Saturday, March 28, 2009

What wine to serve to parma ham?

Having admired the impressive selection of cured ham and salami at Capris - Italian Delicatessen and Specialties at Saluhallen in Göteborg, I ended up with 100 grams of Parma ham that had aged for 30 months and 100 grams of truffle salami. I planned to serve these two products, thinly sliced, as a starter for my good friend Ketil. I wondered what wine to choose, and decided to ask the staff at our local Vinmonopol. I was recommended a white wine - a dry German Riesling. What a choice.

Markus Molitor Riesling Trocken 2007

This wine is produced by Weingut Markus Molitor, Haus Klosterberg in Bernkastel-Wehlen in Rhineland-Palatinate.

It was a dry wine, just after my taste with distinct fruit (peach, citrus and apple) and mineral character and was recommended to seafood, sushi, Asian food, ham and poultry.

I would certainly have considered a Riesling to sushi or seafood. but I had never considered this wine to salami or ham, but it ended up as a perfect choice. This shows that it may pay off to have an open mind and ask an expert if you are not completely certain what wine to serve to your dinner.

I am happy that I did!

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