Food and wine pairing: Jamón de Bellota

The Jamón de Bellota presents a combination of melting fat and powerful yet subtle flavors. This dish is both salty and slightly sweet, with aromas of nuts, mushrooms, and sometimes dried fruit. It is often eaten on its own or with a simple tomato bread, to fully express its gustatory qualities. The choice of wine must be meticulous so as not to mask the finesse of the ham, but rather to sublimate it.

Dry sherry wines, such as Fino or Manzanilla, are perfect matches for Jamón de Bellota. These dry, light and delicately saline Spanish wines share almond aromas and a lovely freshness that wonderfully balance the fatness of the ham. Their acidity and iodine enhance the subtle flavors of the Jamón without overpowering them, creating a harmonious, classic pairing. The lighter, saltier Manzanilla is ideal for a seaside aperitif, while the more powerful Fino offers a long finish.

A brut Cava or a Organic Champagne, with its fine bubbles and lively acidity, is an excellent option to accompany the Jamón de Bellota. This Spanish sparkling wine cleanses the palate with its bubbles, while balancing the richness and fatness of the ham. The white-fleshed fruit and almond aromas present in some Cava wines add nice complexity to the whole, without overpowering the Jamón's delicate flavors.

Ribeiro's white wines, made from varieties such as Treixadura, are fresh, mineral and lightly fruity, with aromas of apples, pears and fresh herbs. Their lively acidity and finesse are perfect for pairing with Jamón de Bellota, especially if served as an aperitif or with tapas. These wines perfectly balance the richness of the ham while allowing its delicate aromas to fully express themselves.

A white Rioja, from grape varieties such as Viura or Garnacha Blanca, is also an excellent choice to accompany Jamón de Bellota. These wines, often barrel-aged, have aromas of dried fruit, toasted almonds and white flowers that pair well with the subtle flavors of the ham. Their roundness and acidity balance the rich fat of the Jamón, while adding an interesting aromatic depth.

If you prefer a red wine, a Tempranillo from Rioja or Ribera del Duero is a classic option. These wines, with their supple tannins, ripe red fruit aromas and woody, spicy notes, pair well with Jamón de Bellota, especially if you're serving it in a more formal context or with accompaniments. The Tempranillo doesn't overwhelm the ham's flavors, but provides a nice, gentle contrast with its fruitiness and complexity. Failing that, you can take a Chateauneuf-Du-Pape rouge bio du domaine Pierre André for example.

A dry, fresh rosé from Provence like the Bandol rosé from Tour du Bon can also prove an excellent partner for Jamón de Bellota, especially in summer. Its lightness and freshness are the perfect accompaniment to the melting texture of the ham, while its red fruit and citrus aromas add a touch of freshness that lightens the fat of the Jamón, while respecting its subtle flavors.