Have a late inclusion for the Xmas menu............BAKED HAM with a Fruity Glaze
Please Forumites, I need some ideas on what wine would be appropriate to accompany this Xmas dish :?: Pardon my ignorance, but I'm really at loggerheads as to what would be most suitable!
I like sparkling rose with most ham(s).
cwdjrxyz wrote in news:6ff10d2b-e281-4343-8d7a- snipped-for-privacy@11g2000yqr.googlegroups.com:
For a very strong
I really do not know how a baked ham is, since in Spain we tend to prefer ham air cured. But the kind of sherries you would serve with meat are usually bone dry. Fino and Manzanilla (biological maturing), and Amontillado, Oloroso and Palo Cortado are bone dry. Only PX and Cream (a mixture of a finished dry sherry with a tad of finished PX) are sweet, but we would not serve them before the cheese course.
That said, I second your recommendation of paying attention to the sweetness of the dish.
s.
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