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Notes -
Champagne or dry sparkling wine is the most general pairing with charcuterie boards, as they tend to go well with a large variety of cold meats, cheeses, nuts etc and are conducive to a cocktailing environment in which people arr constantly nibbling.
Belgian beer is also a good way to go, and if you want to feel fancy they often come in larger bottles. Dubbels, Tripels, Quads, strong golden ales are very good for this type of thing. Brands like Duvel, Unibroue, La Choufe, Gulden Draak are all reliable choices.
Also dry, still Rosè wine made in a Provençal style is a pretty fun pairing and is light and easy.
For non alcoholic just making a tonic water bar with ice and a wide variety of freah fruit slices that are cut to size to easily put in a tall glass with ice and tonic would be fun, people can make their own like tonic spritzer style drinks. Plus there are a load of different styles of tonic waters nowadays to choose from so you could have a variety in an ice bucket.
Basically all of the above are good pairing for the ‘generic’ charcuterie board of sliced charcuterie, hard & soft cheeses, olives, nuts, dried fruit, crackers of all types, etc etc etc
I had mine with some sparkling wine that had some gold flakes in it, two glasses, not a lot though I do feel a little elated now. I need to move out asap so that I can do this more often.
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