Confused about wine choices? Here’s your holiday guide

Hosting a holiday party can be intimidating if you are not sure what to serve - especially when it comes to wine.

With so many wines on the market - from dry to sweet to sparkling and reds and whites - how do you choose varieties which appeal to the majority of your guests?

Area wine experts agree that while wine/food pairing lists are helpful, you should stick with what you and your guests enjoy.

“You gear wine selections toward the palettes of your guests,” says Traci Weber, co-owner of 1st Avenue Wine House, 3412 First Ave. NE, Cedar Rapids. “Throw a bunch of stuff on the table and let people choose. Eat what you want to eat and drink what you want to drink.”

Wally Plahutnik, the “Wine Guy” at John's Grocery, 401 E. Market St., Iowa City, says the level of your guests' wine sophistication needs to be taken into consideration.

Those with a more sophisticated wine palette tend to gravitate toward dry wines, he says. But that doesn't mean sweet wines shouldn't be considered.

“When I'm helping someone pick a wine for a party, it's important that everyone is going to enjoy it and that it can complement a variety of foods,” Plahutnik says.

Both Weber and Lauren Chalupsky-Cannon, owner and operator of The Secret Cellar Wine and Gift Shop in Shueyville, say a sparkling wine is a great way to start a party.

“Something bubbly is indicative of a celebration,” Weber says. “Serve it as guests arrive.”

A Spanish Cava has bubbles without the bitter bite, Chalupsky-Cannon says.

“I recommend Poema Cava Extra Dry to serve as soon as guests arrive, which also pairs perfectly with party appetizers and light cheeses,” she says.

Here are some more recommendations:

Traci Weber

Co-owner, 1st Avenue Wine House, 3412 First Ave. NE, Cedar Rapids

www.firstavenuewinehouse.com

• Riesling or Gewurztraminer (Silk Purse, Sonoma): These spicy white wines are versatile with most food and available in sweet and dry.
• Pinot Noir (TR Elliot) and Grenache: These red wines are typically a little lighter and pair well with turkey.
• Cabernet or Chardonnay: Top-sellers in their grape categories (Cabernet red and Chardonnay white), these dry wines also pair well with a variety of foods. Cabernets range from medium-bodied to full-bodied, pairing with hearty flavors common in red meats, hearty pastas, lamb, strong-flavored cheese and dark chocolates. Most Chardonnays have a buttery flavor, pairing with poultry and seafood as well as dishes with a heavy cream or butter base.

Wally Plahutnik

“Wine Guy,” John's Grocery, 401 E. Market St., Iowa City

www.johnsgrocery.com

• Harlow Ridge Pinot Noir: This red wine has rich fruit with just a touch of oak on the finish. While this wine is dry, the tannins and acidity are very mild, appealing to a wide range of tastes. It pairs well with turkey, ham and beef.
• Marietta Old Vine Red: “This is as close as I have seen to a ‘one-size-fits-all' red - robust, spicy fruit and a smooth finish,” he says. A blend of classic California grapes including Zin with Syrah, Carignane. Petite Sirah and Cabernet to add even more flavor. Tasty on its own or with any type of hearty fare.
• Canyon Road Sauvignon Blanc: This white wine is crisp, bright and refreshing with mild citrus notes. Easy to drink, easy on the pocketbook.
• Vignetti Pinot Grigio: All Pinot Grigios are not created equal. Vignetti has the good fortune to come from Friuli, Italy's best growing region for white wines. The perfect climate in these stony hills below the Alps give Vignetti a zippy, mineral character that sets it apart in the vast sea of Pinot Grigio.

Lauren Chalupsky-Cannon

Owner and operator of The Secret Cellar Wine and Gift Shop, 1205 Curtis Bridge Rd. NE, Shueyville

www.secretcellarwines.com

• 2008 Eroica Riesling: The sweetness and crisp acid levels of this semisweet white wine enhance rather than clash with savory ham, especially if you've used a sweet honey or mandarin glaze. Ham can bombard your palate with a combination of sweet, salty and smoky flavors, and some believe ham needs a powerful wine to match its boldness.
• 2007 Chateau des Capitans Julienas Beaujolais: This Gamay (purple-colored grape primarily grown in France) is soft and light, but still retains presence of smoky, black currant and a hint of cinnamon. It pairs well with roasted fowl or salmon.
• 2007 Groom Shiraz: This spicy, savory red wine with juicy black fruits pairs well with red meats such as beef tenderloin, prime rib, ribs or lamb.
• 2006 Dry Creek Vineyard Cabernet: With its sweet smoky oak flavors, this rich and bold Cabernet also pairs well with beef and lamb.