Perhaps the most difficult decision that needs to be made when selecting wines is not which wines work best with turkey or ham, but what works best with the rest of the dishes. More often than not, the turkey doesn’t have the most flavor of all of the choices on the table. It’s all about the seafood, the pasta, the array of delectable appetizers. As far as the turkey goes, just about anything works with poultry, except for super-rich and opulent red and white wine. And depending on who is cooking, sometimes that is exactly what the doctor ordered to wake up the blandness of an overcooked turkey! However, even if the turkey is cooked just right, there is more than one style of wine that works best with a holiday meal. Instead of picking up a couple of bottles of the same wine, buy a few different wines and pass them around the table as if they are sweet potatoes or turnips. The holidays are the perfect opportunity to have smaller portions of a few different wines that work magically with the best foodie holiday on the calendar.
A few recommendations:
Riesling A general rule to never forget about Riesling – it works with just about everything! Riesling is among the most versatile food wines. As long as it isn’t too sweet (look for a German labeled ‘Kabinett’ or pick one from Oregon), Riesling is the perfect match for turkey, spicier sausage and any type of root vegetable. And if the party is looking for a nip or two before dinner, the lower alcohol nature of German Rieslings serve as perfect aperitifs during the first football game of the day.
Fritz’s Riesling 2008 – Rheinhessen, Germany ($14)
Viognier Considered a white wine for red wine drinkers, Viognier can be a difficult wine to pair with dinner. However, the rich and supple texture of Viognier-based wines is perfect with turkey and richer, more flavorful dishes. As long as the wine doesn’t have too high an alcohol content, Viognier is a great second glass of wine to have as dinner begins.
Viognier 2008 ‘Le Bon Climat’ – Cold Heaven Cellars – Santa Barbara, California ($29)
Beaujolais Some of the most underrated and overlooked wines in the world hail from Beaujolais. Gamay is the grape here. It’s soft and forgiving enough that it works perfectly with white meat, sausage and just about every type of vegetable. Often a touch fruity, wines from Beaujolais are incredibly quaffable and agreeable with nearly every dish.
Terres Dorees l’Ancien 2009 – Jean Paul Brun –Beaujolais, France ($15)
Cabernet Sauvignon and Zinfandel (red, not pink) with a couple of years of age are perfect with dinner. Save these for later in the meal as going backwards from a heavier style can overshadow more delicate wines. And if It is an especially crisp and cool night, nothing warms the palate better than a good Cab or Zin.
Zinfandel ‘Bambino – Old Hill Ranch’ 2008 – Bucklin Winery – Sonoma, California ($20)
Cabernet Sauvignon ‘Old Hill Ranch’ 2008 – Bucklin Winery – Sonoma, California ($30)
Let’s Start at the Beginning...
Good wine is made by controlling four aspects of the fermentation process: grape variety, environment, cask material. and aging time. We’ll start with grape variety. In the most basic of terms there are two types of grapes, those that produce red wine and those that produce white wine. There are differences among the grapes in each category that produce distinct flavor, but all are basically red or white. These two types of grapes actually produce five types of wine: red, white, rose, sparkling, and dessert.
Red wines tend to be the strongest in flavor and are produced by black grapes being crushed and left in contact with the skin for anywhere from a few days to a few weeks. The contact with the skin gives the wine both its color and structure. Structure is an umbrella term that incorporates a wine’s tannins, acidity, sweetness, and alcohol. The best wines have a balance of all four components. Red wines contain the most tannins, or molecules that exist naturally in grape skins, seeds, and stems. Tannins give red wine their signature puckering sensation, and those high in tannins are called astringent. Wines that have slightly less tannins are known as firm or hard, and those with few are called soft.
White wines are usually served chilled and have a more delicate flavor. Most white wines are made from white grapes and range in color from a pale yellow to a pale green or deep gold. Though all wines contain acid, it’s generally more important in white wine. Acidity is often referred to as the backbone of a white wine, giving the wine firmness. A wine with high acidity is referred to as tart or crisp, while one with less acidity is called soft.
Rose or blush wines are made with red grapes, but have only been left in contact with their skins for a few hours upon crushing. Blush wines tend to be refreshing, especially when served chilled, but in the world of fine wines are often overlooked due to the small percentage of varietals.
Sparkling wines, the most common being champagne, are usually made from white grapes and have been put through a second fermentation process by adding sugar and yeast.
Dessert or fortified wines have the highest amount of alcohol of the five types of wines produced. Yeast typically cannot survive in an environment of more than 14% alcohol, so most naturally produced wines have an alcohol content of less than 14%. Winemakers found a way around this limitation by adding extra sugar or alcohol to the wine as it ferments resulting in wine with higher alcohol contents. Most of these wines are also sweeter and are typically served after a meal. Port, made in Oporto, Portugal is perhaps the most famous of all fortified wines.
Impress friends and family with this elegant dessert, which features a unique accent of Irish Crème. With a smooth, velvety texture and a glaze of caramelized sugar, this treat is sure to elicit Irish good cheer.
