Holiday Food Pairings with Mary Cressler

Last year I did a great podcast with Mary Cressler on holiday food and wine pairings and what to look for when in the wine store. T’is the season and I thought it would be beneficial to re-post the post and podcast to help you with your holiday wine purchases and pairings.

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Holiday food and wine pairing decisions can be more
stressful than holiday shopping. When
you walk into that wine shop you can be completely overwhelmed with the choices
you have in front of you. What wine to
pair with your dinner, dessert and then after you make the purchase you hope it
was the correct one.

In this podcast we sit down with Mary Cressler, wine writer,
blogger and consultant at Vindulge as
she dishes out some great advice on looking for that bottle(s) for the dinner
and celebration.

Remember, you are the host and as a host it’s great to
introduce your guests to new wines. Don’t
be afraid to go a little out of your comfort zone for that new wine.

Some thoughts for your food pairings on your holiday table:

Serving Fish, salty and fried pair with a Sparkling. Sauvignon Blanc for light delicate white fish.
Spanish Albarino goes well with seafood.
Avoid red and tannic wine but a nice Pinot Noir with Salmon is a nice pairing.

Serving prime rib, roast beef or a big chunk of meat go for the rich and tannic wine like a
Cabernet Sauvignon, or Tempranillo from Rioja.
You want a rich and full bodied red wine.

Serving a pork roast
or tenderloin, go with a Rhone style wine,. Syrah or Grenache.

After you are all done with dinner comes my favorite, dessert. For this reach for the Port and Ice wine.

Most of all find a trusted wine shop that can steer you in
the right direction. Tell them your
price range and if they make you feel uncomfortable, leave and don’t shop there.