“The key to pairing wine with a charcuterie board is the perfect balance between the taste from the food and all the flavors from the wine. Like a good balance in a relationship, both have to talk and listen.”—Alex Tréton, Managing Director, La Bouche Wine Bar
The Wine Pairings
Sancerre Rosé Domaine Fournier Dry, well balanced and with all the charm from Sancerre.
Pair with: A soft crottin de Chavignol (goat cheese).
JM Gérin La Champine Viognier Delicate and intensely flavored; a great wine to know.
Pair with: Brie and some dried pears.
High Valley Zinfandel The best vine and grapes from California.
Pair with: Blue cheese or a piece of Comté and some slices of spicy salami.
Breakdown of the Board
- French salami (one rosette and one spicy)
- Fresh fruits (vegetables can be substituted)
- Dry fruits
- French pâté
Tip: Always be generous with your servings.