Whether you’re planning a big or small get-together, the key to a successful charcuterie board is variety. “Sweet, savory, sour, and spicy” flavors, “soft, chewy, and crunchy” textures – offering a spectrum of deliciously complementary and contrasting options lets your guests explore and choose their favorite sensory combinations.
1. Set the Scene
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When you pair food and wine, you look for flavors and textures that complement and contrast to match and amplify or add unexpected interest to your selections. That same thinking applies to the contents of a charcuterie board, too, and even the board itself. This holiday season, we’re setting a modern yet elegant table, so we chose a simple, rustic wooden board that matches the streamlined aesthetic while contrasting with our sleek glassware and cutlery. The fig leaves bring a pop of freshness while retaining the farm-to-table vibe.
2. Build the Base
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The prettiest boards have a clear structure, but they aren’t perfectly symmetrical. For the base, we’ve chosen 5 cheeses and 3 meats that offer a variety of flavors and textures. We’re hosting a gathering with just 6 people, so this may seem like a lot, but when it comes to charcuterie, a bounty of options feels warm and welcoming. If you or your friends are vegetarian or vegan, you’ll build the board according to the same 3 principles, just substituting for the meat and/or dairy.
| Cheese/Meat | Flavor | Texture |
|---|---|---|
| Gouda | Nutty with caramel sweetness | Soft and creamy |
| Gorgonzola dolce | Subtle blue mold tanginess | Smooth and spreadable |
| Brie | Earthy with mushroom notes | Rich and gooey |
| Gruyère | Nutty with brown butter | Dense with slight crystalline crunch |
| Bûcheron | Fresh and lemony | Creamy outside, crumbly inside |
| Capicola | Sweet and spicy | Tender and rich |
| Genoa salami | Mild with garlic | Firm and chewy |
| Prosciutto | Balance of sweet, salty, and savory – always a favorite, so we doubled up | Melts in your mouth |
3. Accessorize Deliciously
Now you can fill the spaces around the base with fruit, nuts, baguette slices, crackers, fresh herbs, chocolate, edible flowers, etc. Include familiar favorites like chewy, tangy dried apricots and surprises like crisp jicama bites. For small items, like toasted pepitas, or dips and drizzles, like baba ghanoush and honey, add a few small bowls. These can live on the board, if there’s room, or on the table with mini-plates, napkins, utensils, and wine bottles.
What Wines Go with Charcuterie?
Build your wine selection the same way you build your board, with a range of flavors and textures that give your guests the opportunity to explore. These are a few of our favorites.
| Wine | Style | Aromas & Flavors | Varietals |
|---|---|---|---|
| Private Reserve Napa Valley Chardonnay | Rich & creamy | Grilled pineapple, lemon meringue, toasted hazelnut, mandarin zest, crème brûlée | Chardonnay |
| Luminus Napa Valley Chardonnay | Fresh & zingy | Meyer lemon, honeysuckle, verbena, white nectarine, tart pineapple, salinity | Chardonnay |
| Knights Valley Mountain Rosé | Crisp & refreshing | White peach, watermelon, strawberry, guava, ruby grapefruit | Malbec, Pinot Noir |
| Napa Valley Merlot | Plush & round | Toffee, dark cherry, dark chocolate, black plum, black currant, mocha | Merlot |
| Bancroft Ranch Malbec | Smooth & savory | Caramel latte, bay leaf, hibiscus, wild raspberry, acai, fennel, candied pecan | Malbec, Cabernet Sauvignon |
| Knights Valley Reserve Cabernet Sauvignon | Structured & velvety | Black cherry, black currant, blackberry, vanilla bean, clove, cocoa nib, lavender, wild sage, thyme | Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec |
| Knights Valley Mallacomes Cabernet Franc | Fragrant & mouthwatering | Wild violet, pink peppercorn, raspberry, cranberry, pomegranate, blood orange, cumin | Cabernet Franc, Cabernet Sauvignon, Petit Verdot |
| Q Napa Valley Red Wine | Vibrant & concentrated | Black currant, cassis, cinnamon, black pepper, bittersweet chocolate, black olive, blackberry preserves, licorice | Cabernet Sauvignon, Merlot, Petite Sirah, Cabernet Franc |
FAQs
Should I let cheese warm up before serving?
Yes, you should let cheese sit at room temperature before serving to let its best aromas, flavors, and textures develop. 15–30 minutes for fresh cheese, like mozzarella or feta; 30–60 minutes for soft ripened or semi-hard cheese, like brie or cheddar; or up to 2 hours for hard cheese, like Parmigiano-Reggiano. The meats, fruit, vegetables, and any other refrigerated items that you’re using on your charcuterie board also benefit from a little warm-up.
Can I make a charcuterie board ahead?
We recommend assembling your charcuterie board shortly before your guests arrive. This ensures each item on the board retains its own distinctive aromas, flavors, and textures.
Are there things I shouldn’t put on a charcuterie board?
What you should include on your charcuterie board depends on your taste and those of your guests, but generally, we avoid things that while delicious on their own might not collaborate well with other foods. Some examples to consider are: very strong cheeses, like a powerful blue, that might overpower other flavors and aromas; messy, juicy fruit, like perfectly ripe mango; or very crisp crackers that crumble easily. You should also keep in mind any dietary restrictions your guests may have.
