This year we decided the best way to inform our customers would be to take a food and wine pairing class that was being offered at the Tri-Cities extension of Washington State University. Andy Perdue from Wine Press Northwest and Christopher with Yoke’s Fresh Market led the class where we learned a little bit about different varietals and what they paired the best with. If you are looking to pair something with turkey a pinot noir is always a good match but here at Woody we like a good chardonnay or even a merlot or sauvignon blanc. A holiday ham goes well with similar wines also. There are times, with the right ham, that I’ll go out on a limb and pair it with a nice syrah. For those who serve roast beef as their main course you can never go wrong with a big hearty red, usually big cabs or merlots.
A few key things to remember when trying to come up with a pairing with red wine …
- Versatile wines are always going to show better with acidity playing an important part. A wine that is high in acid will stand up better against food than a wine that is lacking.
- Fruity wines tend to have versatility and they don’t compete with flavors.
- Wines can be enjoyed with spicier food, they just need to be a bit higher in acidity and usually with a little residual sugar.
- To tame a big red, pair it with a food that is high in protein. Proteins help to bind and smooth out tannins.
- Wines can be an ingredient in foods – and when done well a good ingredient too. If you add wine to the food plan on serving it with dinner also.
- Sweetness does matter. Some desserts are better off enjoyed by themselves some can be paired very well with a wine.
- Acidity is one of the most important things.
- Bubbly is very versatile and (in my opinion) a very essential part to any holiday meal.
I hope everyone has a wonderful Holiday season! Happy Thanksgiving and hope to see everyone through for Holiday Barrel weekend!
Happy Thanksgiving from the Woody team!