Now that the 2010 harvest is
over – and what a magnificent vintage it was in the Brandywine Valley – I can
go back to obsessing about wine and food, my favorite subject. Especially this time of year when
thoughts turn to big family feasts for the upcoming holidays. Many people seem to get super stressed
this time of year, but selecting the right wines to go with your favorite foods
does not have to be difficult if you follow a few simple tips. For the locavores among you, I’ve
included a few suggestions from my own portfolio!

If you’re serving BEEF:
Best bets for beef, steak or any
big red meats are the rich flavorful Cabernet family of wines, like Cabernet
Sauvignon, Cabernet Franc, Merlot and Malbec. Some of my favorites are classic Bordeaux, California Cabs,
Cab Francs from Long Island, and the Malbecs from Argentina. Or try a rich robust Shiraz from
Argentina. In my own cellar at
Chaddsford Winery, I recommend our Cabernet Sauvignon, Rubino (Cabernet and
Sangiovese blend) or the “Portfolio Collection” Merican blend (Cabernet
Sauvignon, Merlot and Cabernet Franc).

If you’re serving TURKEY:
Turkey can go both ways, red or
white, depending on the preparation. You can never go wrong with
Chardonnay! If the side dishes are
light veggies and salads, go for the light (non-barrel aged) ones like those from
New Zealand or my own fresh “Naked Chardonnay.” With rich sauces and gravies, try the
bigger, barrel-aged types, most notably from California and Australia, or a big
Montrachet or Meursault from Burgundy.
If dinner isn’t dinner without a red, a light Pinot Noir is the way to
go. The elegant red Burgundies are
always wonderful, and my new favorites are the Pinots from Oregon – I love them
all! With sweet additions like candied yams, I recommend Chaddsford’s slightly
sweet Sunset Blush, or other blush wines like White Zinfandel.

If you’re serving SEAFOOD:
For light delicate fish dishes
and shellfish I recommend crisp fresh whites like Pinot Grigio from Italy,
Sauvignon Blanc from New Zealand, a Muscadet from the Loire Valley of France,
the Proprietors Reserve White from Chaddsford, or my current favorite, a
delightful Albarino from Spain.
With rich (butter and cream) sauces and steak-ier fishes, I’d definitely
go with a Chardonnay, and for a truly classic pairing, have Pinot Noir with
Salmon.

What to serve with DESSERT:
No question here, sweet wines are
the only choice! For light
desserts, pick a German Riesling or perhaps an Italian Muscato. For richer, more decadent treats, go
for a wickedly sweet late harvest dessert wine, or even an ice-wine. The most classic choice is a Sauterne
from France, but there are some real beauties coming out of the Niagara
Peninsulaof Ontario that are worth trying. Up the road at your local watering hole, my choice would be
our sweet and grapey Niagara that works wonders with fruit based desserts and
cheesecake, or, for something unique, try hot mulled Spiced Apple Wine.

For your BUFFET:
Many people do buffets for big
holiday gatherings, and you might want to consider a “wine buffet” as
well. A large crowd means a lot of
different likes and dislikes, so offering a selection of wines can make
everyone happy. At our house, I
try to offer many different wine types and styles to make everyone happy: one
light fresh fruity white, one fuller-bodied white, one lighter style red like a
Beaujolais or Chianti, one or two big rich earthy reds, and a few dessert
wines, maybe even a Port to finish off the evening. Letting people choose is a lot of fun and makes for great
conversation!

About Eric Miller

• Mail
|
• Web
|
• More Posts(9)

(No Ratings Yet)

Loading...