Matching Food With WineForget all that business about red wine with meat, white with fish.Ultimately, it is your palate that dictates food and wine pairings.There are no hard and fast rules on matching food and wine, just some basic principles: WINE WITH DINNERDining out, dinner parties or meal-time gatherings are the perfect opportunities to pair specific courses of the meal or dishes with different wines. The following chart can serve as a guide for your wine selection: WINE WITH REGIONAL CUISINESRegional wines generally match well with the regional cuisines of many wine-producing countries.For countries that are not known for their wine production, we offer these suggestions: WINE VARIETALS WITH TYPES OF FOOD Got a question about food or wine? Add a comment or suggestion to this list. (for verification purposes only, will not be displayed) Sign up for a free account, or sign in if you are already a member. Slice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup.

(ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the chicken liver mousse .ShareShare “Holiday Ham with Riesling and Mustard” on FacebookShare “Holiday Ham with Riesling and Mustard” on TwitterShare “Holiday Ham with Riesling and Mustard” on PinterestShare “Holiday Ham with Riesling and Mustard” on Google+Email “Holiday Ham with Riesling and Mustard”beer and wine prices YieldMakes 16 servings (with leftovers)Ingredients1 14-16-pound whole cured, smoked bone-in ham2 cups sweet (Auslese) Riesling, divided2 tablespoons (1/4 stick) unsalted butter1/4 cup finely chopped shallots3 sprigs thyme plus 2 teaspoons fresh thyme leaves1/2 cup whole grain mustard1 tablespoon honey1/2 teaspoon freshly ground black pepperSmall pinch of kosher saltPreparation Arrange a rack in lowest level of oven; wine and beer shop nearby

Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2" apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. best wine bars nice francePour into bottom of roasting pan. best wine locations in californiaBake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into center of ham registers 110°F, 2 1/2-3 hours.best wines in the world 2009 Meanwhile, melt butter in a medium skillet over medium heat. best pizza food and wine

Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. best wine flavoursAdd thyme leaves, mustard, honey, pepper, and salt. buy wine online with free shippingProcess until well blended.buy a bottle of wine near me Remove pan from oven and increase heat to 350°F. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135°F and crust is golden brown, 15-30 minutes.

Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; Guímaro Mencía, Tinto, Ribeira Sacra, Spain 2014"There's so much going on at the Thanksgiving table that no one's seeking the greatest food and wine pairing. For me, Thanksgiving is an opportunity to share a bottle that excites me and with a great story behind it. I'll be bringing Guímaro Mencía, Ribeira Sacra. This juicy, light-hearted yet subtly complex red is super food friendly and works really well with turkey and cranberries. But, more important to me, it's a wine from a farmer practicing polyculture (a sustainable form of agriculture that uses multiple crops in the same space) and who is growing vines in one of the harshest terrains ever."—Caleb Ganzer, Head Sommelier, La Compagnie des Vins Surnaturels, NYCDomaine Marcel Lapierre Morgon, Beaujolais, France (any vintage)Domaine Jean Foillard Morgon Cote du Py, Beaujolais, France (any vintage)"I go with the tried-and-true Beaujolais.

This region is one of many undergoing a renaissance right now, where the next generation is coming on board making more exciting wines than ever before. Classic producers like Lapierre and Foillard are the benchmarks, but there are also exciting wines from Sunier and Deschamps. These wines are light bodied but have lots of character: brambly red and black fruits, baking spices and a soft texture unique to this region. All of these traits make Beaujolais a super-versatile wine, in particular for the sweeter foods at the Thanksgiving table."—Paul Einbund, Beverage Director, Frances and Octavia, San FranciscoDomaine de la Chapelle des Bois Fleurie 'Grand Pre', Beaujolais, France 2012"A good, juicy Cru Beaujolais is always a no-brainer. This year, my favorite, hands down, is Domaine de la Chapelle des Bois Fleurie, because of its bright, super drinkability and energy—you don’t want a heavy red weighing down the meal."—Ashley Ragovin, Pour This, L.A.Domaine Marcel Lapierre-Morgon, Beaujolais, France 2014"My go-to wine for Thanksgiving is a classic Beaujolais-Villages or Cru Beaujolais.

