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Les meilleurs vins pour accompagner une planche de charcuterie
Our tips for delicious and authentic pairings
Looking for the perfect pairing of Alsace wines and artisanal charcuterie? Follow our guide! We have selected three exceptional Bestheim vintages and refined their pairings so that every bite is a fireworks display of flavors, textures, and aromas.
Why is pairing wine with charcuterie so important?
The fat, salt, and often smoky flavor of charcuterie call for wines that are fresh, easy to drink, and aromatic enough to maintain balance. The key is lively acidity to "clean" the palate, precise fruitiness to complement the spices, and sometimes a touch of structure to stand up to the richest cuts.
Riesling Grand Cru Schlossberg: mineral zest with smoked ham
Our Riesling Grand Cru Schlossberg from Bestheim has a lemony, almost salty texture and a long finish with a hint of gunflint. This liveliness literally cuts through the fatty texture of smoked ham from Haut-Doubs or Tyrolean speck; the smokiness is revived by the Riesling's citrus and white flower notes.
Also try adding some homemade pickles or mild mustard; the wine's acidity will bring out their zest without overpowering the meat.
Discover Riesling Grand Cru Schlossberg
Pinot Noir Exception: fruity elegance paired with melt-in-the-mouth bacon
Supple, with velvety tannins, our Pinot Noir Exception develops aromas of black cherry, sweet spices, and a slight touch of oak. Serve slightly chilled (59°F) with:
- Grilled country bacon while still warm – the fruitiness of the Pinot softens the salt and fat, while the delicate smokiness of the bacon evokes the roasted notes of the aging process.
- Duck rillettes or pulled pork; the stringy meat calls for the smoothness of the wine.
This pairing also works well with more strongly flavored charcuterie (coppa, pancetta): the acidity of the Pinot balances the saltiness.
Sylvaner Chasseurs de Lune: crisp freshness for dry sausage
Too often overlooked, our Sylvaner Chasseurs de Lune stands out with its lively, sparkling palate, with hints of green apple and fine herbs. Perfect for:
- Dry sausage with hazelnuts: the slight chewiness of the sausage meets the liveliness of the Sylvaner; the vegetal notes of the wine bring out the hazelnut flavor.
- Country pâté or rabbit terrine: the fat is lightened, the herbs and spices enhanced.
For a final touch, add a few slices of Granny Smith apple to your platter: the fruity resonance is irresistible.
How to put together an unforgettable charcuterie board?
- Vary the textures: combine dry-cured meats (coppa, sausage), cooked meats (ham) and confit meats (rillettes).
- Play with color: offer gherkins, sour cherries, and red onion pickles.
- Consider temperature: take the charcuterie out 20 minutes before serving; serve wines between 44°F (Sylvaner/Riesling) and 55°F (Pinot Noir).
- Provide bread: traditional baguette for crunchiness, country bread for a sourdough taste, and why not a nut bread to accompany the Sylvaner?
In summary
- Riesling Grand Cru Schlossberg & smoked ham: a salty-fruity clash that enhances the smokiness.
- Pinot Noir Exception & crispy bacon: a gentle combination of fruit and fat.
- Sylvaner Chasseurs de Lune & dry sausage: sharp freshness, salty balance.
With these pairings, your charcuterie board takes on a gourmet dimension. All that's left to do is click, order, and enjoy!
