No law says you can’t serve just one great wine at your next soiree. But maybe it’s been a while since you’ve hosted a crowd, and you’d like to raise your game. To make the evening truly memorable, pair each course with its own bottle—one chosen to complement its individual flavors. What might such a dinner be like?
NJ HOME asked Chris Cree, the only Master of Wine in New Jersey (and the 13th American ever to pass the test) and the founder of Cree Wine Company in Hampton, to be our sipping guide. He picked some underappreciated and unexpected varietals to enjoy with each phase of the meal, from appetizer to entrée to dessert.
Charcuterie appetizer:
When assembling a plate of meat, cheese, fruit and veggies for a crowd, our expert prefers “crisp, clean unoaked whites or lighter reds with moderate tannin or acidity.” He says Italian whites seem to be the most popular companion for charcuterie plates at his store, and the one he recommends below “drinks like a cool, mineral, glacial Alpine stream,” he says, “crisp, focused and working brilliantly alongside the fatty, meaty flavorful charcuterie.” Cree prefers Spanish reds for this app pairing, specifically those from the Bierzo region. He describes the taste as “a lovely crunchy red and dark fruit notes, bright acidity, juicy mid palate and softish tannins.”
Bottles to try:
White: Ermes Pavese Blanc de Morgex et de la Salle 2020, ~$30
Red: Bodegas y Vinedos Raul Perez Bierzo Tinto ‘Ultreia St. Jacques’ 2019, ~$19
Steak entrée:
Red is the way to go when enjoying a big juicy steak, says Cree, because the tannins in red wine interact beautifully with the fatty flavors in the meat. For an herbed steak, he likes a Cabernet, a Cabernet Sauvignon or even a Bordeaux. If you’re firing up the barbecue, you can’t go wrong with Zinfandel. “Its brambly, plush dark and red fruits, nice acidity, soft tannins and moderate oak work so well with the smokey/sweet flavor of BBQ,” he notes.
Bottles to try:
Herbed/grilled: Favia Cabernet Sauvignon Oakville Napa Valley 2018, ~$250
Barbecue: Bedrock Wine Company Old Vine Zinfandel California 2020, ~$25
Chocolate dessert:
When eating something sweet like milk chocolate, Cree prefers “sweet and lively” bottles with lots of berry fruit notes and bright acidity that contrast with the creamy chocolate taste. He loves dark chocolate with a Port, which has a sweet, complex flavor profile, and leans toward a dry Chenin blanc, made with the ripest of white grapes, for white chocolate treats. His selection below for the latter features “tropical fruit notes, lemon zest and grilled pineapple that’s underpinned by bright acidity.”
Bottles to try:
Milk chocolate: Marenco Pinto Brachetto d’Aqui 2020, ~$20
Dark chocolate: Niepoort Porto Colheita 2007, ~$50
White chocolate: Domaine Huet Vouvray Moelleux Premier Trie Le Mont 2020, ~$45
You can try some of these varietals at Cree Wine Company in Hunterdon County, which features a tasting room and a bar/lounge. What’s your favorite wine/food pairing and why? Tell us on Instagram @njhomemag!