The topic of today's blog is a request from my mother. She suggested that I recommend wines to pair with a traditional Christmas dinner. So, here are some of my opinions, both professional and personal.
I'll start off by saying this, I truly believe when it comes to taste you like what you like. That being said, trying something new will not only challenge and grow your palate but also expand your mind. Perhaps these are deep words coming from a blog about wine pairings. Yes, perhaps they are but life is short and there is so much out there to experience and explore. Why not just try something as simple as a new wine to liven up your life?
A traditional American Christmas dinner usually involves Turkey as the main dish with several sides. Some families prefer duck or even ham. Then of course there is the Turducken. For those of you who don't know a turducken is a deboned chicken breast stuffed in a deboned duck stuffed in a turkey.
One year my family had one of these. I don't actually remember if I liked it or not. I believe we had more fun calling it a turducken then we did eating it because we never had it again.
I know from my Italian American friends that they always enjoy a pasta with their holiday meal.
I've heard of others enjoying lamb or prime rib.
One important factor when selecting wines to pair with your meal is the main dish. I wouldn't pair wine with a side unless the side is actually being served with the main dish like in a restaurant. Then the wine might vary.
So, let's keep it simple.
Turkey:
Reds: Pinot Noir, Zinfandel, Syrah
The Zinfandel and Syrah/Shiraz will have more body than the Pinot Noir. These are all rather popular wines and very affable. I doubt any guest will turn their nose up at the sight of one of these wines.
Whites: Riesling, Gewurtztraminer, Sauvignon Blanc, Viognier
You don't have to get a sweet Riesling, in fact they make some nice dry ones out there. But I do believe the off dryness will go nicely with the turkey. Sauvignon Blancs can vary depending on the region from which they are produced. But they tend to be herbaceous and will compliment the herbs on the Turkey itself. If you want to try an American wine you might want to buy a Gewurtztraminer from The finger lakes in New York or from Washington State or from Oregon. I find Oregon Rieslings and Pinot Noirs to have a nice delicateness to them.
Duck:
Red: Zinfandel, tempranillo,
These tend to be bolder with some spice that will nicely cut the fattiness of the duck. I'm a big fan of Spanish Reds in general.
White: Gewurztraminer, Sauternes
The off dryness of the Gewurz. and the fuller mouth feel of the Sauternes will also match the fattiness of the duck.
Lamb:
Red: Zinfandel, Tempranillo, Barolo, Cabernet Sauvignon, Shiraz
Any of these should hold up to lamb no matter what kind of cut you are using.
I can't say I would serve white wine with lamb.
Ham:
Red: Pinot Noir, Zinfandel, Beajolais
White: Reisling, Gewurtztraminer
Baked or smoked ham invites sweetness on the palate. A Riesling or Gewurztraminer should do ham nicely. Also, a lighter wine like a Pinot Noir or a Beajolais Nouveau are a great pairing.
Prime Rib:
Red: Cabernet Sauvignons, Tempranillo, Zinfandel, Shiraz, barolo
I like the spiciness of these wines to compliment the prime rib.
White: If you have to have a white I'd try a White Burgundy(Chardonnay). Try to get a Burgundy that is fuller bodied. This will hold up a little better to meat.
These are just my suggestions and by no means the only choices available. But if you're looking for a wine to serve at your holiday meal, please use one of these tips.
Merry Christmas!
