
As the holidays approach many turn to thinking about food and wine pairings. It does not have to be complicated or worrisome. If you are like most, what is really important is the opportunity to gather and share. Add to it the special aromas of favorite foods, a bit of the season’s magic, and you have a special event. Wine and food pairings are highly subjective and allows for personal preference and experimentation.
First, for big holiday meals, don’t overcomplicate things. You may want to open a few bottles of a variety of wines and let your guests pick their favorite. Serve the wine “family style” like the food, or add it to the buffet. If room on the buffet is a problem, consider setting up a TV tray or two as the “beverage bar.”
If you have that special selection of wine – that which you have specially made for the event or more expensive -- bring it out before the food and let people enjoy it without the competition of other flavors. This way you can showcase the wine, make a special toast or announcement, and the guests taste buds are not compromised by food and drink. Serve the lesser expensive wines during and after the food service.
Still need some help? Consider these tips: A wine high in tannins paired with a food high in tannins will result in the wine seeming too dry. Salty foods will also make high tannin wines taste bitter. Try a sweeter or high acid wine with salty foods. Chewy meats (rare) are best served with higher tannin wines (Cabernet Sauvignon), while lower tannin fruity wines (Chianti) are best with white or well done meats. Fatty or oily food is best served with a wine high in acidity as the acidity helps to cut through the fattiness of the food. Spicy foods should not be served with a high alcohol content wine because the spice will ignite the alcohol and leave a very hot very harsh feeling in the mouth. Pair these items with unoaked fruity wines. When serving dessert the wine should be sweeter than the food being served.
Need more suggestions? Try George’s Delight or Twilight with that turkey dinner. Uccello Rosso will go great with that roast beef sandwich. And Norbert would match well with that backyard barbecue.
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