A Classic Easter Pairing: Pinot Noir Paired with Old-Fashioned Ham with Brown Sugar Glaze

The Wine

View fullsize

Merriman Vineyard Estate Pinot Noir, 2014

Mike Merriman has a goal to produce, exceptional Oregon wines. Dijon, Wadenswil, and Pommard, clones were planted in 1999, where only sustainable viticultural practices, are used in the vineyard. The vineyard is certified LIVE and Salmon Safe, and often they will crop the grapes in many blocks to just one cluster per shoot, ensuring ripeness and flavor development, helping them reach their goal of making world class Pinot Noir, just like this one.

92Vinous."Spice and smoke accented black raspberry and cherry pit aromas, along with wood smoke, cola and pungent flowers. Silky and focused. Floral pastille flavors deepen as the wine opens up. Dusty, slow building tannins. Impressively long, spice- tinged finish.

90WE. “From Pommard and Wädenswil clones, this tart and tasty wine brings cranberry and raspberry fruit, lively and acid-driven. Highlights of lemon curd and orange marmalade add further interest.

90WS. “Tightly focused and snappy, with cherry, pepper and sassafras notes accented by savory spice details that linger toward refined tannins. Drink now through 2021, $29.99

---

The Pairing

View fullsize

Old-Fashioned Ham with Brown Sugar and Mustard Glaze

What you will need:

1 (10-pound) smoked ham with rind, preferably shank end

1 cup unsweetened apple juice or apple cider

1/2 cup whole grain Dijon mustard

2/3 cup (packed) golden brown sugar

1/4 cup honey

How to prepare:

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven.

Increase oven temperature to 375°F. Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.

Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature. Recipe adapted from Epicurious

Happy Easter & Happy Passover

The WIne

View fullsize

“La La” Grenache rosé 2017, By A-Frame Wine Company

Influenced by the wines from Southern France and Spain, A- Frame wine company, is creating spectacular wines in the higher elevations of Santa Barbara County. This beautiful pale salmon colored wine was sourced from "Black Oak" and "Watch Hill." Vineyards known for ideal growing conditions for Grenache Noir grapes. The grapes for La La were harvested early in the morning of the September 25, 2017 and brought straight to the winery (preserving the freshness of the fruit) then lightly pressed. This wine was fermented and aged in stainless steel tank and aged on fine lees until bottling on February 15, 2018. When I tasted this wine with the Cork Team, it became one of my top picks for 2017 roses from anywhere, it’s bright and a little bold yet balanced, with notes of strawberry melon, mingling with citrus, soft floral notes and clean minerality. The wine is mouthwatering and full of flavor that’s completed by fresh acidy giving you the desire to take another sip, almost before you have finished the first taste. This wine is great on its own, but it’s great at contrasting most any light to medium fair.

PS: Cork is one of a very few places you can buy this anywhere in the United States.  At $24.99 it is worth every penny.

The Pairing

View fullsize

Smoked Salmon Eggs Benedict with Asparagus

What you will need:

1/2 cups butter, melted and hot

2 tablespoons lemon juice, hot

4 tablespoons water, hot

3 egg yolks

1 tablespoon dill, chopped

Salt and pepper to taste

4 eggs

2 English muffins spilt and lightly toasted / or a Matzo Brei if celebrating Passover

See link to recipe: https://www.bonappetit.com/recipe/matzo-brei

12 spears asparagus, blanched

4/6 ounces Scottish smoked salmon

How to Prepare it:

Place a large pot of water on one burner over medium heat for the poached eggs. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times. Whisk in the lemon juice. Remove from heat and slowly whisk in the melted butter. Season with the dill, salt and pepper and set aside. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat for the remaining 2 eggs. Place the English muffin or Matzo Brei on a plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill. Recipe adapted from closetcooking.com

Cheers and Happy Easter & Passover!

The Wine Guys