{"id":13857,"date":"2016-12-06T00:00:00","date_gmt":"2016-12-05T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/pairing-wine-with-christmas-dinner"},"modified":"2017-10-05T14:44:36","modified_gmt":"2017-10-05T12:44:36","slug":"pairing-wine-with-christmas-dinner","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/pairing-wine-with-christmas-dinner","title":{"rendered":"Pairing wine with Christmas dinner"},"content":{"rendered":"
Christmas is just around the corner, and for many families Christmas dinner<\/strong> is the most important meal of the year. We plan out every meticulous detail about the potatoes, the ham, the turkey, the goose and whatever else may be considered traditional in your household, but very often we leave the wine as something of an afterthought. This is a shame, because a good wine (or a few good wines) can really contribute something very special to a meal such as this. Don\u2019t worry, though, because we\u2019ve got you covered. Everyone does Christmas dinner differently, sure, but we\u2019re going to assume that you\u2019re following a basic meal format of an appetiser, starter (or entr\u00e9e), main course and dessert. Feel free to adjust accordingly!<\/span><\/p>\n <\/p>\n Your guests begin to arrive, it\u2019s nice to be able to present them with something special. Little nibbles or appetisers can really set the tone for the meal to come: Smoked salmon on brown bread or other canap\u00e9s, pat\u00e9 on French toast, perhaps even some oysters. Whatever you go with, it will surely be improved with a flute of crisp sparkling wine. Bubbles<\/a> are perfect for a cocktail, and are incredibly versatile with many types of food.<\/span><\/p>\n On a budget: <\/span>Freixenet Brut Barroco<\/span><\/a><\/p>\n Something special: <\/span>Louis Roederer Brut Premier<\/span><\/a><\/p>\n Something <\/span>extra<\/span><\/i> special: <\/span>Veuve Clicquot La Grande Dame 2004<\/span><\/a><\/p>\n <\/p>\n Again this dish will vary from household to household, but usually your guests have been seated and this will be a more substantial plate than the appetiser. Generally it will be lighter than what follows, too. Some people serve lobster, crab or another meaty seafood dish. Others go with a soup. We like to suggest a white wine here, something medium- to full-bodied. Our favourite is a <\/span>barrel-aged Chardonnay<\/span><\/a>, full on creamy flavour and well-matched with your more decadent Christmas dinner starters.<\/span><\/p>\n On a budget: <\/span>Torres Atrium Chardonnay 2010<\/span><\/a><\/p>\n Something special: <\/span>Lake\u2019s Folly Chardonnay 2001<\/span><\/a><\/p>\n Something <\/span>extra<\/span><\/i> special: <\/span>Enate Uno Chardonnay 2011<\/span><\/a><\/p>\n <\/p>\n Turkey or goose? Ham? How glazed? There are many decisions that you as the Christmas dinner chef will have to make. When making your wine selection, however, we can help out. Some people will invariably want to stick with white wine, and that\u2019s fine: Your barrel-aged Chardonnay from earlier will fit the bill nicely for just about anything that will come out of the kitchen. You\u2019ll need a red wine too, though. This could be a fine <\/span>Bordeaux<\/span>, a robust <\/span>Priorat<\/span><\/a> or an aged <\/span>Rioja<\/span><\/a>. These are all great choices, and you and your guests will not be disappointed. Keeping in mind that it is often the accompaniments that most stand out at Christmas dinner – think of the Cranberry sauce – we recommend experimenting with a Pinot Noir or <\/span>Beaujolais Cru<\/span><\/a> instead. These are versatile wines, with complementary flavours and beloved of sommeliers worldwide for their versatility. Guests may initially grumble that such a \u201clight\u201d wine is served, but they will soon be pleasantly surprised!<\/span><\/p>\n On a budget: <\/span>Enrique Mendoza Pinot Noir 2013<\/span><\/a><\/p>\n Something special: <\/span>Marcel Lapierre Morgon 2015<\/span><\/a><\/p>\n Something <\/span>extra<\/span><\/i> special: <\/span>Dalwhinnie Moonambel Pinot Noir 2004<\/span><\/a><\/p>\n <\/p>\n The sort of dessert that you serve at Christmas is going to vary, for sure, but we can expect flavours that are rich, creamy, sweet and decadent. Such flavours cry out for a <\/span>sweet wine<\/span><\/a> such as a sweet Sherry or a luscious Sauternes.<\/span><\/p>\n On a budget: <\/span>Alvear Pedro Ximenez 1927<\/span><\/a><\/p>\n Something special: <\/span>Ch\u00e2teau Suduiraut 2004<\/span><\/a><\/p>\nAppetiser<\/strong><\/h2>\n
Starter<\/strong><\/h2>\n
Main Course<\/strong><\/h2>\n
Dessert<\/strong><\/h2>\n