Perfect wine pairings for the holiday host
October 31, 2024
Palate-pleasing selections from Charlotte wine gurus
by Jacqueline Pennington
Preparing a meal for friends and family is gratifying during any season, but there is something special about fall entertaining. The air is cooler, a long braise in the oven is fair game, and hearty roasted vegetables like cabbage, winter squash and broccoli begin to grace our tables once again. Once you’ve decided on the decor and planned the menu, there is the ever-intimidating task of choosing the wine.
Whether you’re preparing a modest fall get-together paired with a budget-friendly bottle or a lavish Thanksgiving meal with a magnum of world-famous wine, we’ve got you covered. SouthPark reached out to local wine experts, and they were eager to share a range of options that will surely please your guests.
Foxcroft Wine Co.
Andie McKinnon, assistant general manager and retail buyer
When it comes to fall entertaining, a light-bodied, high acid wine is a great place to start, according to McKinnon. “Wine with high acid tends to go really well with all different kinds of foods, especially salty and decadent foods. That acid helps cut all the fat, and a light-bodied wine works because it’s palatable for everyone,” she explains. McKinnon recommends wines that are lesser-known but will have the same effect as something familiar, like a red Burgundy, Beaujolais or Sancerre.
Frappato from Sicily, Italy: “All Sicilian wines are delicious. Any Italian wine, honestly, is always great with food, but frappato is a really light-bodied, tart, floral style that’s kind of like pinot. So, if you like pinot but you’re adventurous, this is one of my favorite options.”
Barbera from Piedmont, Italy: “This is the most widely grown grape in this region in northern Italy. This is what people there drink every single day at their table. It goes with everything and is fruity and medium-bodied. It’s kind of like the girl next door.”
Sauvignon Blanc from Friuli-Venezia Giulia or Alto Adige: If you’re trying to impress your guests while striking a familiar note, McKinnon recommends these sauvignon blancs from Italy that are a little different in style and a bit richer. “They’ve got some more ripe stone fruit to them and are great with food because they have high acid.”
Bond Street Wines
Sam Bilski, manager and buyer
For holiday entertaining, Bilski also touches on a couple of high-acid options that stray from the usual picks. “Everybody likes to pop a chardonnay or pinot noir at the holiday dinner, but let’s do something a little different and have something that is a little challenging but is also a safe place to land,” he says.
Grenache/Garnacha from Spain: “I’ve always thought grenache, especially if you’re entertaining, is a great way to go. It’s universal. It pairs with a wide variety of flavors, especially with the sweeter, earthier notes in fall food. It also works in a cocktail setting. If you want to serve a red that makes everybody happy, it’s a great option.”
Jacquère from Jura, France: “This grape is like the perfect little mix between chardonnay, chenin blanc and sauvignon blanc. The food pairing component of it is amazing. It has acidity, minerality and balance. Also, you’re getting a lot of really good value for money.”
Petit Philippe
Mark Meissner, owner
Meissner offers a perspective for those looking to lean into the classics and notes that if there’s any time to splurge on a wine, it’s for a holiday meal. These wines are iconic, and for good reason. If you have a wine connoisseur among your guests, these will surely impress.
Cabernet/Merlot blend from Bordeaux, France: “Autumn brings bigger proteins and richer foods that tend to be more intense and extracted. We will do better with fuller bodied reds and, for Old World (wines), that’ll be Bordeaux.” Cabernet-based Bordeaux from the Left Bank “will be a little more muscular and tannic,” Meissner says. “For Right Bank Bordeaux, you’re looking at a little softer, more elegant red, which would be focused more on merlot.”
White wines from Alsace, France: “There are lots of options for Alsatian whites — principally … riesling, pinot gris, pinot blanc, auxerrois and field blends … You’re looking for whites that might be spicier and may be a little less oriented around just citrus — one with some good acid, good high tone character, but with more complexity, more white flower and more spice.”
For these experts, these tips are only the beginning. A stop into any of these local shops will present an abundance of options. SP
