Bourgogne Aligoté (France)
Beaujolais Nouveau (France)
Pinot Noir (France)
Bardolino (France)
Dry Lambrusco (Italy)
Jambon Blanc is a classic, light-salted French cooked ham with a delicatessen missed in many other boiled hams.
It pairs best with a rich Spanish Cava or a light Rioja Crianza with good acidity.