Sparkling
Segura Viudas Brut Organic
Segura Viudas
Catalogne · Espagne
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Charcuterie board
With a charcuterie board, look mainly for a fresh, versatile wine: sparkling, rosé or a light red do the job very well.
The pairing
Why it
works.
A board often brings together several flavours at once: salty cured meats, richer pâtés, pickles, olives, nuts and sometimes a few cheeses. Rather than trying to match every bite, choose a wine that can keep up with the whole spread.
Bubbles are particularly effective because their freshness handles fat and salt well. A dry rosé is another very versatile option. For red, think light and fruity: Gamay, Frontenac or other low-tannin reds are generally much easier at the table.
In practice
For a large board to share, opt for versatility. Sparkling if you want the easiest choice, rosé for something relaxed, or a light red if the charcuterie takes centre stage.
In the glass
What to
look for.
Dry sparkling01
Dry rosé02
Gamay / Beaujolais03
Light, fruity red04
Frontenac05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very tannic, heavily oaked reds can come across as harsh with the saltiness of charcuterie and lack suppleness with a varied board.
When serving
Serve sparkling and rosé at around 8 to 10 °C. Light reds benefit from a slight chill, around 14 to 16 °C.