Pairing wine with food is fun, entertaining, and downright tasty. Many of my 2007 seasonal milestones, memories and celebrations included great food and wine. Here are some of my favorite picks and combinations from last year.
Winter
January is our favorite time to have a party. The holidays are over, everyone is relaxed and there is no better way to spend a snowy night than with good friends. Chinese New Year is a big seasonal theme and everyone loves Asian food. The higher acidity and tropical fruit notes of Rieslings and Gewurztraminers help offset the heat of this spicy cuisine.
Picks: Chateau Ste. Michelle Eroica Riesling, Washington State, $18; Fitz-Ritter Gewurztraminer, Germany, $17.
February is here, and romance is in the air as we celebrate Valentine’s Day. Start with expensive French champagne and finish with port, paired with chocolate of course.
Selections: Ruinart Blanc de Blancs Champagne, France, $60; Rosenblum Desiree Chocolate Port, California, $21.
Spring
Just a hop or two away, Easter is upon us and the traditional Easter ham. We like to serve a Chardonnay or a Pinot Gris.
Selections: Trimbach Pinot Gris “Reserve” Alsace, France, $19; Tapestry Chardonnay McLaren Vale, Australia, $14; Elk Cove Pinot Gris, Oregon, $18.
With the warmer weather, we often serve rosés. Lighter-colored rosés pair well with fish, salads, and soft cheeses, while deep-red rosés can hold their own in spicy barbecue and Asian cooking.
Picks: Chateau De Trinquevedel de Tavel, France, $16; Cabernet d’Anjou, Loire Valley, France, $9.
Summer
With picnics and barbecues dominating July, we highlight Zinfandels, Syrahs, and Shiraz. Its slightly sweet, jammy fruit is the perfect complement to the bold flavors of barbecue.
Picks: Rosenblum “North Coast” Zinfandel, Washington, $12; St. Francis “Old Vine” Zinfandel, Calif., $15; Cycles Gladiator Central Coast Syrah, California, $12; Mr. Riggs “The Gaffer” Shiraz, Australia, $24.
The oppressive heat of August calls for sangria. While there are a couple of prepackaged varieties available, nothing beats the taste of homemade sangria. Shiraz is recommended for red sangria, while Muscat, Riesling, and Gewí¼rztraminer are good bases for white sangria.
Pre-bottled sangria selections: Real Sangria, Spain, $8; from Costa Sangria, Calif., $10.
fall
Autumn brings the Oktoberfest. The low alcohol level and high acidity of Riesling make it an ideal wine to pair with bratwurst, schnitzels, and even sauerbraten.
Selections: Ress Kabinett Riesling, Germany, $13; Dr. Loosen Riesling, Germany, $32; Studert-Prí¼m Riesling, Germany; $20
With our traditional Thanksgiving dinner, I serve the food-friendly Pinot Noir.
Selections: A to Z Pinot Noir, Oregon, $18; Jigsaw Pinot Noir, Oregon, $17; Fiddlehead Pinot Noir Reserve “Oldsville,” Oregon, $42.
Champagne cocktails are a festive way to usher in the festivities. For a more affordable “champagne” cocktail, use an Italian Prosecco or a Spanish Cava. Simply add some of your favorite fruit juice, sweet liqueur, or aperitif to sparkling wine and your celebration is off to a great start.
Selections: Zardetto Prosecco, Italy, $12; from Marques Gelida Cava, Spain, $13; Mionetto Prosecco di Valdobbiadene, Italy, $16.