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Worried about what libations to serve with your holiday feasts? Simply pair wines with foods that share their characteristics
P.J. Valckenberg “Madonna” Riesling 2007 (Rheinhessen, Germany), $11: Though you might ask yourself, “Riesling with turkey?,” remember, a juicy, off-dry wine like this tastes delicious with salty foods and lean white meats. Frei Brothers Chardonnay 2007 (Russian River, California), $18: An oak-aged chardonnay like this one has a bouquet of toasted marshmallows, vanilla, and citrus. Pair it with any creamy sauce or a rich dish like lobsters and drawn butter. Duval-Leroy “Cuvee Paris” NV (Côtes des Blancs, France), $58: This artistic champagne is elegant, with notes of honeysuckle and hazelnut. Serve it with a plate of exotic cheeses and dried fruits, or simply enjoy as an aperitif. Begali Lorenzo Amarone della Valpolicella Classico 2001 (Veneto, Italy), $64: Bring Italy to your table with this amarone boasting flavors of cocoa, cranberries, and licorice. The wine’s substantial body is wonderful with big meats and rich sauces. Tikal Amorio Malbec 2007 (Mendoza, Argentina), $33: Malbec is a full-bodied grape that pairs well with heavier fare. The structured tannins, dark fruit, and hints of smoke in this wine are a nice match for most beef dishes or even a chocolate dessert.
Photographs by Rachel Justiss; wine bottles courtesy of Crushed, Avondale Wine & Cheese, Harris Teeter, & Whole Foods