Colorado Wine Industry Development Board

Colorado Wines for the Holidays
Here is a very condensed guide to pairing Colorado wines with Holiday meals.

The flavors of turkey are really determined by the ingredients of the stuffing or the seasonings and the sauce. For sausage or savory stuffing, look to the exotic flavors of Gewürztraminer to complement. If you are using oysters in the stuffing, the tangy, brisk flavors of Sauvignon Blanc, a flowery Viognier or an off-dry Riesling are delightful. And should you prefer red wine to match a rich brown gravy, the Pinot Noirs from the West Elks area are ideal.
All of these aromatic, lighter wines benefit from the cool nights in Colorado. Cooling off at night preserves the acidity of these delicate varietals, making them the perfect food companions.

Roast beef, lamb or wild game on the menu? Colorado’s intense Cabernets and Syrahs (aka Shiraz) from the Grand Valley are wonderful. Syrah offers lots of black pepper notes to match a heavily peppered recipe. Cabernet Sauvignon with intense dark fruits and tannins cries out for a nice juicy prime rib. The aromas of Cabernet Franc, a close relative of Cabernet Sauvignon, or Petit Verdot, frequently blended with the Cabernets in Bordeaux, are enchanting with the flavor medley in Colorado lamb.

Going vegetarian? The soft fruity notes in Merlot compliment Colorado grown butternut squash or a dried-cherry sauce.

And don’t forget a great Colorado Port for dessert with pecan pie or a Muscat with pumpkin pie.

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