Charcuterie boards with cured meats and cheeses

Pairing: Charcuterie boards with cured meats and cheeses

Meats: Prosciutto, salami, soppressata, chorizo, pâté, and Jamón Ibérico.
Cheeses: Aged cheddar, Gouda, Brie, Manchego, blue cheese, and fresh goat cheese.
Accompaniments: Fresh and dried fruits (grapes, figs, apricots), nuts (almonds, walnuts), olives, pickles, honey, jams, and crusty bread or crackers.

Choose a Variety of Meats and Cheeses: Select a mix of mild, medium, and bold meats such as prosciutto, soppressata, and spicy chorizo. Pair these with a range of cheeses, including a hard cheese (like Manchego), a soft cheese (such as Brie), and a fresh cheese (like goat cheese).
Prepare the Board: Arrange the meats and cheeses on a large wooden board or platter. Group similar items together, and use small bowls for any wet items like olives or pickles.
Add Accompaniments: Fill in the gaps with a variety of accompaniments like fresh and dried fruits, nuts, and condiments. Include some crunchy elements like breadsticks, crackers, or sliced baguette.
Pair with Wines: Choose wines that complement the flavors of the charcuterie. For a refreshing contrast to fatty meats, select a dry rosé or a crisp white wine like Sauvignon Blanc. For more robust meats and aged cheeses, opt for a bold red wine like Syrah or Zinfandel. Serve the wines slightly chilled to enhance their freshness and pairing versatility.