What to serve ????

[Iggy2]

I'm new at this and need your help.
Planning to serve a Black Forrest ham at Christmas and need to know what wine(s) would be good with it.
Please help.

[Botafogo]

Iggy, try any of these:

A not too sweet Riesling, Pinot Gris (Grigio) or Chenin Blanc based white

A dry but fruity rose like an Anjou or a Cerasuolo Montepulciano d' Abruzzo

A lightly colored and not too tannic red like a Pinot Noir, Beuajolais or Dolcetto

A Belgian (or Belgian style) Wit Biere made from wheat and flavored with coriander and orange peel (they are already in the beer, you don't have to add them!!!!)

Enjoy and happy holidays, Roberto

[Iggy2]

Thanks for the input Roberto.
Will let you know how it went.

Happy Holidays.

[hotwine]

I'll second Roberto on the Riesling recommendation - a Mosel-Sahr-Ruwer Spatlese.

[Thomas]

Thirds on the Riesling.

[Innkeeper]

Roberto was most correct when he mentioned PINOT.

[Botafogo]

Yeah, Pinot GRIS!!!!! But, seriously, the BEST ham wine I have ever had was a ROSE made from Pinot Noir in GERMANY called Spatburgunder Spatlese: just a perfect ham like color, just enough sweetness to match the meat and the glaze and a hint of tannin to reset the taste buds. Some local distributor thought we were idiots to buy a pallet of it (on DEEEEEEEP closeout) then was mystified when we vaporized it in a week just prior to Easter.

Roberto

[Scoop]

Are you sure that wasn't a Spaetburgunder "Weissherbst", Roberto? (That's what rose' from Pinot Noir -- "Spaetburgunder" in German -- is called.) In any case, that's a very good suggestion with the ham, especially since the best Weissherbst is made in Baden, where one also finds the Black forest ham. I'm sure they evolved together! The only problem: very difficult to find outside of Baden, let alone Germany.
Another good rose' possibility, and fairly widely distributed: a Sicilian, Regeali (sic?).

Cheers,

Scoop