A short guide to choosing wine for a table of bread, cheese and cured meat. For the full breakdown of every grape, read wine for bread and cheese.
The 60-second version
- Acidity beats colour. Freshness is what cuts fat and salt. Heavy and oaky struggles.
- £10–£12 is the sweet spot in the UK. Below £8, duty, VAT and glass eat most of the price.
- Serve reds cooler (16–18°C) and whites less cold than you probably do.
- Screwcap is not a downgrade. It seals better than cork.
- Classico and Riserva mean something. Reserve and Natural often do not.
- Open bottles keep 2–3 days in the fridge, reds included.
Pick by what you are eating
| On the table | Pour |
|---|---|
| Bread and olive oil | Vermentino, Verdicchio |
| Cured meats | Dry Lambrusco, Barbera, Sangiovese |
| Hard cheese | Chenin Blanc, Tempranillo, Riesling |
| Soft or blue cheese | Off-dry Riesling, Vin Santo |
| Vegetarian boards | Grüner Veltliner, Sauvignon Blanc |
| Anything salty, as an aperitivo | Champagne, Franciacorta, Cava, Fino sherry |
Three safe buys under £12
| Style | Look for | Why |
|---|---|---|
| Everyday red | Chianti Classico, or a Rioja Crianza | Acidity and savour, built for food. |
| Everyday white | Verdicchio dei Castelli di Jesi | Consistently good, consistently underpriced. |
| Something with bubbles | Cava Brut, or Franciacorta if stretching | Bottle-fermented for the price of supermarket Prosecco. |
The label test: a named estate and a named vineyard tell you somebody is accountable for what is in the bottle. A brand name with no place attached usually means the opposite.
Start with the bread
Wine like this deserves better than shop bread. Buy a live sourdough starter and begin with the ciabatta.
See also the olive oil guide, the flour guide and the sandwich recipes.
Written for readers aged 18 and over. Please enjoy wine responsibly — guidance on lower-risk drinking is available from the NHS and from Drinkaware.
