Pairing Jambon Persille with Bourgogne Aligote

I finally got to match proper Jambon Persille with Bourgogne Aligote, well nearly, but it was a good attempt anyway. As I lamented last July, my first encounter with the classical Burgundian dish was not successful, so I decided to get someone to cook it for the doctors' association wine dinner. Well we almost hit the nail squarely on the head. Although I had got an extra bottle of the Aligote that we were drinking on the night for the dish, there was the extra addition of cornichons (little gherkins) within the dish. As it was, it fitted in perfectly with the rest of the dish, the jelly being a touch acidic too. The other moan would be the low-ish level of parsley encountered. That said, it was definitely better than the other restaurant version (and the chef had only my verbal recipe for reference). Needless to day, that went well with the wine we drunk that night.