Pairings
We talk about pairing when we mix several elements that combine in perfect harmony, enhancing one another. The objective that we pursue with pairing consists of boosting the flavour of a product with another product.
We need to know the flavour, aroma and texture of a product in order to know the reaction it will have when mixing it with one drink or another. That will make the final taste experience more pleasant or intense.
Wines and jamón de bellota
The jamón de bellota has a delightful oleic fatthat makes this product an exceptional bouquet. We will assume that this is a fatty product. When pairing, we will also need to take into account the degree of salinity of the jamón. And finally, the sweetness that we may mainly find in the part of the bacon.
Eating jamón de bellota 100% ibérico has always been associated with drinking a good glass of red wine. Red wine will actually go very well with this jamón, as long as it is a wine of that year, or a crianza wine.
If we paired the jamón with a red reservawine or a gran reserva, we could overlap the nuances of the jamónand therefore we would not be making the most of it.
What best fits this jamón is a smooth wine that does not mask the taste of the product, and that is somehow acid. Acidity helps to eliminate the jamón fat from the mouth. The delicacy of soft wines respects the flavour and aromas of jamón.
The secret lies in the perfect combination of fat and acidity that is shown as a better flavour enhancer than the combination of fat and tannicity that happens with red wines.
In white wines there are lower tannins, which reduces astringency and enhances the jamón flavours. Their low tannicity, together with their acidity make these wines an excellent combination, because they enhance the flavour of this jamón, making it more intense and persistent.
Sparkling wines, apart from providing a good balance between acidity and fat, have another additional advantage. Their fizz will help us clean the mouth and prepare it for the next slice of jamón. The fattest is the jamón, the better will be the combination with the fizz.
That is why cavaor champagne are known to be a great ally of jamón de bellota.
The freshness of Fino or Manzanilla enhances and empowers the flavour of this jamón. It has been considered the best pairing for jamón de bellota for years, because it is a dry and slightly salty wine.
Sweet wines, owing to their high content of sugar, tend to cancel the flavour of the product, that is why they are not recommended.
Jamón de bellota is a very organoleptically delicate product. That is why we need to find a wine that properly adapts to it. We always have to find a wine that optimally enhances jamón and that, of course, suits our personal taste.
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