There seem to be several schools of thought when it comes to what you should be pouring into those wine glasses.
Between what I’ve been reading/watching all over the internet, and asking the vendors for suggestions in the store (when desperately trying to figure out what wine should be used in and with a cassoulet), there is a list that I’m trying to memorize.
- Ham -> prosecco (light, slightly sweet and fizzy – also cheaper than champagne)
- Turkey -> chardonnay (crisp and light)
- Pork (loin or chop) -> riesling (dry)
- Lamb -> syrah ( or a red wine with peppery notes)
- Beef -> cabernet
This list is literally a sticky-note tucked away in my wallet, so that I appear to know what I’m looking for when shopping for wine. It’s hard to tell what makes a good wine worth buying, I’m not an avid drinker by any means, and actually only indulge around the holidays. (I didn’t even go out for a margarita on my 30th B-Day) Maybe because the holidays call for finer foods, thus a finer drink. A beautifully crafted tenderloin deserves something more than punch or iced tea.
What will you be serving for gathered guests this holiday season?