What wine for aperitifs? Our pairings for nibbles and boards
331 wines to serve as an aperitifFor an aperitif, serve a fresh, light wine: bubbles such as a Prosecco, a lively white (Chardonnay, Sauvignon Blanc, Furmint) or a fruity red served chilled, such as a Grenache or a young Tempranillo. The aperitif opens the meal: the wine awakens the palate and goes with the nibbles.
Match it with what you serve: bubbles for gougères and crisps, a mineral white for oysters and fresh cheese, a red from Spain or Italy for charcuterie and tapas. Find our ideas in the guide wine and apéro dînatoire.
Domaine Jean-Marc Brocard - Bourgogne Chardonnay 2025
A fresh, fruity Burgundy Chardonnay from the Brocard house at the gateway to Chablis.
La Bastide Blanche - Bandol Rosé 2024
A biodynamic Bandol rosé dominated by Mourvèdre, dense and saline, with notes of citrus and bay leaf.
Chavin - Zéro Rosé 2023
An alcohol-free rosé of Cinsault, Syrah and Grenache, with an explosive nose of yellow fruit and flowers.
Chavin - Zéro Blanc de Blancs Effervescent
An alcohol-free sparkling blanc de blancs made from Chardonnay, with fine bubbles and a saline finish.
Thiénot - Champagne Brut Rosé
A tender, indulgent Champagne rosé with vibrant red fruit and lively, fresh bubbles.
Thiénot - Champagne Brut
The signature brut from the Reims house of Thiénot, fresh and fruity, carried by lively, fine bubbles.
Bruno Landauer - Welschriesling 2021
A dry, crunchy Welschriesling from the shores of Lake Neusiedl, between green apple and lemon zest.
Medici Ermete - Lambrusco Reggiano DOC Dolce La Favorita
A sweet, sparkling Lambrusco from Emilia, with a fine mousse and indulgent black fruit, ideal with dessert.
Château de Sárospatak - Tokaji Sárga Muskotály 2016
A tiny sweet cuvée of botrytised Muscat from Tarcal, all finesse, freshness and well-judged sweetness.
Château de Sárospatak - Tokaji Szamorodni Száraz 1996
A collector's dry Tokaji, aged for three years under flor like a vin jaune, between fresh walnut and smoke.
Paul Cluver - Riesling WO Elgin 2024
A chiselled, mineral Riesling from Elgin, between lime and citrus blossom, with a touch of natural sugar.
Francesco Brigatti - Colline Novaresi Mottobello Erbaluce 2024
An Erbaluce from Alto Piemonte, floral and saline, which its winegrower nicknames the reddest of white wines.
Château de Sárospatak - Tokaji Aszú 6 Puttonyos 2021
A great Tokaji Aszú 6 puttonyos, rich and luminous, where sweetness rests on vibrant acidity.
Blaise Duboux - Dézaley Grand Cru AOC Cuvée Corniche 2024
A floral, saline Dézaley grand cru, a Chasselas with a flinty imprint, born facing Lake Geneva.
Blaise Duboux - Plant Robez AOC Lavaux 2022
Lavaux's oldest red, a rare "fine" Gamay, fleshy and peppery, aged in demi-muids.
Blaise Duboux - Epesses AOC Lavaux Sursum Corda 2022
A round, velvety Chasselas from Epesses, with indulgent melon fruit, born on the terraces of Lavaux.
Pittacum - Pittacum Barrica DO Bierzo 2020
A Mencía from Bierzo made from very old mountain vines, juicy and floral, refined for eight months in barrel.
David Moreno - Rioja Blanco 2022
A Viura from old high-altitude vines in the Najerilla, fresh and fruity, with a texture refined on the lees.
Meloni - Il Biologico Cannonau di Sardegna DOC 2020
An organic Sardinian Cannonau, aged without oak, all black fruit and spice, with astonishing fluidity.
Meloni - Nasco di Cagliari 2008
A late-harvest sweet white from the ultra-rare Sardinian Nasco, with a thousand shades of aromatic herbs.
Vineka - Bianco Puglia IGP 2025
A lively, saline white from Puglia, with fresh herbs, citrus and tropical fruit, perfect as an aperitif.
Fantini - Don Camillo Sangiovese Terre di Chieti IGT 2024
A blend of Sangiovese and Cabernet from Abruzzo, indulgent and spicy, matured in French barriques.
Renzo Masi - Bianco di Toscana Poggerissi IGT 2025
A fresh, fruity Tuscan white to enjoy young, when apple and tropical fruit burst from the glass.
Polje - Rosso Collio DOC 2024
Polje's only red from the Collio: old vines, amphora ageing and vibrant red fruit.
Which wine for which appetiser?
