Some wines are born hungry, Cahors wines hungrier than most. A mere sip is enough to instill one with an instant yearning for the taste and texture of rich, dark and fatty meats, the only fare capable of rising to the challenge of the black wine’s impressive concentration and structure.

Cahors is traditionally served with local duck confit, but there is nothing wrong with looking farther afield in search of more exotic pairings.

Separated by the Pyrenees and the sun-scorched plains of Aragon and la Rioja, the wines of Cahors could not find a better match than the hams made from iberico de bellota, the famous black-hoofed pigs (patta negra) that roam the oak forests of Andalusia, Castile and Leon, feeding on acorns. The intoxicating, fatty richness of bellota hams seem to have been created with Malbec in mind, whose tannins evoke 85% cocoa chocolate and whose red fruit have been slowly reduced to a dark, unctuous, super-concentrated jam. Even the colours seem to belong in a painting by Francisco de Goya: the dark purple ink of the famed “black wine” and the deep, sensuous and fleshy red of the bellota ham.

Just in time for the festive season, Rendall & Co is offering two bottles of Château de Chambert 2008 and two vacuum-packed portions of some of the best bellota ham and chorizo available in Hong Kong (trust us: we tasted most of them). An ideal gift as well as a great way to start a winter evening with a couple of friends, for only HK$460.

Château de Chambert (Floressas, A.O.C. Cahors)

Already three centuries old, the 60 hectares vineyard was recently converted to biodynamic viticulture. The cellars of this prestigious château are the largest in the whole Cahors appellation. Wines are aged 1 year in oak.

Cardisan (Guijuelo – D.O. 100% Iberico de Pellota)

Founded in 1898, this family hacienda raises its Ibérico puro de bellota is a vast deseha, a unique ecosystem in the heart of the province of Salamanca. Hams are cured for a period of 4 to 5 years in the finca’s vast cellars.