On a somewhat regular basis, we have asked Kurtis Kolt, a Vancouver-based freelance wine consultant, presenter and writer, to suggest wine pairings with various Oyama products. Kurtis had these thoughts about our Jambon de Bayonne “prosciutto”:
“We’ve finally splashed in to summer, so this month I’m thinking we’ll go pink! Let’s start out the theme with Oyama’s Jambon de Bayonne, a French style of prosciutto that’s cured with spices and air-dried on the bone, then aged for a minimum of eight months. It has a wonderful, buttery texture and light, nutty elements with hints of citrus and red fruit. My wine choice to wash down all of this deliciousness is the 2015 Rosé from Monster Vineyards on British Columbia’s Naramata Bench. Composed mainly from Merlot and a tiny splash of Malbec, it has a concentrated, cherry-like hue, and exudes plenty of stone fruit flavours like apricots, nectarines and some delightful notes of grilled peaches on the lengthy finish. Just as prosciutto-wrapped peaches make for such a spot-on combo, this jambon and Rosé go together so well – it’ll be more than just a summertime fling.”
You can pick up the Jambon de Bayonne at our counter.
The Monster Vineyards 2015 Rosé is available at BCLDB stores ($15.99)
Kurtis Kolt has a weekly wine column in the Georgia Straight and often presents seminars at wine festivals and beyond.