The Right Balance for a Prosciutto Pairing!

Few things go together in life quite as well as Prosciutto and wine. This savory, buttery treat pairs well with almost everything, but some wines complete a dish in ways you didn’t think possible. Here is a list of some of our wines to enjoy with these classic dishes…

Eggs and Prosciutto

The carbonation of a fine sparkling wine will cut through the texture of any egg dish, and the creamy fruit plays with the cheese. Of course, there’s plenty of acidity to go around, which will cut through the fat of the egg and meat. Ideally, you want the real-deal stuff here: Champagne, which will provide yeasty bread-like notes that really pull everything together. But a sparkling brut especially one made by Traditional Method (or méthode champenoise) – from elsewhere in France (Cremant), Spain (Cava), or even California could work well, too.

Tomato Salad with Prosciutto

The fact that tomatoes and prosciutto are complete opposites makes them the perfect team. Prosciutto brings the salt and fat, while tomatoes counter with sugar and acidity to balance the meat out. A glass of dry, fortified wine like Sherry, Madeira, or Port are quite literally made to be enjoyed with both tomatoes and cured ham; introducing the salty, minerally, slightly bitter beverage to an Italian-inspired take on classic Spanish tapas is obviously a natural fit.

Melon Salad with Prosciutto

A classic dish (although somewhat retro), Friuli Venezia Giulia Pinot Grigio’s, fruity, melon and peach flavours, crisp, un-oaked white wine is the perfect foil to Parma ham’s salty richness. A Sauvignon Blanc-based wine from the same region or from the Loire Valley will also work. Wines like Lambrusco, Moscato and Rosé that have a touch of sweetness, plenty of acidity and a bold fruitiness are great wines, too. If you really love red then try a Pinot Nero which is lighter and fruitier than one of the full-bodied varieties of red.  With aromas of blackberries, strawberries, raspberries and cherries, this is another wine that the Friuli region is famous for.

Crostini with Prosciutto, Brie & Honey

Chardonnay makes a great white wine option to pair with these crostini. It has plenty of body to match that creamy sensation. Plus, its bright acidity will cleanse the palate to keep the richness from becoming too overwhelming. Dry wines like Viognier from Rhone, Riesling from Alsace, or a Rioja Blanco form Spain will also pair. If you`re a red lover, Cabernet Sauvignon and Sangiovese are wines that pair nicely with the brie cheese on these crostini.

Pizza with Prosciutto & Rocket

You will need a wine big enough to stand up to the complexity of the layered pizza, but not so intense that it runs over it`s more nuanced flavours. The obvious go-to pairing is found in wines made from the grape of Tuscany: Sangiovese, with its big, ripe, cherry fruit flavours, firm tannins, and high acidity. You can find it in Chianti, Vino Nobile di Montepulciano, and Rosso di Montalcino, to name a few! Barbera, Tempranillo & Syrah will also work wonders with this classic. Sardinian red wines called Cannonau and Carignano are medium-bodied, leathery, and fruity, which also work.

Roast Chicken wrapped in Prosciutto

In pairing wine with the dish, a red certainly makes sense, but avoid incredibly heavy tannins, as the salt might make such juice taste sour. A medium-bodied Burgundy will have the ideal balance of fruit, wood and acid to take this complexly layered dish – but if that’s too extravagant for your taste (or wallet!), a Cru Beaujolais will work really well, too, with the Gamay serving a similar role to that of the Pinot Noir. Or, if you’d prefer to avoid France altogether, a Nebbiolo from Piemonte, a Rioja Riserva – made with cooler climate Tempranillo aged in very old oak – will possess a similar level of grace and elegance as the French stuff, perfect for standing up to this dish without overpowering it.

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