Holiday meals have so many traditional flavors that it is nearly impossible to find one wine that goes with everything.
Ignore the main dish (turkey, ham etc.) and start with the sauces... if they a have a particularly noticeable flavor go with that as a starter. For example, pineapple or cranberry glazes would pair well with Barbera. Heavier, richer sauces need something with tannins like Petit Sirah or Syrah. A middle ground is the Bray 'Tres Vinas' which has both fruit and tannins.
I like to have something light like the Barbera Rosato open for the salads and cranberry sauce, then a Zinfandel or Primitivo for the turkey and stuffing. Finally I like some BrayZin Hussy Red for the end of the meal because it is a wine just right for sitting around the table, nibbling and talking.
Dessert would have some Angelica dribbled over the ice cream on the Pumpkin Pie or some port reduced with peaches for a cobbler.
- Dick Minnis
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