I'm willing to bet that much of what you've read about wine between September's back-to-school week and today, Dec. 24, was what to serve with your Christmas turkey-dinner spread.
But what if you’re not celebrating the season with a turkey dinner and its requisite trimmings?
Fear not. Here are wine options to accompany two other holiday menus.
If you’re gathering people around the table for a fondue with pots of hot oil, then you’ll likely have all sorts of foods to pair with your wine: beef and poultry (some marinated, some not), vegetables, shellfish, and a variety of dipping sauces—spicy, salty, sweet.
You might think it would be a nightmare to pair that lot with a single wine, but it’s not.
Pick a sparkling wine that is either dry or off-dry. Prosecco, an Italian sparkler, is one of my favourites with food that has been cooked in oil. It is juicy enough to clear away the coating left by the oil in your mouth, preparing it for the next bite, and usually has enough residual sugar to complement sauces that have a bit of a sweet edge. Plus, you get bubbles.
Prosecco is available at most B.C. liquor stores and rings in at $14 and up, depending on the brand.
Pick a red wine with good tannic structure to go along with your rare roast beef. The protein in the meat will soften the tannins and smooth everything out, allowing you to enjoy the wine and food equally.
I first sipped this particular vintage in 2009. At that time, according to my notes, the wine was rich, tannic and earthy, with aromas and flavours of red and black fruit, sweet spice, herbs and dark chocolate. I can’t wait to taste it now.
My family and I wish you and yours a very warm and loving Christmas and all the peace and joy 2013 can bring.
À Votre Santé!
Copyright © 2012 Kathleen Rake. All rights reserved.