Easter Wine

[Allura]

Ok, if this wasn't about wine, it would go in the "kitchen questions you're embarrassed to ask" topic. Anyway, I'm hosting Easter dinner (just 5 of us), hubby doesn't like anything but sicky sweet fruit wines (strawberry, apple, etc), and I can't drink much due to meds so I have VERY little experience with wine. Still, I'd like to have some wine for dinner, and there just isn't any in the house. My mom seems to like merlots, I'm not quite sure what my sister likes, and my dad doesn't drink much either, also due to meds. Personally I like crisp (?) whiites - told you, not much experience here - but I think dry all around works best. But if someone could guide me to at least a CATEGORY - heck, white or red! - that goes with ham (no sweet glaze), I'd HUGELY love it; specific wines good, too. Something inexpensive - it's not worth the good stuff on us.

THANK YOU!!!!!!

[Carolyn Tillie]

It is springtime and while I generally prefer red wines (yep, even with ham), at spring I would recommend some lighter whites. The biggest problem with Merlot (and many other reds) is that they are so fruity and tannic that it tends to fight with the sweetness of the ham. BTW, thank goodness you aren't adding a sugary glaze!

In highlighting the flavors and smokiness of ham, look for whites that have good acidity which will complement the saltiness of the meat. My consideration include:

- Piesporter from Mosel

- Alsatian Gewurztraminer or Riesling (tend to be less sweet than those from the lowlands)

- French Chablis (nice and crisp!)

- a dry Vouvray

If you like reds, I would consider something lighter and more accessible than a heavy Merlot or Cab. My thoughts tend towards:

- a Barbera d'Alba from Italy

- a Cotes du Rhone from France

- a California Pinot

Hope that helps!

[carswell]

Rosés are a good bet with ham, especially if you can find one made from cabernet franc (Chinon, Anjou, Touraine, etc.). If you lean toward red, think light, something along the lines of a Beaujolais, Chinon, Refosco or an inexpensive pinot noir (Saintsbury's Garnet, for example, or a generic Burgundy). If your ham is clove-studded, try a gewurztraminer or pinot blanc. Bear in mind that you're looking for something to cut the salt, refresh your palate and slake your thirst. With ham, big wines are simply out of place.

[hjshorter]

We're serving a Cotes du Rhone rose with our ham this year. Beaujolais is a good choice too - I usually look for a Fleurie.

[Allura]

I'm afraid I took all your wondeful advice and ignored it. *sheeps* I ended up getting two bottles of Bear's Lair Chardonnay from Trader Joe's. I'm not sure if it was the best choice for ham and such, but it was definately a good one for us. I didn't have a lot (I feel funny after only a few sips), but my mother and sister definately enjoyed it - it was light & crisp. I'd buy it again (esp since it was only $4.99 a bottle).

[Capaneus]

Rosés are a good bet with ham, especially if you can find one made from cabernet franc (Chinon, Anjou, Touraine, etc.). If you lean toward red, think light, something along the lines of a Beaujolais, Chinon, Refosco or an inexpensive pinot noir (Saintsbury's Garnet, for example, or a generic Burgundy). If your ham is clove-studded, try a gewurztraminer or pinot blanc. Bear in mind that you're looking for something to cut the salt, refresh your palate and slake your thirst. With ham, big wines are simply out of place.

←

I agree with all of the above, but would add that Spanish roses are some of the best on the market just now, and a bit less than French. Bonny Doon's Vin Gris de Cigare isn't half-bad, and should be easier to find; take it as a fallback position.

Otherwise... I like Ms. Tillie's suggestion of a Riesling, but in this case I might stay away from the Mosel and Alsatian offerings and go with a Rhine producer: the 2003s were particularly successful there, they are generally cheaper, and the rounder, fruitier, less subtle style might match the food better. At the other end of the spectrum, a not-too-expensive Zinfandel would also work, I think, for the same reasons: the sweetness and fruit would serve as a good bridge for them as well.

******

Oooops. Useless blathering. Just realised Easter has passed. Carry on.

Edited March 30, 2005 by Capaneus (log)

[mikeycook]

We served the regular Saintsbury pinot and it matched well with a Vermont ham from Harrington's. The ham did not have any sort of glaze or gloves or anything.

Edited March 30, 2005 by mikeycook (log)

[DTBarton]

I pretty much concur with what's been said above. Beaujolais would have been my choice this year due to the easy availability of the nice 2003 vintage.

My one comment would be that I tend to steer away from Gewurtztraminer unless I know the audience is somewhat wine savvy. One of the only varietals that I've had people have a distinct dislike for if they haven't had it before. True somewhat for Alsace wines in general (that oily, minerally, glycerin thing that I love hits others the wrong way), but particularly for Gewurtz.

[mikeycook]

We served the regular Saintsbury pinot and it matched well with a Vermont ham from Harrington's.  The ham did not have any sort of glaze or cloves or anything.

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Didn't mean to do this as a new post, but I can't imagine why I thought you would stud a ham with gloves.

Edited April 1, 2005 by mikeycook (log)

[Capaneus]

I only have experience studding horses, but in that process not using gloves can get quite messy. Really.

Edited April 2, 2005 by Capaneus (log)