Wine Pairing
Charcuterie (Cold Cuts)
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.