{"id":28,"date":"2023-02-27T20:23:00","date_gmt":"2023-02-27T20:23:00","guid":{"rendered":"http:\/\/beneaththecork.com\/?p=28"},"modified":"2023-03-29T21:15:22","modified_gmt":"2023-03-29T21:15:22","slug":"the-phoenix-edition-roses-are-pink-ham-is-pink-poetry-is-hard","status":"publish","type":"post","link":"http:\/\/beneaththecork.com\/index.php\/2023\/02\/27\/the-phoenix-edition-roses-are-pink-ham-is-pink-poetry-is-hard\/","title":{"rendered":"The Phoenix Edition – \u201cRos\u00e9s are Pink, Ham is Pink, Poetry is Hard!\u201d"},"content":{"rendered":"\n

Welcome to BeneathTheCork.com, the \u201cPhoenix Edition\u201d<\/em><\/strong>! Yes, my wine-loving friends, we emerge from the mythical \u201cashes\u201d<\/em> after an all too-long hiatus. This, our first \u201cpost-pandemic\u201d<\/em> tome, like the crocus poking through the snow-mound in spring, promises new growth, a glimmer of happiness, and lots of relaxing reads about our favorite topics, wonderful wines and festive foods! Join us now for our Spring 2023 adventure, \u201cRos\u00e9s are Pink, Ham is Pink, Poetry is Hard!\u201d <\/em><\/strong><\/p>\n\n\n\n

A couple of weeks ago, as usual, standing in our kitchen, pouring a second glass of Chardonnay, our friend Liz shared her most recent \u201ccrisis\u201d<\/em>. We\u2019d been talking about pairing different wines and foods after I\u2019d commented that the citrusy-tart Chardonnay we were drinking would be extraordinary with something fried\u2026maybe a box of Bojangles chicken or some crispy fish and shrimp from Popeyes! That\u2019s when Liz (…and I swear, she had the look of abject PANIC on her face)<\/em> announced that she was terrified that it was \u201cher turn\u201d<\/em> to host her husband Bob\u2019s family, three siblings and their spouses, for Easter Dinner this year. Liz said she\u2019d pointed out to her husband that growing up in Colorado, her family had always served lamb for their traditional Easter Dinner. Bob laughed and jokingly told her that nobody in his \u201c…suth\u2019n family would know a lamb if one walked up and <\/em>BIT \u2018EM!<\/em><\/strong>\u201d<\/em> Yes, he told her he REALLY wanted baked ham for this year\u2019s Easter feast! And THAT, my friends, was the source of Miz Liz\u2019s panic attack! As we opened a second bottle of Chardonnay, it became evident that Liz was hoping for more than just a good ham recipe, she said she\u2019d really appreciate some \u201c…knock their SOCKS OFF\u2026\u201d wine pairings\u2019<\/em> to go with the ham!  <\/p>\n\n\n\n

I\u2019ve always found it fascinating how often \u201ccoincidence\u201d<\/em> and \u201cneed\u201d<\/em> will meet head-on going opposite directions on the same path! As it happened, just a few days before the \u201cham conversation\u201d,<\/em> another \u201cwine-buddy\u201d of ours had told us about a couple of, as he called them, \u201cKiller Ros\u00e9s\u201d<\/em>. I, for one, have long thought that hams of just about any kind and ros\u00e9 wines share a great deal of \u201csympatico\u201d<\/em>. After all, the broad range of pink hues found in different ham preparations cozy right up to the beautiful rainbow of pinks shared with the world\u2019s most luscious Ros\u00e9, Rosato, and Rosado offerings. Not to mention how the slightly sweet, slightly salty, slightly smoky flavors of a succulent baked ham pair so masterfully with many delicately light, fragrantly floral, and tantalizingly tasty pink wines! <\/p>\n\n\n\n

