BEST WINE TO PAIR WITH CHARCUTERIE

A charcuterie board and a good bottle of wine is one of life's simple pleasures. The richness of cured meat, the saltiness, the variety — and the right wine to cut through it all. Here is the guide.

THE ORANGE WINE OPTION — ARRIBA OR SKIN DEEP

Orange wine is one of the great secrets of charcuterie pairing. The tannins from skin contact stand up to the fat in cured meats, the slight oxidative character complements the aged flavours, and the complexity of a good skin-contact wine holds up to a varied board.

Arriba, our sparkling orange wine, is particularly brilliant — the natural bubbles add a cleansing effect alongside the tannins.

THE PÉT-NAT OPTION — PROST!

PROST! with charcuterie is an elevated version of the classic Champagne and charcuterie pairing. The bubbles cut through the fat, the lemon-sherbet character complements the salt, and the organic Austrian provenance gives the combination a genuine sense of occasion.

FOR A SIMPLE PLATTER — LEFT ON RED

For a more casual charcuterie situation — salami, prosciutto, something with bread — Left on Red at around 14°C is the perfect everyday choice. The fresh red fruit and low tannin means it works with salty, fatty meats without any complications.

THE CHEESE AND CHARCUTERIE BOARD — RIZZLING

If you are combining charcuterie with cheese (as is traditional), the versatility of Rizzling makes it ideal. The crisp acidity works with both the meat and the cheese without favoring one over the other. Available at locowines.co.uk.