Wine Q&A
 What wines to serve at Holiday dinner?
There are so many choices; it’s enough to make one’s head spin. Hopefully, after reading this you’ll come away with some ideas that will work and please your guests as well. If you’re feeling confident in your knowledge, just keep in mind that the key is understanding the components in the wine (alcohol, sweetness, acidity, and tannin), then using them to complement or contrast with the basic tastes of food (sweetness, sourness, bitterness, and saltiness). For most of us—present company included—this is somewhat daunting, so here’s a list of foods along with the wines that will complement them… and remember, it’s just wine!
What should I serve with poultry?
The pairings for turkey, chicken and game are vast, so you’ve got a lot of leeway. Whites, such as Riesling and Gewurztraminer are ideal. If you’re roasting the bird, go with a richer white such as barrel-fermented Chardonnay. Fruity reds, such as Beaujolais, Zinfandel and Pinot Noir work wonders.
What should I serve with seafood?
Champagne or sparkling wine is at the top of the list because it goes well with everything. I recommend that you be a little adventurous: move away from Brut and go with a velvety blanc de blanc, a heartier blanc de noir, or even a rosé, which packs red wine power that can stand up to the oiliest of fish. For cold fish, try Sauvignon Blanc. Chardonnay pairs up well with warm, cream-sauce preparations. Finally, if you’re planning on a fried or caramelized serving—Oysters Rockefeller, seared scallops or grilled shrimp—an off-dry, slightly-sweet Riesling is the way to go.
What should I serve with roasts?
It’s not the Holidays unless there’s a roast on the table. Again, you’ve got plenty of options here, depending on the type of meat. Lighter meats, like ham, boneless pork rib roast and veal pair up well with fruity, light-bodied whites like Chenin
Blanc, Riesling and Viognier. Serve
Gewurztraminer with spicier meat roasts.
Beef and lamb call for something a little
gutsier, so consider Syrah, Rhone-blends
like Chateauneuf-du-Pape, Nebbiolo,
Barbera and Tempranillo.
On a personal note, Thanksgiving is one
of my most favorite holidays. It arrives
right after the just-completed harvest
and provides one the opportunity to
decompress and get back to normal.
All of the grapes are picked and most
of the fermentations are finished or nearly
done. This year’s crush started for us on
August 6 with Pinot Noir for sparkling
wine and finally ended on October 21
with the final grape deliveries. That’s
looong. I hope to have some more
thoughts about the 2011 vintage in a
subsequent column. Suffice it to say that
this year will be remembered for quite
some time to come. |
Wine Q&A with David Vergari