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Dec 29, 2006 03:48 PM

Wine Pairings for a January 2007 Dinner Party

Hi: One of my resolutions for the New Year is to become more competent in pairing wines with food. I am serving the following dinner in January, and would welcome wine suggestions for the meal. I will be serving some nuts and apple slices and cheddar for nibbles with champagne. Sugeestions? Thanks so much...

1. Beef Bourguignon (BA, May 1994)
2. Buttered Noodles
3. Roasted Root Vegetables with Thyme and Marjarom Viniagrette

4. Endive Pear and Roquefort Salad (Barefoot in Paris)
5. Chocolate Cherry Trifle

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  1. For your main, the traditional choice would be a red Burgundy. Depending on your budget, that could range from a generic Bourgogne to a Nuits-St-Georges, Beaune, Pommard, Gevrey-Chambertin, etc. You could also go with a coolish-climate Pinot Noir from the New World (think Oregon, New Zealand or California producers like Saintsbury and Calera). If you aren't using a Pinot Noir to make the stew, choose whatever wine you use or a better wine from the same region to serve with it. Côtes du Rhône has lots of possibilities.

    No wine with the salad, TYVM.

    The trifle doesn't look like a particularly easy match. I'd probably incline toward a Maury, Banyuls or Riversaltes or, failing those, a ruby or LBV Port (or one of their New World counterparts).

    1 Reply
    1. re: carswell

      Carswell, I'm with you all the way on this. For the dessert I'd probably go with a tawny port, as the full red ports might be a little heavy for my taste (I'd drink it with the salad as well - I ain't so stuffy, and the roquefort would pair nicely with the tawny)

    2. Thank you very much. I will take myself to the wine store with your post. Happy New Year.

      1. my husband suggests a white burgundy with the salad. a rully white burgandy would be great. instead of the port, try a madiera, or stick with the ruby. a sauternes would also pair well. enjoy your meal!

        1 Reply
        1. re: strephking

          With a similar salad, we usually do a Meursault and it pairs wonderfully. I've found a few US producers of Chardonnay, that also have wines that fit, but they would probably be too esoteric to try and find, unless you are in Napa, or down the Coast.


        2. I would suggest a young Aglianico, or Pierdirosso. Also, traditional Primitivo (original red zin brought to Puglia from Croatia). Concerning dessert, I agree with the Port suggestion.

          Buon Appetito!

          1. As far as the salad goes, tradition holds you don't serve wine with salad as the vinegar used in the salad dressing will affect the wine, making it, too, seem vinegary. This can be overcome with the use of lemon juice in lieu of vinegar, or with a very mild vinegar such as rice vinegar.