Riesling
Riesling is a great all-rounder. With its naturally high acidity and vibrant flavours – ranging from green apple and pear to peach and apricot – it’s a superb match for cured, unsmoked styles like gammon, honey-glazed and roast ham. Its crispness refreshes the palate, while a touch of sweetness balances the meat’s saltiness.
Gewurztraminer
Medium-to-full-bodied Gewurztraminer is another great choice. Its bold aromatics, exotic floral notes and warm spices complement the saltiness of gammon and the sweet, citrusy glaze of honey-glazed ham. With bright acidity to cut through the richness, it creates a beautifully balanced pairing.
Pinot Noir
The best red wines to pair with ham are those that enhance, rather than overpower, the meat’s flavours. You can’t go wrong with a juicy, fruity, low-tannin red like Pinot Noir or Beaujolais.
Their light body, bright red fruit and gentle tannins complement salty hams like gammon and roast ham, while their acidity keeps the pairing balanced and refreshing.
Rioja
Do as the Spanish do … and pair the red wines of Rioja with Jamón Ibérico – a ham prized for its rich, nutty flavours and melt-in-the-mouth texture.
Crafted mainly from Tempranillo, a Rioja Reserva’s medium to full body, dark fruit fruits, and oak-aged smoothness complement the ham’s richness, while the tannins and acidity balance the meat’s signature saltiness. There’s a reason you find this pairing in tapas bars across Rioja and beyond.
Rosé wines
Rosé is another versatile choice as you get bone dry to sweet styles. With vibrant acidity and refreshing berry flavours, it pairs beautifully with ham.
A crisp, dry rosé is a top choice for mortadella as it cuts through the meat’s creamy, fatty texture while enhancing the delicate spices. A rosé’s juicy berry notes balance the intense saltiness of country ham, while bright acidity keeps the pair fresh and lively.
Whether you opt for a classic Provençal rosé or a fuller-bodied Spanish rosado, rosé’s versatility makes it a perfect match for these savoury, slightly spicy hams.
PROSECCO
Prosecco is crisp, easy-drinking and pleasingly aromatic. Its vibrant acidity, delicate fruit flavours (think green apple, melon, pear and lemon) and lively bubbles, it’s a superb match for prosciutto and Parma ham. Both hams are dry-cured and naturally salty.
Prosecco’s bright acidity and subtle sweetness balance the salt, while its fine bubbles cleanse the palate after each bite.
Prosecco and prosciutto are often served together in Italy – they’re a classic duo for a reason!
