Cured meats and wine have long been a classic combination, bringing together rich flavours and textures that complement each other beautifully. Whether you're hosting a dinner party or simply enjoying a quiet evening at home, knowing the right wine to pair with salami and other cured meats can transform an ordinary meal into a gourmet experience. At Papandrea, we specialise in offering the finest selection of cured meats, and we’ve created this ultimate guide to help you choose the best wines to enjoy with them.
-
The Basics of Pairing Wine with Cured Meats
When it comes to pairing wine with cured meats, it’s all about balance. Cured meats like salami, prosciutto, and pancetta are rich in fat and intense in flavour, so wines that have enough acidity, tannins, or fruitiness can cut through the richness and enhance the overall taste. The key is to match the intensity of the wine with the intensity of the cured meat, ensuring neither overpowers the other.
-
Classic Pairings: Red Wines with Salami
Salami, known for its robust flavour and spiciness, pairs exceptionally well with medium to full-bodied red wines. The tannins in these wines complement the fat content of the salami, creating a balanced and enjoyable tasting experience. Here are some top recommendations:
-
Chianti (Tuscany)
Chianti, a medium-bodied red wine from Tuscany, offers bright acidity and red fruit notes that complement the spicy and savoury elements of salami. The wine’s tannins also help to balance the fat in the meat, making it a perfect match for traditional Italian salamis like Salame Toscano.
-
Barbera (Piedmont)
Barbera is another excellent choice, with its high acidity and low tannin levels. Its fruity profile, featuring notes of cherry and plum, pairs beautifully with both spicy and mild salami varieties. The acidity in Barbera refreshes the palate between bites, making it an ideal wine for a charcuterie board.
-
Syrah/Shiraz
For those who enjoy bolder wines, Syrah (or Shiraz) offers a fuller-bodied option with notes of black pepper and dark fruits. Its spicy profile complements peppery salami varieties like Salame Napoli, creating a flavourful pairing that enhances the heat and depth of the cured meat.
-
White Wines and Cured Meats: A Surprising Match
While red wines are often the go-to choice for cured meats, certain white wines can also make excellent pairings, especially with lighter, more delicate varieties of cured meats.
-
Pinot Grigio (Veneto)
For a fresh and crisp option, Pinot Grigio is a wonderful match with prosciutto. Its light, zesty profile cuts through the saltiness of the meat, while its citrus notes add a refreshing contrast. This pairing is perfect for a light antipasto platter featuring prosciutto, melon, and mild cheeses.
-
Chenin Blanc
With its bright acidity and subtle fruit notes, Chenin Blanc is a versatile wine that pairs well with various cured meats, particularly coppa and bresaola. Its lively acidity complements the richness of the meat while its floral and fruity elements bring out the meat’s subtle flavours.
-
Riesling (Germany)
For those who prefer a touch of sweetness, a dry Riesling offers a delightful pairing with cured meats. The wine’s acidity and minerality balance the saltiness of cured meats like speck, while its hint of fruitiness provides a refreshing contrast. It’s a versatile option that can complement a range of cured meats on a charcuterie board.
-
Sparkling Wines: Perfect for a Celebration
Sparkling wines are often overlooked when pairing with cured meats, but their effervescence and acidity make them a fantastic match. The bubbles help cleanse the palate, while the acidity cuts through the richness of the meat, making every bite feel fresh.
-
Prosecco (Veneto)
Prosecco’s light and fruity character pairs well with cured meats like mortadella and finocchiona. Its subtle sweetness and bubbles offer a refreshing counterbalance to the spices and saltiness, making it an ideal wine for an aperitivo or casual gathering.
-
Franciacorta (Lombardy)
For a more refined choice, Franciacorta, Italy’s answer to Champagne, brings elegance to any charcuterie spread. Its toasty and fruity notes pair beautifully with high-quality prosciutto and culatello, elevating the experience with every sip.
-
Lambrusco (Emilia-Romagna)
For something unique, try pairing Lambrusco, a sparkling red wine from Emilia-Romagna, with salami. Its fruity and lightly tannic profile complements the flavours of spicy salami, while its bubbles add a playful touch to the tasting experience.
-
Rosé Wines: A Versatile Option for Any Cured Meat
Rosé wines offer a balanced option that pairs well with various cured meats, thanks to their light body and fresh acidity. A dry rosé works particularly well with milder cured meats like bresaola and coppa, as its berry notes enhance the meat’s delicate flavours without overwhelming them. For a richer pairing, a rosé with more depth complements spicy salami and 'nduja.
-
Elevate Your Pairing Experience with Papandrea’s Cured Meats
At Papandrea, we take pride in offering a diverse selection of authentic Italian cured meats, crafted with care using traditional methods. Our range includes everything from spicy salami to delicate prosciutto, all of which can be perfectly paired with the right wine to create a memorable dining experience. Whether you prefer the bold flavours of red wine or the refreshing taste of white and sparkling options, there’s a pairing to suit every palate.
Explore Papandrea’s Selection of Cured Meats
Ready to elevate your next wine and cured meat experience? Visit our website to explore our curated collection of Italian cured meats. Whether you're hosting a gathering or enjoying a quiet evening, Papandrea offers the finest quality cured meats to pair with your favourite wines, bringing the authentic taste of Italy right to your table.