So, we're going to do some wine pairings
for people to kind of help them
through the holidays season here.
Yes, yes.
So, what are we drinking, and what does it go with?
So, I love to start with sparkling wine.
Here we have a champagne.
I always say you have champagne friends
and you have Prosecco friends.
So you don't have to get champagne every time
but Legras & Haas is a great small family producer.
I love Rose during the holidays. It's very, very festive.
I love it, too. I love it richer,
but, you can get a Rose Cava, a Rose Prosecco.
I mean, there's great domestic American sparkling wines
that are really incredible these days.
I would just recommend, when you go into the retail store,
and this is general, start with the price point.
Get that out of the way.
It's always sort of gauche to talk about.
Tell them what you're willing to spend.
Just say, hey look, I'm gonna spend 25,30 bucks.
Don't be shy about it. Exactly
That's it. And this is the style of wine I want.
And you know what? They appreciate that.
It makes the conversation a lot easier.
And then, you don't have that awkward,
I don't want to spend my mortgage
on a bottle of wine, sort of thing. Right?
Exactly.
But, this is also actually
pretty reasonably priced for champagne.
And what we love about it is champagne
should always be ice cold.
Yep.
Keep it in the fridge.
Put it in the freezer for 20 minutes.
It should be almost icy on the top.
Almost taste like a frozen slushy.
Yeah. I drink my champagne like I drink my beer. Ice cold.
Me too.
Always.
And I'm done. Super quick.
If I've got a beer sitting
more than 15 minutes, I'm out. I'm out.
Yeah. Yeah, ice cold.
Cheese and charcuterie is a fantastic way to start the party
because you can sort of have a little bit of everything
For people to see.
For people to snack on.
You buy a lot of times, as you know,
you put that out there, you let it come up to temp,
so you can actually plate this up
at least a half hour before people arrive.
Oh, at least.
One thing I hear I'm most excited about
is the resurgence of the cheese ball,
which I grew up with, and I'm super pumped about.
Oh, we have gone a long way- Yeah, since the 1970's hit.
to bring back the cheese ball.
I love the cheese ball.
We have had the cheese ball-o-mara here.
100%.
Yep.
Especially, you can get fancy,
but I like the old-school port wine cheese ball.
Yes sir!
It's the best.
And Mortadella, 'cause, you know,
essentially it's just fancy baloney
with a fancy name.
And those two things make me very happy.
You had me at cheese ball, brother.
The cheese ball, beautiful.
So you've got everyone noshing on that.
You get everyone seated
and then we move on to latkes.
You know, I am half African-American,
but my other half is actually Ashkenazi
and I have to celebrate the heritage here.
And this is a really great appetizer for people.
And we like a white wine that is a little bit richer.
Right. Everyone loves Chardonnay.
I'm not personally a big fan of the big old Oaky.
I am not a fan of that either. It's too oaky.
We call those cougar juice.
They're a little bit too much for us.
So this Chardonnay only uses a little bit of oak.
It's bright and fresh.
It's fantastic.
Heights is a very...
I actually know this.
It's very classical.
It's lovely.
It's got richness to it so you'll make, you know,
those people who like the bigger Chardonnays,
they'll be happy enough.
But this is not too overwhelming for a first course.
Should the white wine be not as cold as a Champagne?
I always start my white wines cold
and then I put them on the table.
One thing I also say is your guests are your guests
you're not their servant.
Put the glasses out and put the wines down on the table.
They can grab the bottle, make it more comfortable.
You know, you don't have to act like a sommelier.
You know I was at sommelier restaurants
for years, so I purposely try not
to be a sommelier at home.
I open the bottles and put them on the table.
No and just let people...
And let people enjoy.
Enjoy.
If it starts out cold, you know, if someone wants
to go back to it in half an hour
it'll still be nice and chilled. So...
Right. Let's move on down the line.
This is so popular every, a lot of folks do holiday hams.
Of course.
I love the ham.
I was never really raised eating turkey.
We didn't really eat in my household.
We ate a lot of pork and a lot of ham.
It's very versatile.
I, you know, for a turkey, if anything,
I'll eat the wings 'cause I think it's
the best part of the whole bird.
Crispy, yeah.
Oh my God. You braise them, you get 'em crispy.
But a ham, you can eat this tonight,
in a week you can still be eating this thing.
When you get to the bone...
Sandwiches.
...you make it for beans, right?
Yes exactly and then I was
just gonna say, and beans baby!
Always the best.
Always the beans.
The best part. Red wines, there's so many different
red wines.
Have a variety.
Don't try to pair, you're wasting everybody's time.
So you get a nice light Pinot Noir.
This is from Domaine de Monty in Burgundy, a red blend.
This is from Napa Valley.
A little bit more luscious, not as big and bold.
And in two different Cabernets
we have Chateau Lascombes from Margaux.
Very special wine, again for those Champagne friends.
And then a really sort of old-school Napa Valley producer
from Spring Mountain called Stony Hill.
That's what we're gonna have.
I think these classical styles of Napa Valley Cabernet...
Let me get yours babe.
Thank you!
...are probably the most versatile 'cause
they've got good weight but they're not too over the top.
And you know, there, there are wines
so we should be very proud of them.
But also your reds, you can also start
those nice and chilled as well. Right?
We love doing that.
Put 'em in the fridge, get 'em nice and cool.
Put 'em on the table.
Yep.
And just let people have at it.
Oh wow.
Delicious huh?
That is so good, so special!
(audience clapping and cheering)