Niman Ranch Charcuterie: Wine and Cheese Pairings

Charcuterie boards are still the star of gatherings—from cozy weeknights to dinner parties and weekend brunches. They’re beautiful, customizable and, when you start with Niman Ranch’s award-winning charcuterie, deliciously elevated.

Charcuterie boards are shifting toward more curated, story-driven spreads. Smaller boards, global flavors and intentional pairings are in; overloaded boards are out.

Whether you’re hosting or enjoying a quiet night in, these wine and cheese pairings for Niman Ranch charcuterie make each bite shine while honoring the work of our independent U.S. family farmers and ranchers.

At a Glance: Pairing Cheat Sheet

Prosciutto – Wine: Aligoté, dry sparkling wine • Cheese: Truffled or herbed firm cheese
Genoa Salame – Wine: Chillable reds (Gamay, Blaufränkisch) • Cheese: Aged sheep’s milk gouda-style
Capocollo – Wine: Txakoli or orange wine • Cheese: Aged sharp cheddar • Bonus: Thyme honey
Hot Sopressata – Wine: Pinot Noir, Lambrusco • Cheese: Triple-cream brie
Uncured Pepperoni – Wine: Juicy, low-tannin reds • Cheese: Aged goat cheese • Bonus: Fig jam

Why These Pairings Work

These principles help guide any successful wine, cheese and charcuterie pairing:

Fat Loves Acidity
Rich meats like prosciutto and salami come alive with wines that bring brightness
Salt Needs Balance
Fruity, low-tannin wines soften the saltiness of cured meats and aged cheeses
Match Intensity
Lighter meats pair with delicate wines; spicy or smoky meats need bolder flavors
Texture Matters
Creamy cheeses pair beautifully with bubbles; firmer cheeses shine with structured reds

Prosciutto: Aligoté, Truffled Cheese & Sparkling Wine

Niman Ranch Prosciutto is a wonderful, buttery and silky product that melts in your mouth. It is particularly elegant and should be paired with cheeses of the same caliber. A pairing that wouldn’t feel out of place on a fine-dining menu.

Wine Pairing

• Aligoté (fresh and citrusy with hints of green apple and honeydew)
• Dry sparkling wine (Crémant, Cava, Prosecco Brut, American sparkling)

Cheese Pairing

• Truffled or herbed firm cheeses like Sottocenere
• A firm cheese striped with dill or paprika or washed in ale

What to Add to the Board

Crisp apple or pear slices, Marcona almonds and a hint of olive oil

Genoa Salame: Chillable Reds & Aged Sheep’s Cheese

Our Genoa Salame is savory and aromatic, balanced with spices and a touch of wine. The South of France has plenty of good pairing options, most of which have intense notes of raspberry and pepper, and they taste like black cherries and chocolate.

Wine Pairing

• Chillable reds like Gamay, Blaufränkisch or light Syrah preferably low in tannins

Cheese Pairing

• An Aged sheep’s milk gouda-style cheese, like Uniekaas’s Vintage Grand Ewe, that has notes of toasted almond, maple syrup, and cultured butter

What to Add to the Board

Whole-grain mustard, roasted nuts and rustic bread

Capocollo: Txakoli, Orange Wine & Aged Cheddar

Niman Ranch Capocollo is perfectly savory and laced with pockets of cured fat that balance out the cured meat. The mild smokiness of the capocollo pairs well with an aged sharp cheddar and holds its own. The slightly crystalline texture of the aged cheddar and its abundance of salty deliciousness make for an intriguing but complementary match with the capocollo.

Wine Pairing

• Txakoli for citrusy refreshment, like a sunny day by the seaside, with hints of salt and pinesap
• Orange wine for structure and depth

Cheese Pairing

• Aged sharp cheddar, crumbly and bold

Flavor Enhancements

Thyme-infused honey ties everything together beautifully with its herbaceous sweetness

What to Add to the Board

Olives, radishes and grilled bread with olive oil

Hot Sopressata: Pinot Noir, Chillable Reds & Triple-Creme Brie

Our Hot Sopressata is spiced similarly to uncured pepperoni but deeper in flavor. The complexity of the spices used meld with the fine grind of the meat making each and every slice melt in your mouth. This is the type of charcuterie whose pairings are understated but truly are ideal companions.

