Mark's Guide to Pairing Chardonnay with Cold Cuts

Mark's Guide to Pairing Chardonnay with Cold Cuts

"Oaked Chardonnay pairs best with richer, lightly smoky, or creamy/salty cold cuts because the wine has butter, vanilla, toast, and fuller body.
For a board, I’d do: prosciutto cotto, roast turkey, mortadella, triple-cream brie, Marcona almonds, apple or pear slices, and a little Dijon or cornichon. Avoid very spicy salami, pepperoni, bresaola, or heavily cured/salty meats, which usually do better with higher-acid reds, Champagne, or rosé."

  • Roast turkey or chicken breast: Especially herb-roasted or lightly smoked. The lean meat works with Chardonnay’s acidity, while oak complements the roasted flavors.
  • Prosciutto cotto: Mild, slightly sweet cooked ham is excellent with creamy oaked Chardonnay.
  • Jambon de Paris: A classic soft, delicate ham pairing, especially with buttered bread or cornichons.
  • Mortadella: The richness and pistachio/spice notes work surprisingly well with a rounder Chardonnay.
  • Smoked turkey: Good if the oak is noticeable, but avoid anything too aggressively smoked.
  • Pâté or chicken liver mousse: Not a cold cut exactly, but one of the best charcuterie-style matches for oaked Chardonnay.