Wait, scratch that last one.
I spoke with a few wine pros, and they all agreed, we should chill out about pairing.
Instead, focus on having these three types of wine available.
Fred Hardy
They’ll see you through the entire feast fromappstodessert.
And that doesnt have to meanChampagne.
“For value, look to cremants from France or sekts from Germany or Austria, she advises.
And its never a mistake to offerproseccoor cava.
Sparklers pair well with rich, creamy foodsincludingcheese boards, dessert, and everything in between.
Instead, go for varietals that are lighter in texture and taste.
Scharnagl and McCoy agree, and McCoy also likes Gamay, the grape used to make Beaujolais.
The common denominator here is lightness, Isle says.
I look at it this way: Youll be eatinga giant mealand probably going into a food coma afterward.
Why drink something heavy?
If you think your crowd will want something with a little more oomph, consider a cabernet franc.
It has more structure, but none of that heaviness.
