When it comes to pairing wine with pork and ham, there are a few key factors to consider. The first is the cut of meat and how it is prepared. Grilled pork, for example, pairs well with a rich and buttery Chardonnay. The smoky flavors from the grill are complemented by the oaky notes in the wine.
For heartier pork cuts, such as pork belly, I would recommend a robust red wine. A Spanish Grenache or a Californian Syrah would be excellent choices. These wines have bold flavors and enough tannins to stand up to the richness of the pork belly.
If you're feeling a bit more adventurous, you could also try a gutsier wine like an Australian Gamay or a fuller-bodied Pinot Noir. These wines have enough fruitiness and acidity to balance the flavors of the pork.
When it comes to dried and cured hams, the options are a bit more diverse. These hams tend to be salty and savory, so you'll want a wine that can cut through that richness. Crisp, dry whites are a great choice here. A Sauvignon Blanc or a dry Riesling would be perfect. These wines have enough acidity to balance the saltiness of the ham and their citrusy flavors can provide a refreshing contrast.
In terms of personal experiences, I remember a time when I grilled pork chops and paired them with a California Chardonnay. The combination of the juicy, charred pork and the rich, buttery wine was absolutely delightful. The flavors melded together beautifully, creating a harmonious and satisfying meal.
When it comes to pairing wine with pork and ham, it's important to consider the flavors and textures of the meat, as well as your own personal preferences. Don't be afraid to experiment and try different combinations to find what works best for you. Cheers!