Wine for the holidays

During the holiday season, there is ample opportunity for pairing wines with some of the most talked about meals of the year. Wine can be an intimidating subject but even if you buy the wrong kind you still have a bottle of wine so you’re already off to a good start.

Below are some go-to suggestions inspired by the ever-growing number of wineries in Clark County. This season, it’s more possible than ever to shop local from pinot noir with turkey, that New Year’s toast and everything in between.

Turkey

Here in the Northwest, pinot noir is a traditional pairing for turkey but there are other light-bodied reds that set off the more subtle flavor profile of turkey. The best way to narrow down the wine selection is to consider the entire table. Cranberries are a common accompaniment to turkey as are winter vegetables like potatoes and squash. Whether roasting or baking, these elements all carry earthy characteristics that marry well with pinot noir and gamay even if the styles lean more toward fruit-forward aromas like red or black cherry, raspberry and currant. For white wine drinkers, a lightly oaked chardonnay gives enough weight for complex side dishes but won’t overpower any one flavor at the table.

Prime Rib

Grenache (garnacha in Spain) is an excellent choice here. Chewy tannins and baked fruit with a hint of savory notes set off the meaty and herbaceous qualities of many prime rib cooking techniques. Another beautiful choice is a full-bodied cabernet sauvignon whose acid profile cuts the fat proteins in prime rib like a butter knife. White wine fans will have to try harder with prime rib. It’s challenging but not impossible. A high acid wine is key. When in doubt, reach for riesling. Riesling is so versatile that there is a style for every food out there. Here you want an aged riesling with complexity, layers and richness. If you aren’t able to spring for a 2007 or older vintage, save the riesling for an aperitif and enjoy a bold red with this gorgeous cut of meat.

Lasagna

More and more holiday tables are adorned with pasta like manicotti or lasagna. Sangiovese is a solid contender for any pasta dish with red sauce. Why deviate with traditional Italian culture? Chianti is predominantly sangiovese so, when in Rome … The herbaceous qualities of roasted pepper, tomato, thyme and oregano bridge the flavors of the wine with those found in the dish. A white wine suggestion with tomato sauce is really going out on a limb. If there’s a staunch white wine drinker in your group, an oaked chardonnay (thinking weight and complexity to stand up to the acid in the tomato sauce) might work but it’s doubtful to be a match made in Heaven.   

Lobster

A decadent New Year’s splurge, chardonnay is often sought out but viognier is another white varietal to consider. The heady aromatics of this luscious wine put it on its own stage, specifically romantic floral notes and sweet citrus. To me, it epitomizes the richness of lobster. For red wine lovers, a rosé is a safe bet and staying along the lines of mineral instead of bright fruit would lead to an earthy rosé of pinot noir.

New Year’s buffet

A quintessential New Year’s buffet includes cheeses, oysters, crab and smoked salmon. Take advantage of the variety by popping open the bubbles. Whether that be cava (Spanish), crémant (French bubbles outside champagne) or champagne, there is a style for every budget. Prosecco (simple and no yeasty characteristics due to its second fermentation happening in steel tanks rather than the bottle) is the most pocket-friendly version of sparkling wine. Whatever you choose, the high acid is seafood friendly, cheese friendly and tastes amazing on its own.

Chocolate

Port or Pedro Ximénez are neck and neck here and pretty much come down to regional preference. True port comes from Portugal and Pedro Ximénez is a Spanish grape made into sherry.  Both are pure bliss with dried fruit (like cherries and blueberries), dark chocolate and honey drizzled over blue cheese. In the immediate area, there are a few wineries making their own port-style wines (such as Rezabek Vineyard) and Emanar Cellars in Battle Ground carries Pedro Ximénez sherry which pairs most notably with Killa-Bites cake bombs. Experimenting with your own dessert plate, including an assortment of toasted nuts, is sure to become an annual holiday tradition.