let' guides have a meat cute

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.

smoked lardo let's have a meat cute
chicken liver pate let's have a meat cute
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.

saucisson let's have a meat cute
salami meat guide
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.

ducke pate let's have a meat cute
let's have a meat cute guide
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.

let's have a meat cute proscuitto

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