Loudoun Co Winemaker Breaux Vineyards’ Holiday Dinner Pairing Guide

Shopping is done and presents are wrapped. It’s time for Christmas dinner. The biggest event of the year, and you’re hosting. It’s no small feat planning a menu around 25 tastes and dietary restrictions, but by golly you’ve done it. Only a few days, a few important tasks remain.

Polish the silver; shine the china; set a magical tablescape.

Make your list; check it twice, and off to buy some wine; even better, save yourself the trip and Buy Wine Online!

Pair the wine. Buy the wine.

Consider this when choosing your wine for Christmas dinner:

• The richness complexity of the food you will serve determines the richness and complexity of the wine you should serve. Full-bodied wine like Shiraz or Merlot is quite complementary served with your hearty holiday morsels.

• Match flavor for flavor. The full, earthy flavors in Sauvignon Blanc are just perfect to accompany asparagus, just the same as underlying fruit notes found in Pinot Noir go quite nicely paired with duck a la king.

• Think about tannin. When serving ham and other salty foods, avoid the palate clash that occurs when the wine is tannic. Of course, the opposite is true when dining on food that is heavy, fatty, or chewy (e.g., steak).

From the first course to the last, your holiday meal deserves only the finest wine from Loudoun County favorite Breaux Vineyards.

With an appetizer of cheese and meat, and olives and pickles, and honey and jam: Everyone’s favorite appetizer is best paired with a red and also a white to suit your guests’ own personal tastes. If we may we suggest Breaux Vineyards 2013 Meritage and 2015 Sauvignon Blanc.

With an appetizer of oysters or clams: Shellfish brings that brine-y, ocean flavor to the Christmas table, and pairs best with white wine. Acid balances umami, and the citrus notes in our 2014 Madeleine’s Chardonnay add a lovely brightness.

For an entrée of roast goose: Breaux Vineyards 2013 Nebbiolo is the pairing to make. A full-bodied red wine developed and perfect in the Barolo and Barbaresco regions of Italy, our 2013 varietal is delicate on the nose, almost deceptively, as what follows is robust, acidic flavor. It’s just the sip you’re looking for after a bite of bird.

For an entrée of steak: Merlot. It’s basically synonymous with steak. Try our  2015 Merlot; or one of our Meritage blends.

And to finish, a chocolate soufflé: For a dessert this decadent, so must the wine be. Lineage Edition 2, a Port blend from Breaux has just the right amount of sweetness to serve as beautiful complement.

Either way, From now until the end of the year, we’re giving 25% off your total order when you buy 12 bottles! Check out all of our wines: Breaux Vineyards Online Store CODE: CYBER25