Well, to each their own, but we all agree that wine, cava, or even beer are good companions for our Iberian ham.
There was no doubt about the reserve and gran reserva red wines because they are excellent companions to acorn-fed Iberian ham; both titans of flavor and aroma, which gradually give way to the expression of their multiple qualities in the mouth.
During the conversation, it also became clear that a red wine, aged or not, or a dry white wine aged and not too acidic, are good partners as long as they do not mask the flavor of the ham we are tasting.
But the winning wines—in this discussion—were the fino and manzanilla, for their smoothness and low acidity, and because they provide a touch of bitterness that blends perfectly with the fat of the ham, dissolving it and prolonging its flavor. A very 'salty' pairing, and a great choice for appetizers or as a starter.
In the debate about sparkling wines, leaving aside the sweeter ones, peace reigned, as there was a shared feeling that cava and Iberian ham mutually enhance their exquisite nuances.
The latest point of contention was beer, which many reject and just as many defend as a pleasant companion for Iberian ham and the entire range of cured meats.
And you, what drink do you like best with Iberian ham?
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