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.
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.
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.
Duck pâté + West & Wilder Pinot noir
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