Matching food and wine: Cured Meats
The best advice would be to go for a wine from the same region as the charcuterie: regional matches are often a great choice. Cured meats are more often than not, full of explosive flavours along with a high salt content; which usually means that find a fresh, young wine is the key. Because of this high salt content in cured meats, an acidic wine could be advised since the salt softens the acidity. As well as softening the tartness it can also help to cut through the frequently fatty cuts used for charcuterie. It’s important to take the style of charcuterie in to consideration too, whether the meat is spiced or herby. If the meats are lightly spiced then a delicate, fruity Beaujolais works well; a wine worth avoiding would be a ‘gras’ Sauvignon Blanc, the weight of this wine would overwhelm the flavour of the charcuterie and the flavour would be lost. If you prefer highly aromatic meats a spicy red would pair well, a young red from the Bandol region for example would be well-suited, Bandol wines are usually lightly spiced and have great aging potential too; so if you change your mind you can always pop it in the cellar and drink it another time.