The holiday season will be here in just a few months. Not sure what type of wine will best complement your menu? These tips will ensure you can say, “Cheers!” with confidence.
B efore you set out to purchase the perfect bottle of wine, determine the most important influence on the dish — it could be a flavouring ingredient or it might be the way it’s cooked. A given food poached, baked, fried or grilled will find at least four different styles of wine to suit it. The same food served with a cream sauce, a spicy salsa, a sweet fruit sauce or a tangy vinaigrette will find another four styles. Think about the overall weight of the dish, determine its strongest flavour and play to its strength. If you’re serving up a roast or similar red meat, choose fuller-bodied red wines laden with tannin, which are the chemical compounds found on the grape skins as well as those from the toastiness of the oak barrel aging. Cabernet Sauvignon, Syrah, Malbec and Zinfandel are all good picks because the blood in the meat contains iron, and the tannin counterbalances the taste and mouth-feel.
If you want to round out a grilled fish or planked salmon dish, opt for lighter- bodied reds, such as new world Merlots and Pinot Noirs. If you prefer a white, go with whites with brisk acidity that can cut through the richness of the fish. Sauvignon Blanc, Verdejo, Albariño, Assyrtiko, Riesling and Vinho Verde are all good picks. If chicken is on the menu, you’re in luck. Chicken can beckon a host of wines — white, rose and red. However, if you want to display your pairing prowess, opt for crisp whites, dry roses and lighter-bodied reds. Let’s go to southern France for this selection. Les Jamelles Merlot 2015 (Bin# 09486Z, $16.99) is yet another superb vintage from this versatile charmer. Medium bodied with juicy red berry fruit, some smokiness and a hint of thyme, it has plenty of food friendly acidity to balance the richness of fish or chicken dishes. Are you ravenous for a red meat laden with spicy sauces or gravies? While red is the best option, keep in mind very few reds can stand up to potent sauces, rubs and marinades. The heat will virtually annihilate the virtuous flavours of the wine, accentuate its alcohol content and befuddle the brain. Go with nice local craft beer.
Sweet and satisfying, no dinner is complete without a dessert. This course, too, is deserving of a special wine chosen especially for it. While volumes have been written on this subject there is one rule of thumb: the dessert wine must be sweeter than the dessert. If you’re serving a fruit-based dessert, choose a late harvest selection. If you’re craving a chocolate dessert to satisfy your sweet tooth and round out your meal, try a fortified wine like LBV Port, Madeiras or Vins Doux Naturels. Dow’s Fine Ruby Port (BIN# 06222Z, $21.99) makes a perfect partner for your rich chocolate dessert. Even more so if it’s dark chocolate! Bright, fresh raspberry and cherry fruit, enough acidity to prevent it from becoming cloying and a finish that goes on forever make this ruby port the chocolate lover’s perfect dessert accompaniment. As always we recommend trying a PEI wine or beverage for your holiday celebration. There are some truly wonderful and diverse wines, craft beers, distilled beverages and ciders produced right here in our backyard. Cheers! PEIL
Australia’s 19 Crimes Cabernet Sauvignon 2015 (Bin # 07691Z,
$19.99) is a superb choice, meeting all our criteria and then some. Think big, bold and jammy with lots of strawberry and cassis fruit, a touch of herbaceous spice, medium tannins and a lengthy, flavourful finish.
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