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Wine Pairing for a Ham Dinner

jpc8015 Aug 3, 2011 02:46 AM

Looking for opinions on what variety of red wine to serve with a lightly smoked country ham. Side dishes will include a potato and Gruyere gratine, and streamed vegetables.

I'm at a loss here.

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  1. Chinon00 RE: jpc8015 Aug 3, 2011 03:24 AM

    My first reaction was Alsace white (i.e. Riesling, Pinot Gris, etc) or a rose'. . If it must be red however I'd choose a Beaujolais (Village) or lighter style Pinot Noir.

    1. d
      dinwiddie RE: jpc8015 Aug 3, 2011 07:13 AM

      I'd go with a Fino Sherry if you wanted something "white" but probably suggest a Rose or a lighter red like a Barbara as a better choice. You could also try a Cotes du Rhone if you liked.

      1. b
        Brad Ballinger RE: jpc8015 Aug 3, 2011 07:14 AM

        I, too, would go white rather than red. But other red options are Cotes du Rhone or Spanish garnacha.

        1. c
          chefdilettante RE: jpc8015 Aug 3, 2011 07:17 AM

          I like Riesling with ham, ChefDilletante I am.

          1. SteveTimko RE: jpc8015 Aug 3, 2011 07:30 AM

            I like a lighter zinfandel. Nothing with tannin and no over-the-top alcohol monster. Riesling is also good.

            1 Reply
            1. re: SteveTimko
              PolarBear RE: SteveTimko Aug 3, 2011 01:43 PM

              I too am partial to the lower ABV Zins and prefer spice over the jammy or highly extracted ones. Care to share any of your favorites Steve? TIA



            2. w
              wattacetti RE: jpc8015 Aug 3, 2011 08:18 AM

              Riesling from Germany or Alsace.

              Failing that, you could attempt a Pinot noir from those two regions as they would have vinified in relation to the cuisine.

              2 Replies
              1. re: wattacetti
                Chinon00 RE: wattacetti Aug 3, 2011 10:36 AM

                ". . vinified in relation to the cuisine."

                Could you elaborate?

                1. re: Chinon00
                  wattacetti RE: Chinon00 Aug 3, 2011 06:09 PM

                  The German PNs I've had are lighter in weight and extraction than other regions and somewhat more acidic. While fruitier than their Bourgogne counterparts, they're not massively so like a lot of California and the New World. That combination to me at least would seem to work better with a smoked ham (smoked pork products being prominent in German and Alsatian cooking), though in all honestly I'd be popping open the Riesling first.

              2. ChefJune RE: jpc8015 Aug 3, 2011 08:59 AM

                I prefer rose with ham. NO, not white zin. Rose. actually, a rose of Syrah is really good with ham.

                1. j
                  jpc8015 RE: jpc8015 Aug 7, 2011 07:29 AM

                  It seems that the group consensus is that riesling is the way to go here. So I am thinking that a couple bottles of Chateau ste. Michelle riesling and a couple bottles of Louis Jadot Beaujolais are in order.

                  Sound good?

                  4 Replies
                  1. re: jpc8015
                    Chinon00 RE: jpc8015 Aug 7, 2011 10:21 AM

                    Fine but I might consider a Riesling from Alsace.

                    1. re: Chinon00
                      wattacetti RE: Chinon00 Aug 8, 2011 09:06 AM

                      Or Germany.

                      Michelle Loosen might be a compromise if you want to do Germanic-American.

                      1. re: wattacetti
                        jpc8015 RE: wattacetti Aug 8, 2011 11:19 AM

                        I'm just trying to keep it affordable really. CSM riesling runs no more than $10 per bottle around here.

                        1. re: jpc8015
                          Chinon00 RE: jpc8015 Aug 8, 2011 02:03 PM

                          Alsace Riesling can be had for under $14.

                  2. buttertart RE: jpc8015 Aug 8, 2011 11:59 AM

                    I like brut Champagne with ham, myself. Cribbed the idea from James Beard. Cuts the richness.

                    2 Replies
                    1. re: buttertart
                      sunshine842 RE: buttertart Aug 9, 2011 02:12 AM

                      several years ago, I saw Champagne recommended for things that are salty, spicy, and/or greasy -- which has led to some amazingly fun pairings over the years.

                      One of my favorites (blue jeans and pearls that it is) is Champagne with Cajun potato chips (Zapp's Crawtaters, to be exact).

                      Ham would certainly fit under the salty-spicy-greasy umbrella.

                      1. re: sunshine842
                        buttertart RE: sunshine842 Aug 9, 2011 08:50 AM

                        I don't like flavored potato chips of any kind, but the plain ones (or preferably Ripples), definitely. And the marriage made in heaven - blanched, salted, roasted almonds with.

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