Santa’s invited to many North Pole Christmas parties, so he called Mike Fear at Now You’re Cooking, 49 Front St., Bath, looking to supply some holiday cheer.
Here’s what Mike suggested.
California Meritage or a Super Tuscan red wine: wonderful red blends, both fabulous with rare filet mignon: Villa Antinori, $26.
A good Cabernet Sauvignon from California: Leese Fitch for $11, Spann Vineyards for $35 or Cakebread for $70.
Mrs. Claus loves to entertain at home when the Tinsels visit, so she serves sweet wines like a vin santo or a muscat: Malvira Renesium, $28.
The night before Santa leaves with the toys is usually pizza time. According to Mike, zinfandel works well with homemade pizza’s red sauce, or try Prosecco with a white pizza: VR Zinfandel, $11.
For veal, choose a light red Beaujolais or Gruner Veltliner: Chateau Thulon Beaujolais Villages, $18.
And for the feast of seven fishes, Santa’s electrician enjoyes chablis, a French chardonnay; Sancerre, a French sauvignon blanc; or Oregon Pinot Noir. Try Henri Bourgeous Sancer, $30, or Henri Bourgeous Petit Bourgeous, $15.
Cotes du Rhone or Chateauneuf-du-Pape is the preferred wine when hunters serve game: Famille Perrin Cotes du Rhone, $11.
Mike was quick to point out that French champagne is wonderful, but can be pricey.
The good stuff is dry (“brut”), yeasty and lovely. Alternatives include a sparkler from the New World made in the Champagne tradition, a Cava from Spain or a Prosecco from Italy.
These can be superb and very affordable. Dryness or sweetness can be gleaned by looking for a descriptor like “Brut” which means dry, and is the most common. Extra Brut is even drier, and Extra Dry is less dry. Sec, Demi-Sec, and Doux indicate steadily sweeter wines. Jean Vesselle Brut, $50; Gruet Brut, $17; Le Colture Prosecco, $20.
Letting your wine breathe sounds like a good idea, especially if it is a young, tannic red. However, many of today’s wines will simply require you to swirl it in your glass.
If you want to be sure to enjoy your red wine at its best, decant it or use an aerator as you pour it into the glass.
Chilled or room temperature? A rule of thumb is to chill whites and serve reds at room temperature; however, there are exceptions.
Sparkling wines should always be really chilled. Light reds may also be cooled. Some whites — a big buttery chardonnay, for instance — shouldn’t be too cold.
Over at Bootleggers in Topsham, Joseph Carr Josh Cellar Wines — whether cabernet, chard, merlot or sauvignon blanc — are $13.99 a bottle. For each bottle of Josh wine sold during the holiday season, Bootleggers Beverage Warehouse will donate $3 to Operation Homefront to benefit a local Maine military family.
Bootleggers is located at 13 Hamilton Court in Topsham.
Some other posibilities:
— Cantele Salice Salentino Riserva: perfect with veal and beef, game, lamp and ripe aged cheese, $9.99
— Venta La Ossa 2009 Tempranillo from Spain: an eye-catching label in an impressive bottle, the wine itself is outstanding with a rich, full bodied nice spice and goes great with a big grilled steak, $19.99.
— Mulderbosch Faithful Hound 2008 from South Africa: a red blend perfect with game birds, lamb, beef, $22.99.
— White wines like Argiolas Costamolino Vermentino Di Sardegna: very food-friendly and easily enjoyed by all, $14.99.
— Chat Graville-Lacoste Graves: a perfect wine for any seafood dinner and wonderful with poultry or Indian takeout, $21.99.
— Merry the Oyster Bay Sauvignon Blanc: top selling sauvignon blanc in the store, $9.99.
HANNAH CAMPBELL is a freelance writer based in Havertown, Pa., and a frequent Mid-coast visitor.
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