advice?

[dozer]

What goes with ham and pineapples?
Thanks!

[Innkeeper]

A sweet red such as Lambrusco (other than Reunite) or a German Auslese.

[zenda2]

(Putting on kevlar bodyarmor and helmet)

One of the few wine and food matching rules that actually works out for me is drinking pink wines with pink meat. So another option with ham/pinapple could be a pink wine, perhaps even a White Zinfandel if you want a sweeter choice with the pinapple.
When I serve ham I usually drink bone dry pink wines like Tavel or my personal favorite, Bonny Doon's Vin Gris de Cigare.

[Thomas]

Zenda, that isn't a bad idea--you can take off the helmet...

[winoweenie]

I reluctently agree and have always had Them gorgus So. France pinkies at my Thanksgiving thing-a-bobs. WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]

[Innkeeper]

There are threads all over the Board where moi has been pommeled for recommending pink with pink. I guess the assumption is that New Englanders are hard as rocks, and Midwesteners need to be coddled.

[zenda2]

IK, I don't know about your theory that New Englanders are the only one's as hard as rocks. After all, that big Viagra fan Bob Dole is from Kansas.

[Innkeeper]

Not to worry Zenda, wasn't dissing you, just my inconsistant colleagues. Your idea for an off dry white zin with the dish is fine. I'm sure when you have ham with Tavel there are no pineapples involved. Incidentally, guys up here Bob Dole's age, don't need Viagra.

For Dozer: Do not have Tavel with pineapples.

[This message has been edited by Innkeeper (edited 04-30-2002).]

[zenda2]

No need for Viagra with all those oysters growing 20 feet out past the front yard!

And you're right, I don't put pineapple on my ham, so that Tavel/pineapple mix wouldn't happen.