Raise a Toast: Food and Wine Pairings

Let's take the work out of pairing wine with food — our festive party menu makes it easy.

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The Perfect Flutes

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Serve sparkling wine (perfect with salty snacks) in tall flutes — they have narrower tops, which keep bubbles around longer.


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Broiled Scallops with Parmesan Cream Sauce

Broiled Scallops with Parmesan Cream Sauce
Makes 8
Prep 10 m
Cook 12 - 14 m
Broil 5 - 6 m

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Tenderloin with Polenta and Green Beans

Roast Beef Tenderloin with Mushroom Sauce
Makes 6
Prep 15 m
Cook 20 m
Roast 35 - 40 m

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Wine-Poached Pears

Poached Pears
Makes 8
Prep 5 m
Cook 15 m

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Sparkling Wine

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You don't need to spend a fortune to enjoy sparkling wines.Try: Domaine Ste. Michelle Cuvee Brut, $11, a light, refreshing option with an excellent price point.Gloria Ferrer Brut Sparkling Wine, $16, nice steady bubbles, a little more body, good on its own or with food.


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Chardonnay

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Look for big and bold options from California's Napa and Sonoma valleys and Santa Barbara region, as well as Australia.Our picks:2005 Kendall-Jackson Vintner's Reserve Chardonnay, $13, a rich yet crisp balance of butterscotch and pineapple.2005 Ghost Oak Woodbridge by Robert Mondavi Chardonnay, $12, a pleasing balance of fruit and oak, mellow and drinkable.


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Pinot Noir

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This grape produces France's renowned Burgundies — but these two picks are available at much better prices.Try:2006 Gallo Family Vineyards Sonoma Reserve Pinot Noir, $13, good balance, gentle fruit yet interesting complexity.2006 Meridian Pinot Noir, $11, a great value, appealing pairing of cherry and plum flavors, also good for sipping.Copyright © 2007. Used with permission from the December 2007 issue of Family Circle magazine.