Go Light

If you're hosting a party, be aware of the alcohol levels you're serving. (Motortion Films/Shutterstock)

As we approach a series of holidays that call for celebratory beverages, most of which will include alcohol in one form or another, the risk of overindulgence often is ignored.

In the quest to find liquids that will impress others, some hosts are more interested in putting forward an impressive list of wines. In doing so, they usually, unfortunately, ignore the reality that intoxication definitely is a risk.

Since many parties call for mingling, the beverages we consume probably would be best if they were frivolous—tasty and not very serious. It may sound like a nice idea to pull the cork on a classic old Bordeaux, or an exalted Champagne, but such showy potions would be lost on many gatherings.

For one thing, not everyone will be impressed. No wine collector wants to see a classic, carefully aged red wine with ice cubes in it. I have seen that done with one of the finest cabernets I had in my cellar. It was irritating.

Moreover, most of today’s young red wines tend to have alcohol levels close to if not exceeding 15 percent, and when you consider how much more alcohol that is than it used to be, the risk of intoxication is significant.

Here’s a guesswork timeline scenario for a New Year’s Eve party:

• 8 p.m.: arrival and greet the hosts, accepting a glass of bubbly (5 ounces, 12 percent alcohol).
• 8:30 p.m.: 5-ounce glass of chardonnay, 14 percent alcohol.
• 9 p.m.: 5-ounce glass of zinfandel, 15 percent alcohol.
• 9:30 p.m.: 5-ounce glass of cabernet, 15 percent alcohol.
• 10:30 p.m.: 5-ounce glass of syrah, 15 percent alcohol.

At this point, the partier has had roughly an entire bottle of wine and is still 90 minutes away from that celebratory bubbly that accompanies ringing in the new year. And the evening’s alcohol intake is enough to put him or her over the intoxicating threshold or under a table.

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There is, thankfully, a simple solution to this, which, if employed, should avoid headaches and hangovers, not to mention tickets for unsafe driving, auto crashes, and other major problems. It’s also healthier. Alcohol contains calories.

Choose lighter, lower-alcohol wines when feasible. This works especially well when the party’s host is alert to the amount of alcohol contained in each bottle that will be served. There are many red wines with lower alcohols, such as French Beaujolais, southern Rhône blends, Chianti, Rioja, and many rosés. As for whites, seek out German rieslings. Some have 10 percent to 11 percent alcohol.

When all the wines have alcohol levels above 14 percent, one practical solution is to add a little water to dilute the alcohol.

Consume six ounces of water for each glass of wine.

Eat foods that contain carbohydrates, such as potatoes, bread, and pasta. They can buffer alcohol’s effects. Eating while consuming wine improves both, and it also helps to balance the overall intake of alcohol with ingredients that are more healthful.

Wine of the Week

NV Gazela Vinho Verde, Portugal ($8): One of the world’s best examples of low-alcohol white wines is vinho verde from Portugal, made in a light, fruity style. This widely available version is from a producer that offers a slightly sparkling, slightly sweet, somewhat simple, but tasty white wine that has only 9 percent alcohol. It is a fresh, quaffable offering that almost everyone will appreciate.

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