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!

Bresola + no.1 sparkling White

No.1 Sparkling White is light and crispy which compliments this very savoury and earthy snack.

Proscuitto + no.2 sparkling rosÉ

No.2 Sparkling Rosé is fruity and sweet. This compliments the saltiness of the prosciutto.

Traditional spanish sausage - chorizo
Chorizo + no.3 rosÉ

No.3 Rosé cuts through the slightly spicy, smokey paprika flavours.

Salami + No.4 white

Again, our No.4 White pairs perfectly with most cured meats with its clean crisp notes. We have paired this one with salami.

Cooked country ham + No. 5 Red

No.5 Red with some cooked country ham… top it off with a bit of chutney for all the salty and fruity flavours.

Chicken liver pâté + West & Wilder 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.

Smoked Lardo + Scarpetta frizzante

The light sparkling Scarpetta Frico Frizzante cuts through the fatty and smokey largo.

saucisson let's have a meat cute
Sauccison + Scarpetta Lambrusco

Scarpetta Frico Lambrusco from North Eastern Italy naturally pairs excellently with  most cured meats. We are very partial to having it with saucisson.

ducke pate let's have a meat cute
Duck pâté + West & Wilder 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.

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