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Meat & Three

Meat & Three
October 2015
The holidays serve up a cornucopia of flavors, so choosing a wine that pairs well with every dish presents a challenge. “Keep it simple—select a bottle based on the star protein,” advises advanced sommelier Patrick Emerson, cofounder of Curated Selections Wine Group. The season also marks a delicious time to splurge on a new selection.

AIX Rosé; 2014; Provence, France

“Cooking up a classic bird this Thanksgiving? Turkey is the mildest of meats, and a lighter wine will support but not overpower it. Pick a rosé to feature at your feast. They are delicate, festive in color, and usually lower in alcohol, making them a nice option for a celebration scheduled earlier in the day. The best bottles often come from Provence.” Southern Season, $22

M Plouzeau Chinon “Rive Gauche” Cabernet Franc; 2013; Loire Valley, France

“Preparing the traditional glazed ham? A bit of spice will counter the meat’s sweet, salty richness. While a chenin blanc from Vouvray or Savennières would be great, if your focus is red wine, try a cabernet franc. Higher toned and red-fruit-driven with some earthy, peppery notes, these wines make for a dynamic duo with ham.” Bottles, $16

Prime Rib
Pied à Terre Cabernet Sauvignon; 2013; Sonoma, California
“Serving a standing rib roast for Christmas? There’s nothing more American than ‘cab and a slab.’ Meaty juices and a higher fat content pair well with the elevated tannins, pepper, and black-fruit notes from cabernet sauvignon. California excels at producing this style wine, and this one has great finesse and complexity.” Crushed Fine Wines, $34