Cheers! Salute! Prost! Cin Cin!
There are a hundred ways to say it, but the gist is – Bottoms up! We’re celebrating the end of a year and the beginning of a new one, and to make sure we do it right, we solicited the advice of someone who knows wine. Hobby Kuehnast is a Certified Wine Educator who got his feet wet in the restaurant business and then spent 16 years in wine wholesale. He was hired by Market Street United in 1999 prior to its opening in 2000 and has been their wine specialist since. As a member of the International Society of Wine Educators, Hobby holds the highest certification available (CWE) and enjoys teaching others about his passion.
“Always try it,” says Hobby. “If you try it and don’t like it, at least you learned something.”
Perfect Pairings
The game-like quality of turkey matches well with red wines, like a Beaujolais or Petite Sirah. If red isn’t your thing, try a fruity Zinfandel or an oaky Chardonnay. For ham dinners, go bold with a Chianti red or lighter with a Pinot Noir. If you prefer a white wine, serve a Pinot Grigio or Riesling.
Hobby’s Holiday Recommendations
For a turkey dinner, try:
Castle Rock Pinot Noir 2007 Monterey County, $15.49
Concannon Petite Sirah 2006, $7.99 (particularly for a smoked turkey)
Marietta Old Vine Red Lot 50, $12.99
Chateau Ste. Michelle Indian Wells Chardonnay 2006, $14.99
Domaine Ste. Michelle Brut, $9.99
If ham is on the menu, try:
Gloria Ferrer Brut, $18.49
Covey Run Riesling 2007, $9.49
Charles Smith KungFu Riesling 2008, $11.49
Yes, the Glass Matters
Lest you think one glass fits all, you are mistaken. The shape of the bowl, the thickness of the glass and the shape of the rim are entirely intentional, as they all contribute to the direction of the flow of wine into the sensory parts of your mouth. Hobby recommends Riedel glassware because it offers a variety of sizes for reds and whites, or whatever your drink of choice.
A light red wine, like a Pinot Noir, is better served in a round glass with a wider bowl and opening, which allows air into the glass and helps to release the aroma of the wine. For the broader red, like a Merlot, choose a glass with a slightly narrower opening to help direct the wine towards the back of the mouth.
Light, fine white wines, like a Pinot Gris or Riesling, are better enjoyed from a narrow bowl and opening, as the slim shape helps keep the wine chilled. When the opening is smaller, the sweet scents are protected from too much exposure to the air. For Sauvignon Blancs and Chardonnays, the stronger whites, choose a glass with a slender, yet wider, bowl with a narrow opening.
A narrow flute is the best choice for champagnes and other sparkling wines because the height of the glass keeps the bubbly from going flat.
Hobby’s Tips
- When matching food with wine, always think about the texture of the food and the texture of the wine. Light foods need light wine while heavier foods (smoked, spiced, and sauced) need fuller-bodied wines.
- Allow five servings of wine per 750 ml bottle.
- Don’t over-chill any whites served with food, as it numbs the flavors. (Optimal serving temperature is 45-55 degrees.) If the wine is stored in the refrigerator, bring it out 30 minutes before serving.
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