"How about a plan for New Year's? No, not a plan for 2026 (that can wait until February). How about a drinking plan so you can pair the right moment with the right beverage? From wine to beer to booze, we have a few splurges and smart buys that we think will fit in nicely during your celebration. Hors d'oeuvres & tequila cocktails Start with mini empanadas and a ranch water. Maybe taquitos and a tall glass of reposado on the rocks."
"Whatever the finger food, buck the trend of "seasonality" with a good-at-any-time tequila. Use the exquisitely light and flavorful Don Fulano Blanco ($55) to make your ranch water (tequila, lime, soda water) - the price is high, but quality is higher so a splash goes a long way. Or skip the soda and drink your tequila like top shelf Scotch or bourbon. Tequila Herradura Reposado ($45) is the world's first reposado that is aged 11 months in charred American white oak barrels."
"If you're having a red sauce, cheese plate or frozen pizza, go for the San Felice's Borgo Chianti Classico ($33). It has sunny Tuscan disposition - full of fruitiness and floral tones - but has a body and richness fit for winter. If the menu leans closer to tapas or paella, head west and leapfrog Spain to Portugal. Quinta Nova Unoaked Red ($23) uses a blend of the country's best northern grapes without aging them in oak for a lushness right between bright and earthy."
Begin celebrations with hors d'oeuvres and tequila cocktails, using Don Fulano Blanco for a light ranch water or Herradura Reposado for neat sipping. Don Fulano Blanco ($55) delivers exquisitely light, flavorful tequila where a small splash suffices. Herradura Reposado ($45) is aged 11 months in charred American white oak, producing a big, smooth, spicy profile that stands on its own. For dinner with red sauce, cheese, or frozen pizza, choose San Felice Borgo Chianti Classico ($33) for fruity, floral notes and winter-ready body. For tapas or paella, serve Quinta Nova Unoaked Red ($23) for lushness between bright and earthy. Include beer for casual dinners or breakfast-toasting.
Read at Boston Herald
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