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Holiday food and wine

Here we are at the end of 2008 already with Christmas rapidly approaching. Only a few more days left to shop, wrap and get ready. With all that pressure, the last thing you want to do is worry about what wine to serve with your holiday meal. Of course, as I always say, you can always serve what you like to drink and not worry about the perfect pairing. However, if you don’t know much about wine and need a few pointers, I am going to give you a few basic rules to follow. Then you pick the producer and varietal within your price range. For cream sauces, stick with wine wines such as Pinot Grigio or a Riesling, if you are stricly a red drinker, try a rose or Pinot Noir. For bolder red sauces, try a Zinfandel, Chianti or Sangiovese (these are all red wines). These same varietals will stand up to any red meat as well. For a spicier dish, try a sparkling wine or Riesling. If you are planning a turkey or even a fish dinner, a Sauvignon Blanc or Viognier is a crisp light alternate, very refreshing. Lastly, don’t forget a nice port wine or muscat for dessert. These both stand up to sweet foods very nicely. Most of all enjoy whatever holiday you are celebrating. Happy Holidays!

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