ENTERTAINING
Out with the Old Rules
Season’s Eatings and Drinkings When the temperature drops, D Thompson, Director of Education and Experiences at William Chris Vineyards, says it’s a great time to go for rich, full-bodied reds. “Red blends—and specifically ones with a significant amount of Merlot, like those from the Right Bank of Bordeaux—provide the body, spicy oak character and rich fruit profile that make them a roast’s best friend,” he explains. “These wines pair nicely with rich meat dishes and sauces that might overpower lighter wines.” Another choice for the cold weather is Mourvèdre, a varietal with spice notes, earthiness and deeper fruit aromas. “Pair these wines with braised or grilled meats such as short ribs and steak.” Thompson adds, “If you like gamier meats, braised lamb and grilled quail bring out the underlying red fruit tones in the wine.” Looking for a white? He recommends Roussane, a grape with a fuller body and rich texture, as a particularly nice winter white, especially when matched with root vegetables and roasted meats. “Pour a glass with mashed 68 WATERWAYS | December 2019
potatoes, roasted turnips or yams. Better yet, serve it on the table with your honey-baked ham or roasted turkey, and feel the wine sing on your palate.” Wintertime presents many an opportunity for celebration, and what better way to celebrate than with some bubbles! Thompson says sparkling rosé is a great choice for such an occasion. While many people associate rosé with summer, he explains that it’s one of the most versatile styles of wine and pairs well whenever a table is laden with a large assortment of food.
Pairing Is Personal Brundrett urges people not to get too stressed over achieving the perfect pairing. Focus instead on the fun of figuring out what you like and enjoying the community that sharing good wine creates. “Remember that wine is just a drink that brings people together,” he says. “Pairing is a good time. Have fun with it. Talk about it.” He recommends asking yourself if you think a wine tastes good with a certain food and thinking about what works or doesn’t work with the pairing. “Create intention with your experience with the food,” he encourages. “If you’re preparing a meal for someone, carefully pick out wine, carefully pick out food and then share your thoughts with your guests.” When discussing how some people may feel too intimidated to enter the world of wine, Brundrett relates it to someone working on her or his golf game. “You can’t make fun of somebody at the driving range hitting golf balls. They’re there to get better.” he says. “Wine and food are an experience. Even if it’s not the perfect pairing, it’s worth talking about it, slowing down and enjoying food with your friends and family.” William Chris Vineyards wines are available at Twin Liquors, HEB, Whole Foods and online at williamchriswines.com.
PHOTOGRAPHY BY AUSTIN LOVEING AND KATHERINE CHASE
You’ve probably heard the rule “Red wine with red meat. White wine with white meat.” It’s easy to remember, but Chris Brundrett, the co-owner of William Chris Vineyards, says you’re free to throw it out. If you need a general guideline to follow, Brundrett recommends partnering tannins and fat. He explains, “Anything super creamy, heavy or fattier goes so much better with a more tannic wine such as Cabernet Sauvignon because the tannins melt the fat.” This melting process releases more of a dish’s flavors, plus the fat makes the tannic wine taste less astringent and therefore easier to drink. Brundrett notes that brightness or acidity go well with salt. “Salt doesn’t go very well with tannin. Fat doesn’t go great with acid.” He adds, “Don’t overanalyze it. Popcorn and pétillant naturel are a delicious pairing.”