The holiday season is upon us, and what better way to celebrate than with a glass of wine in hand? Whether you’re hosting a festive gathering or cozying up by the fireplace, red, white, and sparkling wines offer a versatile canvas for crafting delightful holiday libations. Let’s explore the characteristics of each type of wine and discover some whimsical holiday toasts to elevate your celebration.
Red Wine Revelry: Mulled Wine Magic – Photo by George Dolgikh on Pexels.com
Red Wine
Red wine, with its robust flavors and warming qualities, is a natural choice for creating cozy holiday drinks. One classic concoction is Mulled Wine, a spiced and heated red wine that fills the air with delightful aromas. To make this festive brew, combine red wine with spices like cinnamon, cloves, and orange peel. Serve it warm in mugs, and garnish with a cinnamon stick for an extra touch of holiday spirit. It’s worth taking a look at this classic Vin Chaud recipe!
To mulled wine and fireside tales, may warmth fill our hearts as the holiday spirit prevails!
White wine, known for its crisp and refreshing profile, can be transformed into a Winter Sangria that will dazzle your taste buds. Combine white wine with seasonal fruits like pomegranate seeds, cranberries, and sliced apples. Add a splash of brandy and a hint of sparkling water for effervescence. The result is a visually stunning and palate-pleasing libation perfect for holiday gatherings. Julie’s White Christmas Sangria is worth exploring.
To Winter Sangria, a symphony of flavors that dance on our tongues, may our holiday season be as vibrant and joyful!
SOMM&SOMM
Sparkling Splendor: Champagne Cocktails for Celebrations
Sparkling Wine
Sparkling wine, synonymous with celebrations, takes center stage in elegant Champagne cocktails. Create a festive Mimosa by combining sparkling wine with fresh orange juice or opt for a classic Kir Royale by adding a touch of crème de cassis. For a more daring twist, try a Pomegranate Prosecco Punch, featuring sparkling Italian wine mixed with pomegranate juice and a splash of elderflower liqueur.
To effervescence and efflorescence, may our spirits sparkle as bright as the bubbles in our glasses this holiday season!
SOMM&SOMM
Red, white, and sparkling wines provide a delightful canvas for crafting holiday libations that suit every palate. Whether you’re curled up by the fire with a mug of Mulled Wine, clinking glasses filled with Winter Sangria, or toasting with a sparkling Champagne cocktail, these festive drinks add an extra layer of joy to the holiday season. So, raise your glass, savor the flavors, and cheers to the magic of the holidays!
As winter descends upon us, the world comes alive with a myriad of cultural celebrations, each boasting its own unique dishes that reflect the rich tapestry of traditions. From Christmas and Hanukkah to Kwanzaa, Las Posadas, Soyal, and Winter Solstice, these holidays showcase the diversity of global festivities. For many, it is a gastronomic journey of the traditional dishes of these celebrations. With our corkscrews at the ready, we’re excited to reveal wine pairings that will add an extra layer of joy to your holiday table.
Christmas Celebrated December 25 – Photo by Nicole Michalou on Pexels.com
Christmas
Christmas is celebrated with a festive spread that varies from country to country. In many Western cultures, roast turkey or ham takes center stage. For a classic pairing, a well-balanced red wine like Merlot or Cabernet Sauvignon complements the richness of the meat. In regions where fish is the star, such as Scandinavia, a crisp and acidic Sauvignon Blanc or Pinot Grigio enhances the delicate flavors.
For desserts like Christmas pudding or fruitcake, consider a sweet and fortified wine like Port or a late-harvest Zinfandel. SOMM&SOMM recommends opting for a tawny Port with its nutty undertones to harmonize with the spiced complexity of these traditional treats.
Hanukkah Celebrated December 10-18 – Photo by cottonbro studio on Pexels.com
Hanukkah
Hanukkah, the Festival of Lights, is celebrated with dishes that pay homage to the miracle of oil. Latkes, crispy potato pancakes, and sufganiyot, jelly-filled doughnuts, are holiday staples. A sparkling wine, such as Champagne or Prosecco, provides a lively contrast to the fried delights. The effervescence cuts through the oil, cleansing the palate for the next delicious bite.
