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![Choosing the wrong holiday wine can lead to social ruin. These pairings will ensure your guests enjoy their meal, and thus remain your friends. By <a href="http://sharpformen.com/author/alex-nino-gheciu/">Alex Nino Gheciu</a><div id='nr_fo_top_of_post'></div><p>Beer is beer. Egg nog is egg nog. But, get the wine wrong, and you’ll be a dinner party pariah, with guests shooting you the stink eye all evening. Pairing the right vino with the your holiday meal is a nuanced art. Luckily, we’ve summoned <em><a href="http://www.foodnetwork.ca/guides/grapenotes/index.html" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.foodnetwork.ca']);">Grape Notes</a></em> host Susan Sterling, a vinous grand master, and 2009 <a href="http://www.tastyawards.com/" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.tastyawards.com']);">Tasty Award</a> winner, to lend us her expertise on the the season’s best pairings.</p>
<p>“You’re going to be making foods that are heavier and with richer sauces, so naturally you’re going to want a wine that has more body, that can match up with all that great food,” Sterling advises.</p>
<p><strong>For the year-round grill-master</strong></p>
<p>Even apocalyptic weather conditions can’t stop some guys from hitting firing up the barbeque. For those brave souls, there’s <strong>Henry of </strong><strong>Pelham’s 2007 Reserve Baco Noir,</strong> which has notes of red and black berries, plus a black pepper finish. “This is the kind of wine that would fit really nicely if you were going to grill up some sausages, maybe with some peppers next to them,” says Sterling, though she says it would also go well with lamb shanks. $25, <a href="http://www.henryofpelham.com" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.henryofpelham.com']);">henryofpelham.com</a></p>
<p><strong>For the foie gras fanatic</strong></p>
<p>Duck is the new holiday turkey, and <strong>Prospect Winery’s Fats Johnson Pinot Noir</strong> is the perfect matching shade. With a medium body and notes of sour cherries, it’s a great light red. “Some people will never get behind a big, huge cabernet sauvignon. I like Pinot Noir as a bit of a change up; it’s still red but it’s not too heavy and it’s terrific with duck. It’s even good with veggie stew because it’s lighter and a bit fruity,” says Sterling. $16, <a href="http://www.prospectwinery.com" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.prospectwinery.com']);">prospectwinery.com</a></p>
<p><strong>For the Don Corleone-type</strong></p>
<p>If you’re a wiseguy with a penchant for fine Italian dining, reach for <strong>Tedeschi Amarone</strong>. You may have heard it name-checked in a <em>Godfather</em> flick. It’s a decadent vino that tastes like blackberry jam, tobacco, black currant and cocoa power. According to the expert: “Serve it with mushroom risotto, maybe add a little gorgonzola. Make it rich and amazing. If you want to do something totally different, go with dark chocolate.” $40, <a href="http://www.tedeschiwines.com" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.tedeschiwines.com']);">tedeschiwines.com</a>.</p>
<p><strong>For the meat ‘n’ potatoes kinda’ guy</strong></p>
<p>Some fellows have traditional tastes. While traditional might be mistaken for bland, it need not be. For example: <strong>Mission Hill SLC Merlot</strong>. It’s a tasteful, inviting classic. “Brawnier because of the hot vintage, this concentrated wine shows flavours of cocoa-dusted raspberries, smoked meat, and rosemary. Serve it with roast beef or ratatouille.” $30, <a href="http://www.missionhillwinery.com" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.missionhillwinery.com']);">missionhillwinery.com</a>.</p>
<p><strong>For the sweet tooth</strong></p>
<p>As host, and in house sommelier, your work doesn’t end with dinner. There’s dessert to think about. For that, <strong>Graham’s Late Bottled Vintage Port</strong> is perfect, featuring intense flavours of prunes, figs, tobacco and tar. “You can serve it as a desert or with desert – even chocolate deserts, which is nice because it’s hard to find a wine-based pairing for chocolate. It’s even nice if you’re just serving it with dried fruit and blue cheese; maybe a big wheel of Roquefort.” Stirling says, adding, “It looks fancy and it tastes delicious.” What more can you ask of a wine? $20, <a href="http://www.grahams-port.com" onclick="javascript:_gaq.push(['_trackEvent','outbound-article','http://www.grahams-port.com']);">grahams-port.com</a>.</p>
<div id='nr_fo_bot_of_post'></div> <span id="pty_trigger"></span> Winter Wining for Winter Dining](http://sharpformen.com/wp-content/gallery/winter-wining-for-winter-dining/fats-johnson-pinot-noir_rsz.jpg)