What wine for aperitifs? Our pairings for nibbles and boards
296 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.
Château de la Roulerie - Coteaux du Layon Le P’tit Layon Blanc 2022
Peach, honey and honeysuckle, a tender Layon whose acidity keeps it far from heaviness.
Cave Saint-Pierre - Fendant Du Valais 2022
A straight, saline Chasselas, green apple, almond: Alpine freshness served without fuss.
Olivier Guyot - Marsannay Rosé Fleur de Printemps 2022
Fleur de Printemps lives up to its name: strawberry and cherry on a lively, light palate.
Torres - Pago del Cielo Celeste Crianza 2020
An altitude red, where the vines and the sky form a magical connection
Luis Pato - Espumante Vinha Pan 2022
A Brut Nature from Baga, taut and deeply food-friendly. Bairrada in a sparkling wine of character.
Giannikos Winery - Windmill 2023
A bright, refreshing Greek white, blending the sea breeze of the Peloponnese with the purity of Roditis.
Barbeito - Sercial Old Reserve (dry) NV
A dry and vibrant Madeira, driven by a crystalline acidity and great saline and nutty complexity.
Fernando de Castilla - Fino Classic
A classic Fino from Jerez, dry, saline and precise, which expresses with purity the character of the albariza and the aging under veil.
Petrakopoulos - Lefko 2023
A taut and saline Ionian white, which precisely expresses the maritime freshness and purity of the terroirs of Cephalonia.
Doña Paula - Los Cardos Chardonnay 2024
Lively Chardonnay from Mendoza, citrus and exotic fruit, to drink well chilled.
La Scolca - Gavi deI Gavi Etichetta Bianca 2024
The benchmark Gavi, lively Cortese, green apple and limestone on the finish.
Bertani - Soave Classico Sereole 2024
A floral, lively Soave, peach and apricot: Garganega without make-up.
Torres - Clos Ancestral Blanco 2022
A white made from old Spanish varieties, pear and flowers on a clean acidity.
Rocca Di Frassinello - Bianco 2022
Vermentino and Chardonnay in the Maremma, citrus, green apple, a clean palate.
Feudi Del Pisciotto - Fico Bianco 2022
Peach, nectarine and white flowers, a Sicilian white to drink without ceremony.
Elena Walch - Pinot Grigio Castel Ringberg 2024
Pear, apple and white flowers, a Pinot Grigio tightened by its Alpine minerality.
Domaine Dubois - Bourgogne Hautes-Côtes de Nuits Blanc 2023
Pear and apple on a lively palate: Hautes-Côtes Chardonnay with no frills.
Vite Colte - Roero Arneis "Villata" 2024
Piedmontese Arneis in its taut style: citrus and a slightly bitter finish.
Fantini - Sangiovese Terre di Cheti 2022
A dense, fruity and balanced wine, with a marked typicality of Abruzzo
Domaine Bonnardot - Hautes Côtes de nuits Rosé 2023
Pinot Noir rosé, raspberry and redcurrant, tightened by a fine minerality.
Paso Primero - Paso Primero Tinto 2019
A blend from Northern Spain, with accents of red fruits and spices
Gritsch - Riesling Federspiel cru Setzberg 2017
An expressive, fine and mineral Austrian Riesling.
Cave des Amandiers - Fendant 2022
Biodynamically farmed Chasselas, white flowers and flint, immediate drinkability.
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.