3 ways to throw a holiday wine and cheese party
Now that the holiday season has officially kicked off, you may find yourself suddenly — almost involuntarily — inviting loved ones over for merriment, tree trimming and gift swaps.
But there’s no need to go crazy cooking for days or to blow your budget on fancy canapés. Fact is, most people are more than happy to dress up for a glass of wine and a wedge of Brie.
In fact, we strongly encourage revisiting “ye olde wine and cheese party” as your back pocket winter entertaining move: It’s straightforward, it’s festive and — when both elements are paired properly — it’s delicious to consume.
In that spirit, we asked some of our favorite local wine merchants for tips on how to get it right. Read on for three ways to throw a wine and cheese party this season:
Classic
If you’ve never hosted a wine and cheese party before, don’t be intimidated. Elizabeth Miller, manager at Vintology Wine & Spirits in Scarsdale, has been gathering friends around grape juice for years and has the format down cold. First rule? Don’t buy a dozen different vintages.
“You want to have between three and six different wines and cheeses,” says Miller. “Any more than that gets overwhelming for guests. The number should be limited enough to enjoy the distinctions between bottles.”
For a classic approach, Miller prefers to focus on old world wines from Spain, Italy and France, and she’s inclined to stick with reds during this chilly time of year.
“So I would start with a red burgundy from France, such as the Régis Bouvier Marsannay ($35),” explains Miller. “It’s made from the Pinot noir grape, it has a light body and that would go lovely with Brie.”
From there, she suggests opening a medium-bodied bottle of Alvaro Palacios Camins del Priorat ($23) from Spain.
“It’s predominantly made with a Grenache grape, blended with some Samso, Cabernet Sauvignon, and Syrah,” she says, noting that it pairs well with Manchego. “Then, I would finish with a full-bodied super Tuscan from the Chianti region, such as Tenuta San Guido Le Difese ($30), which is a blend of Sangiovese and Cabernet Sauvignon and quite tannic.”
Pick up some Grana Padano to pair with the latter, she instructs, and consider throwing craft paper or chalkboard style tablecloths over the dining table for the evening.
“It allows people to make notes on the wine,” she says. “It becomes very interactive for everybody and emboldens conversation.”
Go: Vintology Wine & Spirits, 2 Palmer Ave., Scarsdale; 914-723-2040; vintology.com
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Sparkling
For a bubbly twist on the “wine and cheese” theme, center your soiree around sparkling wines.
Champagne Bureau USA tells lohudfood that approximately 20,508,784 bottles of the good stuff were shipped from Champagne, France, to the U.S. in 2015 alone. So, it’s up to us to pop them.
Carol Todd, co-owner of Wine Geeks in Armonk, recommends pouring Laherte Freres Ultradition Extra Brut non vintage Champagne ($40.99) this holiday.
“It’s an organic wine that is made from a blend of Pinot meunier, Chardonnay and Pinot noir,” Todd says.
As Champagne pairs well with practically everything, she suggests taking the opportunity to serve a fromage with funk.
“I would recommend a cheese like Epoisse or any fragrant variety, since stinky cheeses are harder to pair,” Todd says. “A washed rind cheese is going to show very well against a Champagne.”
As a sparkling alternative for red wine drinkers, one might consider a dry, bubbly Lambrusco.
“Francesco Vezzelli Lambrusco Rive Dei Ciliegi ($14.99) is from Emilia Romagna,” says Todd. “Historically, it’s paired with charcuterie. But for cheese, just try to find something the closest you can get to the wine region where your bottle is from, ‘what grows together, goes together,’ as they say.”
Pecorino, Parmigiano Reggiano or grana padano would all be welcome choices, she says.
Go: Wine Geeks Armonk, 559 Main St., Armonk; 914-273-9463; winegeeksarmonk.com
Mulled
To spice up the traditional wine and cheese theme, surprise your guests with something mulled.
Mulling is the technique of simmering wine in spices, nuts and fruits. Some recipes include brandy and vodka among ingredients. All give off a cozy aroma to welcome revelers into your home.
To begin, Jeff Wooddy, general manager at Rochambeau Wines and Liquors in Dobbs Ferry, recommends choosing a dry, tannic wine to balance out the sugar and fruit juice found in many preparations.
“Too juicy a wine will make for a flabby mull,” says Wooddy. “Stay European. The Masciarelli Montepulciano d'Abruzzo ($9.99) should be an easy one to track down.”
Then, select a mulled wine recipe that sounds most delicious to you.
“I prefer the roundness and complexity of Swedish Glögg,” says Wooddy, who models his own after a version that appears on SwedishFood.com. “The almonds and raisins and Cardamon make for a deeper, rounder, more complex drink.”
But if you’re pressed for time, there’s a quicker semi-local alternative.
“As it turns out, there is a new product coming from right here in the Hudson Valley called Hetta ($22.99),” he says. “Hetta is made in Rhinebeck. It is Swedish-style Glögg made from an old family recipe and it is absolutely sensational.”
Whatever mulled direction you choose, Wooddy implores, please keep your coffee mugs back in the cupboard: “It IS a warm drink, not a piping hot drink and I am a big fan of sexy little tumblers. The pleasure of a warm beverage is not just in tasting it. Cupping our hands around a tumbler warms us, too!”
For total ecstasy, pair your mulled wine or glögg with some wonderfully ripened cheese.
“Easy choices with universal appeal include Gruyere from Switzerland or Comte from the French Alps,” says Wooddy. “Both have a rich nuttiness that will be a splendid foundation for the sweet, warm spiciness of mulled wine. Want some adventure? Morbier. It looks awful, smells even worse; it is so creamy that it is almost fruity and its richness is so deep, it's bottomless.”
Your guests may never leave.
Go: Rochambeau Wines, 389 Broadway, Dobbs Ferry; 914-693-0034; rochambeauwines.com