Christmas Food and Wine Pairings

Whether it is to the dulcet tones of Slade or Carols from Kings, many this Yuletide will be slaving away in front of a groaning cooker, or questioning what could possibly have possessed them to make their life so much harder by buying an Aga. However, across the land at this time of year, to bring festive good cheer into the house and also perhaps give mother, or whomever is consigned the task, a little welcome fortification before they take on the culinary Somme that is the Christmas feast with all the trimmings. Drink and all the wondrous glories that it can bring in making the most important meal of the year even more special should take centre stage.

24th December - 

Christmas Eve -  Before mounting stockings on the fireplace for Father Christmas’ arrival, perhaps a mince pie is needed to get into that festive spirit and prepare for the onslaught over the coming days. Sherry is the traditional accompaniment and perhaps a medium dry bottle of something special but surprisingly inexpensive would hit the spot for both you and the well travelled and padded gentleman who may be coming down the chimney: Gonzalez Byass Alfonso Oloroso Seco Sherry. Failing that, who has ever said no to a glass of something sparkling that holds the light. If you are keeping your powder dry for the big day then perhaps a Champagne alternative like crémant: Domaine Girard Crémant de Limoux Brut Confidences NV.

25th December - 

Christmas Day - The main event is nearly upon us and no matter just how many family arguments are in the offing, a drink in hand is needed, with or without a snatched bacon sandwich or elaborate brunch. Surely bucksfizz is in order and something that would make it sparkle and pair beautifully with the orange is a sparkling wine from the Loire: Louis de Grenelle Brut Ivoire NV.

Morning - 

Smoked salmon bilinis, pigs in blankets, cheese gougeres, or indeed a mouthful of crisps, desperately shoved in whilst juggling bubbling pans on the stove, calls for Champagne. A very fine Champagne at that, with notes of brioche and honey and the essence of joy: Veuve Clicquot Yellow Label Brut NV.

Lunch - 

The perennial question, what do you pair with such a riot of flavours on a plate with potentially the blandest meat known to mankind? The obvious answer with turkey is a Pinot Noir that matches beautifully, perhaps a slightly more robust example from Central Otago in New Zealand that is bursting with fruit to match cranberry sauce, spiced stuffing and bread sauce: Two Paddocks Estate Pinot Noir 2021. An alternative tack might be to embrace the cacophony of tastes with a nod to tradition and have a Bordeaux, yet one that is youthful, vibrant and fruit forward. Amiral de Beychevelle 2022 can cope with what is on the plate, even if you can’t cope with what the sprouts have done to granny. As always, it is very hard to go wrong with an illustrious Italian red from the Piedmonte, that region that lives in service to food: Giribaldi Barolo 2019.

If going for a traditional Christmas pudding then you cannot go wrong with a Sauternes, Lions de Suduiraut Sauternes 2020 has flavours of marmalade and currants that mirror the venerable plum duff. A splendid and interesting alternative might be a fabulous and rich madeira such as Blandy's Madeira Malmsey Rich - Doce - 10 Years Old.

With the cheeseboard of Stilton, mature cheddar, and perhaps an Epoisse that is positively running off the board, you could attack the Sauternes if any is left, or that old great of Dickens and Christmas past, a fine glass of port just to prepare you for the King’s speech and a snooze in front of the Great Escape whilst children shove pieces of Lego into grandad’s ears. Fonseca Guimaraens Vintage Port 2012 with its deep and rich flavours should usher you into a deep sense of contentment before you even start thinking of the washing up.