Next step, a trip to the wine shop! We happen to frequent the Green\u2019s<\/em><\/strong> store on Piney Grove Road. (…Green\u2019s has two other stores in Columbia, as well as stores all over SC & GA). We\u2019ve come to enjoy wine-shopping there because of their excellent selection of wines from wineries we\u2019ve actually \u201cHEARD OF OR READ ABOUT\u201d<\/em>. Add to that, our Green\u2019s store is close and conveniently \u201con-the-way\u201d<\/em> to lots of other places on our usual to-do list. We also enjoy perusing their GI-NORMEOUS<\/strong> selection of wines and appreciate great prices and  helpful, knowledgeable, and friendly folks at their stores.  Did that just sound like a commercial? LOL! Well, I guess it sorta was\u2026we REALLY do find their stores the best in town! Check \u2018em out and you\u2019ll see why we like shopping at Green\u2019s! Anyhoo\u2026after a perfunctory search, we located the two ros\u00e9s our friend had so profoundly suggested we try, and with a couple of bottles each in hand, we were off to taste some wine and find the perfect EASTER HAM RECIPE<\/strong>! <\/p>\n\n\n\n

As we always do here at BeneathTheCork.com, let\u2019s take a look at our  \u201cWine Finds\u201d<\/em><\/strong> first, then we\u2019ll dive into the subject of the PERFECT EASTER HAM RECIPE we found to pair oh-so-perfectly with our pretty, pink picks!  Oh\u2026and one more thing we hope you\u2019ll find as pleasantly surprising as we did\u2026the beautiful ros\u00e9 wines we feature here are BOTH Certified Organic as well as biodynamically and sustainably farmed. Wow\u2026who knew that even PINK WINES CAN BE GREEN!<\/strong> <\/p>\n\n\n\n

Ch\u00e2teau des Annibals Coteaux Varois en Provence Ros\u00e9 2020 – $22.99 <\/strong><\/p>\n\n\n\n

\u201cSuivez moi, jeune Homme\u201d<\/em><\/strong><\/p>\n\n\n

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TECH & TASTING NOTES – J.P. Bourgeois, Ltd.<\/strong> 
Appellation: AOC Coteaux Varois en Provence 
Terroir: Center of Provence, clayish and chalky soils, south facing
Elevation: 1000 feet
Farming: Certified Organic
Blend: 55% Grenache, 25% Cinsault, 15% Syrah, 5% Rolle (Ugni Blanc)<\/em>
Aging: 6 months in stainless steel tanks
Alcohol by Volume: 13.0% <\/p>\n\n\n\n

\u201cWinemaker Nathalie Coquelle\u2019s classic Provence ros\u00e9 is a coppery salmon color that\u2019s as striking in its depth as its exuberant nose of raspberry, lime, mint, and warm sand.<\/em><\/p>\n\n\n\n

Its organic viticulture and pedigree as the oldest winery in the appellation show on the unusually rich palate of strawberries and blueberries, with a crystalline minerality that lends freshness heading into the persistent, red-berried finish. A superb and legendary ros\u00e9 from this entirely solar-powered and certified organic winery.\u201d<\/em><\/p>\n\n\n\n

BENEATHTHECORK.COM NOTES – Dan Hanfland<\/strong><\/p>\n\n\n\n

They say it kills cats! Not the wine, silly\u2026CURIOSITY!<\/strong> The French phrase printed under the wine\u2019s name on the front label was as intriguing to me as was the content of this beguiling bottle of Ros\u00e9 du Provence! In spite of my modest (tenth-grade)<\/em> French vocabulary skills, this one wasn\u2019t hard to decipher\u2026 \u201cSuivez Moi,  Jeune Homme!\u201d<\/em><\/strong> literally means \u201cFollow Me, Young Man!\u201d<\/em><\/strong> As with all catchy and mysterious comments on wine bottles, I knew there HAD to be a back-story to this one, too. So, after a little research, I was able to find its charming origin. Here it is\u2026 <\/p>\n\n\n\n

\u201cThis name was inspired by a true-to-life tradition in 17th-century French fashion, in which women would wear hats with two pieces of lace dangling down onto the small of their back. The young men would \u201cfollow behind\u201d the women, entranced by the beautiful lace floating behind them as they walked.\u201d<\/em><\/p>\n\n\n\n

