"If you want someone to be a good host, be a good guest. And If you want someone to be a good guest, be a good host.”
My grandmother shared this priceless Southern axiom with me when I was too young to fully grasp the merits of the wisdom. It is a nugget that I’ve reflected upon many times over the years. Most importantly, I’ve tried to follow her sage advice. In all candor, I don’t always succeed, but I do try.
Now, the secret: people don’t really care about the wine you pour them at a party. Now, I am not saying that they don’t care about the wine at all, but they don’t really care about it a whole lot. You know what people care about? They care about how you’ve welcomed them into your home. They care about the fact that you care about them.
Another secret: you can’t make everyone happy all the time. But, and here’s the key, you can try. With that in mind, here are a few tricks we’ve learned over the years to make your holiday party a delightful shindig.
High School Algebra
In the esteemed words of Douglas Adams, “Don’t Panic.” One of the first things we learned in high school algebra is this; the more variables there are, the harder it is to solve the equation. We like to keep it simple, when possible.
The Red – Keep it simple. Pierre Amadieu Cotes-du-Rhone Rouge is the “go to” red wine. It is versatile, great value, very food friendly, and it is a screw cap (more on this later.) Lots of wine for a crowd? Can’t beat it.
The White – Second verse, same as the first. Pierre Amadieu also crafts a Cotes du Rhone Blanc. Just as above, it is versatile, great value, very food friendly, and it is a screwcap.
The Bubbly – Oh boy, now that is a big ol’ basket of strong opinions. (See right column)
But what about Cabernet, Pinot Noir, Sancerre, Chardonnay, Pinot Grigio? At the end of the day we will help you select whatever wines you prefer. Just remember it is hard to make sure you have enough of all the different things. Also, recall the notion about algebra… it is hard to figure it all out!
The Dilemma of Bubbles and Sugar
The bubbly tends to be used for three main purposes; mixing, such as mimosa, sipping and toasting, and proper celebrations.
1. Mixing: Prosecco is the most popular bubbly for mixing. The concern we often see is that folks are (rightly) concerned with the sugar content. If you are adding orange juice, cranberry juice, etc. you are likely adding something with a decent sugar content. We like to suggest a lower sugar Prosecco, like the Adami.
2. Cava is the best option for sipping and toasting. It is also a great option for mixing, as the production method is more like true Champagne. Cava bubbles, like Champagne bubbles, are finer and tighter, as opposed to the frothier style of Prosecco. Castellar Cava is our go-to Cava for the event budget.
3. Champagne. Champagne, Champagne, Champagne. Certain situations merit the real deal. The bigger the occasion, the more necessary the Champagne. Champagne starts “reasonable” and goes to mortgage payment territory quickly. Gosset, for the money, cannot be beat.
Beer
Unless you feel very strongly, we advocate cans. The technology for cans has improved greatly over the years. All the local craft breweries use cans now, as it provides a superior product. And just as above, limit your choices. Keep it down to two or three choices and relax!
Alternative Closures
Box wines, screwcap wines, and other non-cork closures are ok. There may be some out-dated concerns about the reputation of screwcaps, but they are just that – out-dated. Given the choice, almost all winemakers would prefer screwcaps or (gasp!) boxed wines for wines consumed within a few years of production. So don’t be afraid to check with us on a screwcap or a (gasp!) boxed wine. The Vignes des Lumières Red has absolutely no business being as good as it is for the money. This is a great wine that just happens to come in a box.
So, if you’ve read all of this and are still eager to host a holiday party, some down to the Pig and let us assist you! We promise to be more Buddy The Elf, and less The Grinch. Or email us at Scott@ThePigBham.com.