Wine Pairing

• California Pinot Noir, full of juicy red fruits such as currants, strawberries, and blackberries
• Lambrusco or other chillable reds

Cheese Pairing

• Triple-cream brie or La Tur-style cheese
• Note: Brie is best at its prime—soft, creamy, and full of flavor. Brie that hasn’t fully ripened won’t deliver the mushroomy, grassy notes that complement our Hot Sopressata.

What to Add to the Board

Roasted red peppers, pepperoncini and baguette slices; add fresh berries for richness

Uncured Pepperoni: Juicy Red, Goat Cheese & Fig Jam

Our Uncured Pepperoni has the perfect balance of spice and savory. Its taste is rounded out by a mild paprika flavor and the fine grind of the meat makes it tender and smooth.

Wine Pairing

• Grolleau or other juicy, low-tannin reds
• Tip: Grolleaus are fun to break out among friends who might not be well versed in wine drinking. It is a deeply interesting wine that always inspires conversation. The Grolleau we paired with Niman Ranch’s Uncured Pepperoni has strong notes of strawberry, honeysuckle and orange rind.

Cheese Pairing

• Coupole, a rich luxurious aged goat cheese with farm-fresh taste

Flavor Enhancements

Fig jam enhances both the wine’s fruit notes and the pepperoni’s spice

What to Add to the Board

Seeded crackers, pistachios and fresh figs or grapes

How to Create a Modern Charcuterie Board

1. Go Smaller, but More Curated

Try Themed boards:

• Classic Italian (prosciutto, capocollo, Parmigiano-Reggiano)
• Chillable Red Board (Genoa, Sopressata, goat and sheep’s cheeses)
• Sweet & Savory (pepperoni, brie, fig jam and fruit)

2. Explore Global Flavors

Mediterranean olives, Basque cheeses and French mustards pair beautifully with our charcuterie—thanks to the naturally rich, balanced flavors rooted in animals raised humanely and sustainably by independent U.S. family farmers.

3. Include One Non-Alcoholic Pairing

Sparkling ciders, NA aperitifs and alcohol-free wines bring acidity and complexity similar to traditional wines.

4. Tell the Story Behind the Food

Add small cards highlighting each item’s name, origin and recommended pairing and don’t forget the farming story that sets Niman Ranch apart.

Hosting Tips for a Seamless Charcuterie & Wine Night

• Our charcuterie is shelf stable, but if storing in the fridge, remove 15–20 minutes before serving
• Serve cheeses at room temperature
• Check wine temperatures
  • Whites/sparkling: cold
  • Chillable reds: lightly chilled
  • Full-bodied reds: cool room temp
• Offer 2–3 curated options rather than an overloaded board
• Encourage guests to mix and match bites for a guided tasting experience

Ready to Build your Board?

Start your next gathering with Niman Ranch charcuterie, raised by independent U.S. family farmers committed to humane and sustainable practices.
Explore our full range of Niman Ranch charcuterie products, discover fresh ideas on our Recipes page, and find Niman Ranch near you. Raise a glass, build your board and savor every bite.

FAQ

What is the best wine for a mixed charcuterie board?

A medium-bodied, low-tannin red like Gamay, Blaufränkisch or Pinot Noir pairs well with a variety of meats—from prosciutto to sopressata.

How many cheeses should I serve?

Aim for 2–4 cheeses: one soft, one firm and one tangy option for balance.

What non-alcoholic drinks pair well with charcuterie?

Sparkling waters, NA wines, ciders and botanical aperitifs all offer acidity and complexity that stand up to charcuterie.