Sue-Ann's Holiday Wine & Food Pairing Tips!

When it comes to Christmas dinner, I think a lot of us want to go down to the cellar and pick up the biggest, fullest red wine we have down there. That is not the right strategy. You want to bring out the best in both the food and the wine when pairing them together. While I encourage fearlessness when it comes to wine pairing (just trust your instincts and have fun!), here is a good basic rule of thumb for matching proteins and wines:

"If you can chase the meat, pair it with a white.

If the meat can chase you, go for the red."

 

So, for chase-able mains like poultry or fish, Chardonnay and Riesling immediately come to mind. But, if the main course can chase you (beef, bison or elk) Cabernet blends and Cabernet Franc are a great choice. And for meats like pork and game birds which, frankly, can go either way (geese are mean!), the choice is yours! 

For vegetarian and vegan guests, the playing field is even wider! Think of the seasoning and "weight" of your entrees when picking wines. You want to match the wine to the strongest flavour on the plate. Dishes that include woody-stemmed herbs like thyme and sage will welcome big, structured reds. Dishes with more delicate flavouring (or fresh cheeses ) ask for lighter wines. And as for root vegetable dishes, well, much like pork and game birds, you can go any number of directions ;)

Here are a few suggestions to get you started:

Roast Turkey, Poached Salmon: Fancy Farm Girl Flirty Bubbles, Robert’s Block Riesling, The Louie Pinot Gris

Prime Rib, Venison, Mushroom Wellington: Fancy Farm Girl Flamboyant Red, Gritstone Cabernet Chestnut Tree Cabernet

Ham (baked or smoked), Roast Squash: Riesling Loved By Lu, Bank Barn Baco Noir