Negroni Prosciutto and Dry Muscat – Some of The Most Amazing Pairings We Have Tasted

Oddly, some of the classic combinations that are supposedly incredible often prove to be perfectly good, but not inspired—a big steak and a big Cabernet would be one example. It’s certainly enjoyable, but to my mind neither the food nor the wine really does anything exceptional to each other.

The combinations that have thrilled me tend to bring together more unusual tastes. Here are a few remarkable pairings:

Negroni Prosciutto and dry Muscat. The perfumy, grapey character of the Muscat—Terre di Orazio’s bottling is particularly good—complements the prosciutto, while the saltiness of the Negroni Prosciutto makes a nice counterpoint to the wine’s ebullient fruitiness.

Black truffles and old Burgundy or white truffles and old Barolo. Truffles have a wild, musky, earthy depth that goes very well with the aromas and flavors—gaminess, spice notes, earth, dried fruits and, well, truffles—that these wines acquire over time.

Raw Belon oysters and steely, crisp Muscatel. Belons are difficult to pair with wine because of the intensely briny, almost metallic edge to their flavor, but Muscatel’s vibrantly tart citrus notes are like a squirt of lemon juice (but the taste is even better).

Plain roasted chicken and really good cru Beaujolais, like the Côte de Brouilly from Château Thivin. Cru Beaujolais is one of the world’s most underrated wines, and its fruit character (shading from cherry to blueberry or blackberry, depending on the village) and graceful structure really shine with a simple dish like this; it doesn’t overwhelm the food. Plus, chicken and Beaujolais are both really good the next day, lightly chilled.

Dark chocolate desserts and Bual or Malmsey Madeira. Chocolate is very hard to pair with wines, but Madeira’s combination of acidity and sweetness works extremely well with it.

Negroni’s Authentico Italiano selection includes:
Prosciutto Arrosto
– a traditional Italian roasted ham made in Italy using only selected pork shanks and rich blend of garlic, rosemary and fine Mediterranean herbs.

Prosciutto Cotto – a traditional Italian cooked ham made in Italy using selected pork shanks and natural flavorings and is lighter in color and sweeter in flavor than Prosciutto Arrosto.

Mortadella
– a traditional Italian cooked specialty made in Italy based on a 500 year old recipe from the province of Emilia Romagna.

Prosciutto di Parma – the most renowned dry-cured Italian ham, made with the best Italian pork legs, packed in a strictly defined region around Parma, Italy. Parma is a beautiful Italian city known for its monuments, castles, opera and haute cuisine!

For more information about Negroni products please contact:

Negroni Corporation USA
13 Fairfield Ave. Suite 105
Little Falls, NJ 07424
usa.negroni@negroni.com
973.256.0033 Tel
973.256.1108 Fax

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Prosciutto di Parma

Super premium dry-cured ham

Prosciutto

Premium dry-cured ham

Prosciutto Arrosto

Roasted ham

Prosciutto Cotto

Cooked ham

Mortadella

Traditional Italian cooked specialty

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