Wine & Spirits - August 2012 - (Page 24)

PROSCIUTTO BY ALAN TARDI + prosecco here’s nothing quite like the sensation of a thin slice of prosciutto melting in your mouth as it releases an array of intense, sweet-salty-porky flavors. And these flavors are nicely counter-balanced by a crisp, cool, bubbly Prosecco. But not every prosciutto and Prosecco is created equal. T Most every region of Italy has its own version of prosciutto crudo (a salt-cured, air-dried ham) but only two are available in the United States: Prosciutto di Parma from Emilia-Romagna and Prosciutto San Daniele from Friuli. Both are made from Duroc, Landrance or Large White pigs from the same ten regions in northern Italy. While a great many factors determine the final flavor of a ham—the breed of pig, where and how they were raised, who cured the hams and how long they were aged—what most distinguishes these two are the local climate conditions in which they age. In the case of San Daniele, the winds that descend from the Carnic Alps mix with Adriatic breezes and the humidity rising off the Tagliamento River, tending to make the hams denser and earthier than those from Parma. Parma hams get their sweeter, more delicate and aromatic flavors from the combination of prosciutto photos by Bartomeu Amengual at Eataly, NYC

Table of Contents for the Digital Edition of Wine & Spirits - August 2012

Wine & Spirits - August 2012
Editor’s Note
Fined & Filtered: Lou Bustamante on cocktails aged in cask and bottle
Spirits: Tonic + Gin Reviewed by Lou Bustamante
North American Riesling
Tapas in the Capital of Cava
Prosecco + Prosciutto
Cirò & La Cucina Calabrese
Summer on the Road in Sonoma
Extreme Values
Tastings Overview
Summer Sparklers
US Riesling
Rías Baixas/Vinho Verde
Greek Wines
Northeast Italian Wines
American New Releases
Imported New Releases
Joshua Greene on moscato’s sweet disruptions

Wine & Spirits - August 2012