Boston Bartenders Recommend Charcuterie Pairings

In honor of The Five Days of Meat, we've asked Boston food and drink personnel about their recommended pairings for a few specific meaty dishes, and we'll share their responses throughout the week. Up first, pairings for a platter of the fanciest charcuterie, from sherry to Seelbach.

"For a platter of fancy charcuterie, I would suggest anything with sherry! Either a glass of sherry on its own (there are so many different styles — experiment with what you like best!) or a cocktail with sherry in it. My personal favorite would be our Under the Volcano: Del Maguey's Chichicapa Mezcal, Lustau East India Solera Sherry, Amaro Nonino, and mole bitters. This gets stirred to dilution, strained into a rocks glass without ice (we refer to this as "down"), and garnished with flamed orange oil. I find that the smokiness of the mezcal pairs really beautifully with some of the spicy and smoky notes found in a lot of charcuteries." — Katie Emmerson, bar manager of The Hawthorne
[Photo: Provided]

"Hubert Lignier, Bourgogne Passetoutgrains (easygoing and fruity with hints of dried mushrooms. A perfect foil for charcuterie.)" — Todd Lipman, C.S., sommelier of Bistro du Midi
[Photo: Official Site]

"I love wine with meat and cheeses. Could be anything from a big chardonnay to a chilled glass of lambrusco or barbaresco!" — Tom Tellier, beverage manager of Restaurant dante and il Casale
[Photo: Provided]

"A classic Seelbach cocktail. It is a sparkling cocktail with bourbon, Combier, Peychaud and Angostura bitters, and sparkling wine. Works really well with a first course as an aperitif and will go with a number of different charcuterie offerings." — Ian Strickland, a Boston bartender
[Photo: Provided]

"Zwiegelt red wine." — Sam Treadway, bar manager of backbar

"Thierry Germain's 2012 Saumur Champigny 100% Cabernet Franc from France's Loire Valley. Thierry is a practitioner of the "natural" and "biodynamic" philosophy; this keeps us idealistic kids happy, and it doesn't hurt that he never fails to make phenomenal juice. The beautiful berry and pepper aromas and a dark minerality of the Saumur is the perfect foil to gamey bird terrines and dark oxidized flavors of a rich blood sausage." — Matthew Schrage, bar manager at Brick & Mortar and Central Kitchen and beverage consultant at La Brasa
[Photo: Provided]

"Red wine — syrah." — Mike Thomas, bar manager at Gather
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"I go a little crazy over rosé in the summertime, so a nice crisp glass of rosé with lots of acidity." — Paria Abazari, bartender at Boston Chops
[Photo: Provided]

"Miraval Rose. Red berries, herbs, and a light minerality that plays so well with cured, fatty meats." — Robert Haberek, bartender at Forum
[Photo: Provided]

"A great Nebbiolo from Italy." — Tim Wiechmann, chef/owner of Bronwyn and T.W. Food
[Photo: Official Site]

"For a strong contrast to salt-cured or smoky meats and rich, unctuous cheese, I love Château Doisy Daëne Barsac or Sauternes or the softer, nuttier, aromatized wines from Château de Beaulon 5 year Pineau des Charentes. Also can't go wrong with Isole E Olena Vin Santo!" — Michael Florence, beverage director of Ole
[Photo: Provided]
· All coverage of The Five Days of Meat on Eater [~EBOS~]