Special Pairings Make For Holdiay Cheers!

Special Pairings Make For Holiday Cheers!

This is that time of year where “good will” flourishes, tasty goodies abound and calories do not exist. It is also that time of year when people take a special interest in the pairing of food and wine for that special holiday meal!

When one considers the awesome amount of holiday beverages available at local liquor stores the task of selecting that “right” bottle can be daunting indeed! By following these simple suggestions the task on hand can be made much easier.

Know what you and/or company enjoy!

Most meals usually end up with left over wine. Make sure that the wine you select is one that you like. Never mind what “experts” say you should have at a meal----that $50 or $100 bottle can leave more than a bad taste if it disagrees with expectations . “Liking” what you are drinking is just as important as “liking” what you are eating!

Match the wine to the sauce!

Sauce used with the meal can complement or overwhelm a chosen wine. For example: Turkey with a cream sauce definitely needs a white wine.  Chardonnay with a touch of oak would meld very nicely. On the other hand plain roast turkey would suit a red wine such as an older Bordeaux, Zinfandel or Pinot Noir depending on your taste. The same goes for other meat dishes and prospective sauces.

Be mindful of the “weight” of each menu course!    

Light food should have a comparable wine match. A mixed salad with mild or no dressing would go well with a Sauvignon Blanc, Viognier, Vidal, Riesling or unoaked Chardonnay. 

The “heavier” or deeply flavoured the course, the more powerful the wine needs to be. Roast Duck for example is basically dark, full flavoured meat and can be an excellent match for a wine such as an Argentine Malbec, California Cabernet or an Ontario Cabernet Franc.

Venison would definitely suit either a powerful Chilean Carmenere or a big Syrah from California’s Los Olivos (Santa Ynez Valley) region.

Dessert is a sweetness thing!

Wine chosen for a dessert should be as sweet as or sweeter than the dessert. If you don’t believe me try a Cabernet with ice cream or a Tiramisu with bone-dry Pinot Grigio. Sauternes, a Late Harvest Vidal or Muscat would be a better choice.

There is such a thing as a dry dessert. A Veneto favourite is hard cheese with Amarone. The melding of dry full bodied wine with the saltiness and texture of the cheese can be very satisfying. 

When in total doubt go Sparkling!

A medium dry sparkler will generally satisfy since the tiny bubbles can “fizz” their way over many foods.

When all is said and done, your taste is what matters and whichever wine and food you match; have a very safe and happy holiday season.