How to Pair Champagne Rosé with Charcuterie: The Ultimate Guide and Best Bottles

Autumn afternoons, particularly on Fridays and weekends, have a way of unfolding in the most delightful, unexpected ways. Friends casually drop by to say hello, lingering as the warmth of conversation and the comfort of good company take hold. With a fridge stocked with essentials and a pantry brimming with tempting treats, it’s easy to create a delicious apéro moment that transforms an impromptu gathering into an effortlessly elegant experience.

A charcuterie board, paired with a bottle of grower-producer champagne rosé, is the perfect solution for such spontaneous gatherings. Whether it’s a relaxed apéritif on a Friday evening or a Saturday afternoon catch-up that stretches into twilight, this simple yet elegant pairing of fine food and exceptional wine adds just the right touch of sophistication without fuss. The combination of carefully selected charcuterie, páté and terrine, alongside champagne rosé, offers the perfect balance of flavour and refinement, all while maintaining an inviting, unhurried atmosphere. It’s all about savouring the moment – good company, great flavours, and a bottle of grower champagne to set the tone.

So, why is champagne rosé so well paired with charcuterie?

Champagne rosé, with its vibrant yet refined character, pairs beautifully with a wide variety of charcuterie. The refreshing crispness and complex flavour profile of champagne rosé complement the diverse array of flavours on a charcuterie board, especially the salty, savoury, and umami-rich elements like cured meats and pickles. The acidity and effervescence of champagne cleanses the palate between bites, allowing the full spectrum of flavours to be savoured without being overwhelmed by richness.

For a truly exceptional experience, pairing your charcuterie with the right champagne rosé makes all the difference. Champagne rosés made from predominantly black-skinned grape varietals, and crafted using the, saignée method are particularly well-suited for this pairing. The saignée process (translated as ‘bleeding’) involves the brief maceration of uncrushed, red-skinned grapes, allowing the juice to be partially infused with their skins to extract colour, aroma, and texture. Champagne rosés produced using the saignée method tend to be rich and vinous, with intense colour and red berry flavour profiles.

Here are some of our standout champagne rosé options, each offering a distinctive profile that perfectly complements the nuanced flavours of a thoughtfully prepared charcuterie board:

Champagne Larmandier-Bernier Rosé de Saignée 1er Cru NV

Crafted from 90% Pinot noir and 10% Pinot gris co-planted together in the Premier Cru village of Vertus, this unique champagne rosé unfurls with complex aromas of whole red fruits and spice over earthy forest floor leaves. The palate is equally concentrated and exciting—at first, crisp and savoury, then creamy, deep and vinous: juicy wild strawberries muddled with ginger spice and white pepper over a lingering marmalade finish. Deliciously distinctive and terroir driven.

Champagne Geoffroy ‘Rosé de Saignée’ Brut

Champagne Geoffroy’s ‘Rosé de Saignée’ is a 100% Pinot noir champagne rosé, crafted from grapes harvested in the Premier Cru village of Cumières, located in the renowned Vallée de la Marne. This champagne rosé delivers a sumptuous and sensorial feast, beginning with a striking, deep ruby red hue and captivating bouquet of rose, strawberry, raspberry sorbet, nutmeg and quince paste. Harmonising with the nose, forest berries engage the palate first before flavours of blood orange, yellow peach and rhubarb deepen the mid-palate. Powder-fine tannins and juicy acidity lends structure throughout as the cuvée draws to a dry and chalky close, laced with seductive notes of dark red cherry and rose petal.

Champagne Jeaunaux-Robin ‘Rosé de Saignée’ Extra Brut

A full-bodied champagne rosé, Champagne Jeaunaux-Robin’s ‘Rosé de Saignée’ is made exclusively from vintage Meunier, vivid in colour, firm in grip and richly endowed with a long, fragrant finish. A pretty perfume of pink musk sticks bursts forth from the bubbles, leaving a trail of pomegranate and wildflower honey in its aromatic wake. Vinous and voluptuous, the palate is lively with flavours of foraged forest berries and black cherry, which persists long into the appetising, chalky finish.

How to create a refined charcuterie platter, with French flair!

