Willis Logan & Sharon Bradshaw
As seen in Flavor Magazine, april/may 2009 • flavormags.com

Easter and Passover are around the corner,
and the Piedmont region offers some
fabulous options for food and wine to
celebrate these holy days.

Ham
Kite’s Ham in Wolftown produces a rare find—a classic Virginia
salt-cured ham. Virginians have perfected the curing process
over the last 400 years, and Jim Kite does it as well as anyone
in the commonwealth. To balance the salt and intense flavor
of the ham, we suggest the 2006 Virginia Wineworks Red
($14) from Albemarle County. This easy-drinking Bordeaux
blend with a bit of Norton provides enough fruit and structure
to balance out and complement the intense flavors of the ham.
Remember to slice the ham paper thin and put it over a nice
beaten biscuit—or another similar “vehicle”—and then wash it
down with this blend.

Lamb
Any excuse for our household to serve a rack of lamb, we take.
We recommend the Black Eagle Lamb from Nelson County. It
is local, perfectly cut and marbled, and full of flavor. We suggest
you pair a full-bodied Cabernet Franc with with a broiled rack
seasoned with peppercorn, garlic, rosemary, and salt. We plan
to serve the 2007 Sugarleaf Cabernet Franc ($27). This
award-winning wine is a great showcase for Cabernet Franc and
will stand up nicely to the juicy, medium-rare lamb chops served
at our table.

Gefilte Fish
No kosher wines are produced in the Piedmont, but we can recommend
some non-kosher wines. Gefilte fish needs a Sauvignon
Blanc to bring out the base for any recipe of whitefish, carp, and
vegetables. The best option is the 2007 Seyval Blanc from
Rappahannock Cellars ($16). Its austere, grassy notes are
reminiscent of a Sauvignon Blanc and it pairs nicely with fish.
Another option would be a sparkling wine, such as Thibaut-
Janisson NV Virginia Brut ($27). Claude Thibaut explained
that he made this sparkling wine in a nontraditional style to
enhance the fruit flavor of the Chardonnay. With less pressure
and a fine “bead” of bubbles, the wine is well-balanced, crisp,
and refreshing, with a delightful aroma of pear and ripe apples.
It is a perfect companion to a seafood dish.

Beef Brisket
The centerpiece of the Passover dinner deserves a full-bodied
red. After slow-cooking your meat to the perfect tenderness and
making some homemade horseradish sauce, we recommend the
2006 Jefferson Cabernet Franc ($18). This selection shows
berry and spice aromas and has typical Cabernet Franc flavors.
The berries and spice will complement the full flavor of the beef
and the sauce.

Willis Logan is president of the Virginia Wine of the Month Club and
the Virginia Shop. All of the above pairs are previous selections of the
Virginia Wine Club. Sharon Bradshaw is editor for the Virginia Wine
Journal, the members-only newsletter for the Virginia Wine of the
Month Club. She is also co-owner of La Provencale Cellars, producers
of Le Mousseux, a gourmet Virginia effervescent apple cider.


Kite’s Ham
3957 Wolftown-Hood Road, Wolftown
(540) 948-4742
www.kiteshams.net

Black Eagle Farm
Tye Brook Highway, Piney River
(434) 277-8497
www.blackeaglefarm.com