Heidi Fielding, Director of Hospitality and Marketing at Fielding Estate Winery in Niagara talks holiday dinner and wine pairing tips
HOLIDAY DINNER Serve a light white blend while the appetizer plates are being passed around. Provide several options for your guests during the main course (white wines: Riesling or Gewürztraminer match nicely with turkey; red wines: Pinot Noir or a cool climate Cabernet-Syrah ).
DECANT YOUR BIG, BOLD REDS By pouring your full-bodied reds like a Cabernet-Syrah into a decanter, you are allowing the wine to breathe and release its aromas and enhance its flavour. If you are pouring a wine that has been aged, decanting will also allow you to separate any sediment that has settled on the bottom of the bottle.
KNOW YOUR TEMPERATURES Lighter white wines like a Pinot Gris are best served around fridge temperature. The bolder the wine, the warmer the ideal serving temperature, particularly for reds. Slightly cooler than room temperature is ideal. You can help warm up a chilled red by decanting it.
POUR THE RIGHT AMOUNT Aim to fill about a third of the wine glass. It allows space to swirl the wine in the glass and release the aromas that enhance
the flavour.
This wines and spirits article first appeared in the Winter 2013/14 issue of City Style and Living Magazine.
