Get Mo Wine!
This program was created so you can enjoy a ‘wine tasting’ all around Modesto, when you can go back to restaurants, but with a twist…we are focusing the tastings on the theme of the month! In November wine flights were designed to help you learn and select wines that go with Thanksgiving Dinner. In December the wine flights are focused on Christmas and sparkling wine for New Year’s. And so on for every month of the year!
Last month the Wine Dodd talks Thanksgiving wine options.
Wines For Your Winter Holiday and Comfort Meals – by Pat the Wine Dodd
Through the years I’ve helped chefs around the world create magical food and wine pairing menus, and am constantly asked by friends and associates, “Pat—what wine would go best with…?”
Well, I’m a firm believer that ANY wine with food is better than NO wine with food. But, if the pairing is to be GREAT instead of just good, then our first important food and wine pairing guideline to follow is:
Whenever possible, match the weight/body of the wine with the weight/body of the food.
So how do we apply this guideline? When serving lighter-bodied foods/appetizers, then offer lighter-bodied wines. A medium or full-bodied main course? Then match that weight with a medium or full-bodied wine.
As fall gives way to winter’s colder temperatures, our menus become richer in body and deeper in flavor. For the Holidays, if sticking to fowl, turkey often gives way to its more savory cousins duck or goose. Or we switch meats entirely and serve ham (lighter-bodied), or lamb (medium-bodied), or roast prime rib of beef (full-bodied). And, non-meat diners turn to fuller-bodied roasted root vegetable and baked squash dishes, and richer casseroles with deeply flavored sauces. Comfort foods rule…Yum!!!
And, even in these COVID-influenced days, New Year’s Eve is coming, and we are still finding things in our lives to celebrate by serving bubbly wines.
To get you on your way, here is a diverse array of offerings for you to consider serving or giving as a gift. If you need more specific advice, send me an email me at: [email protected]
“Celebratory” Bubblies (ANY price range):
Dry—Italian Franciacorta, California/Spain/France “Brut” or “Brut Nature”
Slightly Sweet—Italian Prosecco, California/Spain/France “Extra Dry” (don’t be confused by the terminology!)
Sweet—Italian Asti Spumante, California Sparkling Moscato, France “Doux”
“Appetizery” Light-Bodied Whites: Albarino, Pinot Grigio/Gris, Sauvignon Blanc, and Vermentino
Medium-Full Bodied “Main Course” Whites: Viognier, Barrel Fermented Chardonnay, Riesling, and Gewurztraminer
Lighter-bodied “Poultry and Ham” Reds: Pinot Noir, Barbera, Dolcetto, and Gamay
Medium-bodied “Lamb and Casserole” Reds: Merlot, Zinfandel, Grenache, and Tempranillo
Full-bodied “Beefy” Reds: Cabernet Sauvignon, Malbec, Syrah/Shiraz, and Nebbiolo
Cheers to you and yours!
Pat Dodd, The Wine Dodd