Let's have a meat cute
Cured meats, pâtés and wine… but which ones are to have a meat cute? Let’s find out in our guide below which will hopefully help with the pairings!
Smoked Lardo + frizzante
The light sparkling Scarpetta Frico Frizzante cuts through the fatty and smokey largo.
Chicken liver pâté + Chenin blanc
West + Wilder Chenin Blanc pairs delightfully with a chicken liver pâté. With it not being too strong, it allows the flavours of the wine to come out.
Sauccison + Lambrusco
Scarpetta Frico Lambrusco from North Eastern Italy naturally pairs excellently with most cured meats. We are very partial to having it with saucisson.
Salami + white
Again, the West + Wilder White pairs perfectly with most cured meats with its clean crisp notes. We have paired this one with salami.
Duck pâté
+ pinot noir
West + Wilder Pinot Noir needs a rich full flavoured darker meat. The fruitiness of the wine, brings out all the flavours of the duck pâté.
Chorizo + rosÉ
West + Wilder Rosé cuts through the slightly spicy, smokey paprika flavours.
Proscuitto + sparkling rosÉ
West + Wilder Sparkling Rosé is fruity and sweet. This compliments the saltiness of the prosciutto.
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