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Festive pouring: perfect wine pairings for your autumn or holiday feast

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Choosing the perfect wine to accompany your Thanksgiving feast can elevate the dining experience, complementing the rich flavours of the holiday meal. Whether you’re serving roasted turkey, savoury stuffing, or a variety of sides, the right wine can balance and enhance each dish. With a thoughtful wine selection, every holiday dish becomes a flavourful journey and the entire holiday feast is effortlessly and elegantly elevated.

When it comes to wine and food pairing, the key is to complement and balance the wine’s spicy notes with the right dishes. For example, pairing Syrah with pepper-crusted meats like turkey can enhance the black pepper notes in the wine, creating a cohesive and robust flavour experience. Gewürztraminer can be a great match for dishes that have a touch of sweetness and mild spice, like a honey-glazed ham with cloves. The ginger-like spice in the wine enhances the overall richness of the dish. Similarly, Zinfandel pairs well with hearty, smoky dishes like a smoked turkey, where the clove and pepper notes in the wine complement the smoky flavours of the meat.

White with spicy notes, like Grüner Veltliner or Gewürztraminer, pair well with turkey stuffing that often has an its intricate balance of sweet, sour, salty, and spicy elements. These can also be an excellent match for dishes with a touch of sweetness or mild spice like sweet potato casserole or a butternut squash mash—foods that will help to highlight the spicy characteristics of the wine.

Those interested in pairing the perfect wine with their Thanksgiving feast should take heed that the endeavour need not be complex. Below are some sommelier-driven suggestions for the ideal vinicultural-epicurean experience this holiday.
 
Spicy wine explained
According to vinio-cultural expert Sylvia Ba, “spicy” wines also pair well with Thanksgiving. Spiciness in wine is one of those intriguing characteristics that can elevate a wine and add complexity to it. It’s a sensation that parallels the heat from a chili pepper or the warmth from a touch of cinnamon. When we talk about spicy wine, we’re referring to wines that evoke a sensation of warmth and tingling on the palate, much like certain spices do. The spiciness in wine can be attributed to several factors, primarily the grape variety and the winemaking process. The inherent spiciness in certain wines often comes from the grape variety itself due to specific chemical compounds present in the grapes.
 
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Stuffed turkey
Infused with aromatic herbs like sage and thyme, stuffed turkey is a flavourful and popular roasted dish for the holiday. The cranberry and Italian sausage ingredients often included add depth and richness. Consider pairing a medium-bodied white wine like Greco, with its crisp acidity and subtle fruit notes, complementing the turkey’s flavours without overpowering them. Alternatively, a light-bodied red like Pinot Noir, with its delicate fruit and earthy undertones, pairs well with the herbal and savoury elements of the dish.
 
Deep-fried turkey
For deep-fried turkey, a crisp white wine like Marsanne or a light-bodied red like Barbera will complement the rich, greasy texture of the dish. The high acidity in these wines will cut through the oiliness, while their fruity notes will balance the salty and slightly sweet flavours from the brown sugar rub. A sparkling wine can also be a refreshing pairing choice.
 
Candied yams
This sweet and tender dish is made by roasting sliced yams with a generous coating of brown sugar and a sprinkle of cinnamon. The yams are baked until they are soft and caramelized, resulting in a delightful contrast of textures—a crispy, glazed exterior and a smooth, creamy interior. A comforting and indulgent side dish. The sweet and earthy flavours of candied yams, roasted with brown sugar and cinnamon, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety known for its sweet and perfumed character. Alternatively, the red grape Nerello Mascalese, with its bright acidity and red fruit notes, can complement the dish’s caramelized sweetness and provide a refreshing contrast.
 
Mashed sweet potatoes
This creamy and comforting side dish is made by boiling or steaming sweet potatoes until tender, then mashing them with butter, chicken stock, and salt to create a smooth, fluffy texture. The natural sweetness of the potatoes is enhanced by the rich butter and savoury stock, resulting in a delightful balance of flavours. The creamy and sweet mashed sweet potatoes, simmered with butter and chicken stock, pair well with a white Moscatel de Alejandría or a red Nerello Mascalese. The Moscatel’s floral aromatics and subtle sweetness complement the dish’s richness, while the Nerello Mascalese’s high acidity and red fruit notes cut through the potatoes’ smooth texture, creating a balanced and enjoyable pairing.
 
Roasted potatoes
Simple yet delicious, this side dish is prepared by cutting potatoes into wedges or cubes, tossing them with olive oil and salt, and roasting them in the oven until crispy on the outside and tender on the inside. The high heat of roasting brings out the natural sweetness of the potatoes while creating a satisfyingly crunchy texture. For roasted potatoes seasoned with olive oil and salt, a crisp white wine like Cortese or a light-bodied red like Pinot Noir would pair well. The high acidity and citrus notes of Cortese can cut through the richness of the potatoes, while the earthy and red fruit flavours of Pinot Noir complement the savoury, roasted taste. Both wines have a balanced structure that won’t overpower the simple yet satisfying dish.
 
Cornbread
Cornbread is a classic baked dish made with cornmeal, eggs, milk, sugar, and salt. The batter is mixed until smooth and then baked until golden brown. The resulting bread has a slightly sweet flavour and a tender, crumbly texture. Cornbread is often served as a side dish or enjoyed on its own, warm from the oven. The sweet and savoury flavour of cornbread, made with corn meal, eggs and milk, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety. The wine’s sweetness complements the dish’s subtle sweetness from the sugar, while its light body balances the bread’s tender crumb. Alternatively, the red grape Agiorgitiko, with its medium body and fruity character, can provide a pleasant contrast to the cornbread’s richness.
 
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Dessert pies or tarts
When it comes to fall desserts, apple pie is a timeless classic. The combination of a crispy crust and sweet, spiced apples captures the essence of the season. Pears, pumpkins, or berries are also wonderful alternatives to highlight the flavours of fall in your dessert creations. Fall dessert pies and tarts are often sweet but not overly so. Baked fruit and spices pair wonderfully with aromatic, lightly sweet wines. Moscato d’Asti or a late-harvest Gewürztraminer are perfect choices, offering just enough sweetness with hints of spicy notes to complement the desserts.
 
Wine consultant Sylvia Ba is a vinicultural expert with the VinoVoss AI Sommelier wine search engine and recommendation system developed by BetterAI. The user-friendly online platform picks the perfect wine every time, for any occasion courtesy of a highly advanced artificial intelligence assist. With a master’s degree in wine business from Burgundy School of Business, as well as diverse background and experiences in Europe and Asia, she currently offers expertise in marketing, research, purchasing, and copy writing for clients in the wine industry all over the world. Sylvia’s experience includes working as a junior editor for a leading Chinese wine media outlet and as a fine wine salesperson for ASC Fine Wines, the largest fine wine importer in China. She also served as export manager for Vinum Hadrianum, an artisanal winery in Abruzzo, Italy. Read more at www.vinovoss.com.


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