Charcuterie & Cocktail Pairings

While charcuterie (pronounced "shahr-ku-tuh-ree") is defined as “a delicatessen specializing in dressed meats and meat dishes”, the term has evolved recently to include a variety of foods besides meat. Whether you focus on a mix of cheeses and meat, or fresh veggies and citrus or even a variety of dessert – there is no right or wrong way in making a charcuterie board.

Most people tend to serve wine when deciding what to pair with their charcuterie, whether a nice pinot noir, chardonnay, or some bubbles. We challenge you to switch things up the next time and try pairing your charcuterie with some spirits! Read on for some of our favorite combinations!

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Gin/Gin & Tonic

The classic gin and tonic hints at summer and is a refreshing cocktail with an herbal flavor that pairs well with most charcuterie.

MEATS: Cured meats like chorizo, salami, porchetta and prosciutto

CHEESES: strong-flavored varieties like Manchego, Stilton and smoked chevre, or soft and creamy cheeses, like brie, Camembert and goat cheese

FRUITS: Sweet berries balance out the kick of the quinine in the tonic and the juniper of the gin

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Not all tequilas are created equal. A good rule of thumb for tequila pairings is to pair ingredients based on the complexity of the spirit and its finish.

BLANCO (plata or silver Tequila): compliments sweeter brie-style cheese or fresh cheese such as queso blanco or queso fresco and cold dips like guacamole and ceviche

REPOSADO (aged in oak barrels from 2-12 months): focus on higher-butterfat cheeses, like sheep or water buffalo milk cheese or rich, aged, sweeter cheese. Adding some oranges, honey and ginger cookies will round out your ingredients.

AÑEJO (aged in oaked barrels for 1-3 years): does well with strong, rich flavors, like Alpine-style cheeses, aged Gouda, or smoked cheese. Try it with some dark chocolate or even milk chocolate for a special treat!

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Whiskey and charcuterie are a great match. When paired together, you heighten both the flavors of the food you’re eating and the character and tasting notes of the whiskey you’re drinking. Read on to see our recommended pairings for both rye and bourbon whiskies!

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Rye Whiskey

CHEESES: Pair aged cheddar or nuttier cheeses like Gruyere with whiskeys having a smoky flavor. Serve a stronger cheese, like blue cheese with spicier whiskeys and try a soft cheese, such as brie, goat cheese or Camembert, with light fragrant whiskeys with a touch of sweetness.

NUTS: Pair sweeter nuts with strong, peaty whiskeys and bitter nuts with sweeter whiskeys. Smoky-flavored whiskeys pair nicely with heavily roasted nuts.

FRUITS: Tangy or tart options like sliced apples or pears, or dried fruit like apricots

CHOCOLATE: Dark chocolate or truffles go well with strong whiskey. Milk chocolate, plain or with a hint of ginger or chili, works well with rye whiskey. If you are up for an adventure, try some orange-flavored chocolates to enhance the strong citrus notes in some whiskeys.

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Bourbon Whiskey

CHEESES: Soft, gooey brie, smoked gouda, and a bit of aged, white cheddar or nutty cheeses like Gruyere.

MEATS: Go for smoke, umami, and salt. Thick cuts of pepperoni, thin slices of smoked ham and smoked salmon go really well with bourbons.

FRUITS: Dried cherries, apricots, mangos, or cranberries help you find the fruity notes in bourbon

NUTS: Raw almonds and walnuts have an earthiness that pairs nicely with most bourbons.

CHOCOLATE: Bourbon goes well with almost all kind of chocolates!

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Rum - Dessert Board

Aged rum is the best complement for a dessert charcuterie, as it offers complex flavors that goes well with several tasty treats.

CHOCOLATE: Start with some dark chocolate bars, plain milk chocolate squares or even brownies

FRUITS: Add in some fruit like pineapple, lychees and bananas

NUTS: Include nuts like cashews and macadamia nuts

Try and incorporate additional treats that feature flavors of caramel, coconut and mint

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Sigel's Picks

Let us help with recommendations for your festive occasions!

Steak Night

When serving steak, remember this: the higher the fat content, the more tannin you need in the wine.

Garden Wines

Any summer bash requires a range of styles and flavors of wine to please all your guests’ palates.

Easy Cocktails

We make it extremely easy to create unique and inspiring cocktails at home for any occasion.

Brother's Bond
Straight Bourbon Whiskey

Make time for those who matter most to you. The ones that you can talk to all night ’til the sun comes up. The ones that are there for you, no matter what. We crafted this hand-selected bourbon in the hope that you may strengthen bonds, both new and old. Share memories and create new ones. Enjoy all that life has to offer.

Time to bond. Drink responsibly. TM

A Brief History of Rosé

Rosé wine is celebrating a Renaissance, again. Some of the earliest accounts of winemaking point to that of rosé.


How It Began

For many centuries wine evolved, and in the early 1900s rosé, popular in the South of France, began to be associated with travel, wealth, and leisure.

In the 1970s

In the 70s as production turned the otherwise fresh, dry wine into something sweeter its reputation faltered. Consumers’ tastes changed and rosé sales spiraled.

Rosé today

About 25 years later, rosé started gaining traction in its original style of fresh, dry, refreshing summer wine and it saw a Renaissance yet again. And this time, it shows no signs of stopping.