Chefs on Fizz
“Sometimes wine pairing is like threading a needle from far away,” says chef Sang Yoon of Napa’s Two Birds One Stone. “It’s difficult when you’re trying to hit a very small spot.” But there is a category that runs the gamut from dry to sweet, barely effervescent to eruptive for days, red to white with rosé in between: “Sparkling wines. They’re more like a sawed-off shotgun—you can easily hit a big target,” says Yoon.
Country Ham & Prosecco
“I drink a lot of Prosecco as my aftershift drink—the Bisol Jeio. I love it with cured meats. The funky, earthy flavors of country ham go really nicely with the slightly sweet, effervescent nature of the Prosecco. We use Broadbent’s from Kuttawa, Kentucky. Some country hams are a little more salty and funky, but the Broadbent falls in between the stronger hams and Prosciutto di Parma. The difference between a prosciutto and country ham is that the hams are lightly smoked, which pairs nicely with the fresh flavors of Prosecco. At the restaurant, we serve our country ham in a dish we call burrata e ham. We make tigelle, which are breads that have lard in them, and we sear them, then put the ham inside with burrata and different vegetables. Right now, it’s ramps and rhubarb.”
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