Wine & Food

Snooth User: JohKen

Greetings fellow winers....

Posted by JohKen, Mar 26, 2010.

Noob here.....but just the same, I am faced with the eternal question once again; What wine to serve with Easter ham???  Tried Pinots, Nouveaus, Sauv Blancs....just not happy yet.  I think the saltiness is destroying my palette, but everyone else at the table doesn't seem to mind how I pair wines.  To hell with them...this has been a quest of mine for a long time, so please if anyone can recommend something I would be eternally grateful and may even invite you over for next Easter's dinner! 

Replies

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Reply by amour, Mar 26, 2010.

Thank you for the possibility of an invitation!!

Do I have an expectation?  ...Yes. I do !!!!!

Is your Easter Ham going to be glazed?

Is it a very sweet glaze?

Finally, please read the thread in this FORUM section : Glazed Ham....I have put in a Brown Sugar / Mustard Glaze recipe and some suggestions.

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Reply by JohKen, Mar 26, 2010.

Thanks....will read!

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Reply by amour, Mar 26, 2010.

That GLAZED HAM thread mentions:

Sherry

Gewurztraminer

Off-dry Mosel

Off-dry Riesling

Dry Riesling

Champagne

Rose Champagne

Rose

Pinot Noir Rose

Beaujolais

Cru Breaujolais

Zinfandel

Unoaked Chardonnay

Blend of Cabernet Franc, Chardonnay, Merlot

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Reply by Girl Drink Drunk, Mar 26, 2010.

As per the other thread, off-dry riesling. 

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Reply by JohKen, Mar 26, 2010.

Wow many choices....so little time.  Thanks GDD

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Reply by amour, Mar 26, 2010.

JohKen  ....tell us  which  you  pick!!!!!...if  any  !!!

Cheers!

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Reply by TerraSavia, Mar 26, 2010.

I'm curious about the Unoaked(specificially) Chard and no oaked Chard on the list...

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Reply by gregt, Mar 26, 2010.

JonKen - personally I don't think many reds go with something super salty like ham.  So you have a few approaches.

You can do like they do in Spain and just drink red wine with everything.  That's my favored approach. 

But if you think of how well ham pairs with fruit, you can look for that.  A bright and fruity rosado would work.   Even better, a bubbly and even better if that bubbly is off-dry, something like Brachetto.  That would be like strawberries and ham.

I can't imagine that not working.

Alternatively, many whites should work.  I'd avoid something grassy and gross like sauvignon blanc, but a fruitier wine, say a riesling, schuerbe, albarino, olaszrizling or something along those lines.

You can do sherry, as that's a classic Spanish pairing, but they're usually talking about dry cured ham, so it's a little different.  I'd go with a fuller bodied fino.

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Reply by dmcker, Mar 26, 2010.

Greg's answers are all good, and I've proven them all personally (except the Brachetto, though I've had plenty of other bubbly), but GDD's recommendation is simplest and downright fullproof. Nothing wrong in any way with pairing the ham with a German Kabinett or Spatlese from the Mosel or Rhine (or even drier versions from the Alsace in France). Quite the contrary--it's one of those matches made in the heavens. I'd personally choose the German versions over those made in North America more than 95% of the time, but there are some decent ones made in the US, too.

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Reply by kstoker, Mar 26, 2010.

I just had a fabulous Canadian(Ontario) Riesling....off dry...but don't know if you can get it....Megalomaniac Narcissist is the name...

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Reply by zufrieden, Mar 26, 2010.

The idea of serving a fino is a most elegant suggestion.  Not only will the slighly oily viscosity of the wine work against the salt used to cure the ham, but the wonderful nutty flavor profile will be a joy.

If the ham is of high quality (as I assume it is for an Easter celebration) you could try a Beaujolais cru from a good vintage (like 2005) - although this might set you back 25 to 30 dollars US.  I admit to a soft spot for Beaujolais, but the better wines from this reasonably priced, good quality region have worked well for me in the past.

I hope I'm not a voice in the wilderness with this last suggestion.

Otherwise, look to thirst-quenchers that rake the fires generated by the salt.  Reisling can work, but I find the light body of these wines can be overpowered by the excessive curing of the meat. Still as a Canadian, I can assure you that Ontario and British Columbia Riesling can be very, very good and could pair well - though I have not actually tasted the recommendation directly above this posting.

Also, if you have had poor results with Pinot Noir, try a more serious, region-delimited wine from Burgundy - if you feel it worthwhile to shell out the extra lucre, that is.  Ask your local merchant for the more full-bodied, reasonably priced numbers from Beaune or Nuits-St-Georges.

 

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Reply by dmcker, Mar 26, 2010.

Drink more German rieslings, Zuf, and report back... ;-)

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Reply by zufrieden, Mar 26, 2010.

Oh,  I think we are on the same wavelength, there, D.!

I still bow to German Rieslings - especially the soft Mosel variety - as superior to anything from the New World - although some Australian and New Zealand examples make me hopeful.  The problem with Canadian Rieslings is two-fold: not enough seriousness is applied to the making of the wine (as result of addled minds confused by fads and not focussed on climate and terroir) and secondly, not enough production.  The few wines of quality just don't make it past the door of the farm-gate winery that produces them. :-)

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Reply by Amature Oenologue, Mar 26, 2010.

I believe that if you live near that farm gate you're in luck. I use a Sherry glaze with brown sugar, mustard and ground cloves on my Easter Ham and bring it to temperature in water, that helps reduce the salt. A dry Ontario Riesling is a wonderfully convenient acompaniment if you live in SW Ontario. As is the ham.

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Reply by chu, Mar 27, 2010.

I am also having  ham  & homemade ravioli topped with tomato based meat sauce made with pork shoulder just so we can serve a Sangiovese....... cheers to your party! eat,live & laugh all will be fine

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Reply by napagirl68, Mar 27, 2010.

Ok.. I have one for you.  Just tasted it last nite at a shop and bought mucho.  Inman Family 2007 Pinot Noir, Russian River Valley.   This is some KICK (rear) wine.  Love it... balance is the descriptor I would use here.  Not as big as some of the central CA coastal, but OMG, so well balanced, and LOVE the finish!


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