Pairing wine with ham a tricky feat

Easter dinner brings to mind images of elegant tables with all the frills. Wine is an important part of any well planned meal, but pairing wine with ham becomes a tricky situation. Salty foods exemplify tannins in red wines and any wine that has been aged in newer oak or has oak additives. Most cabernet sauvignons, petite sirahs, syrahs, and many Chiantis are much too tannic for the briny likes of ham. Many Californian style chardonnays and sauvignon blancs are aged in new French oak barrels, which can create the same overly astringent sensation.

On the other hand, salty foods can cause acidic wines to taste even more acidic, sometimes causing a metallic flavor. Refreshing white wines that cut through fatty foods can become bitter and thin when drank with salty food. Opt for softer whites like Riesling, gewürztraminer, viognier, or albariño.

Red wines should be chosen with scrutiny. Beaujolais, made from the less tannic gamy, is one of the best options. The quality Crus of Beaujolais offer an extraordinary experience well under $20 a bottle with their soft acidity and flavors of strawberries and roses. Pinot noir is another option worth exploring, but be wary of barrel aging and Burgundian styled wines that boast a hearty structure.

Finally, be open to rosé. New World rosés tend to be softer in acidity and will not offend your salt slathered taste buds. Flavors of raspberries, cranberries, and strawberries are the perfect backdrop for that salty-sweet slice of ham.