What type of wine goes best with ham? Is there a specific one you'd recommend?!
What type of wine goes best with ham? Is there a specific one you'd recommend?
It's Easter time and we're having ham. I was wondering what wine goes best?
Answers:
This was the answer I gave last week to a similar question:
Best Answer - Chosen By Voters
I usually recomend a Gerwurtraminer or a Riesling for a heavy sauce or honey baked. For a lighter Ham I recommend a Pinot Noir, Beaujolais or Vouvray.
Heres what others recommended:
From wine intro:
What wines go well with ham?
In general, Ham has a light, sweet flavor, especially with the sauces that tend to go along with it. If you had a heavy wine, you'd drown out that flavor. A tart wine would taste funny with the sweet sauce. So you want to go with a gentle, light, semi-sweet wine.
For red wine lovers, Pinot Noir does very well. In France, the Pinot Noir grape is used to make Burgundy wines.
For white wine lovers, Gewurztraminer is spicy and sweetish.
You can also go with many of the rose, blush, and White Zinfandel wines on the market.
From Friends Lake Wine:
Ham can be problematic due to its high salt content or smoked flavor. Heavily cured hams are better with a light Pinot Noir or Zinfandel whose fruity taste help to balance the salt and strong flavor of the ham, where a fresh ham can be paired with a very mild Beaujolais or rich Chardonnay.
From World Wine Wine:
Ham- Beaujolais, Riesling, Vouvray
Source(s):
Source(s):
http://www.friendslakewine.com/wine-food...
http://www.wineintro.com/food/menu/ham.h...
http://www.theworldwidewine.com/wine_and...
Myself (see my profile)
www.webtender.com
you 'll find everything there
My Preferencea Dry Merlot ....
Cheers
Happy Easter !
We are having "Azaleas"....champagne mixed with cranberr juice instead of wine with our Easter Ham Dinner...will dip the rims of the flutes in pink sanding sugar
I'll be serving a Reisling and a Pinot Noir. The latter is a good red that pairs with almost anything. Stay away from the full-bodied reds like Cabernet Sauvignon and Merlot. There is a good rule for pairing a wine with food. The darker the meat, the darker the wine, seems to hold true.
You must be American or Canadian where so many commercially sold hams are either sugar or maple baked or pumped with a semi-sweet solution.
We have homes in both the States and Quebec but we buy American for standard commercial hams (smokier and less pumped and may are less sweet), usually looking for brands produced in Michigan. Such is what we bought (at Price Chopper in Vermont) for tomorrow's Easter dinner.
But even with hams that are sweet cured or served with a sweet sauce most of them can be matched OK with dry rose
and certain white wines. And of course there is good beer!
For our own baked or grilled ham meals (my lover, my daughter and me only) we usually match colour, enjoying
a dry rose.
But for tomorrow Easter (in Montreal) we are cooking for extended family of about 32 people and we have the following wines (chosen by my lover who is quite an oenophile). None is expensive:
For the dinner:
From France: a Rose de Ventoux (2 bottles), purchased at Trader Joe's in the States, a Syrah rose from the Languedoc and a Cabernet Franc rose from the Loire Valley, both bought here. Also 2 bottles of the white wine [proprietary brand] St-Odile from Alsace, which is a blend predominantly of sylvaner, also purchased here.
From the USA (especially for 2 family members who love it)
a bottle of the "3 Buck Moe" reisling from Trader Joe's
From Canada: 2 bottles of Mission Hill AOC V.Q.A. Okanagan valley (British Columbia) pinot blanc (bought here)and 2 bottles of Gehlinger Bros V.Q.A. Okanagan pinot grigio (bought in Ontario). 2 bottles also of a local vin gris rose (Sablier winery, St-Armand, Que.)
This will be preceeded by a dinner toast and blessing with a Trader Joe's private label Italian prosecco frizzante.
For beers we will have chilled Harpoon, IPA (my favorite) from Vermont, LaBatt 50 ale, LaBatt Bleu and Canadian-made Budweiser (my lover grit his teeth but my brother demands it) and the Belgian Leffe.
Here a few suggestions. The prices are based on wine shops in NYC.
Ham (baked or glazed):
$29.99 2004 F. Esmonin Gevrey-Chambertin, Burgundy
(Pinot Noir)
$24.99 2004 Joseph Drouhin Vero, Burgundy
(Pinot Noir)
$16.99 2004 Musso Barbera d’ Alba
(Barbera)
$17.99 2005 Les Domaniers Rose, Provence
(Granache, Syrah & Cinsault)
Ham (smoked)
$24.99 2004 Joseph Drouhin Vero, Burgundy (Pinot Noir)
$21.99 2006 Domaine des Eschards, Burgundy (Pinot Noir)
$14.99 2005 Fondo Antico Versi Bianco , Sicily (Inzolia & Grecanico)
$13.99 2006 Dr. Losen “Dr. L” Riesling, Mosel Saar Ruwer (Riesling)