French wines, of course! If you know what region of France your meats or cheeses came from, it’s perfect to serve them with a wine from that region as well. Both red or white wines are great pairings for charcuterie. I often choose a medium-bodied red wine that’s a bit fruity—something like a Pinot Noir or a Cabernet Franc. You might also choose a light white wine that’s a little on the sweet side but still has some acid to it, for example a Chenin Blanc. That would be a lovely pairing for the salty ham and rich cheeses.