price
€17.31
