As we are in the thick of the holiday season, many of you may be thinking about what wine you’ll serve for your special holiday meals, so I wanted to provide you with some suggestions to help you on the wine-pairing side. One of the fun things about wine is that everyone’s palate is different. But that also makes it more challenging as a host! I recommend having a couple different options available.
You typically can’t go wrong starting with a sparkling wine or Champagne. Handing a guest a glass of bubbly gets the celebration off to a great start and sets the tone for a festive occasion! If you choose, you can continue with sparkling wine throughout the meal. The bubbles and acidity balance out the rich flavors of a meal without overpowering them. If you are going to pair with a meal, I recommend a sparkling wine made with Pinot Noir (as many of the best champagnes are) or a Rose’ because it has more structure to stand up to a holiday dinner than an Blanc de Blanc made with only Chardonnay.
If you’d like to serve a white wine with your meal, I recommend a fuller-bodied wine – a Chardonnay. Why? Because that is style of white wine that will stand up to some of the richer flavors of a holiday meal. If you’re adventurous, you could try a dry Riesling or an Albarino.
On the red side, the best choice will depend on what you are serving. If you are serving something on the lighter side such as poultry or pork, choose a lighter wine. One of the common turkey-pairing recommendations is a French Nouveau (young) Beaujolais – a bright, fruity option. However, I prefer something which balances the fruit with a bit more interest and substance. I think the perfect choice is a Pinot Noir with some nice earthiness which should blend well with savory sides like stuffing, and turkey gravy. Some people don’t realize that there is a broad spectrum of Pinot Noirs, from light to full-bodied. If you’re not a Pinot Noir fan, you could also choose a Zinfandel, but I think an even better choice is a Rhone-style wine. A Grenache, which is a lighter Rhone varietal, would be a great choice, but it’s harder to find a good one. For those who prefer a full-bodied red, I recommend a Rhone blend, like a GSM (Grenache, Syrah, Mourvedre). Something heavier will often overpower the subtle flavor of poultry or pork, but the blend with Grenache (with the Syrah) softens it. The gold standard in Rhone blends is a Chateauneuf du Pape from the French Rhone region, but there are also some excellent options from the Santa Barbara or Paso Robles area.
If you are serving a heavier meat, such as roast beef, steak, or any type of beef, choose a full-bodied wine. Again, a GSM is a great universal choice. A Syrah can be a great option for grilled meat and can also pair with beef. Of course, a Cabernet Sauvignon or Bordeaux blend is a classic choice for beef.
We have some excellent choices for your holiday celebrations:
• Classic Sta. Rita Hills Pinot Noir from Clos Pepe, Storm, Lafond and Ground Truth
• Smooth, rich Cabernet Sauvignon from Grassini, Storm, and J. Wilkes
• Beautifully balanced Chardonnay from Clos Pepe
And more! Contact us at mary@revisitmarketing.com to find your perfect pairing!
In the end, there is no bad decision, as long as you and your guests enjoy it! Isn’t that one of the great things about wine? Whatever wine you choose, it will bring that special touch to your meal which melds all of the wonderful flavors and personalities of the holiday!
