Wine Pairing With Holiday Meals

Just because we may not be able to have all our extended family and friends around us this holiday season doesn’t mean we need to forgo all the delicious traditional dishes that make the season special. In fact, keeping those yummy, heartwarming foods on the menu may be just the thing to keep those who aren’t able to be with us close. The aromas of handed-down family recipes filling our homes will bring to mind memories of holidays past where we have been surrounded by all of our loved ones. Now the big question: what wine to pair with my holiday feast? Unless you are a sommelier, or one who is trained in how the flavors of wine and food work in harmony, this can be a rather daunting question. Especially if you aren’t sure of your guests’ taste in wine. If that is the case, never fear. There are some basic tips that can help guide you if you are feeling overwhelmed by the idea of choosing the perfect vino for your family or friends.

• It’s good to have a wine that is more acidic than the food. The main reason for this is that if a wine is less tart than the food, the wine will taste thin and weak. When the food and wine pair nicely and the wine has an equal or higher level of acidity, the tartness will balance out. Instead, you will taste more of the fruit notes of the wine and the other flavors of the food versus the tartness.
• Your wine should be sweeter than the food. Wine pairing with desserts can be fun because of how flavorful and rich they are. Remember that if your wine is less sweet than the food, the wine will seem bitter and tart. Dessert wines, ports and sherries are all excellent choices for sweeter pairing options.
• When talking about flavor intensity, the wine should be equal to the food. Sweet foods and sweet wines taste less sweet together. Tart foods and tart wines taste less tart together, etc. By practicing this rule in wine pairing, you will ensure a nice balance.
• Red wines pair best with bold-flavored meats like red meat, while white wines pair best with light-intensity meats like seafood or chicken. Why? Because the tannins that tend to be higher in red wines go nicely with the fattiness of red meats. White wine tends to have higher acidity and can lend a burst of citrus to your dish which would be better with fish or chicken.
• It is better to match the wine with the sauce than with the meat. This is because the main flavor of the dish is going to come from, you guessed it, the sauce! Following the aforementioned tips, use the sweetness, tartness, or savoriness of your recipe to decide which wine to serve, not the meat itself.

The main reason to select the right wine to go with your culinary spread is to enhance the experience. Here are some suggestions for you and all the wine lovers sitting down at your table this year. All wines are from Snow Farm Vineyard in South Hero, Vermont, maker of craft wines since 1996.

White wine:  For a turkey dinner, try Naked Mermaid. Semi-dry, this wine is fruity and floral with enough body to stand up to some of your creamier dishes like green bean casserole, but light enough to not overwhelm more delicate dishes. For a Ham dinner, try Vidal Blanc. Dry and slightly buttery, this wine will compliment the saltiness of the ham, and the green apple and citrus notes will pair nicely with many classic side dishes like potatoes and vegetables. Red wine: For a turkey dinner, try Marquette. Due to the lush fruit notes, this dry wine is an excellent pairing for turkey. It is also wonderful with dishes like squash and root vegetables. For a ham dinner, try Baco Noir. Dry with some spice, this wine is a great choice with glazed ham. Will also compliment seasonings, like cloves and herbs. Dessert Wine: For pumpkin pie, apple crisp, or pecan pie, try Fox Hill Maple. Semi-sweet with notes of caramel, butterscotch, and maple, this wine is a blend of Seyval Blanc and maple wine, giving it a nicely balanced acidity. Will pair nicely with goat cheese or brie as well. For rich desserts like candied fruits, decadent cookies, or chocolate anything, try Late Harvest Vignoles/Vidal Blanc. This intensely sweet wine is made from grapes harvested late in the season and the strong notes of apricot, pineapple and orange zest will compliment many flavorful desserts. And grab a bottle of Snow Farm’s limited edition Pétillant Naturel! Because who doesn’t like some bubbles for the holidays? The final and most important tip is that if you don’t like the wine, it won’t taste much better because you pair it with food. When choosing your wines, use the tips above to help guide you, but remember that the ultimate goal is enjoyment, so drink what you like. Wine should be fun and if something sounds good to you, give it a try! Rules are always made to be broken.