Charming story, ain\u2019t it!? And after tasting this charming bottle of wine, I, like the young men following the beautiful lace, am inclined to \u201cFollow That Bottle!\u201d <\/strong>We were impressed enough that we went back and got two more bottles! I\u2019d urge you to give it a try. <\/p>\n\n\n\n

RATING: 4.5 BTC STARS <\/p>\n\n\n\n

Ostatu Rosado, Alavesa, Rioja 2021 – $16.99 <\/strong><\/p>\n\n\n

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TECH & TASTING NOTES – Bodegas Ostatu, Samaniego, Rioja, Espa\u00f1a <\/strong>
Appellation: DOC: Rioja Alavesa
Terroir: Soil: Stony clay calcareous and limestone
Elevation: 1950 – 2200 feet
Farming: Certified Organic
Vine Age: 20 – 60 years old
Blend: 70% Tempranillo, 27% Garnacha, 3% Viura
Alcohol by Volume: 13.0% <\/p>\n\n\n\n

Vinification: \u201cManually harvested, the pressing is followed by a short maceration. The wine is cold-fermented with indigenous yeasts in stainless steel and left on the lees for 37 days prior to cold stabilization, diatomaceous earth filtering, and finally, bottling\u201d<\/em><\/p>\n\n\n\n

\u201cThe secret lies in the high-altitude, bush-trained vineyards of indigenous tempranillo, garnacha, and viura vines in the foothills of the Sierra de Cantabria mountains. Theirs is a singular mountain ros\u00e9 produced from some of Ostatu\u2019s oldest and highest-elevation vineyards in the village of Samaniego: La Paul, Valdepedro, and Carrera at 600m to 650m. Samaniego is located directly at the convergence of the Atlantic and the Mediterranean climatic influences, which mold the character of the vintages. This unique soil and climate also lend a certain austerity and structure to Ostatu wines, which differentiates them from the Rioja wines of other subzones. Ostatu is pure Alavesa mountain wine, born of the tension and energy of an extreme climate.\u201d <\/em><\/p>\n\n\n\n

\u201cIntense aroma of red fruits (strawberries, raspberries, currants), some citrus signs (orange peel) and fine minerality. Very fresh and balanced on the palate, very good acidity, greasy and with dimension. Alive, ending with a great balance of flavours, fruitiness and warmth.\u201d <\/em><\/p>\n\n\n\n

BENEATHTHECORK.COM NOTES – Dan Hanfland<\/strong><\/p>\n\n\n\n

Our friend was SPOT ON when he said this wine would strike our fancies! The Ostatu might just be one of the most refreshing and engaging ros\u00e9 wines I\u2019ve tasted in a LONG TIME! A real value where the price\/quality XY-graph score LARGE!  <\/p>\n\n\n\n

RATING: 4.6 BTC STARS <\/p>\n\n\n\n

\u201cDid ya hear the one about the farmer whose pig had a wooden leg?\u201d<\/em> Never mind\u2026let\u2019s talk about the MOST AMAZING HAM \u2018N ROS\u00c9 PAIRING EVER!<\/em><\/strong> <\/p>\n\n\n\n

I have a few \u201cunorthodox\u201d<\/em> thought processes (NOOOO! SAY IT AIN\u2019T SO, PA!\u201d)<\/em><\/strong> Yes, it\u2019s true\u2026most folks like to start with \u201cfood first\u201d<\/em>, then select their wine pairings to compliment their food\u2019s flavor components. NOPE! NOT ME! NO, SIREE!  I am prone to do EXACTLY  the opposite. In fact. I prefer to taste the wines I\u2019ve selected FIRST, then find or create the recipe\/preparation that\u2019ll best compliment<\/em><\/strong> my wine selections! As I see it, it\u2019s easy enough to \u201ctweak\u201d<\/em> or \u201cadjust\u201d<\/em> the flavors and seasonings for the preparation of an entre\u00e9. The wine, on the other hand, is a \u201cfixed entity\u201d.<\/em><\/strong>..it is what it is and there just ain\u2019t no changin\u2019 it! Call it \u201cCork-dork Dyslexia\u201d<\/em><\/strong> if you like, it just makes more sense to me\u2026change the things that you actually CAN<\/strong> change to compliment the things you can\u2019t change! So\u2026now that more of my foibles and idiosyncrasies have been exposed to the world, let\u2019s talk about the flavors I wanted to go after for this ros\u00e9 \u2018n ham odyssey. <\/p>\n\n\n\n

