What wine with charcuterie?
Food and wine pairing · classic benchmarks: the preparation and your taste come first.
Saucisson, ham, terrines: salt and fat call for gulpable reds served slightly chilled, or a dry rosé. Nothing solemn: this is simple-pleasure territory.
Red
Fruit, freshness, light tannins: Gamay and Loire Cabernet Franc are built for the board.
Rosé
A dry, vinous rosé stands up to spicier cured meats.
How to use these pairings
A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.
What about your cellar?
Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.