Jamón Ibérico

Jamón Ibérico

Jamón Ibérico is intensely savoury, salty and nutty, its acorn-fed fat melting on the tongue, so the wine must cut that fat with acidity and meet the cured, nutty depth without tannin to roughen it. Dry sherry is the time-honoured answer. Avoid tannic, oaked reds.

Pairs Perfectly

A Fino Sherry, Jerez, Spain. Bone-dry, saline and nutty, it mirrors the ham's savoury character exactly while the acidity slices the melting fat.

Pairs Well

A Champagne, France. An aged, nutty Champagne meets the cured fat with bubbles and toasted, autolytic depth.

A Cava, Penedès, Spain. The everyday Spanish sparkling does the same cutting work for a fraction of the price.

Avoid

Tannic, oaked reds, which roughen the delicate, salty-nutty ham.

Failing That

A dry Amontillado Sherry, Jerez, Spain.

If All Else Fails

Crémant, France.

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