Crisp Charcuterie Boards: How to Make the Trendiest Snack with Rueda Verdejo

Crisp charcuterie boards are the latest food trend taking social media by storm. These artful spreads, where crisps reign supreme, are lighting up Instagram and TikTok, perfect for sharing with friends or indulging solo. But which wine pairs best with these crunchy, creative boards?

Broadcaster and author Neil Ridley—aka The Crisp Sommelier—brings his expertise to the trend with a delicious twist. His curated pairings highlight the vibrant freshness of Rueda Verdejo wines, known for their crisp acidity, fragrant citrus notes, and food-friendly character.

Whether you’re in the mood for bold, savoury tapas-style bites or craving something a little sweeter, these crisp-forward creations prove that casual entertaining can be both beautiful and perfectly paired.

“Known for their versatility, the charismatic Verdejo wines from the D.O. Rueda region in Spain are a total joy to pair with food—especially sharing snacks and boards,” Neil says.

“The region also produces bolder, more complex whites, especially classified as Gran Vino de Rueda. These wines come from vines at least thirty years old, with restricted harvest yields, and are matured for at least a year to marry rich, aromatic character together. It’s this attention to aging and quality that marks these wines out for special attention—and an equally special pairing!”

Why You'll Love These Recipes

These crisp charcuterie boards are show-stopping, easy to make, sweet or savoury, and perfectly paired with Rueda Verdejo wines.

Do I Need Any Special Ingredients?

Most ingredients are easy to find in supermarkets or online. For extra flair, try truffle crisps for savoury boards, a quality chocolate bar for sweet boards, and fresh herbs to lift flavour and presentation.

Savoury Tapas Crisp Charcuterie Board

Mini Tip: Mix textures—crispy crisps, creamy cheese, juicy tomatoes—for maximum indulgence.

Ingredients

1 bag of truffle crisps
100g Manchego cheese, sliced
Chorizo sausage (optional)
Half a jar of Peppadew sweet peppers
Half a jar of baby artichokes, sliced
6 cherry tomatoes, sliced
1 tin of stoneless Manzanilla olives with piquillo peppers
Half a jar of cornichons and onions
Garnish: fresh thyme and oregano

Method

Preheat oven to medium grill; line a large baking tray with parchment.
Spread truffle crisps evenly, then layer toppings.
Add Manchego slices and chorizo, season with black pepper, and sprinkle herbs.
Grill for 5 minutes until cheese melts.
Cool slightly, garnish, and serve.

Pairing

Gran Vino de Rueda wines such as Cuatro Rayas Longverdejo Viñas Murillo, Chapirete Prefiloxérico Verdejo Bodegas Felix Sanz, or Piedras de Cimbrón.

Sweet Treat Crisp Charcuterie Board

Mini Tip: Use fresh, seasonal fruit for best colour and flavour; a drizzle of balsamic glaze adds a sophisticated twist.

Ingredients

1 large bag of salted popcorn
Half a bag of dried cranberries
Half a bunch of seedless grapes, sliced
Small punnet of strawberries, sliced
A handful of dried apricots, roughly chopped
Half a bag of pistachio nuts (pre-shelled)
1 large chocolate bar (fruit & nut or favourite chocolate)
Garnish: fresh mint, optional balsamic glaze

Method

Preheat oven to 190°C; line a baking tray with greaseproof paper.
Spread popcorn as a base. Layer strawberries, grapes, apricots, pistachios, and cranberries.
Scatter chocolate chunks on top.
Bake ~7 minutes, checking chocolate has melted.
Cool slightly, garnish with mint and optional balsamic glaze.

Pairing

Rueda Verdejo whites like Marqués de Riscal, Verdejo, Angel Lorenzo Cachazo, Martivilli, Verdejo, or Bodega Gotica, Badajo, Verdejo.

Tips for Making the Best Crisp Charcuterie Board

Balance textures—crunchy, creamy, juicy, and soft components create a dynamic bite.

Keep grilled boards under watch to prevent burning.

Season lightly with fresh herbs and a touch of black pepper.

Presentation matters: spread ingredients evenly and finish with a touch of greenery.

Chill Rueda Verdejo wines to enhance crispness and aromatic notes.

Storage and Make-Ahead Tips

Savoury boards are best enjoyed immediately; cheese can be sliced in advance.

Sweet boards: assemble toppings ahead, and melt the chocolate last minute.

Leftovers can be stored in airtight containers for 1–2 days, though crisp textures may soften.

Recipe Variations & FAQs

Vegan: Swap cheese for plant-based alternatives, chorizo for roasted peppers.

Mini boards: Great for individual servings or lunch boxes.

Seasonal swaps: Summer berries or stone fruits; winter clementines and nuts.

Extra indulgence: Add truffle oil drizzle, caramel popcorn, or flavoured chocolate chunks.

Q: Can I make these boards ahead of time?
A: Prep ingredients in advance, but assemble or melt chocolate right before serving for the best texture.

Q: Can I substitute different crisps?
A: Absolutely! Use your favourite flavoured crisps—just match the wine accordingly.

Q: How do I know which wine to pair?
A: Verdejo wines with light, citrusy notes suit sweet and fresh toppings; Gran Vino de Rueda works beautifully with earthy, savoury boards.

Q: Can I make smaller, individual boards?
A: Yes! Mini boards are perfect for parties, date nights, or solo treats.

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About Neil Ridley

Neil Ridley is an award-winning food and drink writer, broadcaster, and author of 11 books, including the No.1 bestseller The Crisp Sommelier. He regularly appears on Channel 4’s Sunday Brunch and ITV’s This Morning as a food and drink expert.

About D.O. Rueda

The Rueda Designation of Origin, created in 1980, covers 74 municipalities across Valladolid, Segovia, and Ávila. Renowned for Verdejo white wines, Rueda benefits from a continental climate, gravelly soil, and the versatile, aromatic Verdejo grape. Verdejo wines are prized for fresh, fruity notes, excellent acidity, and impressive ageing potential, making them perfect for creative food pairings.

Whether hosting friends, elevating date night, or indulging yourself, a crisp charcuterie board paired with chilled Rueda Verdejo proves effortless indulgence can be both stylish and satisfying.