For the main course, whether it’s brisket or roasted chicken, a medium to full-bodied red wine like a Cabernet Sauvignon or a Merlot complements the savory richness of the meat. SOMM&SOMM suggests choosing a wine with soft tannins and a hint of spice to elevate the experience.
Kwanzaa Celebrated December 26 – January 1 – Photo by Askar Abayev on Pexels.com
Kwanzaa
Kwanzaa, a celebration of African heritage, features a feast known as Karamu. Traditional dishes include jerk chicken, collard greens, and jollof rice. For the bold flavors of jerk chicken, a Zinfandel or a Syrah provides a perfect balance of fruitiness and spice.
Collard greens pair well with a white wine like a Viognier or a Chardonnay. SOMM&SOMM recommends selecting a wine with good acidity to cut through the richness of the greens. For jollof rice, a versatile red blend or a Sangiovese complements the tomato-based dish, enhancing its depth of flavor.
In Mexico, the nine-night celebration of Las Posadas features tamales, bacalao (salted cod), and ponche, a warm fruit punch. For tamales, a light and fruity red wine like a Beaujolais or a Tempranillo complements the masa and various fillings. Bacalao calls for a crisp and refreshing white wine such as Albariño or Sauvignon Blanc to cut through the saltiness.
Ponche Navideño, with its blend of fruits and spices, pairs well with a sweet and aromatic wine like a Gewürztraminer or a Moscato. SOMM&SOMM suggests selecting a wine with a touch of spice to harmonize with the festive flavors of this Mexican holiday punch.
Soyal, celebrated by the Hopi and other Native American tribes, involves rituals and feasting to welcome the winter solstice. Traditional dishes include blue corn mush, succotash, and roasted meats. Blue corn mush pairs well with a light and earthy white wine like a Chenin Blanc or a Grüner Veltliner.
Succotash, a medley of beans and corn, harmonizes with a crisp and herbal Sauvignon Blanc or a Vermentino. For roasted meats like venison or bison, a robust red wine such as Malbec or Syrah complements the gamey flavors. SOMM&SOMM recommends choosing a wine with bold tannins and dark fruit notes.
The Winter Solstice, celebrated around the world on December 21, marks the shortest day and longest night of the year. Traditional dishes include hearty stews, root vegetables, and spiced desserts. For stews, a rustic red wine like a Grenache or a Côtes du Rhône enhances the savory and aromatic qualities of the dish.
Root vegetables pair well with a medium to full-bodied white wine such as a Viognier or a Roussanne. SOMM&SOMM suggests selecting a wine with a touch of oak to complement the earthy flavors. Spiced desserts, like gingerbread or mulled wine poached fruits, call for a sweet and spicy dessert wine such as a late-harvest Gewürztraminer or a Vin Santo.
This holiday season, let your table be a reflection of the rich and diverse tapestry of global traditions. Whether you’re savoring the flavors of Christmas, Hanukkah, Kwanzaa, Las Posadas, Soyal, or the Winter Solstice, expert wine pairings can elevate your festive feast. With the guidance of a sommelier, each sip will be a celebration of the unique cultural heritage that makes the holiday season a truly global and joyous affair. Cheers to a world of flavors and a season filled with warmth and merriment! 🍷
As the holiday season approaches, it’s time to gather around the table for the quintessential Thanksgiving feast. From roast turkey to sweet potato casserole, each dish brings its own unique flavors to the celebration. Elevate your Thanksgiving experience this year by exploring both traditional and unconventional wine pairings that will delight your palate and impress your guests. Read on as we journey through classic Thanksgiving dishes, guided by our passion as sommeliers (SOMM&SOMM), as we explore the perfect symphony of tastes.
