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The Voice of the Black Community

Life and Religion

Festive food and wine
Tips on holiday cuisine and drink
 
Published Wednesday, November 28, 2012 9:17 pm
by Khalia Wilkinson

The holiday season is officially here, which means there will be many outings and dinner invites to entertain.

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Khalia Wilkinson

While these festive times are exciting, choosing the perfect wine for your meal can be daunting. When making a selection, the standard rule suggests that one notates the acidity, body, aroma and flavor of the wine. The idea is to best compliment the wine with the intensity of the meal.  A rule of thumb to remember is that heartier, heavier foods calls for full-bodied red wines while lighter, more delicate foods calls for dry, white wines. As a guide, I’ve created a list of pairings that may assist you. 

However, it is perfectly fine to enjoy the beverage that suits your personal taste.


Some red wines include Merlot, Burgundy, Red Bordeaux, Cabernet Sauvignon, Beaujolais, and Pinot Noir (a light red).  These wines are richly flavored, typically served at room temperature and leave a lingering taste on the palate.  Meats like beef, pork, lamb, and venison pair greatly with red wines.  For example, Red Bordeaux taste great with lamb, and Beaujolais with pork.  Cabernet Sauvignon is excellent with beef dishes, venison, and grilled meat while Burgundy is perfect with braised meat and game.  Pinot Noir goes wonderfully with duck, fatty fish, salmon, tuna, marlin, swordfish, and mackerel. 


Some white wines include Pinot Grigio, Sauvignon Blanc, Blush, and Chardonnay.  These are dry, crisp and are typically served chilled.  White wines are perfect for lean fish and other seafood.  Enjoy it with flounder, shrimp, raw clams, raw oysters, and snapper.  Veal, poultry, and “acidic” pork also taste great with a white wine.  If you are frying these foods, try a sparkling white wine, which adds a little flavor and “kick” to the palate.  Also, pasta dishes are best when the red sauce is paired with a red wine and white sauces are paired with white wines.


Lastly, we cannot forget our desserts.  A sparkling beverage or a dessert wine always works nicely with sweets. Try a Riesling with a cheesecake or a Port Wine with desserts that have nuts in them. Ports are made by adding brandy to a still wine. 


But, if all else fails, a glass of champagne is fit for every occasion.


Bon Appétit!


KHALIA WILKINSON writes the Style Blog: www.UpOnStyle.coma and is The Post’s fashion columnist. She can be reached at: khaliawilkinson@gmail.com and Twitter: @KhaliaWilkinson|@ UpOnStyle!

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