Holiday Food and Wine Pairing: Hanukkah and Christmas

I’ve turned the Calendar to November, and when I look out and see frost on the rooftops, I know it’s time to think about the Holidays. No matter how we celebrate, as it gets darker, our hearts get warmer, and we gather friends and family close. Nowadays, family can mean the one in which you were raised, or your chosen “urban family”.

After Thanksgiving, the next holiday is Hanukkah, the Celebration of Light. I had the good fortune to attend my first Hanukkah celebration last year. Not only did I learn how to play the Dreidel game, it was also a lovely celebration centered on traditional foods. Since Hanukkah celebrates the miracle of the oil lamp with one day worth of oil that lasted 8 days, the traditional dishes are foods fried in oil: Latkes and Sufganiyah. Latkes are addictive, crispy, tender pan-fried potato pancakes. Sufganiyah are delicate and delicious doughnuts filled with jam or custard, often eaten as treats throughout the celebrations.

While there is no set meal for Hanukkah, many families celebrate with Latkes, vegetables, salad, Kugel, and their own version of beef brisket. Recipes are handed down through generations, continuing each family’s tradition. If you eat the Latkes as a starter, I’d suggest a sparkling wine or light white such as Pinot Gris to ameliorate the fat. Of course, the main meal with the brisket cries out for a hearty red such as Zinfandel, Merlot or a Bordeaux blend. Our brisket with garlic and caramelized onions with Kugel was a smash hit with a rich California Zinfandel. If you keep a Kosher table, check with your local wine merchant for Kosher wines.