What is on the board guides the pairing. Here are our pointers for the most popular nibbles.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Charcuterie board saucisson, cured ham, chorizo | Light, fruity red: Tempranillo, Grenache, Montepulciano | Fruit and supple tannins answer the fat and salt of the charcuterie. |
| Cheese board young Comté, tomme, fresh goat's cheese | Dry white: Chardonnay, Sauvignon Blanc | The acidity of the white refreshes the palate between bites of cheese. |
| Gougères, puff pastries and crisps gougères, cheese straws, artisan crisps | Bubbles: Prosecco, brut sparkling wine | Fine bubbles cleanse the palate of butter and salt. |
| Spanish tapas pan con tomate, croquetas, olives, pimientos de padrón | Spanish red or southern white: Tempranillo, Verdeca | These sun-drenched wines keep pace with olive oil, tomato and paprika. |
| Oysters and seafood oysters, prawns, fish rillettes | Mineral white: taut Chardonnay, dry Riesling, Furmint | The briny tension of the wine extends the taste of the sea. |
| Plant-based nibbles and dips hummus, tapenade, crunchy vegetables, guacamole | Fresh rosé or aromatic white: rosato from Puglia, Sauvignon Blanc | Freshness and herbaceous notes answer raw vegetables and sweet spices. |
| Sweet and savoury nibbles foie gras toasts, figs with goat's cheese, bacon-wrapped dates | Sweet wine: Tokaji, Moscato d'Asti, late harvest | The sweetness of the wine balances the salt and highlights the dried fruit notes. |
For an apéro dînatoire, choose the wine according to the main nibble: bubbles for puff pastries, a light red for charcuterie.
Freshness above all
At aperitif time, the palate is still fresh: our approach is to favour wines that are fresh, lively and light on the palate. Italy dominates our selection for good reason: the Prosecco from Sutto or Bresolin, the delicately sweet Moscato d'Asti "San Gròd" from Torelli, or the Verdeca from Vineka, a white from Puglia with citrus notes. These wines go lightly with the nibbles.
From Spain, a young Tempranillo served chilled is a wonderful match for ham, chorizo and croquetas. To surprise your guests, try a Furmint from Tokaj, such as the Tokaji Furmint Duck from Balassa: its liveliness and pear notes answer goat's cheeses and smoked fish bites. Finally, a rosato from Puglia, such as the Amai Susumaniello Rosato from San Marzano, adds a lovely touch of colour to a summer board.
Three pairings for your sharing boards
Pairing 1. Warm gougères and brut Prosecco, for bubbles that answer the cheese.
Pairing 2. Ibérico ham and Tempranillo served chilled, a Spanish duo all about fruit.
Pairing 3. Goat's cheese with figs and Moscato d'Asti, a delicate sweet and savoury contrast.
The Wine Wanderer Team
Your questions about wine and aperitifs
What white wine for an aperitif?
A dry, fresh, lively white is ideal for an aperitif: taut Chardonnay, Sauvignon Blanc, dry Riesling or Furmint. These wines go with fresh cheeses, seafood and savoury nibbles. For a rounder touch, a white from Puglia such as Verdeca brings notes of citrus and white fruit. Serve it between 8 and 10 °C.
What red wine for an aperitif?
Choose a light, fruity red with supple tannins, served slightly chilled: young Tempranillo, Grenache, Pinot Noir or Montepulciano. It goes perfectly with charcuterie, tapas and olives. Explore our selection of light red wines to find the style you like.
Champagne, Prosecco or white wine as an aperitif?
The choice depends on the nibbles: bubbles excel with puff pastries, crisps and gougères, white wine with cheeses and seafood. Prosecco offers a fruity, floral style, Champagne more finesse and brioche notes. Both give the meal a festive start.
What wine for an apéro dînatoire?
For an apéro dînatoire, choose a versatile wine that can keep up with a variety of nibbles: a light red such as a Grenache or a Pinot Noir, or a dry, fruity white such as a Chardonnay. A rosé with character also makes an excellent compromise between charcuterie, vegetables and cheeses.
What wine goes with a charcuterie and cheese board?
A fruity, supple red, such as a Tempranillo or a Montepulciano, is an ideal match for a mixed board of charcuterie and cheese. Its light tannins respect the fat of the saucisson and the texture of hard cheeses. If the board features plenty of goat's cheese, prefer a lively white such as a Sauvignon Blanc.
At what temperature should wine be served as an aperitif?
Serve bubbles and whites between 6 and 10 °C, and light reds at around 14 °C. At aperitif time, a cool temperature brings out the fruit and liveliness of the wine. Take the red out of the fridge a quarter of an hour before serving so that it reaches the right temperature.