Servin’ up the good stuff
As we are in the home stretch of holiday entertaining, the question at the forefront of every host’s mind regarding wine is no doubt “when should I serve the good stuff?”
There are several approaches.
1. Serve the good stuff first. This sort-by-price approach has the benefit of creating a strong first impression. And some guests might only want one glass anyway so this ensures they will get something good. However, wine style matters. Don’t lead with a humongo Napa cult cab–those kind of wines you have to work into.
2. Serve the good stuff second. This is my preferred strategy. I like to open with a strong wine that is intriguing yet not overwhelming. Good picks for whites are: a wine from greco di tufo using an indigenous grape of southern Italy; a pinot blanc (such as Leon Beyer); a bubbly; or a wine from the Savennieres region of France. Then you and your guests will be ready for a great red, either light bodied such as a pinot noir, or a big red, such as a cabernet sauvignon or a syrah. I’d recommend two bottles for four people as a good ratio for a dinner party. Then have a decent third wine in reserve, what I call “balast.” Solid stuff, but easy on the wallet as well as the palate (check out my lists of wines under $10).
3. Start with great stuff and keep it flowing. Who can argue with this approach? Just serve the wine by style–lightest bodied to fullest–and everybody will be happy.
4. Serve no good stuff. A sad strategy and one to avoid. However, some family get togethers may require quantity over quality.
Happy holidays!
-Dr. V
tags: wine | dinner parties | serving wine
On December 23rd, 2006 at 3:53 am ,Paul Sharp wrote:
I say stick with premium guests! But personally I’ll be plumping for the 76 Ruasan Segla Magnum as a starter
On December 23rd, 2006 at 10:36 am ,Dr. Vino wrote:
Christmas at Paul’s house!