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Matching jamón ibérico de bellota and wine

CharlesDarwin Jun 5, 2014 10:01 AM

Probably best (or most poetic?) wine pairing notes ever.
Sorry, only Spanish, Català and French, at least for now.
Maybe by request they'll add the English translation?

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  1. pinehurst RE: CharlesDarwin Jun 5, 2014 10:26 AM

    Pretty damn gorgeous writing...and I was a strictly-Tio-Pepe person. Informative, too. Nice link. Thanks, Charles.

    1. q
      QuakerInBoston RE: CharlesDarwin Jun 5, 2014 01:01 PM

      It's definitely flowery language. Neat to read though - and I'm always looking for more things to get me to shove that acorn pig into my face.

      1. Robert Lauriston RE: CharlesDarwin Jun 10, 2014 11:12 AM

        Rioja would be the classic choice, but I recently had a 2005 Vallana Gattinara with some Jamon Iberico de Bellota D.O. Guijuelo Marcos Salamanca and that was a great combination.

        2 Replies
        1. re: Robert Lauriston
          bob96 RE: Robert Lauriston Jun 11, 2014 01:54 PM

          Two cheers for a good Gattinara as one great choice among aged reds, but I'm leaning, as the article suggests, in the end, to a classic fino and/or manzanilla pairing.

          1. re: bob96
            Robert Lauriston RE: bob96 Jun 11, 2014 02:24 PM

            Each to his own, but to my taste a mature red is a better match than sherry. It doesn't get much better than Rioja and Iberico.

        2. z
          zin1953 RE: CharlesDarwin Jun 12, 2014 07:07 AM

          Chiming in days late and Euros short . . .

          The key -- for me -- is what one is eating. OK, I know that sounds obvious, but my point is: do you enjoy jamón ibérico de bellota in a vacuum? All by itself? No other dishes on the table?

          Sometimes that is absolutely true. I *love* jamón ibérico, and there are certainly times when I feel the ibérico de bellota is worth the premium. And we have been known, when in Spain, to indulge in a bit of this wonderful meat all by itself. On those occasions, we *have* enjoyed a glass of Rioja with the jamón, and it's been a beautiful combination. Indeed, when there, and ordering tapas/pintxos, they typically arrive one at a time -- making it easy (well, easier anyway) to order different wines with different pintxos.

          However, typically we are having the jamón with *other* plates of tapas/pintxos and -- almost always here in the States, at least -- they all arrive at one time. In that case, we might go with Fino/Manzanilla or another wine that will compliment a broader array of the dishes set down before us.

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