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?
I’m serving chardonay of course! 😀
What’s for dinner?
Turkey 😀
cream cheese and spring onion mash potatoes, stuffing, rutabaga, carrots, cabbage rolls, nalisnicki, brussel sprouts and peas with tiny onions. I am making up for no Thanksgiving dinner this year 🙂
Nalisnicki!!! That’s one of mom’s specialities which I learned to make in high school. Might have to try those again 🙂
Shoo wee- you two are so organised!!! Well done!!! I am still deciding. That means any wine will do- haha.
Mmwaah.
I organize by scrap papers. Every month I have to clean out all the paper from my sack to be recycled. I’m really bad about keeping everything, pack rat syndrome!
I don’t drink much wine, but I love the idea of understanding pairings better, and knowing more about wine. As a vegetarian though, I’ll have to find out more about veggie pairings – like which wines go well with pastas, or chilis, or curries.
I can think of one suggestion: Portabello and Cabernet?
I don’t normally drink wine, or anything for that matter, except for special occasions. I suppose any good chef needs to know about selecting wine (to pair and cook with).
Spicy curries might work well with something slightly sweet, I’d have to find something like a Pinot Gris to test that theory.
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