Cards of Wine

Wine Pairing
Charcuterie (Cold Cuts)

Charcuterie

Pairing Suggestions

Lambrusco (Italy)
Beaujolais (France)

Other Excellent Alternatives

Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)

Description

Watch out for salt and fat!

Salt softens the acidity in wine, so choose higher acidity styles.

Fat goes well with acid and citrus.

Lambrusco is often a winner with cured meat because of the good acidity and fruit. Bubbles help to cut the fat and it is low in alcohol, an advantage when salumi makes you thirsty.

Avoid: Tannic reds and oaky whites.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


Alcohol can be addictive. Drink in moderation.

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