It’s Wine Wednesday and with Thanksgiving behind us, it’s time to plan the next round of dinner parties and gatherings. To help, I’ve put together some holiday dining and wine pairing tips.
If you’re like me, you leave things to the last minute and prepping for guests becomes a hellish whirlwind. I’m hoping to avoid that this year by actually doing some advanced planning. It makes life so much easier.
There are a couple of ways to go about things if you are a food and wine person. Make a list of things you want to serve. For instance, if there is a special wine, a special vintage, write it down. Build a dish around the bottle.
However, if there is a dish you are dying to cook, write that down first. Then find a wine to compliment its flavors. Take your gathering to another level and serve each course on it’s own, pairing a wine with each dish.
You can have as few as three or as many courses as you want. It’s not as hard as it sounds and can be a fun for both the host and the guests.
It’s typical to build a meal lightest dish to heaviest. Perhaps begin with ceviche, a salad or even a small cup of soup. From here you can go anywhere, a hearty vegetable dish, a protein, or if you want to keep it simple, one plate with sides included.
Dinner parties are not occasions to skip desserts. This is an easy third course if you want to keep things simple.
With multiple courses, go easy on the wine pours to start. Try to keep them around 4 ounces, not a full glass. If guests like the wine, they can always have more. If they don’t prefer the pairing, less wine is wasted. Always drink responsibly.