We\u2019d opened the first bottle of each of our two beautiful ros\u00e9 treasures and had a pretty good idea almost immediately of their personalities and how they were going to play with the other kids in the sandbox! Given both of their \u201cgentle but lively\u201d personalities, I wanted to go after  some \u201cbigger, bolder\u201d<\/em> spice flavors for our ham. Mind you, nothing so outspoken that it\u2019d  cover up the delicate flavors of the ros\u00e9s, but something to crank up a little \u201ccontrast\u201d<\/em>. That\u2019s when spicy mustard came to mind! But it would also require a little \u201csweet\u201d<\/em> to diffuse edgy tones of the yellow-stuff!  Follow along\u2026it\u2019ll make more sense once you see ALL the flavors in our ham recipe\u2026     <\/p>\n\n\n\n

First things first\u2026right about now, you\u2019re probably asking yourself \u201cJust exactly what kinda SPECIAL, EXOTIC HAM is this AMAZING PAIRING PROJECT gonna require?\u201d<\/em> The beauty, my wine-slurping friends, is\u2026it ain\u2019t nothin\u2019 special AT ALL!<\/strong> We simply used a plain ol\u2019,\u2019 off-the-shelf\u201d grocery store version of a hickory-smoked,  spiral-sliced, bone-in ham! In fact, the one we acquired at our friendly neighborhood Food Lion was almost exactly 8 pounds on the money, which was WAY MORE THAN A GRACIOUS PLENTY for the six folks around our \u201ceaster\u201d table (especially considering all the AMAZING SIDES we teamed up to put with it!)<\/em><\/p>\n\n\n\n

The REAL MAGIC of the ham is a duopoly. The first of the pair is, the \u201cZEN OF HAM\u201d, <\/strong>  shared with me by a wise old country cook! This is the Rosetta Stone\u2026the single-most vital key to \u201cham-wisdom\u201d…the best thing ever shared from the \u201cold ones\u201d<\/em> Ready? Pay attention\u2026here goes! <\/p>\n\n\n\n

STEP 1 – When you get your beautiful hickory-smoked, spiral-sliced, bone in ham home from the market, feel the packaging for a soft, pillow-like lump. Find the clear-plastic pouch filled with thick, gooey, Crayola-red glop, gently slide it out of the packaging, and CHUCK IT DIRECTLY INTO THE TRASH! There\u2019s nothing good, tasty, healthy, or appealing about it\u2019s contents\u2026they are a conglomeration of high-fructose corn sweeteners, artificial fruit flavors, red-dye #40, and a list of chemical additives and preservatives that reads like the Periodic Table of Elements! THAT, my friends, is the \u201c<\/em>ZEN OF HAM\u201d<\/em><\/strong>! The second part of the \u201cREAL MAGIC\u201d is the amazing recipe we unearthed on the worldwide web, surprisingly touting a product I remember from my childhood! I recall this small, square yellow tin that graced my mother\u2019s pantry shelf. The front of the box read Colman\u2019s of Norwich. Founded in Norwich, England, 1814. Colman\u2019s is the CLASSIC dry English-style mustard that stakes claim as the other half of our delicious pairing! <\/p>\n\n\n\n

