Holiday foods are about spice and berries, nuts and chocolate, roasts and cheeses, caramel, ginger and jam. There's one wine that pairs with all of it, and that wine is port.
'port' on Serious Eats
For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? I don't know. But I'm here to help.
Winter has arrived, and Christmas is nipping at its nose. This week, I'm going to take a brief look at a few wintery drinking rituals that I hope will help to warm you and yours this holiday season.
When you think of port, you may first think of the rich red fortified wine, often served after a meal. But White Port, made from white grapes, is relatively cheap and often used in punch bowls and predinner cocktails.
We're trying to extend our repertoire of delicious tequila cocktails, but we might as well quit right here: this is one of the best drinks we've tried in recent memory. Ruby port contributes a blackberry-like fruitiness, balanced by a squeeze of fresh lemon.