Classic Turkey and Stuffing
The star of the Thanksgiving show is undoubtedly the roast turkey. Its savory, succulent meat pairs beautifully with a variety of wines. For a traditional choice, consider a medium to full-bodied white wine like a classic Chardonnay or a Viognier. These wines complement the turkey’s texture and enhance the subtle flavors of the bird.
For a twist, try a Pinot Noir or a Grenache. These red wines bring out the earthy notes in the stuffing and create a harmonious balance with the turkey’s richness. SOMM&SOMM recommends choosing a Pinot Noir with a hint of spice to add complexity to the pairing.
Sweet potato casserole, adorned with a layer of gooey marshmallows or crunchy pecans (Ruth’s Chris Sweet Potato Casserole Recipe), dances on the palate with a combination of sweet and savory notes. To complement this dish, opt for a white wine with a touch of sweetness, such as a Riesling or a Gewürztraminer. These wines balance the sweetness of the dish without overpowering it.
For a more unconventional choice, consider a rosé or a light-bodied red wine like Gamay. SOMM&SOMM suggests selecting a wine with bright acidity to cut through the sweetness of the casserole, creating a delightful contrast that will leave your taste buds wanting more.
Creamy mashed potatoes and rich gravy are the comforting soul of any Thanksgiving meal. A classic Chardonnay with buttery notes is a safe and satisfying choice. Its smooth texture complements the creamy potatoes and enhances the richness of the gravy.
For a bolder pairing, go for a sparkling wine or a Champagne. The effervescence cuts through the heaviness of the potatoes and cleanses the palate, preparing it for the next delicious bite. SOMM&SOMM recommends selecting a brut or extra brut style for a clean and refreshing experience.
No Thanksgiving feast is complete without a slice of pumpkin pie. The warm spices and creamy pumpkin filling call for a wine that can stand up to its bold flavors. A late-harvest Riesling or a Moscato d’Asti perfectly complements the sweetness of the pie.
For an unexpected pairing, try a tawny port or a sweet sherry. These fortified wines add depth and complexity, creating a memorable finale to your Thanksgiving meal. SOMM&SOMM suggests opting for a tawny port with notes of caramel and nuts to enhance the nutty crust of the pie.
This Thanksgiving, let your taste buds embark on a culinary adventure by exploring diverse wine pairings that elevate the classic flavors of the holiday. Whether you stick to tradition or venture into the realm of unconventional pairings, the expert guidance of a sommelier ensures a symphony of tastes that will make your Thanksgiving feast truly extraordinary.
Welcome back, SOMM&SOMM cocktail enthusiasts, to another delightful edition of the Trendy Cocktails series, where we explore the world of innovative drinks and the intriguing ingredients that make them so special. Today, we’re diving into the lush world of rambutan, the star of our uniquely refreshing concoction, the Jade Rambutan martini-style cocktail!
Rambutan (Nephelium Lappaceum)
A Tropical Treasure
First things first, let’s uncover the origins of this exotic fruit that adds a burst of tropical flair to our cocktail. Rambutan, scientifically known as Nephelium lappaceum, is a small, tropical fruit that hails from the Southeast Asian rainforests, particularly in Indonesia, Malaysia, and Thailand. Its name even comes from the Malay word “rambut,” which means “hair,” aptly describing the fruit’s spiky, hairy exterior.
Getting to Know Rambutan
Wasn’t sure what I was looking at when Tammy walked in the door with the latest make-something-from-this-strange-and-unusual-fruit surprise ingredient. It looked like something between a sea urchin and the outer shell on a horse chestnut. Regardless, I was up to the challenge.
– Exterior: Picture a vibrant, red or yellow spiky ball. That’s the rambutan! The spines may look intimidating, but they’re soft and pliable, making them easy to peel.
– Interior: Beneath that exotic shell lies a juicy, translucent flesh. The taste? A harmonious blend of sweet and slightly acidic, often compared to lychee, another tropical delight.
– Seed: At the core of this fruit lies a large, inedible seed. But fear not, once you navigate that, the succulent flesh is yours to enjoy!
