A wise woman once told me that wine is best paired based on whatever is appealing to the individual drinking it. That woman is Mary Ann from Springhill. I could go on and on about pairings that compliment some of our festive favorites. And I will list a few and what I prefer.
I recently visited Walt Disney World. If you have not had the opportunity to visit Be Our Guest, I highly recommend you do so. It was an amazing experience. And not just because it's one of my absolute favorite movies in which inspired the restaurant. The private label L'ombre de le Bete Vin Rouge could not have been more complimentary to the Center-cut Filet Mignon with red wine glaze I selected as my entrée. This wine is a blend of Syrah, Grenache, and Mourvedre.
I'm not a huge red meat eater. I prefer seafoods and poultry. But when I do indulge in red meat, I pair it with a full-bodied red wine. For pastas, I prefer a more spicy and peppery wine like that of Zinfandel. Bordeaux is my favorite when indulging in Prime Rib. Dry Rieslings pair well with hams and turkey with Pinot Noirs. But instead of sharing all of my favorite holiday pairings, I've decided to host an event where each guest can provide feedback on what pairings they preferred. Each guest will be provided a questionnaire, if you will. All wines will be displayed based on their sweetness scale. I have already purchased nearly a dozen of my favorite holiday appetizers. From meats and cheeses to nuts, breads and fruits. Even some chocolates, light and dark. I'm excited to see what feedback I receive. I've invited people that know very little about wine and others that are very knowledgeable about wine. Everyone is different. Most people begin drinking sweeter wines and their palette expands over time. It's going to be interesting to see what my bourbon enthusiasts have to say. Only Kentucky Wines will be served and all food is organic. Any produce will be locally grown. Buy local. Support small businesses and our Department of Agriculture.
Stay tuned for more.
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