Winning Ways with Wine and Food

by Terry Stirling

Matchmaking, always a diverting occupation, becomes a positive pleasure, (or negative nightmare for some!), when its object is a marriage between food and wine; once complementary flavours are brought together, the two combine in a gastronomic treat infinitely more delicious than either could provide alone. A fine meal, cooked well and served so that it is as seductive to the eye as to the appetite, is a delight in itself; add a glass of wine -gleaming red, or a translucent greenfish gold and delecatation will be doubled. The flavour and aroma of wine enormously enhance the taste of food; moreover, the combination induces a sense of well-being, euphoria, and stimulates the imagination.

For many, the ultimate occasion for this matchmaking comes at Christmas. Traditional Christmas fayre can pose a real teaser; lots of rich and powerful flavours, one after another, can swamp many fine and delicate wines so the wines you choose must stand up to this gastronomic feast.

Turkey has a distinctive flavour, but it is all the tasty trimmings which your wine must match. For the white wine lover, a rich and full-bodied Chardonnay couldn't be better: a full flavour with a hint of oakiness yet retaining elegance. As an altemative a Riesling Kabinett from the Rhein with its rounded grapeyness will prove attractive. However, for many, the wine to serve with turkey should be red in colour and rich in style. A superb Chianti Classico Riserva with depth, character and a touch of spice; a perfect match but for the traditionalist there will never be anything but red Bordeaux.

Christmas pudding is notoriously difficult to partner having such a variety of flavours and being so rich, spicy and sweet not to mention all that brandy butter. Good sauternes is an automatic choice for many, but have you considered serving a well-chilled bottle of Asti Spumante? The light fresh grapey taste and pleasing fizz creates the ideal foil for all those rich delicious flavours.

For me, however, Christmas is not complete without the port. I shall be selecting a late bottled vintage (LBV) to accompany the cheese selection and during the afternoon the walnuts etc.
It is possible to make endless permutations and combinations of food and wines - and everyone can discover new ones for themselves. You will avoid unnecessary mistakes if you observe a few simple rules. Dry white wines taste better before red; red wines are better when they are served after others of the same type but lesser quality. If you are following the most enjoyable practice of serving more than one red wine with your meal, it is a good idea to stick to the same region i.e. Bordeaux after Bordeaux rather than introducing for example a Burgundy. Regarding vintages, in these cases serve the younger vintage first.

Whatever your final selection may be, wine and food have a natural affinity, and in more cases than anyone would think possible, they unite with felicitous results - Happy Christmas!