This year, I’ll be bringing Marcel Lapierre. I think the gamay grape is perfect for the meal, whether you’re doing cranberry sauce, turkey, or roast or smoked ham. If you fry the turkey, it’s great, too, because there’s enough juiciness and acidity to cut through all that fried richness."—Phillip Dunn, Wine Director, Spago Beverly HillsBellus 'Scopello' Frappato, Vittoria, Sicily 2013"I love light-bodied red wines with bright acidity and little tannin. Bellus 'Scopello' Frappato is a staple at our Thanksgiving table every year."—Jordan Salcito, Beverage Director, Momofuku, NYCTurley Wine Cellars Juvenile Zinfandel 2013"There are several wines that work great with Thanksgiving dinner, including an off-dry German Riesling or a Côtes du Rhône. But I would recommend a Zinfandel. It’s an American wine that has the ability to be both elegant and light with some tart fruit that complements the cranberry sauce. But it also has a lot of ripe fruit flavor, like raisins and dates, which make it full-bodied and rich without the tannins that might overwhelm the turkey."

—Laura Maniec, Master Sommelier and Owner, Corkbuzz Wine Studio, NYCMuhr-van der Niepoort, Blaufrankisch, Carnuntum, Austria 2011Clos Teddi, Patrimonio Rouge, Corsica, France 2014"I usually lean towards wines that are a little off the beaten track. So, not your typical Beaulolais or Pinot Noir, but something in the same style, like an Austrian Blaufränkisch or a Corsican red wine: light, a little bit savory, a little bit spicy but with good acidity."—Michelle Biscieglia, Wine Director, Blue Hill at Stone Barns, Pocantico Hills, New YorkEve's Cidery Autumn's Gold Traditional Method Sparkling Apple Cider, New York, 2014 "I love bringing cider to Thanksgiving dinner. It’s refreshing and delicious and evidence suggests that cider was the beverage consumed at the first-ever Thanksgiving. Favorite producers at the moment include Eve's Cidery, in upstate New York, as well as Eric Bordelet's lineup from Normandy, which we pour at Momofuku Noodle Bar and Má Pêche."—Jordan Salcito, Beverage Director, Momofuku, NYC"Bubbles are also a wine win for Thanksgiving.

Instead of Champagne, I love to open a special cider like Cidrerie du Vulcain from Switzerland. It’s affordable and delicious, like the adult version of apple picking."—Ashley Ragovin, Pour This, L.A.Savart Premier Cru Bulle de Rose Brut, Champagne, France"I’d go for a Rosé Champagne. It gives you all the bubbly, fresh goodness you want from Champagne, but it also has a little bit of red-fruit character, which makes it versatile for food. You can pair more food with Rosé Champagne than with regular Champagne, which is important on an occasion like Thanksgiving, where there are so many different dishes. You can drink Rosé Champagne all the way from appetizers through the turkey—it’s actually fantastic with turkey!"—Thomas Pastuszak, Wine Director, The NoMad, NYCLópez de Heredia "Viña Cubillo" Crianza, Rioja, Spain 2007Faustino I Gran Reserva, Rioja, Spain 2007"I like to bring a beautiful, traditionally-made Rioja. You get a velvety texture, succulent red fruit flavors with both floral and herbal elements, and a soft, powdery tannic structure.

Good Rioja can be reminiscent of Red Burgundy (a standard at the Thanksgiving table) and you can get it for a fraction of the price."—Matthew Luczy, Wine Director, Melisse, L.A.Domaine Vincent Careme, L'Ancestrale, Vouvray, France 2012 (bubbly)La Grange Tiphaine, Nouveau-Nez, Montlouis-sur-Loire, France 2013 (dry)Francois Chidaine, Les Tuffeaux, Montlouis-sur-Loire, France 2010 (off-dry)"I always like to bring different styles of Loire Chenin Blanc. Starting with some bubbles: Pét-Nat or traditional-method sparkling wines, like the wines of Vincent Carême in Vouvray or Damien Delecheneau in Montlouis-sur-Loire. Then, a great dry and powerful Anjou Blanc or Savennières like Mark Angeli, Benoit Courault or Eric Morgat. And finish with some off-dry and sweet treats from Domaine Huet or Patrick Baudouin."—Pascaline Lepeltier, Beverage Director, Rouge Tomate, NYCHermann J. Wiemer Off-Dry Riesling, Finger Lakes, USA 2014"For this holiday, I am all about America, America, America, and specifically off-dry Rieslings from the Finger Lakes of New York state.