I think it’s strange that people panic about food and wine pairing at Thanksgiving.  There are so many options on the table chances are pretty good you will bring a wine that will go with something.  However, pairing wine with people is a far more difficult task.

                Like many of the wine peeps I chat with, it’s up to us to bring the wine.  However, some of the wines we choose are more for the other people at the table than for a particular dish. I have it pretty easy.  My family likes wine they will drink whatever I bring usually to rave reviews.  Over time I have been able to acquaint myself with their palates. I find their palates and personalities remarkably in synch.   My mom usually likes anything I pour for her.  That is a testament to her easy going nature; she hates to “make waves.”  My dad prefers low acid whites and low tannin reds.  Every once in a while he will branch out and try a wine branded as “not for dad” and is not averse to giving me a hearty “blech!”  I appreciate that he tries though.  My sister is a fan of the Pinot Grigio and more recently Riesling.  She is a work in progress and is at that critical entry level stage.  I am hoping to get her to climb the stairs of wine appreciation.  My brother will have wine with dinner, whatever’s open.  He drinks beer like I drink wine.  He usually takes care of himself and I will have a few sips of whatever interesting find he brings.  I have an uncle who is a big Pinot Noir and St. Emilion fan.  I like to bring something interesting for him and he likes to hear the story behind the wine – which of course I love.

                All in all I am thankful that my family is pretty easy to please in the wine department.  I am also thankful that I don’t have to bring wine for a “score lover.”  The most difficult person pairing is for the guest who wants to know the Parker score of the ’05 Bordeaux you brought and then proceeds to tell you all about the Napa Cab he had at Grille 23 that was rated a 98! Woo hoo!  Here are my selections which have nothing to do with food and everything to do with a happy family drinking what they love.

2008:  Commanderie de la Bargemone  - Rosé Coteaux d’Aix Provence

Mom, Dad, Sis: 2008 Dr. L Riesling

Uncle: 2005 Chateau Lyonnat Lussac-St-Emilion

You Don’t Bring Me Bottles….Anymore

Remember that old Striesand/Diamond song “you don’t bring me flowers?” That’s the tune I sing these days except it goes something like “you don’t bring me bottles…..”  Most of my friends know that I have been “into wine” since my Blossom Hill days at Holy Cross.  When friends would gather at our house for dinner or a party they used to bring the customary bottle of wine.  Not anymore.  Why?  “I am afraid you might not like it.”  People, you are over thinking this entirely.  I love wine, and never once have I scoffed at a bottle of wine, especially presented in friendship.  Because the number of quality wines on the shelf these days it’s easier than ever to choose a good bottle!  Why the intimidation?

Choosing what to bring is a far more difficult task than ordering from a 2 page wine list.   At this festive time of the year party goers are faced with the daunting task of picking a bottle out of the thousands of labels in a broad range of price points.    Will I look cheap if I bring my favorite wine in screw cap?  This one says 90 points, it must be good!  This one is $90, it must be good! You bring the “Bitch” and I’ll bring the “Fat Bastard!”   I can’t decide, so instead of wine I will bring wine accessories, clip on glass rings!  How do you choose?  Here are a few pointers to help you to bring the wide, wide world of wine into focus.

While it is helpful to know what will be served or the likes and dislikes of your host, it is still possible to bring a suitable bottle regardless.  Intimate gatherings such as dinner parties or small cocktail parties, unless they are wine specific, are about the friends, food and conversation.  Keep in mind that dinner parties usually have the wine for the meal already planned. 

1.       For a party hosted by a “wine snob” bring a thank you wine rather than a wine intended to be enjoyed with the meal itself.  You might bring something they can put in their cellar but this will cost you around $50 and up for an “age-able” Bordeaux, Burgundy, or Barolo. 

2.       A bit more cost effective:  bring a $15-$20 bottle of Sparkling wine for the host to enjoy after all the guests have departed and the dishes are done. 

3.       Pick a wine that will have broad appeal.   Intensely drying wines such as a Cabernet Sauvignon can be an acquired taste.  Likewise, oak fermented chardonnay can be overwhelming for some.  RED:  Pinot Noir is a great “go to” party wine.   It is typically lower in drying tannin and acidity and tends to have floral aromatics rather than the fruit forward characteristics typical of Merlot (Burgundy is the benchmark but there are excellent values in the New World, particularly Sonoma.) WHITE:  Sauvignon Blanc is the “It” white wine right now.  New Zealand offers tropical fruit, red grapefruit aromas and a mouth watering zesty acidity which makes it a great match for pre-dinner heavy appetizers and cheeses.

4.        If you are asked to bring a course or an appetizer why not bring a wine that pairs with your dish.  For example, if you are bringing dessert, bring along a dessert wine such as an Ice wine, Sauternes, or Port.

Your first line of defense should be to find a shop with a good selection and a knowledgeable staff who will take the time to find out what you need!  KJ Baarons, Mass Liquors, McKinlay’s and the Vin Bin have the selection and service to make finding the perfect bottle for your next gathering a lot less intimidating.