Kevin Vogt has been working with celebrity chef Emeril Lagasse since 1996, when he became the sommelier at Emeril’s New Orleans Fish House at MGM Grand. Now he oversees the wine programs at three of Lagasse’s Las Vegas restaurant, including Delmonico Steakhouse, which received Wine Spectator’s Grand Award in 2004.
The guy knows how to taste and pair—15 years ago he became the 89th person in the world to earn master sommelier status. Vogt even produces his own wine, the Napa Valley Cabernet blend Mastery. Lucky for you, he also knows how to streamline your holiday wine experience. Use these tips from Vogt to celebrate right this season:
1. When pairing wine with traditional Turkey dinner, a fuller bodied Pinot Noir and Zinfandel pair wonderfully, but don’t forget to start with a Champagne toast. Bubbles are a great start to any holiday celebration.
3. Going to a holiday party? Bring along a magnum of wine—lots to go around and they always impress.
4. While cooking for the holidays, enjoy a lighter, fresher, lower-alcohol wine along the way. It keeps you from overdoing it before dinner is served. A glass of German Kabinett Riesling seems to do the trick for me.
5. Put some celebratory Champagne or white wine in your refrigerator now so you are ready for guests any time throughout the holidays. Keep it stocked up through New Year’s Day.
6. German Riesling is one of my favorite white wine pairings with a traditional turkey dinner. Try a moderately sweet Spätlese Riesling if you want a nice white with your meal.
7. Have a case or two of lower cost “Monday through Thursday” wines available for any larger groups that you don’t want to dig deep in the cellar to satisfy.
8. Don’t waste leftover wine. Put a cork in it, put it in the fridge and cook with it in the next couple of days, or make your own wine vinegar by adding roughly one part vinegar to 10 parts wine. Cork it and wait a few weeks.
9. Growing up in South Texas, we have a tradition of homemade tamales and Mexican food on Christmas Eve. Pair with Malbec from Argentina or a Spanish Garnacha. It doesn’t have to be expensive to be great.
10. Have a case of Beaujolais Nouveau around for the holidays. It’s fruity, fresh, quaffable, inexpensive and is released the third Thursday of every November, just in time for the holidays. Just drink ‘em by the end of the year as they’re made to drink young.
