Get ready for your Holiday parties with
wine and food pairings
First of all, don’t be intimidated and KEEP
READING! YOU CAN DO THIS without
being a food guru or wineexpert. By just
taking note of a few guidelines and prior
experimentation you can be the Belle
or Hero of your holiday parties. Start by
discounting without discarding the old
rules—whitewinewithfishandchickenand
redwinewithredmeats.Thinkmoreabout
the flavors in the food and the wine. Your
goalisforthefoodtocomplimentthewine
andthewinetocomplimentthefood.Whenyoudofindtheperfectpairing,
the food and wine will be in a harmonious dance of pure pleasure across
your tongue. On the other hand, if your palette feels like a battlefield, then
it is not the right pairing.
To give you some ideas,
I will share with you
what I have paired with
some of my wines:
Let’s look at some basic rules. I emphasize that these rules are not carved in stone. You
wine is amazing with venison chili
MUST try the selected wine with the selected recipe to determine if it really works. One
or chorizo casserole.
big reason for this is that the winemaker takes the grapes and makes his or her style of
wine. For instance, a Cabernet Sauvignon from one winery may taste totally different at
another winery.
Basically, look for similar flavors in the food and wine, but also pair the body of the food
withthewine.Thismeanslighterfoodswithlighterwines(rosewithpasta)andheavyfoods
with heavier, full-bodies wines (Syrah with Italian Meatballs). Match similar sweetness,
acidity, and bitterness. For example, if you would put lemon on a dish, pair a wine with
similar acidity such as a Sauvignon Blanc. Bitterness, for instance, could be charcoal on
Belle Starr Blanc du Bois.
This white wine is dry but very
fruity with lots of citrus flavors. It is
wonderful with an appetizer of
white tuna with a thin slice of sharp
cheddar cheese served on top of
a slice of Granny Smith apple.
Lone Wolf Lenoir.
This is a dry, Black Spanish red
wine loaded with fruit flavors.This
Ghostrider.
This is a very sweet White Merlot
that is also very fruity. Just like the
Lenoir, pair this one with spicy foods. Spicy barbecue or tamales and chili does the trick.
Lil’s Red Satin.
This is a dry but very fruit forward Cabernet Sauvignon. Pair it with beef slices rolled in
garlic and black pepper.
beef, so pair a red wine with big tannins (oak flavors).Tannic wines generally go with fatty
Dessert Wine.
foods. If you have sweetness in a dish such as apple glaze on lamb, pair a wine with similar
My dessert wine is Cabernet Sauvignon made in a light port style. You can use this wine
sweetness, possibly a Riesling. Pair spicy foods with very fruity wines (can be, but not
to make a reduction sauce with butter and brown sugar.Warm it until it is syrupy and lightly
necessarily sweet wine).When pairing desserts with a sweet wine, generally you want the
toast pecans separately. Serve the reduction and pecans on plain cheesecake. Yum!
winesweeterthanthedessert.Anexceptionischocolate.Itgoesgreatwithabigdrytannic
red such as Merlot or Cabernet Sauvignon. If you have fruit flavors with chocolate, then it
If you would like a fun training session for wine and cheese pairings
may not work with the big reds. Again, prior experimentation is a must.
with Robin (Fromage du Monde) at my winery, join us on November 15th.
We will have two seatings: one at 2:00 pm and one at 4:00 pm.
Start by picking your favorite wines that you want to serve at your party. Take the time to
reallyevaluatethewines. It helps to write down your thoughts. Is the wine dry, oaky, sweet,
and/or fruity? What flavors do you taste? Would you describe it with plum, grapefruit,
berries, strawberry, raspberry, blueberry, or licorice flavors? Do you taste any spicy flavors
suchasnutmegorcinnamon?Howdoesthewinefinish(thelastthingyoutastefromyoursip
of wine)? Does it have a long and enduring finish with fruit flavors or an oaky dry finish or
Reservations are required, (830)990-2675, and the cost is $15.00 per person.
Remember, think about the flavors in the food and wine,
generally match the food and wine in flavor and body, and do
prior experimentation to test the pairing. Then, enjoy the fun
you will have impressing your friends over the holidays.
little or no finish?
Now,thinkaboutyourrecipes.Whatarethepredominateflavorsineach?Aretheycreamy,
Written by: Paula Williamson, “The Wine Goddess”
acidic, bland, salty, spicy, or sugary? Start pairing your recipes with wine by using the
Paula K. Williamson “The Wine Goddess” • Owner/Winemaker • Chisholm Trail Winery
general rules. You may have to adjust your recipes to compliment your favorite wines.
2367 Usener Road • Fredericksburg,TX 78624 • 830-990-2675 • www.chisholmtrailwinery.com
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