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You’ve spent the last month planning your holiday menu, watched the Food Network for hours, the guests are invited and now you are wondering which wines to serve with your culinary masterpiece. Choosing the perfect wine to pair with each course can be a difficult experience for even the most seasoned pros. It is important to choose wine that will complement your food without overpowering it. The plethora of wine varieties and styles available today makes the old adage of white with fish or poultry and red with stews or beef obsolete.
A wine’s acidity, tannin structure, alcohol, and body are the primary determining factors of a good wine-food match. Cabernet sauvignon tends to be high in both tannin and alcohol. This combination pairs well with barbecue and heavy stew but will make your perfectly cooked turkey taste metallic. Chardonnay, while not high in tannin by itself is often aged in new oak barrels allowing the tannin from the barrel to infuse into the wine causing a similar effect. Un-oaked chardonnay, on the other hand, has very little tannin and can pair nicely with turkey. Sauvignon Blanc is normally high in acidity making it a good match with light fatty foods such as oysters but can make the delicate white meat of a turkey taste dry.
Like us, millions of Americans will enjoy the traditional feast of turkey and dressing during the Christmas holiday. The right wine will add to the enjoyment of food and impress your guests with your now superior wine knowledge. When serving wine, only pour three or four ounces of wine into each glass. This leaves room for the wine’s aroma to show and is an important part of wine enjoyment. It may also prevent Uncle Bill from beginning his war stories too soon!
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Assuming your aunt Bea has just arrived from the airport and is a bit grumpy after being searched by security and told she could not board the plane with her knitting needles, now is a good time for an aperitif wine. A good sparkling wine from California is a good match for your appetizers and will help calm auntie down a bit
If you are having a large gathering, it is a nice touch to offer both a red and a white wine. Pinot noir from California’s Russian River or Santa Rita Hills is our first choice as a red wine for turkey. Look for a Pinot Noir made in a soft style without excessive tannins. A good pinot gris from Oregon’s Willamette Valley is a great bet for the white. Pinot gris is a light white wine with just enough acidity to create a balance between the wine and food. Normally, wines in the $15.00-$35.00 price range offer the best price to quality ratio. Your local wine shop should be able to help you.
No holiday would be complete without a few toasts with a sparkling wine. If you are not accustomed to dropping a hundred dollars on a bottle of fine French Champagne, try a good California Sparkler or a Spanish Cava. There are several great choices priced under $25. Merry Christmas and happy holidays!
Holiday picks:
Davis Bynum 2004 Russian River Valley Pinot Noir: Subtle aromas of ripe strawberries with soft tannins and just the right amount of acidity. $30
King Estate 2004 Domaine Pinot Gris: This certified organic wine has notes of honeysuckle, peaches and pineapple. Wonderfully smooth in the mouth. $25
Gloria Ferrer Blanc de Noirs: A benchmark California sparkling wine with hints of strawberry and black cherry. One of our favorites. $20
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