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Jan 30, 2013 03:08 AM

Wine with country ham? Help!

My dear friend of many years is scraping the mold off and soaking a country ham. It's still going to be salty Saturday night. I'll be lucky to get my shoes on Sunday !
Lots of water and extra blood pressure meds are what I should be drinking, but any suggestions on wine? I'd like to bring some

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    1. Probably better to ask in the wine forum?

      (I'm absolutely not a wine expert but FWIW I'd personally choose something dryish and on the spicy side, e.g. a Rioja.)

      1. Hopkins Vineyard in Connecticut makes a unique off-dry red wine called "Sachem's Picnic" that I think would stand up to this.

        I'm quite fond of Viognier (so long as it's a dry one to go with the ham, not a sweeter Viognier Doux). Also, Gruner Veltliner's quite the rage now (I like the Hoepler) and it's readily available and would go quite nicely with lotsa complex flavors and salt.

        It's a little hard to talk about wine when I only know the main's going to be a special, delicious ham -- but I don't know what you're going to serve on the side.

        1 Reply
        1. re: shaogo

          Now the GV was not on the top of my list, but, upon reflection, I can definitely see that possibility.

          Still, for me, Country Ham is a breakfast staple, and while I have no qualms about finding just the right "breakfast Chardonnay," usually think more of a "brunch wine," with that dish. Maybe I am just limited?

          However, we used to hand-pick our country hams, outside of Galatin, TN, and then bring them back to Mississippi, to dine on, for months. Just did not have many wines back then, as parents were more Mogan David fans, and I had not yet acquired my wine palate.


        2. One of the lighter cru Beaujolais' such as Fleurie is delicious with country ham. have also enjoyed a rose of Pinot Noir with that, too.

          2 Replies
          1. re: ChefJune

            My recommendation is based on my experiences preparing and serving country ham from Kite's near Charlottesville, VA. I have not gone sweet in my preparation, and the Fleurie has been a great pairing. Of course, I would also love a Rose Champagne.

            1. re: ChefJune

              Second that Brut Rosé!

              Almost regardless of the prep, there will be fat in the ham, and the acidity of the Champagne/sparkler, should cut through that. The body of a Rosé will work in the ham's favor.

              Depending on the gravy (true "red-eye" will have both sweet and bitter, with the coffee), things could get dicey.


          2. riesling. There are a few reds that can work too, but riesling is the most versatile and predictable IMO. Around kabinett is right.