Charcuterie

Jukes Wine And Food Charcuterie

A selection of charcuterie (assiette de charcuterie to be precise, including saucisson, salami, ham etc.) contains loads of diverse flavours along a similar textural theme. I love smart rosés (I am not afraid to admit it) and top quality, slightly chilled Beaujolais or Gamay from the Loire. Light to medium Italian reds, like Freisa (Piemonte), Valpolicella (Veneto), Morellino di Scansano (Tuscany), Montepulciano d’Abruzzo (Marche) or Aglianico, from the south, would also be good matches (take a few degrees off these, too, in the fridge). If you favour whites, then stick to firm, rich white grape varieties like Riesling or Pinot Gris, which usually manage to harness at least as much flavour intensity as reds. Do watch out for pickles, gherkins, cornichons (wicked little French numbers) or caperberries, as excess vinegar will guarantee that you’ll not be able to taste the next mouthful of wine! My advice is to shake your gherkin first (ooh, err Missus), endeavouring to knock off as much vinegar as possible before squirrelling them away. (For chorizo and spicy salami, see ‘Pork’.)