Holidays and my Special Menus
For over ten years I have been posting my dinner menus for the Thanksgiving and Christmas holidays. Why?
I must admit…sharing these provide affirmations and accolades – which validate my creativity and love for sharing my experiences pairing food and wine. More importantly, I feel great joy when I bring all the elements together to design a great meal for a special occasion.
The inspiration comes from my younger years, when I worked with my dear friend, Sacramento wine and food legend David Berkley. David was the White House wine consultant for over 20 years – a time spanning four Presidencies – and he originated the concept of printing the menus for state dinners. If you have ever visited a winery that has had their wines poured at a White House dinner, they most likely have a framed copy of the menu on the walls of their tasting room. It’s a big deal.
How do I create the menu? I usually begin with a theme – such as Tuscan or Creole – unless the dinner is focused on a main dish, such as beef wellington.
From there, I begin to build the menu. The protein is a start, but many times – especially Thanksgiving because turkey itself is very bland – a sauce or the side dishes take the menu to another level. The key is balance. The elements of food: Fat, salt, acid, sugar, spice, and umami must be considered. Don’t focus on just one element; try to offer as many as you can without overdoing it. Account for textures on the plate as well. The key is a balanced plate where every bite is as good as the first.
What about the wine selections? This is “easy” when you have decades of experience in food and wine pairing and a cellar full of wine. However, for most of you, wines for the occasion will be thought of and purchased around the same time you are shopping for the meal.
My advice: Play it safe and pour what you know and like. If you want to try something new, offer it in addition to a wine you know. While there are no strict rules for pairing wine with food, here are a few guidelines:
- Match intensities: Lighter foods and lighter wines/heavier foods and heavier wines.
- Always choose wines with restraint over something bold. High-alcohol wines (anything over 14%) will quickly overpower food and tire the palette.
- Red wines will balance fat, and their structure complements most food.
- If you are serving a sauce, pair your wine with that over the protein.
- Bonus: Don’t forget about Champagne/sparkling wine at dinner – it pairs well with almost everything…plus it’s festive! (It is also the ideal wine to bring if you are a guest.)
Where can I get help? If you have questions on building a menu or wine pairing, feel free to send me a note and I will try to answer quickly. You can also try a few on-line resources (Wine Folly is quite good, and most of the major food sites offer menus and pairing suggestions around the holidays.)
Cheers!