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Cured meats and wine... what wines do you drink?

I love all sorts of high fat salumi, pate, etc. I have a horrible time, however, finding a wine that works well. I know that dry rieslings are often a good pairing but I always seem to crave a red wine when I'm eating cured meats like wild boar, pork sausages, etc. Recently, I had some country pate w/ a dolcetto that worked beautifully. I've also heard that dry lambrusco is sometimes a good pairing, but I haven't had the chance to try it yet.

What are some of your favorite cured meats and wine pairings?

TIA!

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  1. Really, this one depends on your palate, and what flavors one wants to bring out in the wines and food:
    If there is no pepper/spicy-ness to the meat I like Amarone or a GSM blend or an aged Cab with some smoky notes.
    Peppery/Spicy cured meats require something a little more punchy for me - Sangiovese or Tempranillo based wines work .

    3 Replies
    1. re: goldangl95

      A good dry sparkling wine like cava or champagne will help to cut the grease. I suspect its palate-cleansing effect will also work quite well with spicy meats.

      A four-square pinot noir (such as a Pommard) also works quite well with gamier, non-spicy sausages.

      1. re: goldangl95

        All of those wines leave me with a metallic after taste if I'm eating a fatty cured meat like those mentioned above.

        Julian, yes, a sparkling works well... but alas it's not the red wine I crave with it.

        1. re: lynnlato

          Hmm intriguing, I've found that as long as the tannins have been given time to integrate it's fine (I assume that's what gives you the metallic taste? or is it the minerality of the wine itself)?

          I don't know a lower tannic red varietal than Grenache/Granacha or Pinot. . .

          A Burgundy can be wasted on very smoky or spicy cured meets. So if it's spicy or smoky, I'd stick to what everyone is suggesting a Grenache blend or a new world pinot.

          Otherwise you'll just have to switch to white =P

      2. I enjoy a lot of proscuitto, salami, etc and typically go with lighter versatile reds like Cotes du Rhone, Cabernet Franc, Garnacha, Beaujolais Village, etc. I'm letting the salumi shine. Having said that you could equally go the other way and feature bigger red wines and let the salumi play background.

        1. Amontillado and oloroso sherries. But it kind of depends on what's on the plate so I'll also reach for Priorat, Montsant, dry Rieslings and Pinots. Savagnin has worked remarkably well too.

          1 Reply
          1. re: wattacetti

            I haven't had any luck with a priorat or a montsant either. I love them, just not with cured meats. I'm not familiar with savagnin, but I'll look into it.

          2. For salume: Do like they do in Emilia Romagna--Lambrusco. Love prosciutto, speck and salume with a really good Lambrusco, like Francesco Vezzelli Lambrusco Grasparossa di Castelvetro "Rive dei Ciliegi."

            For pate, I like sparkling Vouvray, Cremant d'Alsace, or Champagne.

            1 Reply
            1. re: chefdilettante

              I've ordered some lambrusco. I'll look into those you've suggested, thanks.

            2. A rose/rosato with personality--Corbieres , Chinon, Bergerac, Cotes du Frontonnais or a Cotes du Rhone rose from France, a rosato from Puglia, Sicily, or Calabria, or a Cerasulo d'Abruzzo from Italy or an agiorgitiko-based rose from Greece. Make sure there's some fruit to balance the cool cleansing acids.

              2 Replies
              1. re: bob96

                I've not tried a rose, hmm... I see the possibilities. Thanks Bob & jock.