Your Guide to an Autumn-Inspired Charcuterie Board

Celebrate the flavors of autumn with a perfect fall charcuterie board. Château Du Parc pairs wonderfully with a variety of cheeses, meats, and ripe autumn fruits. Mingling savory, salty, creamy, and sweet, charcuterie boards offer something special for every palette. To start, we’ll offer some of our top recommendations:



Château Du Parc brings out the best in red meats like pork and beef. For an autumn-inspired charcuterie, seek out cured meats—such as bresaola or prosciutto—that have been seasoned with maple, honey, or warming spices. Château Du Parc’s subtle sweetness and drinkable medium body allow this wine the flexibility to pair with a variety of meats so, for this step, you can get creative. Which flavors are calling to you?


Adding fresh produce to your board will really let the flavors of autumn shine. Château Du Parc boasts a variety of fruity notes, including boysenberry and raspberry, balanced by more woody notes of spice. For a diverse, lively board, why not take inspiration from the wine itself? Try adding cinnamon-spiced or caramelized apple and pear slices alongside fresh figs, pomegranate seeds, and concord grapes. Fall is bursting with delicious fruits. Take advantage of the harvest season by spicing up your board with these fruits’ bright colors and superb sweetness.

Of course, no charcuterie board is complete without a delicious bottle of wine. Modern, sophisticated, and bursting with flavor, Château Du Parc is perfect for this crisp and colorful season. Find out where you can pick up a bottle of this sumptuous Bordeaux near you.

Sharp cheddar: Our wine’s dry fruitiness matches wonderfully with sharper cheeses. Cheddar, which sharpens with age, is a classic choice whose bright orange coloring will liven up your board.

Comté: Supple and semi-hard, this cheese hails from the eponymous Franche-Comté province of eastern France. Made since the time of Charlemagne, comté’s complex nutty and caramelized flavor will service Château Du Parc’s red currant notes.

Cantalet: An ancestor to British cheddars, this raw cow's milk cheese is produced in the Auvergne in south-central France. Semi-firm and slightly crumbly, cantalet delivers a subtle, buttery sharpness perfect for our wine’s supple tannins and woody spice.

Camembert: To round out your cheese board, balance these firm, sharp cheeses with a creamy camembert. Made from surface-ripened cow's milk, camembert's bloomy rind is ideal for the Cabernet Franc in Château Du Parc.