Here\u2019s the recipe! <\/p>\n\n\n\n

BROWN SUGAR & ENGLISH MUSTARD GLAZED HAM<\/strong><\/p>\n\n\n\n

YIELD: 10 – 14 servings<\/p>\n\n\n\n

PREP: 30 min COOK: 12 min. PER POUND <\/p>\n\n\n

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INGREDIENTS<\/u><\/strong>
1 – 8 – 10 pound hickory-smoked, spiral-sliced, bone-in ham
\u00bc c. pineapple juice 
2 Tbsp. Colman’s\u2122 dry “English-style” mustard powder <\/p>\n\n\n\n

FOR THE GLAZE
\u00bd c pineapple juice
\u00bd c. dark brown sugar
2 Tbsp. prepared yellow mustard
2 Tbsp. cornstarch
\u00bc tsp. freshly ground white pepper<\/p>\n\n\n\n

DIRECTIONS<\/u><\/strong><\/p>\n\n\n\n

PREP – Get the ham out of the fridge about an hour ahead of time to start to come to room temperature. Preheat oven to 325\u00b0F. <\/p>\n\n\n\n

STEP 1 – Combine Colman\u2019s Dry Mustard powder and \u00bc c. of pineapple juice in a mixing bowl and whisking until thoroughly combined in solution, then brush the mixture over all surfaces of your ham. Place the ham flat side down in a roasting pan on a shallow rack. NOTE: Be sure to remove the little plastic disk thingy from the ham!) Pour any remaining mustard solution over the ham, then cover the ham tightly with aluminum foil. Bake at 325\u00baF. for 12 minutes per pound of ham weight.<\/p>\n\n\n\n

STEP 2 – While waiting for ham to bake, combine glaze ingredients, whisk thoroughly, and bring to a boil. Then turn the heat down to a simmer for 5 to 7 minutes. <\/p>\n\n\n\n

STEP 3 – About 15 minutes before the end of your calculated baking time, remove the ham from the oven and brush the surface of the ham with your glaze. Return ham to the oven uncovered until the glaze is caramelized and cooked through, about 15 to 20 minutes. Remove the ham from the oven and allow it to rest for 15 minutes.  Transfer to a serving platter and serve. <\/p>\n\n\n\n

FOR SERVING – Stir a few tablespoons of  prepared mustard together with a little pineapple juice in a condiment bowl  for serving with your ham and break out those beautiful bottles of ros\u00e9! <\/p>\n\n\n\n

In case you\u2019re wondering about those other sides we mentioned serving with this tremendous Ham \u2018n Ros\u00e9 Pairing. We kept it simple\u2026Cheesy Scalloped Potatoes, Suth\u2019n-style Country Green Beans, Deviled Eggs, Crusty Rosemary bread. Ann broke the ice with an amazing Hot Artichoke Dip for pre-dinner noshing with wines, and Marie NAILED IT with a fabulous ol\u2019 fashioned Blueberry Pie with Ice Cream!  How\u2019s that for a proper \u201cEASTER DINNER DRESS REHEARSAL\u201d! <\/strong><\/p>\n\n\n\n

So there ya\u2019 have it. That’s a wrap! Until next time, we close, as always, with the words of the late, great Mr. Bill Tuller\u2026”If you always open your BEST bottle of wine first, you’ll never have to open your worst bottle of wine!”  I agree, Bill! It’s ALL good! <\/strong><\/p>\n\n\n\n

“There’s no need to stay thirsty, my friends!”<\/em><\/strong><\/p>\n\n\n\n

Photo Credits: T. Wayne Lybrand<\/p>\n","protected":false},"excerpt":{"rendered":"

Welcome to BeneathTheCork.com, the \u201cPhoenix Edition\u201d! Yes, my wine-loving friends, we emerge from the mythical \u201cashes\u201d after an all too-long hiatus. This, our first \u201cpost-pandemic\u201d tome, like the crocus poking through the snow-mound in spring, promises new growth, a glimmer … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":7,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"predecessor-version":[{"id":59,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/posts\/28\/revisions\/59"}],"wp:attachment":[{"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/beneaththecork.com\/index.php\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}