Seems like everybody likes meeting in the kitchen with a glass of Prosecco.. Try my favorites with festive greetings and appetizers: A little bit of fizz pairs well with charcuterie boards and the aromas coming from the oven. Bellafina Prosecco from Italy, $19, aromas of orange blossom and taste of white peach. Salute’ Pierre Manciat, Cremant de Bourgogne, $29 My favorite Champagne that isn’t Champagne, but certainly from France, delicious and not expensive. Awesome bubbly. A culinary masterpiece with oysters.
New in the line-up this year:
Semillon from South Australia. The 2019 Torbreck, Barossa Valley, “Woodcutters” Semillon is delicious paired with cheeses, chowders, shellfish, and poultry. Currently, our staff favorite.
A traditional white wine on our table is Shaya Verdejo from the Rueda region in Spain. A pleasing combination of acidity and lushness for rich holiday foods.
I bought this wine years ago because the wine label was stunning on our Christmas table and we were delighted that the wine was also quite good. Hola!
Now, for the reds:
For toasting everyone’s good health, lets pop the cork on a Cleto Chiarli “Centario” Lambrusco $24. Deep red, frizzante, and mildly sweet. This bubbly is an eye opener and amazing how many in your group will enjoy this iconic Italian wine. Cin Cin!
When the appetizers get a little more robust, I recommend the Peirson Meyer, Russian River Valley Pinot Noir $53. Simply one of the best Pinots I’ve tasted this year. Awesome fruit and awesome finish.
For Ham, I like G.D Vajra Langhe Rosso, Italy $18. Medium bodied, tasty and uncomplicated. Pairs well with difficult dishes, like green bean casserole with toasted onion rings. Maybe?
For Ham with a bold glaze, try The Walls, “Ramparts”, Red Mountain, Washington State. $32. It’s a big wine for a big ham and a little on the Chateauneuf Du Pape kinda style, a blend of Grenache, Mourvedre, Syrah, Counoise and Viognier. Would like this also with Leg of Lamb.
Where’s the Boeuf, as in Tenderloin, or rack of something? So many good choices. Lets begin with Koyle Royale, a blend of Carmenere, Malbec and Petit Verdot from the Colchagua Valley, Chile. This works especially well with savory dishes, Smoked Duck, Crown Roast of Pork, Tenderloin of Elk.
Two favorites with Prime Rib, Revelry Vintners, Limited Edition, Columbia Valley, Washington, $29, a Bordeaux blend of Cabernet, Merlot, Cab Franc and Petit Verdot, and another Bordeaux blend, Clairault, Margaret River, Australia $33. The pace of the dining will slow down with these wines.
Don’t forget dessert wines:
There is always port and sherry... If you run out of cheesecake try the Barbadillo Pedro Ximenez Sherry $28 Pair this with extremely aromatic cheese and candied walnuts. You won’t forget it.
For more on wine and food pairings don’t hesitate to stop by and say hello or visit us online at OliveandVyne.com
