What is the best wine to serve with Baked Ham?

Question

I need a reasonably priced wine to serve with Ham

Answer 1

A reisling might do it, but a Sancerre would be better. The acid will cut through the grease.

Answer 2

A full-bodied, not-too-dry white wine is the classic choice, especially a German or Alsatian varietal. Johannisberg riesling would be good, as would Gewurtztraminer. You want something with a little residual sugar, especially if you're glazing the ham with something sweet (such as a Honey Baked Ham), but you want something with a good balance of tartness as well.

Other good choices might be a Viognier (a French grape that's starting to see some production in California) or a semillon, such as a white wine from the Bordeaux region of France. It's got a touch of residual sweetness, or at least fruitiness, which would balance the cured ham nicely, and there are some moderately priced white Bordeaux -- Mouton Cadet is a reliable label at a fair price (usually under $10 retail in the US).

Answer 3

(1) A sparkling DRY!!!!! rosé.
(2) Any Alsatian (except perhaps sylvaner)
(3) A troken (dry) German, Austrian or Alto Adiage white.
(4) A DRY!!! still rosé
(5) (especially if ham is salty and/or with a fruit sauce): A traminer or gewurztraminer from Alsace (already noted in (1), Austrailia or British Columbia.

Answer 4

http://www.tablewine.com/archiv47.htm

Different wines, some white, some red. Looks like they're looking for a light wine, such as Beaujolais [Gamay grapes] when it comes to red.

Answer 5

White wine with any white meat and red wine with red meat....just remember red with red and white with white