Special holidays call for special celebrations. Colonial can help you find the perfect pairing, create a signature cocktail or cook with a little more spirit this year. Check out these ideas or stop by the store to talk to one of our celebration specialists. And remember to Celebrate Responsibly.
Here are some basic wine and food pairing philosophies that can help.
Seek Balance: Bold foods call for bold wines; think steak and a hearty Cabernet Sauvignon like Gerard Bertrand. Lighter, delicate dishes call for more subtle flavors.
Alike / Opposite: You can often pair the same dish with two very different wines. Serving something sweet? Pair it with an equally sweet wine or go for one that contrasts the flavor with more acidity.
Pair Like a Local: When serving regional cuisine (Italian, German, Spanish) try to select a wine from that same region. The flavors were meant to be together.
HOSTING A COOKIE EXCHANGE PARTY THIS HOLIDAY SEASON?
Here are some delicious pairings to serve to your guests. Leave the milk for Santa.
Don't let stress keep you from enjoying the party too. Here are some helpful tips to help make your holidays easier.
Here are three types of wines you should have on hand for entertaining or as last-minute hostess gifts. Stock up before party season begins.
Sparkling: Gloria Ferrer Brut
White: Barth Rene Pinot Blanc Alsace France
Red: Anne Amie Winemaker's Selection Pinot Noir
Why not try something new this holiday season?
Chefs Henrik and Aaron have some delicious recipes that will add a little "spirit" to your Holiday Dinner.
The piping bag is one of the easiest, yet most important, kitchen tools available when it comes to entertaining. It helps you create amazing-looking appetizers and desserts, even if they are pre-made. Check out these recipes to add flavor and fun to your next party, without the stress!
Create A Signature Cocktail
It's essential for an unforgettable holiday party
Pom Christmas Cocktail
- 2 oz. Smirnoff Pomegranate Vodka
- 1 oz. pomegranate juice
- 1 tbsp. pomegranate seeds
- 1 tbsp. lime juice
- 1 tsp. honey
- 1/2 cup ice
- Gosling Ginger beer
- sprig of rosemary
Pre-chill clear cocktail glasses like a large “rocks” glass. In strainer, add vodka, pomegranate juice, pomegranate seeds, lime juice and honey. Shake until ingredients are well integrated together. Add ice to chilled glass. Pour mixture over ice and top off with ginger beer. Garnish with rosemary sprig.
Here are some more wonderful Christmas cocktails to serve any time this season!
The Gingerbread Martini
- 2 tbsp. Domaine de Canton Ginger Liqueur
- 2 tbsp. Tuaca Vanilla-Citrus Liqueur
- 1 ½ tbsp. Kahlua
- 1 tbsp. honey
- 2 tsp. whipping cream
- 1 cup ice cubes
DIRECTIONS: Shake together the Ginger Liqueur, Tuaca, Kahlua, honey and whipping cream in cocktail shaker. Add ice cubes, cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into chilled martini glass. Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days.
- 1 bottle Bogle Essential Red
- 2 cups apple cider
- 1/3 cup maple syrup
- 1/3 cup whole cranberries
- 1 orange sliced
- 1 apple sliced
- 4 cinnamon stick
- 4 star anise
- 1 vanilla bean split in half
- 1 tbsp. whole cardamom pods
- 1 tsp. whole cloves
Serves 4 to 5. Can easily be multiplied. Note: You don’t have to use all of the fruits & spices.
DIRECTIONS: Combine ingredients in saucepan and heat over medium-low heat. Cook for 10 to 15 minutes at a slight simmer. Serve immediately in your favorite mugs with the extra cinnamon sticks, orange wedges, cranberries and/or star anise as garnish.
The Sparkling Christmas Tree
- 1 part Midori Liqueur
- 1 part Piper Sonoma Blanc de Blancs
DIRECTIONS: In a Champagne flute add the Midori Liqueur and top with the Piper Sonoma.
A twig of rosemary makes a beautiful garnish.
- 4 cups milk
- 5 whole cloves
- ½ tsp. vanilla extract
- 1 tsp. ground cinnamon
- 12 egg yolks
- 1 ½ cups sugar
- 2 ½ cups Ron Abuelo Anejo
- 4 cups cream
- 2 tsp. vanilla extract
- ½ tsp. ground nutmeg
DIRECTIONS: Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan. Heat over low setting for 5 minutes and slowly bring to a boil. Combine egg yolks and sugar in a large bowl and whisk until fluffy. Whisk hot milk mixture slowly into the fluffy egg and sugar mixture. Transfer combined mixture to a saucepan and cook over medium heat, stirring constantly until thickened. Do not allow mixture to boil. Strain to remove cloves. Let cool for about an hour. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.