White or Red with a Creamy Ham Hock Casserole?

We cooked yet another recipe from Economy Gastronomy.  (Don’t worry we do source recipes from elsewhere).  This time we went for Creamy Ham Hock Casserole, but we substituted cheddar for the goat’s cheese.  Initially, we thought the creamy sauce might favour a Chardonnay and while the sauce was finishing we opened a bottle of Casillero del Diablo Chardonnay, a Chilean white from Tesco.  This is fruity with ripe tropical fruit flavours and creamy oak, which we thought would work well.  Wrong.   The sauce was not overtly creamy, more milky and the combination of flavours made the wine taste too sharp, so we went back to the drawing board.  I was struggling to think which of the white wines  we had would go any better and decided to switch to red.  Warm climate Merlots are recommended by some to go with braised ham, so we tried a bottle of Casa Porta Merlot, a Chilean red from Costco.  Its soft, smooth flavour went very well with the dish.

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