Now that we’ve acquainted ourselves with this tropical treasure, let’s dive into how to make our signature Rambutan Syrup – a crucial element of the Jade Rambutan cocktail.
Crafting Rambutan Syrup: Easy and Exotic
Ingredients:
– 1 cup sugar
– 1 cup water
– 12 peeled and pitted rambutan
Instructions:
1. Peel and Pit: Gently remove the spiky skin of the rambutan, revealing the juicy fruit inside. Carefully remove the seed, as we’re only interested in the luscious flesh.
2. Muddle: Place your rambutan into a bowl. Using a muddler or the back of a spoon, gently crush the fruit to release its sweet essence.
3. Create the Syrup: In a saucepan, combine the sugar, water, and muddled rambutan. Bring the mixture to a simmer over medium heat, stirring until the sugar fully dissolves.
4. Simmer and Strain: Allow the syrup to simmer for about 5 minutes, infusing the rich rambutan flavor into the syrup. Remove it from the heat and let it cool. Finally, strain the syrup to remove any remaining fruit bits.
And there you have it – your homemade Rambutan Syrup, ready to infuse the Jade Rambutan cocktail with its tropical charm.
The Jade Rambutan Cocktail: A Sip of the Exotic
Now that we’ve unlocked the secret of Rambutan Syrup, let’s put it to good use in our exotic and enticing cocktail.
Ingredients:
– 1 oz. Coconut Rum
– 1 oz. Rambutan Syrup (recipe above)
– ¾ oz. Fresh Lime Juice
– ¼ oz. Midori Melon Liqueur
Instructions:
1. Shake It Up: In a cocktail shaker, combine the coconut rum, freshly squeezed lime juice, and our homemade Rambutan Syrup. Add ice, seal the shaker, and give it a vigorous shake.
2. Strain and Serve: Strain the delightful concoction into a chilled cocktail glass. Float a touch of Midori Melon Liqueur on top to create the mesmerizing jade hue.
3. Garnish: For an extra touch of exotic charm, garnish with a slice of fresh rambutan or a twist of lime peel.
With the Jade Rambutan cocktail in hand, you’re ready to embark on a tropical taste adventure. The exotic allure of rambutan, blended with the creamy coconut rum and zesty lime, and crowned with the vibrant Midori Melon Liqueur, promises a sip of paradise in every glass.
So, next time you’re looking to add a touch of the tropics to your happy hour, reach for the rambutan and whip up a Jade Rambutan cocktail. It’s a true treasure from the Southeast Asian rainforests, served in style.
Every now and again you find new inspiration from old classics. In the case of this cocktail–the Distiller’s Punch–my inspiration came from an evening of mixology with Tammy. She began with her riff on the classic Sidecar, but with bourbon instead of the traditional Cognac (I prefer Remi Martin VSOP in the original). The Cointreau and fresh squeezed lemon juice really completed this cocktail. Not to be outdone, and following the theme of fruit-forward bourbon cocktails, I decided to make the classic Man o’ War. This Kentucky Derby inspired drink (named after a racehorse) is similar to the bourbon sidecar, with the addition of another bourbon-friendly ingredient–sweet vermouth.
With the previous two cocktail fresh in our minds, we began discussing the lack of bourbon and whiskey in tropical cocktails or tiki drinks (not the same thing ;)). It didn’t take long to find an interesting Mai-Tai inspired cocktail from the Halekulani Hotel in Hawaii. The Halekulani Cocktail is filled with tropical fruit juices and bourbon… yes… bourbon! After reviewing several variations of this cocktail–all of which used different proportions of orange, pineapple and lemon juices–I decided to riff. The Distiller’s Punch contains lime juice instead of orange juice because it seemed to work better with the Four Roses Small Batch Select Bourbon 😉
While this cocktail could be given a Hawaiian name, such as ‘Aniani Lani’ (translation: glass of heaven), I decided to pay homage to the bourbon lovers and call it Distiller’s Punch.
