FINDING THE PERFECT MATCH FROM FORK TO GLASS
More wine is bought to sip during Christmas dinner than on any other day. Sadly, for many of you it may be the only time you buy wine this year, which means picking a liquid partner to serve with your chosen main course just might take all the Ho! Ho! Ho! out of your holidays. To make your wine-buying merry, Peter Rockwell has a foolproof guide to pairing the best bottles with your festive feasts.
Duck/Goose
Though maybe a bit too 19th century for some, these alternative poultry options need a red wine that can compete with their not-so-subtle nuances. Either a Spanish Rioja or an American Zinfandel will meet them head-on.
Ham
You don’t want to pour anything too weighty when it comes to ham, especially if you’ve gone with a heavy glaze. A delicate Pinot Grigio works , as would a sweeter Moscato. On the red side, Pinot Noir is a ham’s best friend.
Kim Crawford 2014 South Island Pinot Noir (New Zealand, $19.95
$23.99): Made from grapes sourced from across the South Island, this is a plump, full-figured Pinot highlighted by raspberry and cranberry.
Turkey
While the big bird may be the star of most Canadian Christmases, it has less of an influence on your wine choice than you might think. Never arriving to the table alone, you have to take into consideration all the eclectic flavours found in the side dishes.
Look for wines with fresh acidity and vibrant fruit that aren’t too dry or woody (thanks to excessive oak aging). Reach for reds made with Gamay, Pinot Noir and Grenache, and whites with an off-dry appeal such as Riesling, spicy Gewurztraminer or a drier (but balanced) New World Chardonnay.
Roast Beef
For all you red-meat lovers, Shiraz, Malbec and a French Bordeaux, with a Merlot focus, are prime wines for roast beef.