Asthey say, when it comes to great wine, the wine is the occasion. Still, if you’re someone who finds it hard to justify opening a bottle you’ve carefully cellared for years or even decades, the holiday season can provide that extra impetus to indulge.
Steer clear of busting out these bottles at large-scale dinners where everyone might only get a sip, or when many guests may not appreciate the gesture. Instead, pull together a small meal with loved ones who appreciate wine as much as you do, and cook classic dishes that are as time-tested as the wines.
Not every wine is made to age, and virtually none get better indefinitely. Yet when it comes to many of the world’s greatest wines, time can coax out manifold and less fruit-forward (aka “tertiary”) notes of which there may have been only a hint on release. These qualities can make a magical pairing with the right dish.
Waverly Inn Oysters Rockefeller
Courtesy Executive Chef Stephen Woods, Waverly Inn, New York, NY
While some Oysters Rockefeller preparations are little more than butter, herbs and breadcrumbs, chef Woods’ version is rich and complex enough
