Tis the Season To Be Pairing - Wine Pairing with Christmas Dinner Favorites

The Christmas Ham:  Baked, Smoked, Or Honey Ham you will want to pair with a white wine with just a touch of sweetness to compliment the sugar in the ham.  You also don’t want to be too overwhelming with acidity and should select a friendly drinker that won’t overwhelm the flavors of the meat. When Pairing the Christmas ham with a red wine you want to choose a red with an easy pairing profile and smooth, subtle tannins.  A powerful red would completely overhaul the flavors of the ham.  Choose fruity reds with juicy and ripe fruit flavors that highlight the glazed deliciousness characteristic of a Christmas ham.  

Try:  2012 Trimbach Riesling

Trimbach Riesling

Try: 2013 Chateau St. Michelle Gewurztraminer

Chateau Ste Michelle Gewurztrainer

Try: 2013 Mureda Tempranillo

Mureda Tempranillo

Try: 2011 Layer Cake Garnacha

Layer Cake Garnacha Vintage 2011

The Christmas Poultry:   White wine is almost always suggested to pair with Chicken.  When choosing the right white, you want take into account the hearty, seasoned, and flavorful side dishes that almost always accompany a holiday bird.  You’ll want to pay close attention to the strong herbal flavors commonly found in the Christmas chicken meal.    When choosing white wines look for a varietal that is noted for Vegetarian pairings.  These wines offer an excellent contrast to the gamey nature of a Christmas chicken but highlight and compliment the natural flavors of everyones favorite veggie and starch side dishes.   If choosing a red wine for your roast chicken you can’t go wrong with a Merlot.  An easy drinking red varietal pairs exceptional well with the savory and early undertones of a roasted Christmas chicken. Look for a fruity Merlot with softer tannins.

Sauvignon Blanc:
Try: 2014 Mureda Sauvignon Blanc

Mureda Sauvignon Blanc

Pinot Gris: 
Try: Trimbach Reserve Pinot Gris

Trimbach Pinot Gris

2013 Frei  Brothers Merlot

Frei Brothers Merlot

The Christmas Prime Rib:  A Christmas Prime begs to be paired with a full bodied and robust red.  A red wine highlights the flavors of the meat and adds that layer of structure and and complexity that only a red meat can handle.  Look for reds with heavy tannins, herbal undertones, and healthy acidity.  These characteristics help cut the fats in the prime and the flavors of the wine won’t get lost in the prime rib’s higher profile. 

Cabernet Sauvignon: 
Try: 2013 B.R. Cohn Cabernet Sauvignon

B.R. Cohn Cabernet Sauvignon

Try: 2013 Seven Deadly Zins Zinfandel

7 Deadly Sins Zinfandel

Try: 2011 Carmen Petite Sirah Gran Reserva

Carmen Petite Sirah