Savoury chef

Even cooking the holiday meal, you consider a lighter approach. You use savoury and herbaceous flavours to accent vegetables, grains and pulses, substituting olive oil for butter and sprinkling nuts, citrus zest and herbs liberally. This is your wine style if you favour:

jus-style gravy using wine or broth

vinaigrette-dressed greens

balsamic-glazed vegetables

grain salads

olive-oil roasted or dressed vegetables and greens

tart, citrus-enhanced cranberry sauce