{"id":7283,"date":"2018-04-26T15:10:00","date_gmt":"2018-04-26T14:10:00","guid":{"rendered":"https:\/\/moniberic.com\/con-que-vino-marida-mejor-el-jamon-de-bellota\/"},"modified":"2025-12-17T09:26:45","modified_gmt":"2025-12-17T08:26:45","slug":"which-wine-does-jamon-de-bellota-match-best-with","status":"publish","type":"post","link":"https:\/\/moniberic.com\/en\/which-wine-does-jamon-de-bellota-match-best-with\/","title":{"rendered":"Which wine does jam\u00f3n de bellota match best with?"},"content":{"rendered":"\n

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Pairings<\/strong><\/p>\n\n\n\n

We talk about pairing when we mix <\/strong>several elements that combine in perfect harmony<\/strong>, enhancing one another. The objective that we pursue with pairing consists of boosting the flavour of a product with another product.<\/p>\n\n\n\n

We need to know the flavour<\/strong>, aroma <\/strong>and texture <\/strong>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.<\/p>\n\n\n\n

Wines and jam\u00f3n de bellota<\/em><\/strong><\/p>\n\n\n\n

The jam\u00f3n de bellota <\/em><\/strong>has a delightful oleic fat<\/strong>that makes this product an exceptional bouquet<\/strong>. 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 jam\u00f3n<\/em>. And finally, the sweetness that we may mainly find in the part of the bacon.<\/p>\n\n\n\n

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Eating\u00a0jam\u00f3n de bellota 100% ib\u00e9rico\u00a0<\/em><\/a>has always been associated with drinking a good glass of red wine.\u00a0Red wine<\/a>\u00a0<\/strong>will actually go very well with this\u00a0jam\u00f3n<\/em>, as long as it is a wine of that year, or a crianza wine.<\/p>\n\n\n\n

If we paired the jam\u00f3n <\/em>with a red reserva<\/em>wine or a gran reserva<\/em>, we could overlap the nuances of the jam\u00f3n<\/em>and therefore we would not be making the most of it.<\/p>\n\n\n\n

What best fits this jam\u00f3n <\/em>is a smooth wine that does not mask the taste of the product, and that is somehow acid. Acidity helps to eliminate the jam\u00f3n <\/em>fat from the mouth. The delicacy of soft wines respects the flavour and aromas of jam\u00f3n<\/em>.<\/p>\n\n\n\n

The secret lies in the perfect combination of fat <\/strong>and acidity <\/strong>that is shown as a better flavour enhancer than the combination of fat and tannicity that happens with red wines.<\/p>\n<\/div>\n\n\n\n

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In white wines there are lower tannins, which reduces astringency and enhances the jam\u00f3n <\/em>flavours. Their low tannicity, together with their acidity make these wines an excellent combination, because they enhance the flavour of this jam\u00f3n<\/em>, making it more intense and persistent.<\/p>\n\n\n\n

Sparkling wines<\/strong>, 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 jam\u00f3n<\/em>. The fattest is the jam\u00f3n<\/em>, the better will be the combination with the fizz.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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That is why cava<\/em>or champagne are known to be a great ally of jam\u00f3n de bellota<\/em>.<\/p>\n\n\n\n

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The freshness of Fino <\/em><\/strong>or Manzanilla <\/em><\/strong>enhances and empowers the flavour of this jam\u00f3n<\/em>. It has been considered the best pairing for jam\u00f3n de bellota <\/em><\/a>for years, because it is a dry and slightly salty wine.<\/p>\n\n\n\n

Sweet wines<\/strong>, owing to their high content of sugar, tend to cancel the flavour of the product, that is why they are not recommended.<\/p>\n\n\n\n

Jam\u00f3n de bellota <\/em><\/strong>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 jam\u00f3n <\/em>and that, of course, suits our personal taste.<\/p>\n<\/div>\n\n\n\n

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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 […]<\/p>\n","protected":false},"author":0,"featured_media":7528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[526,397,613,400],"tags":[],"class_list":["post-7283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosities-en","category-iberian-ham","category-iberian-ham-en","category-paleta-en"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=7283"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7283\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/7528"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=7283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=7283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=7283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}