Whether Christmas Eve to you means Santa-tracking and traditional holiday puddings or the latest Woody Allen flick and some quality lo mein, there is no holiday season complete without the perfect wine pairing.
If you’re having a Thanksgiving-caliber feast, you might be searching for wines to complement the crispy skin of a roast turkey or chicken, in which case you’d be pleased by brawny, fruit-forward Zinfandel.
For those indulging in honey-baked ham, pair it with a crisp and dry (or slightly off-dry) Chenin Blanc. If you’re planning on enjoying some potato latkes with homemade apple sauce, American sparkling wine will promote joy with its fruit-forward, effervescent personality. Hearty and peppery brisket has a deep friendship with Bordeaux – a sultry combo for a winter evening.
My friends who traditionally skip the Christmas festivities in favor of cinematic bliss always manage to smuggle a bottle of Gewürztraminer into the theatre with their General Tso’s chicken or Hunan shrimp, as its lychee-and-ginger character has an affinity to spicy Asian foods.
As for the dessert course, a house of gingerbread must eventually crumble, and when it does – assumedly at your own hands – pair the spicy treat with succulent, delicate Moscato d’Asti.
Minty and ubiquitous candy-canes are great for savoring along with Prosecco, which complements the peppermint rush with a fresh, citrusy, sometimes slightly sweet sparkle. Dense, flaky rugelach, with its cinnamon flair and dried-fruitiness, is perfect with ice wine’s unabashed sweetness and zingy acidity.
For more about excellent wine and food pairings and suggestions, check out my latest book, How to Drink Like A Billionaire. Drink richly!