573 Magazine Nov 2016 - Page 5

hristmas is a time to celebrate and share with friends and family. So why not make the holidays special with red wine. But why red?   A couple of fun facts. Americans top wine consumption worldwide (France and Italy are second and third, respectively) and we drink more red wine than white. Women are the majority of U.S. wine buyers… and drinkers. C’mon guys!   So let’s take some of the mystery out of red wine. Remember; always drink the red wine you like, not what someone else tells you to like. And pairing wine with food should not be intimidating. It’s easier than you think if you know a few insider tips.   Pair the wine variety or style with the preparation or type of food.  Pair lighter red wines: Pinot Noir, Gamay, Barbera w ith light appetizers and chicken, turkey, game birds or pork main dishes.   Choose medium-bodied red wine like Merlot, red blends, Sangiovese and Grenache with heavier hor d’oeuvres and roasted meat or vegetables and strong flavored spices.   Pull out the full-bodied red varieties, think Cabernet Sauvignon, Zinfandel, and Syrah with a cheese course and for smoked and red meat, savory dishes, as well as desserts.   The question comes up, “What temperature should I serve a red wine?” Here’s a trick to get fairly close unless you have a basement wine cellar or a temperature controlled wine cooler. Just put your red wine in the fridge for a while then take it out about 30 minutes before serving.   Remember that red wine is a great gift to give and even better to receive. It is Christmas after all.