Honey Ham

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Honey Ham · Honey-baked Ham · Honey Cured Ham +5 more Honey Ham · Honey-baked Ham · Honey Cured Ham · Honey Roast Ham · Honey-glazed Ham · Ham Thyme Honey · Honey Roast Ham Cheese · Ham With Thyme Honey

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Honey Ham · Honey-baked Ham · Honey Cured Ham +5 more Honey Ham · Honey-baked Ham · Honey Cured Ham · Honey Roast Ham · Honey-glazed Ham · Ham Thyme Honey · Honey Roast Ham Cheese · Ham With Thyme Honey

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Honey-baked Ham · Honey Cured Ham · Honey Roast Ham +4 more Honey-baked Ham · Honey Cured Ham · Honey Roast Ham · Honey-glazed Ham · Ham Thyme Honey · Honey Roast Ham Cheese · Ham With Thyme Honey

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Honeybaked Ham · Honey Baked Ham · Honey Glazed Ham +2 more Honeybaked Ham · Honey Baked Ham · Honey Glazed Ham · Honey Roast Ham Cheese · Honey Or Sweet Glazed Ham

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Honey Baked Ham · Honey-baked Ham · Honey-glazed Ham +2 more Honey Baked Ham · Honey-baked Ham · Honey-glazed Ham · Ham Thyme Honey · Ham With Thyme Honey

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Honeybaked Ham · Honey Baked Ham · Honey Glazed Ham +1 more Honeybaked Ham · Honey Baked Ham · Honey Glazed Ham · Honey Roast Ham Cheese

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

Works with Honey Baked Ham · Honey Glazed Ham

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Honey Baked Ham · Honey Glazed Ham

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.