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Accent ham with fine wine

Odds are, if you’re not inviting Tom Turkey to your holiday dinner table this year, you’ll be tucking into a feast of ham.

Odds are, if you’re not inviting Tom Turkey to your holiday dinner table this year, you’ll be tucking into a feast of ham.

Like the big bird, the typical Christmas version of ham (glazed, fruit accented and mildly salty) is surprisingly wine friendly.

This isn’t a meal to pop the cork (or unscrew the cap) of a big-boned Cabernet sauvignon or shiraz. If you’re leaning to the red side, pick a fresh, fruity French Beaujolais or berry-forward pinot noir from France, Canada or California.

Robert Mondavi’s 2008 Private Selection Pinot Noir ($18.99 to $19.99) hails from The Golden State and nicely bridges the Old and New World by swirling a touch of syrah and petite syrah into the blend. The mix gives the wine a little more oomph to go along with its deep, freshly crushed berry flavours.

On the white side, try a German made with riesling or (if you like the idea of a touch of peppery goodness) gewürztraminer or an unoaked chardonnay from just about anywhere. For an out of the box pairing reach for a dry rosé.

Next week, I’ll show you wines to match with some alternative holiday mains.

Prices reflect the range across the country. Some products may not be available in all provinces.

 
 
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