Distiller’s Punch
2 oz. Bourbon (I used Four Roses Small Batch Select)
Fish is versatile, but can quickly become boring and mundane. We eat fish often, and are always looking for ways to create dishes that connect interesting wines with fish-friendly herbs and spices. This particular dish–simple as it seems–was perfectly paired with an amazing old-vine Semillón from Patagonia, Argentina. Together, this fish dish and wine pairing was anything but ordinary.
A side note…
About a year ago, Tammy and I reluctantly subscribed to one of the mainstream meals-delivered-to-your-door services. At the time, it was the trend for busy individuals with little to no time for grocery shopping. While the idea of fresh fruit, vegetables and proteins delivered to your door sounded great, we quickly realized that the company we chose took very little care in how they packaged and shipped the products. We cancelled after the first delivery.
Imagine our trepidation when presented with the opportunity to subscribe to a service that promised fresh caught salmon delivered monthly. Regardless, we decided to give it a try. The Wild Alaskan Company delivered on their promise of freshness, consistency and care. We highly recommend subscribing to this service. The fish in this recipe was from our subscription.
Description
There are many ways to prepare cod. The most popular being battered and fried into the pub-centric dish–fish and chips. Nothing like it 😉 When you’re looking to perfect date night dish, however, reach for the herbs, spices and of course… the wine! This dish could pair with other white wines–such as Chablis or Viognier–but the under-appreciated Semillón (Sémillon) grape makes for a perfect pairing.
Sémillon shines alongside Sauvignon Blanc in the Bordeaux region of France. Lower percentages are used in the typical 80-20 white Bordeaux blends, but Sémillon is the star of the noble-rot nectar of Sauternes. The Sémillon grape in Argentina (referred to as Semillón) has characteristics unique to grapes grown in cooler climates and higher altitudes. With a higher acidity, natural lemon notes and noticeably longer finish, this wine is the perfect compliment to lighter fish dishes. The dill and lemon sauce bring it all together.
Make sure to dry the fish fillets with a paper towel. This will ensure the fillets brown-up nicely in the pan. Sprinkle the fillets with salt and pepper.
With the stove on medium heat, heat the butter and olive oil. Once the olive oil and butter are hot, place the fillets in the pan and cook for 4 minutes or so. We are trying to get a nice even golden sear. Carefully flip the fillets and cook the other side for an additional 4 minutes. Remove the fillets and set aside.
Add the minced garlic to the pan and sauté for a minute. Turn the heat down slightly and add the cream, chicken broth and a dash of salt and pepper. Continue to simmer until the sauce thickens (usually 5 minutes). Add the lemon zest, lemon juice and dill.
Several years ago while visiting Las Vegas we had the opportunity to taste (ok… drink) a few ‘secret’ cocktails from The Chandelier Bar at The Cosmopolitan. One of the cocktails, called the Verbena, was an experience like no other. The cocktail itself was a creative lemon-ginger riff on the classic Margarita, but the addition of the edible garnish brought the cocktail to a different level.
The flowering herb Acmella oleracea (grown in the tropics) has many different names–such as toothache plant, buzz button and Szechuan button. The seemingly timid looking garnish causes a tingling sensation to the inside of your mouth and tastebuds when chewed. From there, the entire cocktail is elevated into an experience worthy of repeating again and again (and again).
Of course we needed to recreate the experience for family and friends, so the first order of business was to find the ‘buzz buttons.’ A quick search on Google pointed us to Marx Foods where you can buy them in bulk. At the same time, I found a website to order Yuzu juice and placed an order for two bottles. Both bottles were damaged and the juice (most of it) leaked out. I was able to taste the Yuzu juice, and in my complete frustration with the supplier decided to use common juices to create the same flavor profile.
This recipe uses the combination of lime, orange, grapefruit and lemon to get the Yuzu-like flavor of the original cocktail.
