In general, boiled, very fatty, and aromatic cured meats pair well with medium-tannin red wines, such as Dafnios Red by Douloufakis, made from the native Cretan grape variety Liatiko.
Cured Meat Selection for Red Wine
Cured meats with intense spicy flavors should be paired with equally expressive, barrel-aged dry red wines with rich tannins, such as Aspros Lagos Red by Douloufakis, made from the Cabernet Sauvignon variety.
A dry red wine pairs beautifully with mortadella, peppered ham (jambon), liver pâté, and boiled sausages, whether traditional or Frankfurt-style. Fried sausages, depending on their composition (pork, lamb, or beef), are also an easy match for a spicy red wine.
Smoked cured meats with a full, rich flavor pair successfully with bold, full-bodied red wines.
Air-dried cured meats are best avoided with red wines, due to their high acidity.
Finally, cooked Cretan apaki (aromatic smoked pork tenderloin) pairs exceptionally well with an aged red wine made from the Liatiko grape variety.
Συνοδευτικά τυριά για ερυθρό κρασί Συνοδευτικά αλλαντικά για λευκό κρασί Συνοδευτικά αλλαντικά για ροζέ κρασί