Tips for Tasting
Taste the Strength
Taste your charcuterie in order of strength, starting with the delicate and mild products and working your way up to the bolder flavors.
What to look for
Whole muscle meats tend to be sweeter, nuttier and have a prominent "umami" flavor. Encased meats often have a tang, with intense notes of pepper, fennel, and truffle, depending on the seasoning.
Wine & Charcuterie
Pair like with like, matching delicate meats with crisp white wines or light-bodied reds; mild meats with medium-bodied, fruiter wines; and strong meats with full-bodied reds.
Mix & Match
Complementary flavors help concentrate what's shared, while contrasting flavors help bring out unique characteristics.
Texture & Acidity
Texture and acidity matters when pairing your charcuterie with cheese. Contrast texture, such as a thin, soft slice of meat with a crumbly cheese. Pair a tart, citrusy, and bright cheese with a fattier meat, or vice versa.