The cooler months are coming, but social events are not slowing down. The holiday season is coming up fast, so the social calendar will likely be packed.
It can be stressful to plan a memorable event, but with some research and guidance, you can create a menu worthy of the best chefs or sommeliers.
The best way to cater for different tastes at dinner parties is by offering a variety of wine styles, says Alisha BLACKWELL-CALVER. She’s an award-winning advanced Sommelier and the beverage director of the Italian-American restaurant Madrina located in St. Louis. Focus on popular varieties so that there’s something for everyone.
Blackwell-Calvert recommends pinot gris and oaked cabernet sauvignon as whites, and pinot noir and pinot blanc as reds. She explains that these varieties are at opposite ends of the spectrum. “A sweeter option such as moscato or brachetto, or a kabinett level riesling will ensure a glass for everyone.”
Lieberman told pairing each course with wine made the meal more memorable. “I love creating new dishes and combining different ingredients according to taste, texture and colour. The right wine pairing can make or break the dining experience. “While I choose a wine to pair with each course that I feel will enhance the flavors and experiences of the dish, it is important to offer a variety of options for those who prefer something different.”
An Outdoor Gathering
Blackwell-Calvert says that wines enjoyed outdoors should be refreshing. Wine service temperature is crucial, so take care when enjoying wine in high temperatures.
Blackwell-Calvert advises that when pairing wine with lighter dishes, such as seasonal salads, she recommends crisp whites, like sauvignon Blanc and riesling, or reds made from low tannin varieties, like gamay or pinot Noir, which can handle a cold. If served in hot temperatures, wines with a high tannin content like cabernet sauvignon can seem bitter and boozy.
Courtney Storer is the culinary producer for the Emmy award-winning series The Bear. Her approach to cooking revolves around using locally and seasonally sourced ingredients. She admits that this approach works well in Los Angeles all year round (as shown in a dinner party for Miraval Rose she worked on recently), but says you can follow her advice anywhere in the U.S.
Make a grazing table instead of a formal meal. Don’t overthink it. Instead, create a relaxed tablescape with elegant touches. I use some of the extra items on my menu to decorate the table. “Some extra fruits, vegetables and bread from your meal can be used as decoration in baskets or trays.”
The Fall/Winter Holiday Fete
Winter food can be difficult to pair with wine, due to its heavier comfort foods.
Blackwell-Calvert explains that a red or a white wine with a balanced acidity will not overwhelm your palate. Acid will keep both the food and wine from overwhelming your taste buds. It’s not as important to choose the grape variety as it is the quality of wine.
She notes that winter is a great time to wear bold colors.
Blackwell-Calvert says that these wines are perfect for pairing with hearty foods because of their jammy, fruity and spicy flavors. Look for wines made with montepulciano or primitivo. Carmenere, petite sirah, and carmenere are all great choices.
Presentation is key to creating an unforgettable wine dinner party. Consider the type of plateware, glassware and silverware.
Blackwell-Calvert advises that, for a plated meal, the wine of the next course should be in the glass before the food is served. This will allow guests to prepare their palates before the next pairing. If you are planning a buffet event, ensure that the wine is easy to access and serve.
Storer says, “My experience in front of house has made me a strong believer that wine plays a significant role in curating culinary experiences.” “I have always been drawn to wines which help break the ice. I like bottles that are able to tell a tale and make people comfortable, while also offering finesse.”
Blackwell-Calvert offers this tip: “For self-service wine on ice, provide a linen or serviette at the ice station so guests can wipe bottles and keep their hands clean while handling them.” Details matter, and providing everything that a guest might need will enhance the experience.
A Splurge Worthy Occasion
It is a common myth that bubbly wine can only be enjoyed on special occasions, such as anniversaries and New Year’s Eve. Sparkling wine is a drink that can be enjoyed all year round, no matter the date or temperature. The bottle temperature should be kept at a constant cold temperature.
Storer says that a great wine does not have to be expensive or stuffy.
Lieberman adds, “Sparkling wine enhances the flavor and experience in the food and meal.” “My favorite sparkling is champagne blanc de blanches brut nature, an elegant, refined sparkling with a crisp taste and delicate bubbles. This sophisticated wine goes well with lavish dishes like lobster and caviar. It also complements lighter meals like salmon tartare, scallops and oysters.
When you’re looking to add a little extra, sparkling wines like cresent from France or sekt from Germany and Austria are a great choice. Although Champagne is the most popular style of sparkling wine, there are many other styles available.
Blackwell-Calvert states that bubbles are refreshing to the palate, and a fun drinking experience. They awaken the senses and make you smile. For truly special occasions choose premium sparkling wines labeled extra brut or brut, as their residual sugar levels can be paired with many different food types. They are not too sweet and they’re not too dry.
