Late-year American holidays are all about fat: gravy, casserole, cheese stretching between the utensil and the mac and cheese. Bygone traditional foodways, virtually extinct, land on the holiday table and gleam with gravitas. These moments scream for wines high in acid, tannin, and flavor, to clean your mouth and prepare it for the next loaded, herby, spicy bite. 



Please enjoy the audio version of Modo di Bere Magazine's Fall & Winter Holiday Wine Pairing Guide.

To read and refer to the written guide, visit mododibere.com/magazine, and don't forget to subscribe to the newsletter. 

For a review of the basic principles of food and wine pairing, revisit RT's interview with pairing expert Joyce Lin from Season 2, Episode 5. 

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Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.com

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This episode was produced and recorded by Rose Thomas Bannister

Video and audio edited by Giulia Àlvarez-Katz

Audio assistance by Steve Silverstein