One of the classic Easter dishes is ham. Most hams are wet-cured with brine or saline solution and then smoked.
Popular finishes are a sweet glaze of bourbon and brown sugar or maple syrup or orange marmalade. This gives the meat a glistening finish and an appetizing salty-sweet taste.
The dish is often accompanied by tangy dressings such as cloves, dried fruit chutney or apricot preserves.
All those powerful fruit and spice flavors are delicious, but they’re tough on many wines.
What works best is usually a zippy white with a touch of sweetness, such as an off-dry Canadian or German Riesling like the Volratz Trocken Riesling 2017.
Volratz Trocken Riesling 2017
Rheingau Qualitätswein, Germany
Bubbly can also hold its own with ham: but again, look for one that’s softened by some sweetness, such as Moscato d’Asti from Italy.
Abbazia Moscato D’asti 2017
Piedmont D.O.C.G., Italy
A new World pinot noir from California, with lots of sweet cherry aromas, will also work. I’ve posted my reviews of wines to pair with pork, including ham.
SeaGlass Pinot Noir 2016
Santa Barbara County, California, United States
Here are more tips on Easter Wines.