Savour the Season: Tips for Summer Wine and Charcuterie Pairings by Four Seasons Philadelphia Beverage Director Dawn Trabing

Charcuterie is the ultimate secret weapon for any host who is entertaining. It effortlessly creates an inviting centrepiece, perfect for guests to snack, gather and connect around. In the culinary world, whether known as charcuterie or salumi in Italy, the art of constructing a charcuterie board represents a refined craft that is honed with skill, time, and love. Best of all, the rich traditions of charcuterie often guide the perfect wine pairings, elevating the entire experience. Having travelled throughout the globe and taking her Philadelphia experiences, Beverage Director at Four Seasons Hotel Philadelphia Dawn Trabing shares her favourite pairings for the perfect summer soiree.

“Try to match your wine selections regionally with what’s on the plate - it is a surefire way to enhance the experience,” says Trabing. “With these tips, you’ll be ready to host your next summer soirée in no time. One of my absolute favourites is pairing Prosciutto di Parma with Lambrusco from Emilia-Romagna. Picture it: those salty, savoury slices of aged ham meeting that bubbly, funky, sometimes slightly sweet wine - it hits all your taste buds at once.”

French pâtés, terrines, rillettes, or mousse – Champagne is the perfect pairing. The electric acidity and festive bubbles refresh the palate of the intense decadence of these delights.   Champagne can be in a celebratory price point so Trabing advises entertainers to keep an eye out for these other traditional method sparkling wines such as a Crémant from Alsace, Loire or Burgundy regions in France, Franciacorta in Italy, or even some great American producers doing traditional method sparkling wines such as Dr. Konstantin Frank out of Finger Lakes, New York or Soter from Willamette Valley, Oregon.

Dried Cured – With so many wines to choose from in this category, Trabing prefers to pick wines that match the regionality of the charcuterie. For instance, French Saucisson offers a beautiful pairing with Pinot Noir from Burgundy or a Cabernet Franc from Chinon. For those who like spicy dry chorizo on their charcuterie spread, a spicy red Rioja or velvety Mencía from Bierzo offer an ideal pairing.

Spicy Cuts – For pairing spicy options such as Chorizo from Spain or choices such as Capocollo or 'Nduja, an off-dry wine is an excellent way to balance their heat and intensity. Riesling is particularly well-suited for this, offering a wide range of styles to choose from. Look for terms such as Halbtrocken, Feinherb, or Spätlese for a slightly sweet-to-medium sweet option. Halbtrocken indicates a slightly sweet wine, while Spätlese leans towards medium sweet. Riesling's natural high acidity beautifully balances its sweetness.

"In regions such as Austria, Alsace, and Australia, or with labels with Trocken or GG, you are likely encountering a dry Riesling," she explains. To balance the palate, Trabing recommends opting for a slightly sweet to medium sweet varietal. American Rieslings, particularly those from the Finger Lakes, New York, or Washington State, including Charles Smith wines and Poet's Leap, which also offer excellent options, complete with their own sweetness scales to guide enthusiasts.

Smokey Selections - Trabing recommends pairing speck, smoked duck, Cecina, and andouille with one exceptional grape: Syrah. "When I dive into a glass of Syrah, I'm hit with those rich smokey meat flavours, along with hints of pepper, sage, and mushroom,” she explains. Trabing suggests exploring the Rhone Valley, especially regions such as Cornas, known for its unctuous styles, and encourages enthusiasts to delve into Northern Rhone regions for a deeper appreciation of Syrah.