Smoked Ham

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 Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad +5 more Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad · Smoked Baked Ham · Glazed Smoked Ham · Smoked Ham Picnic · Hickory Smoked Ham · Smoked Cherry Glazed 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 Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad +5 more Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad · Smoked Baked Ham · Glazed Smoked Ham · Smoked Ham Picnic · Hickory Smoked Ham · Smoked Cherry Glazed Ham

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 Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad +5 more Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad · Smoked Baked Ham · Glazed Smoked Ham · Smoked Ham Picnic · Hickory Smoked Ham · Smoked Cherry 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 Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad +2 more Smoked East Ham · Smoked Ham Hock · Smoked Ham Salad · Glazed Smoked Ham · Hickory Smoked Ham

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Glazed Smoked Ham · Hickory Smoked Ham

A specific Napa Valley red blend from Cakebread Cellars — a Cabernet-led wine made for steakhouse pours.

White · Medium · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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.

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.

A southern Rhône appellation across the river from Châteauneuf — similar grapes, similar character, fraction of the price. Drinks like Châteauneuf's pragmatic cousin.

Red · Full · Dry

The grape behind Barolo and Barbaresco — pale ruby in the glass but ferocious on the palate. Rose, tar, dried cherry, and tannins that need time. Old-school greatness.

Southwest France's sweet-wine specialty — Petit Manseng late-harvest whites with honey, apricot, and laser acid. Rivals Sauternes at a fraction of the price.