The Verbena
1 ½ oz. Tequila (Herradura Blanco)
1 oz. Ginger Syrup
½ oz. Lime Juice
½ oz. Grapefruit Juice
1 oz. Orange Juice
1 oz. Lemon Juice
1 Szechuan Button (marxfoods.com)
Place all of the liquid ingredients in a shaker, add ice and shake vigorously. Pour into an ice-filled glass, add the Szechuan Button and enjoy.
There are many theories on the origin of this very trendy cocktail–the Singapore Sling. The most popular and least disputed involves an alchemist disguised as a bartender at the Raffles Hotel in Singapore 😉
At the start of the 20th century, a bartender named Ngiam Tong Boon working at the Long Bar in the Raffles Hotel, decided to create a cocktail specifically for the ladies. At the time, it was not proper for ladies to consume alcohol in public. Boon’s idea was to disguise the cocktail as fruit juice… and the rest is history.
Over the years I have seen (and tasted) many variations of this cocktail. Versions served in asian restaurants and high-traffic tourist areas are bright red in color and sickening sweet. My favorite version pays homage to the originator, and at the same time introduces a better balance between sweet, sour and bitter. Get your bar tools ready… here we go.
The French-produced Benedictine liquor brings herb and spice notes that seem to amplify the already complex flavors of gin. Cointreau tastes very different than its French cousin–Grand Marnier, and shouldn’t be substituted.
Place all of the ingredients into a cocktail shaker and shake until well chilled (about 30 seconds). Pour into a chilled martini glass (yes, that’s what I said), garnish with a cherry or three and enjoy. This is a 6 oz. (ok… just over 6 oz.) cocktail, so I prefer serving in a chilled sour glass. I really like the “drink specific” line of glasses from Ridel. The Sour Cocktail Glass is perfect for this drink.
With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.
Gewürztraminer from Alsace, France
The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.
No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.
So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.
Heat up the wok, chill the wine, and lets get started…
Tammy’s Sweet and Sour Chicken
2 Green Peppers
2 Tomatoes
2 Carrots
Chicken Breasts (1 per person)
3-4 Green Onions
1 Small Can of Pineapple Chunks
Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).
Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.
Open the wine and enjoy!
Batter
1 Egg
1 Cup Flour
1/2 Cup Cornstarch
6 tbsp Cooking Oil
1 Cup + 2 tbsp Very Cold Water
1 tsp Baking Powder
1/2 tsp Salt
Dash of Pepper
Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.
Sauce
3/4 Cup Water
1/4 Cup Pineapple Juice
5 tbsp Sugar
3 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Ketchup
3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)
In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.
Fall weather calls for dark liquors. It’s time to put away the Summer tiki cocktails and gin-infused libations. Cooler weather inspires mixologists and cocktail enthusiasts alike to concoct liquid expressions of the season. There are many classic cocktails to keep us warm during the cooling months of Autumn. Only a few brown liquor cocktails arouse the senses, and recall flavors of Fall. This Manhattan-inspired cocktail is Autumn in a glass.
This Manhattan-inspired cocktail is Autumn in a glass.
For me, Fall is a season of baking spices, earthy citrus, and fiery colors. So… in that spirit, I set out to create a cocktail that pays homage to the season. The Autumn Leaves cocktail is smooth and inviting. The cinnamon spiced bourbon is framed perfectly by the Aperol, while the sweet vermouth gives a nostalgic characteristic to the cocktail. It all comes together perfectly with the addition of several dashes of orange bitters.
Autumn Leaves
2 oz. Cinnamon Spiced Bourbon (I prefer Jim Beam Red Stag Spiced Bourbon)
Place all of the ingredients into a cocktail shaker, add ice and shake. That’s right… I said shake. The bourbon Gods frown upon the very idea of shaking a cocktail, but this is an exception. The syrupy Aperol doesn’t mix well enough (for my taste) during a classic Manhattan-style stir. Also, I prefer the complete integration of the ingredients along with the semi-frothiness and opaque Fall colors from shaking this cocktail.
Strain into a chilled Martini glass. Garnish with a cherry.
SOMM&SOMM 
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