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Finding the
Spirit of

CHRISTMAS

By Donna York-Gilbert

Pairing Wine With Your
Holiday Feast

T’is the night before Christmas and all through Ft. Laudy,
We stock up on vino, but not to be naughty.
We will pair our holiday feast with great wine,
Match the wine with food’s flavors, and you’ll be fine.

While your family is nestled and snug in their beds,
Visions of wine bottles dance in your head.
If you serve stone crab claws on Christmas Day,
Choose Chablis and light whites, like unoaked Chardonnay.

For oysters, the same, don’t overpower the dish,
Sauv. Blanc, Sancerre, dance well with shellfish.
Pair your grilled salmon with Gamay and Pinot,
With blackened spiced salmon, Zin is the vino.

Serving Salmon, Sashimi or Tartar that day?
Pour Viognier or a dry Rosé.
Now lamb chops and lamb shanks have their own flavor,
Lighter reds like Rioja and Rhône, you should savor.

Sliced ham and pulled pork, sweet spices galore?
Zin or Syrah is what you should pour.
Champagne is a staple for holiday cheer,
Toast family and friends, and Santa’s reindeer.

Now Dasher, Now Dancer, Now Prancer and Vixen,
On this Christmas day, don’t get too Blitzen!
After the feast when the clothes feel too tight,
Sip a good Port and to all a good night.

Wishing you and your families a Happy,
Healthy holiday season.

About the Author: Donna grew up in the wine
distribution and import business in the Carolinas and
sold wine for a number of years early in her career.
Today, she still studies wine….one sip at a time.

26 The Landings & Bay Colony