Pinot Grigio Makes Nice with Melon and Prosciutto

Nothing makes a nice plate of melon and prosciutto better than a crisp cold glass of Pinot Grigio. Melon and prosciutto are already a natural pair, balancing salty and sweet against one another. The crisp short finish of this wine with a bright, floral aroma and just the right amount of acidity makes this an absolute trifecta of winning flavors.

We understand that some are just about over this wine but we think it’s still worth having a bottle or two on hand now that Spring has sprung. Pinot Grigio is a wonderful aperitif on its own because it really wakes the tastebuds up but doesn’t linger so long that it masks the flavors of what comes after. It’s clean and light. The perfect way to begin a meal. Paired with this first course plate, it’s a natural.

In our opinion, this Italian wine is a better choice for melon and ham than its fuller bodied cousin, Pinot Gris. The clean finish of Pinot Grigiot works well with the prosciutto cutting through the salt and natural oils of this meat. Pinot Gris has a heavier body and might muddy the flavors, softening the contrasts beyond recongition.

A word to the wise, this wine goes well with fish, cheese and other pre-meal nibbles but avoid pairing with acidic fruits and fruit flavors such as tomato or citrus. This wine is naturally acidic and coupled with high acid foods can make for an unpleasant match. Stick with the melon and prosciutto. You’ll be amazed at how bright and lively this simple combination can be.

For Mon, 3/26