You’ve got people coming for the holidays, or maybe you just want to be prepared in case people come over. Either way, having a good array of beer and wine backing you up during the season is highly recommended. It’s better to have your mind at ease with a cellar stocked with a good selection of beer and wine to cover you as you entertain. Plus, you’ll need to offer something lighter once the cocktails have taken hold. Here’s a few tips on making drinkable, versatile selections:
Storage Sense
- If you don’t have an extra fridge (or if you plan on storing the turkey and all the trimmings in the one you do have), buy room temperature items and chill them as needed. Going from cold to warm and back to cold again can “skunk” your stock and that’s no bueno.
Beer Basics
- Cans are better, as they are easier to store, provide less waste, and stay fresh for longer because they don’t let in any light. (And if you didn’t notice, cans are cool nowadays.)
It’s usually a good idea to keep from going too far on the ends of the flavor or alcohol-content spectrum (%ABV) and grab things that most people will drink – stick to the middle of the road and get Pilsner (Stella Artois, Six Point) and/or Lager (Sam Adams, Bass Ale).- Avoid the bold choices like IPA, Hefeweizen, and Stout as you’ll find that people who love those beers tend to travel with them. But if you know Uncle Jim loves his Guinness, well, be sure to grab a sixer for him.
- You may want to keep a few non-alcoholic beers around, too. O’Doul’s is the old standby, but there are some decent options from Beck’s and Heineken, and plenty of micro-brew types as well.
Wine Wisdom
- Most guests tend to bring a bottle or two, so there’s no need to go overboard. Having several bottles of the same label will come in handy as your party gets underway and the corks start popping.
- You’ll want to be sure to avoid the cheap stuff (under $15 a bottle). That’s just a headache grenade and sends the wrong message.
- For reds, it’s best to go versatile and select ones that pair well with more foods like Pinot Noir and Zinfandel. They are easy-drinking and don’t overpower you with too much body.
- Even though it’s winter, you’ll want to stock some decent white wines, too (for Grandma and Aunt Petunia). Sauvignon Blanc and Pinot Grigio tend to be more crisp on the palate and pair well with turkey, fish, and cheeses.
Sangria is a nice touch (not just because we make it). It fits right in with the idea of an easy-drinking, low-maintenance offering that pleases your guests. We’d recommend going with White for Thanksgiving and Red in December. Just add ice, fruit, and a spritz of club on top and you’re golden!
Tiny Bubbles
- Don’t forget the Champagne! It’s not just for New Year’s Eve, you know. Many people drink it over ice these days, and it’s a classy touch to offer it when guests first arrive (if it’s not too large of a gathering).
- The French stuff is the best, of course (Veuve Clicquot, Moet, Perrier Jouet), but you can grab Cava (from Spain), Prosecco (from Italy), or Sparkling Wine (from California) if you are budget conscious.
- The key here is not to go too cheap: there’s nothing worse than a cheap champagne hangover. Serving bubbles is a nice-to-have for the holidays, but it’s a must-have for New Year’s. Be sure to plan accordingly.
There’s a lot more to share about how to properly imbibe with your family and friends during this time of year. Stay tuned for more helpful bartending knowledge as you entertain this holiday season. Cheers!
By Jon Hansell | November 21, 2023