Season's Sippings

Pour on the winter wines

Written by Ali Amundson

The holiday season is a time to feast on home cooking and indulge in great wines. I’ve found it’s best to serve lively and fruit-forward wines without a lot of oak or tannins for holiday meals. These uncomplicated wines won’t overpower the food and are what I consider consumer-friendly, meaning everyone can agree on the taste. Best of all, these suggestions for your holiday table all cost less than $35.

Hearty soups and sides
In July, a light salad with fruit and a crisp sauvignon blanc seems only natural. But it’s now time to shift the focus to creamy soups and hearty squash dishes, which pair well with whites like viogniers, Rieslings and Gewürztraminers. Some of my favorite viogniers are Yalumba (Australia) and Fess Parker (Santa Barbara). Kim Crawford “Unoaked” chardonnay from New Zealand is also great with holiday fare. Fermented in stainless steel, it isn’t laden with oak, which can make some foods taste bitter. Evolution (Oregon) is always a crowd pleaser. Even people who don’t really like wine find this blend of up to nine different white wine varietals a winner.

Turkey and stuffing
Wines with berry fruit flavors and toasty notes complement both white and dark meat turkey, as well as stuffing made with wild mushrooms and herbs. Pinot noir is my favorite varietal, and all these will work perfectly: Bogle Pinot Noir (Russian River), Brassfield Pinot Noir (High Valley, a new appellation north of Napa) and La Crema Pinot Noir (Central Coast).

Gamey meats
Duck, beef and venison need to be paired with soft reds or red blends whose earthy flavors will complement the richness of the meats. Look for a nice barbera (I love Scott Harvey White Label from Amador County) or a softer, medium-bodied malbec from Argentina such as MAYU or Don Miguel Gascon.

Dessert
For cheesecake and pie, opt for a Riesling like Joseph Leitz Dragonstone (Germany), which is not overly sweet, or Hogue Late Harvest White Riesling (Washington).

Don’t forget the bubbly
I’m partial to bruts (crisp, dry, light-bodied palates), but blanc de noirs and vintage Champagnes often pair better with cheeses and desserts because of their toasty and complex richness. Schramsberg Cremant (Napa) and Torre Oria Brut Cava (Spain) pair excellently with savory, not sweet foods. Crisper, drier sparkling wines like Taltarni Brut Tache (Australia) or Piper Heidsieck Brut (France) go best with seafood, especially oysters.

Reach Ali at www.uncorkedwinebar.com or 480.699.9230

Ali Amundson is owner of Uncorked—The Unpretentious Wine Bar in Scottsdale.