WINE & DINE

W I N E For this cheesy menu, choose wines with P A I R I N G S low to medium alcohol and zippy acidity to cut through the richness of the raclette while complementing the caramelized earthy root vegetables. Try a bubbly red

Lambrusco, such as Cantina della Volta Rosé Lambrusco di

Sorbara Brut, or a stainless-steel-aged, not too buttery or oaky Chardonnay, such as Joel Gott Unoaked Chardonnay.

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If your cheese firms up during your party, just return your skillet to the oven for 5 to 10 minutes.

3. Get your glasses. An all-purpose whitewine glass is an excellent default if you don’t own a complete tasting set. If you’re short on glasses or want everyone to have a new vessel for each wine (rather than rinsing between each pour), many party equipment companies offer wine glass rentals. See “Take Shape,” page 14, for more about wine glass shapes. 4. Work your way up. If it makes sense with your menu and crowd, it’s best to progress from lighter wines to heavier ones. Start with bubbles, then proceed to light whites, rich whites, rosés, light reds, bold reds, and finally dessert wines. 5. Use all your senses. Sommeliers examine each wine via the five S’s: see (look at the color and viscosity), swirl (to infuse the wine with air), sniff (with your mouth slightly ajar, inhale through your nose to experience the aroma), sip (take a small taste and allow it to sit on your tongue for a second or two), and savor (reflect on all of the above and what makes this wine unique).

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P A I R I N G S

With enough acid to slice through this creamy and hearty soup—plus plenty of earthy notes to echo the squash—a Sangiovese, such as Tenuta di Nozzole Chianti Classico Riserva, is a great pairing. If you’re in the mood for a white, consider a versatile, fl oral, and acidic Chenin Blanc, such as Pine Ridge Chenin Blanc + Viognier.