There are many categories of wine, and within each category, a wine can be described in different ways. Since each person has varying tastes and preferences (and menus are ever-changing,) when it comes to selecting wine, there isn’t one wine that always works perfectly. But, categories of wine do have some similar properties, which can help narrow options for most occasions.
APPETIZERS AND LIGHT BITES
A crisp and complex Amontillado works well with starters and light menus. Amontillado is a sherry wine that usually offers a great value for its price. It pairs nicely with medium cheeses and pates, and it can even be served on its own. If you’d like to start your meal with a sparkling wine, mild cheeses, sushi and tea sandwiches, pair nicely with a Brut Prosecco. And, for slightly sweet starter bites, these can work well with an extra-dry Prosecco.
WINTER VEGETABLES, POULTRY AND ROASTS
Pair cool-weathered dishes with a full-bodied white wine, such as an oaked Chardonnay or Viognier. Or, you may also consider a medium-bodied red, such as a Burgundy Pinot Noir. For heavier dishes, select heavier wines. These type of dishes pair well with a deep and fruity Spanish Garnacha, a rich Californian Zinfandel or a big and layered Australian Syrah.
DESSERTS AND SWEETS
Port wines are wonderful with holiday sweets. For desserts made with eggs, nuts and spices, serve them with a single-vintage Colheita Port. A Colheita Port is an aged Tawny Port that has developed strong nutty and caramel flavors. For sweets made with fruit jam and chocolate, consider a young, robust Vintage Port.
TOASTING AND CELEBRATING
A toast, celebration or a proposal, wouldn’t be complete without a pop of a cork! Bring out the Champagne! Because no matter the time of year, a bubbly (and the smile that come with it) is always in style!
