Cured meats and wine: what goes with what

Three rules that cover most pairings, specific matches for basturma, pastrami and salami, and what to pour for guests who do not drink.

Three rules

Fat likes tannin: with salami with visible fat and with bacon, take a full red — it clears the palate after each slice.

Salt likes acidity: basturma and sujuk go with a white with sharp acidity, or with sparkling wine.

Spice likes fruit: the more spice in the meat, the more fruit-forward and less oaky the wine should be.

Specific matches

Basturma — dry sparkling or a high-acid white. The bubbles soften the edge of the spice. How to pick the basturma itself is covered in a separate guide.

Pastrami — a medium-bodied red without heavy oak; the smoke is already there and does not need reinforcing.

Bresaola — a light red or a rich white. It is delicate and a heavy wine simply buries it.

If guests are not drinking

Sparkling water with lemon does the same job as acidity in wine. Unsweetened cranberry or pomegranate juice works with fatty items, and strong black tea without sugar goes surprisingly well with smoked meats.