For Iberian Ham and Serrano Ham

Iberian ham from acorn-fed pigs has a smooth fat, rich in oleic acid, that melts in the mouth; Serrano ham is leaner, firmer and saltier. For both, the key is acidity and freshness. Biologically aged Jerez wines (Fino, Manzanilla), dry sparkling wines and young, high-acidity whites, such as an Albariño or a Verdejo, cleanse the fat and enhance the flavor. For more ideas, see the guide to wines for Iberian ham, the sparkling wines, the Albariño wines and the Verdejo wines. A sparkling wine like the Recaredo Terrers Brut Nature is a great option for its fine bubble and acidity.

For Soft, Aged and Blue Cheeses

Soft cheeses, such as Brie or Camembert, call for a brut sparkling wine or a white with good acidity. Aged cheeses, such as old Manchego or Parmigiano Reggiano, which develop tyrosine crystals, go with medium-bodied reds of moderate aging, for example a Teófilo Reyes Crianza from Ribera del Duero or a Rioja wine. For blue cheeses, a sweet wine or a ripe-fruited red balances their intensity; see our guide to wines for blue cheeses.

For Cured Meats and Salami

Spiced cured meats, such as chorizo or salami, go with young, low-extraction reds with good acidity, or with a dry Lambrusco, whose bubbles and freshness have always been the ally of Italian charcuterie. Dry rosés and Garnacha wines also work very well, and an orange wine offers a different alternative, with the structure of a light red and the freshness of a white.

How to Build a Balanced Board

• Variety: include a soft cheese, a blue and an aged one, accompanied by ham and a spiced cured meat.
• Quantity: allow 80 g to 120 g of charcuterie and cheese per person.
• Palate cleansers: figs, walnuts, grapes and artisan breadsticks.
• Temperature: take cheeses and ham out of the refrigerator about 30 minutes before serving so their aromas show better; the wine at its ideal temperature.
• Two wines are better than one: a sparkling or white to start and a light red for aged cheeses and cured meats.