This post was sponsored by the Italian Trade Commission. All opinions are my own.
The holiday season is just around the corner…
Is it just me, or is the holiday season your favorite time of year? When October arrives my excitement builds. My five-year-old son loves Halloween, so we begin planning costumes, candy and Jack-o’-lanterns early.
After Halloween comes Thanksgiving, with incredible food, and soon after that, Santa brings the presents. With my husband’s birthday and our wedding anniversary falling in the same span, we have plenty to celebrate.
For me, the holidays mean planning the menu and choosing wines that pair well with the food. Great wine and thoughtful pairings bring families together, and since I usually host Thanksgiving, I like to make it special.
I keep a few go-to recipes, but I like to introduce something new each year. The successful newcomers earn a permanent spot on the rotation.
This year I decided to serve a sophisticated Italian cheese and cured-meat board as an appetizer so guests can graze while I finish up in the kitchen.
Italian Cheeses and Cured Meats Board
Living near New York City, I have plenty of chances to dine at excellent Italian restaurants. I often order the meat and cheese board to judge a spot. While some restaurants serve cheese as dessert, I prefer a savory board of cheeses and cured meats to start the meal.
Dining out taught me about regional Italian cheeses and charcuterie, and how much Italians value their food and wine. Trained servers and sommeliers often share stories about the products, which helped me shop confidently at Italian specialty markets.
Below are the cheeses and meats I chose for my Thanksgiving board—simple, classic selections that work well together and pair beautifully with Italian wines.
How to build an Italian Cheese and Meat board
Cheeses I chose:
- Aged Parmigiano-Reggiano – a hard, granular cow’s milk cheese with sharp, complex nutty and savory notes;
- Gorgonzola Dolce – a mild, creamy blue cheese with a slightly sweet, spreadable texture;
- Taleggio – a semisoft, washed-rind cheese from northern Italy, with a thin crust, pungent aroma and rich flavor;
- Sottocenere al Tartufo – a semisoft cow’s milk cheese finished with truffle for delicate earthy undertones and an ash-coated rind.
Meats I chose:
- Prosciutto di Parma – thinly sliced, buttery Italian dry-cured ham;
- Hot Capicola – a spiced, smoked and cured pork shoulder, available hot or sweet;
- Sweet Sopressata – a dry Italian salami, often studded with black peppercorns.
Condiments and accompaniments:
- Dried apricots (or prunes, raisins, or dried apples);
- Green Castelvetrano olives (or Kalamata or black olives);
- Hot pepperoncini for a spicy bite;
- Plum butter (or fig jam or honey) to balance the savory flavors;
- Fresh bread or crackers for serving.
Which wines to choose for your Thanksgiving celebrations
There are countless wine options for the holidays, but I chose Italian wines for their variety and artisan character. Italy produces wines from more than 20 regions and hundreds of grape varieties, so you can find wines to match everything on your table.
For Thanksgiving I prefer balanced, artisanal bottles that complement the meal. Below are a few whites and reds I recommend to give your holiday table an Italian touch.
Amazing Italian White Wines
Turkey works well with both white and red wines, so choose what you and your guests prefer. Recommended whites include:
Soave
Soave, from northern Italy and made from Garganega grapes, typically shows melon and citrus zest flavors. It’s dry and light-bodied but with enough texture to stand up to richer Thanksgiving dishes.
Pinot Grigio
Northern Italian Pinot Grigio is bright, zippy and often offers white peach or nectarine notes with crisp acidity. To avoid one-note mass-market bottles, look for Pinot Grigio from Veneto, Friuli Venezia-Giulia, or Trentino-Alto Adige and consider mid-range bottles for better complexity.
Fiano
Fiano, common in southern Italy and especially Campania, gives nutty, floral and honeyed notes with stone-fruit accents. Fiano di Avellino is a prized DOCG example with lively acidity and textured flavor—an elegant match for turkey and richer sides.
Italian Red Wines
Nebbiolo, Barolo, Barbaresco & Gattinara
Nebbiolo is the signature grape of Piedmont and the backbone of Barolo and Barbaresco. These wines often have firm tannins, high acidity and aromas of red cherry, roses and tea—great with rich Thanksgiving flavors.
Nebbiolo
Nebbiolo wines are produced across Piedmont and are known for perfumed aromas and structure. Their floral character makes them festive choices for a special meal.
Barolo
Barolo is full-bodied and age-worthy, with complex flavors like wild strawberry, tobacco and herbs. If you want a bold red for the main course, Barolo delivers depth and presence.
Barbaresco
Barbaresco is generally a bit lighter and more perfumed than Barolo, offering finesse and elegance that pairs well with rich foods.
Gattinara
Gattinara, also made from Nebbiolo, is sometimes overlooked but offers delicate, floral and earthy notes with lively acidity—an excellent choice for the appetizer round.
Chianti
Chianti, produced in Tuscany primarily from Sangiovese, ranges from bright, medium-bodied wines to more concentrated Chianti Classico and Riserva bottlings. Chianti Classico is an excellent, food-friendly pick with savory cherry and plum notes and vibrant acidity.
Italian wines bring a sense of place to the table. When I sip a well-crafted Italian bottle it transports me to the hills of Italy, and those rich flavors complement holiday food beautifully.
Thanksgiving Recipes
Here are a few favorite recipes that often appear on my Thanksgiving table, alongside an Italian cheese and meat board and complementary wines:
- Maple Mustard Glazed Turkey;
- Fall Harvest Roasted Turkey Breast (for smaller gatherings);
- Slow Cooker Turkey Breast (for an easy main course);
- Brown Butter Dill Mashed Potatoes;
- Mashed Sweet Potatoes with Candied Pecans;
- Balsamic Glazed Brussels Sprouts with Bacon;
- Sourdough Mushroom Leek Stuffing.
Italian Meat and Cheese Board
This is a flexible guideline—use as much or as little of each item as you like. Add nuts or fresh fruit if you prefer.
Ingredients
- Parmigiano Reggiano
- Taleggio
- Gorgonzola Dolce
- Sottocenere al tartufo
- Prosciutto di Parma
- Hot Capicola
- Sweet Sopressata
- Castelvetrano olives
- Hot pepperoncini
- Dried apricots
- Plum butter
- Bread or crackers
Instructions
- Arrange the cheeses, meats and condiments on a wooden board or platter.
- Serve with your choice of Italian wines and enjoy.