Wine 101: holiday wine pairing with wine hostess Kristine Albright.

The holidays are approaching, and that means celebrations and festivities; in other words, wine! Can a glass of red wine a day keep the doctor away? All wine is good for you (in moderation, of course), but red wine has the highest concentration of antioxidants and anti-inflammatory qualities found in the seeds and skins with which it is processed. If you don't like red wine, don't worry: white wine also has significant anti-inflammatory qualities. Have stress in your life? At the end of a long day a glass of wine helps to relax and soothe.

Are you a wine-pairing connoisseur, or do you find your heart palpitating, your brow sweating and a minor panic setting in when choosing the best wine for the evening meal? If you find yourself asking questions like: What will everyone like? What do I like? Should I get sweet wine, dry wine, white, red or rose? The choices are seemingly endless. Do not fret. Here are some basic guidelines that will help demystify the world of wine and food pairing.

Consider how the food is prepared. Is it grilled or fried? Is there a sauce that will set the flavor? If you are grilling red meat, try pairing it with something as thick and chewy as the steak itself, like Cabernet Sauvignon, Zinfandel or Syrah. (The Australians call this Shiraz, but it's the same grape.) If you are having swordfish with a Buerre Blanc sauce (white wine butter sauce), Pinot Noir, Cabernet Franc or a Chardonnay aged in oak would be fitting options. Fettuccine Alfredo or any other creamy dish pairs well with sparkling wine or champagne. (It's not just for New Year's anymore!)

Select light bodied wines with lighter food, and fuller bodied wines with heartier dishes. What is a 'body' of wine? The easiest way to explain this is with a simple milk analogy. Wines that are light in body are like skim milk. They are light in color and don't leave a film on your tongue. Medium body wine is most like two-percent or regular milk. It has a heavier texture than a light body and will linger in your mouth. Full-bodied wines are like half and half or heavy cream. These wines are heavy, rich, smooth and coat your tongue and throat all the way down.

Foods higher in acid, like salads with vinaigrette dressing or pan-fried mountain trout with a squeeze of lemon, pair well with wines that are similar in their acidic nature, such as Sauvignon Blanc, Pinot Grigio or Pinot Noir. Another option is a semi-sweet wine to balance out the acid, like White Zinfandel or Riesling.

When considering sweeter foods (or a savory dish with a sweet sauce), a semi-dry (slightly sweet) or semi-sweet wine, like White Zinfandel or Riesling are good choices. For example, meat or fish with a honey teriyaki glaze. Another option is to choose a wine that is sweeter than the food or dessert you are eating. An example of this would be cheesecake with a nectar-like dessert Chenin Blanc or Muscadine grape wine.

Organic vs. Traditional: 100 percent Organic wine, sporting the label, should be wine that is not only organic (grown without the use of pesticides or other chemicals), but also sulfite-free. Sulfites are preservative used to increase the shelf life of wine and other foods. Although naturally occurring sulfites are found in almost all wines, sulfite preservatives are known to cause allergic reactions. Although organic wine should be sulfite free, if you are allergic, it's best to look for the organic label as well as the 'sulfite-free' label. If you need more information, ask the wine steward (the folks that work in the wine shop), or sommelier for help in this area.

Wine is an event, a celebration and a chance to share a relaxed, joyous moment. Wine brings community together, from the harvest to your glass. Salut!

White or Pink?

All grapes are white on the inside, thus the seeds and skins are not used in the white wine-making process. Pinot Grigio is an example of a white wine made from a red grape, The same for White Zinfandel; it's pink, so why is it called White Zinfandel? It is processed like a white wine with just the juice of the grape, thus it is categorized with the white wines. It gets its pink color from a few hours of contact with the red skins.

Visit these websites for some information on studies that have been done on the health benefits of wine: www.2basnob.com/health-beneflts-of-wine. html and www.winepros.org/wine101/wine-health.htm.

Kristine Albright is New life Journal's office manager and part time wine hostess at the Biltmore Estate Winery in Asheville, NC. You may contact her at 828-251-9289 or [e-mail].

Risotto Milanese

1 medium onion
1/2 tablespoon butter
1 tablespoon olive oil
12 ounces Arborio rice
6 strands saffron
4 ounces chardonnay
4 cups chicken or vegetable
  stock
1/8 cup cream
1 cup grated Parmesan cheese

Saute the onion and saffron in both the butter and olive oil until
golden. Add the rice and stir until well coated and translucent. Add
the Chardonnay and cook until nearly evaporated, Stir in one cup of
stock and simmer gently. When the stock is absorbed, add another
cup and continue until most of the stock has been absorbed, stirring
frequently. Stir in cream and cheese. Remove from heat and serve
with a sprinkle of Parmesan on top.

Suggested wine pairing: Sangiovese or an Italian Chianti, The fruity
characteristics of Sangiovese pairs nicely and balances the sharpness
of the Parmesan cheese.