I thought I’d continue with some food pairings. Ham is challenging because it’s so salty and strong-flavored. Choices are fruity, quenching wines: A Beaujolais, a Zinfandel or a lighter-styled Pinot Noir if you want a red; a Chenin Blanc or Riesling if you’re in the mood for a white. Or, if you like the style, think of ham with pineapple and select an oaky New World Chardonnay redolent of tropical fruitkin call for a dry red, perhaps an Italian Chianti.