Making wine easy for the Holidays

Let’s be honest. 

We joyfully look forward to the holidays and the preparations for them. But for many of us the holidays come with too much stress over how, when, and what to do when it comes to entertaining. As it relates to wine, here are a few tips to reduce the stress and enhance the joy!

There are so many holidays and types of gatherings and meals that it is impossible to find just one wine to achieve all purposes. There are not really any rules when it comes to selecting a wine for a meal or celebration. But there are some principles or tips that can ease your stress. Here are the four main principles to consider:  1. local and regional offerings; 2. weights and textures; 3. similar flavor profiles; 4. acidity and sweetness.

Local and regional offerings. 

There is a saying in the culinary world that “What grows together, goes together.” So I will make suggestions as to both international grape and wine varieties and regional wine varieties.

Complimentary weights and textures. 

Lighter bodied wines like sparkling, whites, roses are best with more delicate foods like salads, fish, and salty hors d’ oeuvres. When starting a celebration, few wines create a more celebratory mood than sparkling wines like Italian Prosecco or our Wisconsin Sparkling wine, bubbler.

Complimentary flavor profiles.

You can enhance a certain flavor in food by finding a similar flavor in the wine. The fruitiness of a cranberry sauce can be enhanced with the fruit forward lightness of a lighter red like Pinot noir from Oregon or our Marquette grown on the Wisconsin Ledge.

Consider acidity and sweetness levels.

Higher acid or brighter wines should go with more acidic foods so that the wine does not seem too flat.  Pair your appetizers with bright whites like New Zealand Sauvignon Blanc or our Ledge Blanc from our Wisconsin Ledge AVA, right here in NE Wisconsin. If you want the wine to match the richness of prime rib go with a California Cabernet Sauvignon or a semi-dry Frontenac or Marquette from Wisconsin.

If all that still seems too complicated, you can keep it simple by remembering this.  It’s not about perfection; it’s about versatility and remembering many of your guests will not be connoisseurs. The goal is to make the majority of your guests happy. 

Most of us new to wine are causal wine drinkers and do not have the palate or stamina to drink heavy reds all night. It’s better to stick to whites, roses, and lighter reds when trying to please a larger crowd.

Just like your meal, you should start with lighter wines and finish with heavier or more robust wines. Wine expressions vary greatly with its serving temperatures. Whites, roses, and sparkling should be well-chilled 40 to 45 degrees, lighter reds between 55 to 60 degrees, and heavier reds are best between 60 to 65 degrees.

Our  last piece of advice, drink a full glass of water between each glass of wine and you be more fully present with your company and feel good the next day for your next celebration.

Happy Thanksgiving and Cheers!
– Steve & Maria