When it comes to holiday party food, appetizers and wine often are the stars of the show. It’s important to know what wines go well with the food that is served because the wine helps showcase the flavors of the food and vice versa.
“To me, proper wine pairing is drinking a wine you really enjoy with foods you really enjoy. That being said, there are many classic pairings out there because they just work. The food and the wine are both elevated when they are paired together,” says Laura Black, Owner of CLINK Wine Bar + Bites. “A perfect example is one of my favorites, Champagne or Crémant with buttery popcorn. The buttery popcorn plays off the bright, citrusy bubbles for an amazing push-pull on your palate that keeps you going back for more of each.”
Now that we’ve all added popcorn and champagne to our appetizer menus. We asked Laura to offer some more classical wine-appetizer pairings. Be sure to take notes. This is going to make holiday party planning a breeze.
Tomato-Basil Bruschetta
“With this dish, I would stick with Italian wines,” Laura says. “Think reds, like a Chianti Classico or Dolcetto that have red fruit flavors of cherry and raspberry, violet with hints of balsamic. If you want to do whites, I think Italian whites like Vernaccia or Pinot Bianco would pair nicely.
Meet & Cheese Board
“A classic pairing with meat and cheese will always be bubbles,” Laura says. “You could do something like a Spanish Cava or a Rosé Prosecco. A fun and off-the-beaten-path pairing would be a classic Lambrusco. This wine is a red that is served chilled and has blackberry, blueberry and dark cherry flavors. In Italy, it is often paired with cured meats. The wine is frizzante, so not fully sparkling, but has some effervescence, which is nice.”
Cocktail Meatballs
“Pair with an Italian Barbera that has notes of plum, cherry, spice and earth,” Laura says. “Those flavors will work well with the sweet and somewhat spicy flavors of the meatballs.”
Spinach-Artichoke Dip
“White wines like Sauvignon Blanc or Gruner Veltliner would work really well here,” she says. “Sauvignon Blancs tend to be herbaceous with a lemongrass and citrus quality that will pair well with the spinach and artichoke, as well as the cheese.”
Baked Brie
“There are so many presentations for baked brie out there, but one favorite is wrapped in puff pastry with cranberries and pecans. For this, I would suggest a Willamette Valley Pinot Noir,” Laura says. “Pinots from that area have an earthy quality with hints of mushroom and cranberry that will make the baked brie really shine.”
Dates Stuffed with Honey Goat Cheese
“Serve with a French Vouvray that is off-dry. This wine is not really sweet but not totally dry either, and it has notes of honey, apricot and pear,” Laura explains. “It will complement the dates and the honey goat cheese.”
For even more holiday menu inspiration, be sure to visit CLINK Wine Bar + Bites and enjoy the fabulous menu paired with the perfect wines. CLINK now offers wine flights of three 2-ounce pours, which is a wonderful way to try a new grape, region or wine style.
In addition to its famous tapas-style menu items, CLINK now offers large-plate options, including Maple Dusted Texas Quail, Scottish Salmon, Roasted Mushroom Tart and Shrimp Pil Pil.
“So, Laura says, “if your group wants to come in for a private event in our back room or just grab a table and have dinner with a friend during the holidays, these items are great for one person or to share.”
For more information on CLINK Wine Bar + Bites, visit clinkwinebarandbitesfmtx.com.