Hot Topic - Cool Springs Wines & Spirits

Hot Topic: Holiday Wines

Written by Steve Prati of Cool Springs Wines & Spirits
2007 Holiday Issue of Southern Exposure Magazine

The holiday season is open season on wine.The hunt begins for something appropriate to for the holiday table, be it sit-down or buffet. Then it’s time to track down some good deals on cases for those cocktail parties. And while you’ve got those bargains in your sights, check out the fine wines for gift-giving—you’ll probably save a bundle by buying in volume.

For most of us, the menu isn’t a problem—it might include anything from ham to turkey, from salmon to tenderloin—and then there are the holiday appetizers and salads and cheeses . The real question is what should you pour into the fancy crystal stemware? Is there a perfect holiday wine—a one-size-fits-all solution? Or is it better to offer a variety of wines to suit the range of flavors and palates at your table?

The simple answer: the choice is yours. Here are some general guidelines that can apply to any holiday feast. Once you’ve chosen the varietals that suit you, talk to the experts at your local wine shop for specific recommendations.

White Wines

Sauvignon Blanc is a great starter, it’s dry, it’s clean, it’s crisp. The often herbal notes of Californian Sauvignon Blanc pairs well with light meats and appetizers.

Riesling can be quite dry or fairly sweet (good with spicy dishes). German labels detail exactly what to expect. Get your wine pro to help make sense of it. Oregon and Washington also make great Rieslings.

Gewurtztraminer is a mouthful—in every sense—and tends to have lush aromas of honey and apricots. Alsatian Gewurtztraminers generally finish dry, while those from California and the northwest are often fruity and retain more sugar. These wines like spicy dishes and desserts, like pumpkin or apple pie.

Viognier may be less well known, but it has the potential to be a crowd pleaser with its light peach/pear character and low acidity.

Red Wines

Pinot Noir is a good bet anytime. It is, without a doubt, one of the most versatile of red wines, from the drier “Burgundian style” to the lush, fruity wines of the west coast. Experiment and find the style that suits you.

Zinfandel is more intense than Pinot Noir, but its rich, often spicy flavors work well with hearty side dishes. California rules when it comes to Zinfandel, but if you want to see what Italy does with the same varietal, try a Primitivo.

Shiraz/Syrah also ups the ante on flavor, bringing cracked black pepper and a spiciness of its own to the table.

Beaujolais Noveau, the light, fruity, new vintage released in France on the third Thursday in November, arrives Stateside in the nick of time for a holiday toast.

Sparkling Rosés are festive, fun, and well-suited to turkey, ham, meatballs, rich cheeses, and dips. A sparkling Shiraz from Australia could be a real show stopper, especially for jaded palates looking for something new and exciting.

The staff at Cools Springs Wine and Spirits can help you with all your party wines. As them to show you Crane Lake Chardonnay, Columbia Crest Merlot, Cavit Pinot Grigio or, Sebastiani labels, Pepperwood Grove, and Smoking Loon. For that someone special on your gift list, consider a Californian Cabernet from Veriason, Duck Horn, or Silver Oak—and hope that they will pop the cork and share a glass in the holiday spirit.

Cool Springs Wines & Spirits

Hot Topic: Holiday Wines

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