White Wine for Iberian cured meats

White wines, particularly those with crisp acidity like Albariño or Verdejo, bring out the savory richness of Iberian cured meats. Their citrus and stone fruit notes complement the saltiness, while floral aromas add complexity. The wine's refreshing acidity cuts through the fat, balancing the flavors beautifully. For a delightful pairing tip, try serving a chilled white alongside thinly sliced Jamón Ibérico for an unforgettable contrast of textures and tastes.