A Classic Pairing
“Age is just a number, its totally irrelevant unless you happen to be a bottle of wine” Joan Collins
Ponzi Vineyards, Pinot Noir, Willamette Valley, 2012
This wine is made from handpicked, hand sorted grapes from twelve different vineyards grown in an epic vintage, 2012. After aging for 11 months in a blend of new and used French oak barrels, this ruby colored wine developed vibrant aromas of cherry, sweet tobacco, graphite and cedar that will continue to develop as it ages. Medium light in body this wine is simple yet complex with flavors of dark stone fruit with spice and an earthy cocoa nib flavor. Fine tannin structure with very well balanced acid lead you to an elegant finish that lingers just enough, before you take another sip. This wine drinks beautifully now and will age extremely well (if stored properly) for the next 7+ years developing the complexity of a $150.00 bottle. At $39.99, it’s worth every penny, now and unbeatable as an investment in your future drinking pleasure. Critics scores 91WE, 92WS
Baked or Roasted pre cooked Ham
A fully cooked ham does not need additional cooking. It can be eaten right out of the package but heating it properly will bring out its natural flavor and juices. There are many ways to heat a fully cooked ham; here is the covered method I use for heating a bone- in smoked Hatfield, or Smithfield ham(13 to 18 pounds) from Hoboken’s best butcher shop Truglio's Meat Market.
After trimming the skin and some of the fat, place the ham in a shallow baking pan with fat side up. Half hams should be placed with cut side down. Add one cup of water to the roasting pan. Cover securely with foil. Place in a 350 degree preheated oven for 14 to 16 minutes per pound, until internal temperature reaches 135°F.
Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 140°F during this time. If using a glaze, the glaze should be applied during the last 30 minutes uncovered and basted 2 to 3 times.
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