Charcuterie and Chill: An ultimate guide to pairing your board with Augusta Vin’s Pinot Noir Rose.

Charcuterie boards are a popular and sophisticated way to serve a variety of meats, cheeses, fruits, nuts, and other snacks. They are perfect for any occasion, from a casual get-together to a formal dinner party. If you are a wine enthusiast, you may wonder how to pair your charcuterie board with a delicious wine. In this article, we will explore how to pair a charcuterie board with the Augusta Vin Pinot Noir Rosé.

To begin, let’s discuss the wine we will pair our charcuterie board with. Augusta Vin’s Pinot Noir Rosé is a refreshing, light wine that pairs well with many foods. This wine has a nose of cherries, honey, cinnamon, and a taste of strawberry jam, hibiscus, and heavy cream. It has low tannins and a medium body, making it an excellent charcuterie board choice.

Now, let’s move on to making the charcuterie board. The first step is to choose your board. You can use a wooden board, a slate board, or a large plate. Ensure the board is large enough to hold all your snacks but not too large to overwhelm the table or guests.

Next, choose your meats. A classic charcuterie board typically includes cured meats such as prosciutto, salami, and pepperoni. Arrange the meats on the board in a visually appealing way and easy to access. 

After the meats, it’s time to add the cheese. Choose a variety of cheeses such as brie, gouda, cheddar, and goat cheese. You can also include blue cheese or feta for a more robust flavor. Cut the cheese into bite-sized pieces and arrange them next to the meats.

Now it’s time to add some fruits and nuts. Grapes, berries, and sliced apples or pears are perfect for a charcuterie board. You can also include dried fruits like apricots or figs and nuts like almonds or walnuts. These add color and flavor to the board and pair well with the Pinot Noir Rosé.

Finally, it’s time to add some crackers or bread. Choose a variety of crackers or sliced baguettes to serve with the cheese and meats. You can also include breadsticks or crostini for a different texture.


  • Cheeses (Chose 3, 5, or 7, depending on party size):
    • Hard cheeses: manchego, cheddar, swiss, gouda, gruyere, parmesan etc.
    • Soft cheese: brie, triple cream, goat cheese, havarti, burrata, cream cheese with pepper jelly on top. Could also you blue cheese or gorgonzola, or anything you like!
  • Meats:
    • Cured Meats like prosciutto, salami, ham, chorizo, capricola, soppressata , summer sausage is a good inexpensive option
  • Savory accompaniments:
    • Nuts: almonds, candied pecans, pistachio nuts, cashews, walnuts, macadamia nuts.
    • Briny, pickled or marinated: olives, cocktail onions, cornichons, dill pickles, pepperoncini, olive tapenade or bruschetta.
    • Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip.
    • Cold cut veggies, if desired
  • Sweet accompaniments:
    • Fresh fruit and berries: grapes, apples, pears, oranges, raspberries, blueberries, blackberries, strawberries.
    • Dried fruit: apricots, cherries, figs, pineapple, mango
    • Sweet spreads: Fig butter, orange marmalade, blackberry jam or other sweet spreads.
    • Chocolate: a few pieces of quality dark chocolate or chocolate covered nuts.
  • Crackers:
    • Pita crackers, whole grain crackers, croccantini, or your favorite kind of crackers
    • Toasted baguettes or mini toasts crackers


  1. Choose your board, depending on your party size. You could always use multiple boards if needed. See my notes in the post for more board ideas and links. 
  2. Start with the cheese: I start with the cheese because it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board. 
  3. Fold and add the meats: check out my video below for a visual on fun ways to fold cured meats before placing them on the board, like folding them in half and fanning them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold them in a light and airy ribbon. 
  4. Add savory and sweet accompaniments. Fill in some of the gaps with savory and sweet. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.
  5. Fill in extra space with crackers, and then any extra gaps with nuts or fruit.

Now that your charcuterie board is complete, it’s time to pair it with the Pinot Noir Rosé. The light and fruity taste of the wine pairs perfectly with the salty and savory meats and cheese on the board. The wine’s acidity balances the sweetness of the fruit and nuts on the board. The hibiscus and heavy cream notes in the wine complement the different flavors on the board, and the low tannins make it a smooth and easy-drinking wine.

Pairing a charcuterie board with Pinot Noir Rosé is a simple and elegant way to entertain your guests. By choosing a variety of meats, cheeses, fruits, and nuts, you can create a visually appealing and delicious board that is sure to impress. And by pairing it with a light and refreshing wine like the Augusta Vin Pinot Noir Rosé, you can take your charcuterie board to the next level.

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