The best wines to pair with Leporati Parma ham


Which Italian wine should you pair with Leporati Parma ham to best enhance the flavour?  
To be able to choose the right wine to pair with this cold cut, you must remember that two main flavours combine: the salty flavour perceived in the lean part and the sweet one in the fat.

As we know, salt is actually the only ingredient allowed to develop the flavour in Parma ham, while the fat contains aromas that make it sweeter and this contrast of flavours, the main characteristic in the King of cold cuts, is an important element also in choosing the wine.

What makes Parma ham more or less flavoursome, however, is the maturation: the longer it is, the more sapid the ham will be, therefore, recommending the wine to pair changes according to this essential variable.

We recommend a soft white wine, with fruity and floral scents, as Malvasia dei Colli di Parma. Right on our hills, in the Maiatico area of Arola, on the slopes surrounding the extraordinary Castello di Torrechiara (its name comes from “torchiara” meaning grape-pressing town) the aromatic Malvasia di Candia is grown, from which “Malvasia dei Colli di Parma” and Sauvignon DOC is made.

Instead, if you should prefer a very matured Leporati Parma ham, then it is better to opt for a robust red wine with medium acidity, with strong fruity notes: trying the typical pairing of Parma ham and Lambrusco is a must, as well as the one with Fortana of the hills of Parma and Piacenza; but there are also other excellent solutions from the Emilian borders; Parma ham pairs wonderfully with local wines of any region of Italy and around the world. To name a few: Tuscan reds, Veneto and Alsace whites, or wines of Lorraine.

For a sophisticated occasion, Champagne is recommended as a sublime pairing with Leporati Parma ham. In any case, however, we suggest you favour moderately tannic wines and therefore not too rough on the palate, so as not to cover the flavour of the ham.

These are our recommendations for best savouring Leporati Parma ham.

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