Pairing with glazed ham?
Hi all -- ordering a brine-cured ham for the Christmas day meal, and I'll bake it with the usual maple- or molasses-based spicy glaze (cinnamon, cloves, ginger, maybe some mustard, but not sure yet)
I'm thinking something a little lighter -- beaujolais, pinot noir, perhaps a non-oaked Touraine.
We prefer bolder reds; our guests stay to the sweeter side -- is there a happy medium out there?
Am I on track, or should I head a different directino?
eta: sides will be green beans with bacon, maple-glazed carrots and parsnips, and a potato gratin (sour cream, cheddar cheese)
I agree with the riesling recs - goes well with pork with sweeter/spicier elements.
If you do want a red, a balanced new world pinot can work or a fruity light red like Labrusco or wines from Jura (when dishes get very sweet it turns all reds bitter - so you risk that happening).
(and just for the record, I *did* do a search, but didn't see the "wine pairing with a ham dinner" that's recommended at the bottom of this page...AND I replied to it!) Ack.
thanks, all -- I'll have to think on the riesling -- we typically favor reds, so I wasn't even really considering whites.
Riesling is good with ham in general, and especially given the spices and glazing (it matches every one of them including the mustard) that would be my first choice here... kabinett or spatlese feels about right.
...for my palate it's going to taste better than any of those reds.