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.
Zeni - Bardolino DOC Classico Vigne Alte 2024
A fresh, fruity Bardolino Classico, born from high-altitude vineyards above Lake Garda.
Polje - Friulano Collio DOC 2021
A finely crafted Friulano from the Collio, floral and lively, with the almondy finish typical of the grape.
Antoniolo - Erbaluce di Caluso DOCG 2024
A pure, luminous Erbaluce from the Canavese, vinified in stainless steel to keep all its freshness.
Torelli - Vermouth Torino Blanc Bio
An organic white Vermouth di Torino from pioneers of Piedmontese organic farming, to serve over ice or in cocktails.
Torelli - Barbera d'Asti DOCG I Mandorli 2022
An organic Barbera d'Asti, aged in tank until the following summer to keep all the verve of its fruit.
Ferraris - Barbera d'Asti del Martin 2021
A crunchy Barbera d'Asti, matured in tank to preserve all the brightness of its red fruit.
Ridge Vineyards - Lytton Estate Petite Sirah 2021
An intense Californian Petite Sirah, built for the cellar. Depth of black fruit and controlled structure.
Ridge Vineyards - Geyserville 2023
A blend from old Californian vines: intense, fresh and deeply savoury.
Francesco Brigatti - Maria Colline Novaresi Vespolina 2024
A Piedmontese red wine, fresh and refined, where Vespolina reveals floral, peppery, and delicately fruity characteristics, typical of the Upper Piedmont terroirs.
Oremus - Aszu 6 puttonyos 2013
A deep, luminous Tokaji Aszú, where sweetness meets bright acidity.
Sara I René Barbier - Partida Bellvisos Red 2016
A deep, mineral single-plot Priorat, where Mediterranean power meets remarkable freshness.
Alto Horizonte - Altitud 2022
A Spanish high-altitude red that combines freshness, fruit and suppleness in a harmonious palate.
Avignonesi - Rosso di Montepulciano 2024
A juicy and precise Rosso di Montepulciano, which combines the freshness of Sangiovese with great drinkability.
Giuseppe Quintarelli - Primofiore 2023
A vibrant and precise Valpolicella red, which marries the Quintarelli tradition with a gourmet and digestible freshness.
Yarra Yering - Dry Red N°2 2016
A Yarra Valley red, at once fragrant, spicy and deeply savoury.
Ridge Vineyards - Lytton Springs 2022
A great blend from old Californian vines, deep and structured. The power of black fruit meets spicy freshness.
Giacondi - Lambrusco Rosso
A light and sparkling Italian Lambrusco, focused on fruit and freshness, ideal for convivial moments.
La Rioja Alta - Viña Alberdi Reserva 2021
A classic and precise Rioja Reserva, combining fruit, freshness and woody elegance.
Pegaso - Zeta 2023
A delicate, luminous mountain Garnacha. Fresh fruit meets a fine mineral imprint.
The Wine People - Pemo Montepulciano d'Abruzzo 2023
A juicy and approachable Montepulciano d'Abruzzo, made for the table and immediate enjoyment.
Alessandria - Dolcetto d'Alba 2024
A juicy and straightforward Dolcetto d'Alba, combining crisp fruit, freshness and delicate tannins in a typically Piedmontese style.
Resalte - Peña Roble Joven 2024
A young, juicy and straightforward Ribera del Duero, focused on the purity of the fruit and immediate enjoyment.
Chiappini - Ferruggini 2022
A gourmet and juicy Tuscan red, which frankly expresses the sunny character of Bolgheri.
Fernando de Castilla - Palo Cortado Antique
A great Andalusian Palo Cortado, dry and complex, where finesse meets aromatic depth.
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.