Considering the word ‘charcuterie’ comes from the French words chair, meaning ‘flesh’ and cuit, meaning ‘cooked’, we’re embracing its origins by focusing solely on meats, pickles, and other tasty accoutrements – after all, cheese already has its own VIP spot on a French menu, after the main dish and before dessert.

A well-crafted French-inspired charcuterie board is more than just an assortment of meats. It’s a carefully balanced selection that combines textures, flavours, and colours to create a visually appealing and delicious experience. Here are the essential components of a great charcuterie board:

1. Cured Meats: These savoury options are the heart of the board, with varying degrees of saltiness and spice that pair wonderfully with the acidity and effervescence of champagne rosé.
   • Pâté: Traditionally made from liver combined with fat, herbs, spices, and sometimes vegetables or wine, pâté has a smooth, creamy consistency that’s spreadable and rich in flavour.
   • Terrine: With a more rustic texture than pâté, terrine is made with meat, vegetables and other ingredients, layered in a terrine dish and slow-cooked to develop a heartier, more textured bite. Typically served in slices and presented as a loaf or block, it may or may not have a pastry crust. When wrapped in pastry, it’s known as pâté en croûte, with the crust adding an extra layer of richness.
   • Rillettes: The traditional method for making rillettes starts with confit – meat that is heavily salted and slow-cooked in its own fat. Unlike confit, which is served whole, rillettes requires the meat to be finely shredded or chopped and then folded back into the rendered fat. The mixture is packed into a small container and topped with a layer of fat, to seal out air, extending the shelf life. While pork is the most common base for rillettes, duck and rabbit are also used for a more refined flavour. The perfect rillettes has a soft, rich, and spreadable texture, with a slight chew from the tender, lightly seasoned meat.
   • Boudin: A savoury sausage, boudin meaning ‘pudding’ in French, is made from ground, spiced meat packed into natural casings and then boiled, poached, or blanched. The two most common varieties are boudin blanc (white) and boudin noir (black).
   • Saucisson: Also known as saucisson sec, this thick, dry-cured sausage, made from pork, is similar to salami. Regionally, there are variations of this classic charcuterie – while Provence offers a simple version made with just pork and salt, Alsace produces a saucisson traditionally spiced with clove, allspice, cinnamon, and nutmeg.
   • Jambon: Jambon de Bayonne is the quintessential French cured ham, often compared to Italy’s prosciutto di Parma or prosciutto di San Daniele. Originating from the city of Bayonne in the southwest of France, nestled in the French Basque Country near the Pyrenees Mountains, this ham holds the European Union’s PGI (Protected Geographical Indication) status, guaranteeing its authenticity.  Known for its subtly sweet, delicately flavoured meat with a mild saltiness, Jambon de Bayonne is typically cut very thin and offers a chewy texture that distinguishes it from cooked hams.
2. Bread: Simple crusty baguette provides the perfect accompaniment to all of the delicious components.
3. Pickles & Olives: A touch of acidity from pickled vegetables, cornichons and olives helps to balance the richness of the charcuterie, making the pairing with champagne even more enjoyable.
4. Garnishes: Fresh herbs, edible flowers, seasonal fruit, crunchy vegetables such as radishes and small bowls of honey or mustard can add both visual appeal and an extra flavour dimension to your board.

What’s the best glassware for champagne rosé?

To fully appreciate the aromas and flavours of champagne rosé, it’s essential to serve it in the right glassware. The ideal option for champagne rosé is a tulip–shaped champagne glass. These glasses have a wider bowl and a slightly narrower opening, allowing the wine to breathe and the aromas to concentrate. The tulip shape encourages the effervescence of the champagne to rise gently while ensuring the delicate aromas of the champagne rosé are captured in the glass.

By using a tulip-shaped champagne glass, you’ll enhance the drinking experience, enabling you to better appreciate the wine’s complexity, the fine bubbles, and the nuanced fruit flavours. It’s also best to serve champagne rosé chilled, around 8-10°C (46-50°F), to preserve its freshness and crispness.

We recommend Lehmann P. Jamesse Synergie 75 Ultralight handmade glass

Now that you know the perfect pairing, it’s time to select your favourite champagne rosé and start curating the ultimate charcuterie board to enjoy with friends. Pop that cork, let the perfect pairing take centre stage, and celebrate life’s finer pleasures.