Make sure to ask what's being served

The phone rings and it's that stuffy neighbour up the road. You gird yourself to repel the inevitable salvo of demands about her latest charity project when she surprises you:

You pause, mentally checking your social calendar. No obstructions (damn!). You accept.

"Can I bring anything?"

"Perhaps a bottle of wine."

Now what? Just grab a bottle at the store on your way to the dinner? Well if you've been reading this column, you'll know there's a protocol you can rely on. The next moment is crucial.

"What will you be serving?" Right. Now she'll know I'm not just some wine lout.

"My butcher does the most lovely venison roasts." Now you have your assignment.

"Great. See you Saturday."

At the store you have several options. Tried and proven? Bring bubbly. The bubble tickles all the right dinner party senses. Served as the guests arrive it is a conversation-stimulant without peer. Its crisp palate will pair perfectly with all the little bites your hosts will serve as amuse bouches before supper. As an appetite stimulant, or apertif, it does the trick.

So head to the prosecco section and pick up a bottle of that lovely tickle from Italy. Or perhaps a reasonably priced bottle of Spanish cava. Or, if you're feeling flush, a good bottle of Okanagan bubbly. Always look for the words "brut" or "sec" in the bottle to make sure you're getting the dry stuff. If the dinner party has more than six people, get two bottles.

The next option is to pair the wine with the venison. Wild game has that enticing "gamey" flavour which makes pairing interesting. Heavy reds like Argentinian Malbecs work, or Rhone Valley Syrahs. But a nice barnyardy Burgundy with its exotic aromas might do the trick too. Stay away from jammy Aussie Shirazes as the sweetness and oakiness won't pair well with the exotic flavours of the wild game. Plus game is notoriously lean, and so lower tannins are in order.

Third option is to bring something to serve with dessert. Of course the Okanagan has some world-beating ice wines. They're very sweet and very pricey but they're sure to cause a stir. But there are some good alternatives. Dry sherries are delightful digestifs. Or opt for a port, also excellent after supper. If a dessert wine is your bent, ask the salesperson if he has any "late harvest" wines. These are ice wines in training, picked late but before freezing. Not as pricey, not as sweet, they pair well with most desserts and won't offend the palate of people who don't like sweet wines. Again, for more than six people bring two bottles.

So as you can see that invitation to a dinner party can lead to a whole exploration of the world of wine. Use it as an opportunity to use your wine-pairing skills and you'll elevate the evening. And you might just get invited back.

Cheers!

Keith

Keith Watt is proprietor at Pender's Morning Bay Vineyard.