| | | HOLIDAY WINE TIPS
From Chef Jamie Gwen, Certified Sommelier
The first rule of wine today is to forget the old rules. With all of the diverse foods now available, the old standard of white wine with fish and poultry and red wine with red meat no longer applies. Most experts agree that you should drink the wine you prefer with a meal, regardless of the color.
Still, there are certain wine and food pairings that tend to work well; combinations in which the wine actually complements the flavors in the food. Often the seasonings or sauces on a dish can be the determining factor in selecting the wine. Lighter fare usually works best with light-bodied wines, while rich, heavier dishes generally demand heartier, full-bodied wines.
To complement your Thanksgiving feast, a fine bubbly makes a wonderful companion to food. You could choose to serve Champagne or Sparkling Wine all throughout the meal for a perfect pairing.
As for white wine, an oaky Chardonnay (often the faithful standby), is not ideal for a holiday feast. Consider a fruity or tangy white such as a Viognier, Sauvignon Blanc or a Riesling.
For red, a Cab might be too big and bold to match a multitude of dishes. Try pairing a Pinot Noir, Syrah or a Beaujolais Nouveau (often called the "perfect" Thanksgiving wine). Serve the Beaujolais slightly chilled.
For dessert, I love to pair sweet wines, such as a Sauterne from France for fruit desserts or a Tokaji from Hungary with pumpkin and sweet potato pie. |
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