Magazine article Sunset

It's Party Time: The Entertaining Season Is in Full Swing: Try These Wine-Serving Tips and You're Sure to Get the Fun Flowing

Magazine article Sunset

It's Party Time: The Entertaining Season Is in Full Swing: Try These Wine-Serving Tips and You're Sure to Get the Fun Flowing

Article excerpt

MOTHER'S DAY, graduations, showers, and at least for some of us, the first weather warm enough to eat outside--this time of year's rife with excuses to throw dinner parties. Used right, wine can help make them stellar events.

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Start light Wine before dinner has the same job as appetizers: to tease your palate and make you want to keep consuming, not tire your taste buds and get you to your alcohol limit fast. Pour something cold and crisp, with a reasonably low alcohol level--Sauvignon Blanc or a dry Chenin Blanc or Riesling. If someone must have red, make it light and lively: Pinot Noir.

Go for personality Match the wine to the mood of the food rather than its intricate flavors--a hearty, casual (inexpensive) red with barbecue, for instance; a more elegant, special red with an expensive steak.

Pour in pairs Two glasses of the same color of wine in front of people spur dinner conversation: Does the Chardonnay or the Sauvignon Blanc do more for the pesto chicken? The Zinfandel or Syrah for the leg of lamb?

Help yourself Survival tip from an easily derailed hostess: Don't make the mistake of eating nothing until your guests arrive. Otherwise, the first glass of wine you have will be on an empty stomach and will bring on the alcohol fuzzies quickly, muddling your endgame for getting dinner on the table.

For salmon, Grenache tips the scales

Wild Alaska salmon is hitting the market and according to Lisa Rongren, wine director for Seattle's legendary Ray's Boathouse, it's the best fish of all to pair with red wine. …

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