Newsletters: November - December 2007

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Wines for the Holidays

Natural Times-November/December 2007

By Chris Terrell, Merchandising Manager

I always have a hard time answering when customers ask me, "What is a good holiday wine?" It depends on whether you like red or white, and what you are having for your holiday dinner.

For a dinner with a fruity theme, such as duck and berry sauce or turkey and cranberries, try a nice Merlot or a Merlot blend. Merlot's delicious layers of plum, berries and cranberries will complement any dish that has sweet, fruit flavors.

Lamb or filet mignon is complemented by a Cabernet Sauvignon. Cabernet's spicy and complex fruit flavors will augment your dish. It will even complement a nice Mexican dinner.

If you are going to someone's house and you don't know what they will be serving, Pinot Noir is a safe choice. Pinot Noir is a very versatile red that I believe goes well with turkey, steak or even salmon.

If you want a good white to go with your turkey dinner, try Gewürztraminer. Gewürztraminer is an herby, heavy white that really pairs well with the spices commonly used in turkey and stuffing.

If you want a lighter white that is not so spicy, try a Riesling. I would lean towards a Riesling from the Alsace region, where it tends to be a little drier than its German counterpart. Australian Rieslings also tend to be drier than German Rieslings.

If your holiday meal is going to be lighter or even meat-free, try a Sauvignon Blanc. Its high acidity goes well with cheese and acidic dishes, such as lemon pepper chicken or salmon with lemon.