WINE

Sunday Tasmanian - Tassie Living - - TASTE - with Graeme Phillips

FOR many of you, there will be sev­eral dif­fer­ent palates and pref­er­ences around the ta­ble at your Christ­mas lunch or din­ner, and so many dif­fer­ent sweet and savoury fl avours dur­ing the course of the meal, that too much fuss­ing about try­ing to per­fectly match wines to par­tic­u­lar dishes is rather point­less.

A bet­ter op­tion is to sim­ply crack wines you en­joy – ones that, for me, are ver­sa­tile, fresh and bright, that are not so heavy peo­ple nod off half­way through, and that you hope will have at least some syn­ergy with the dif­fer­ent cour­ses.

Since I’ll be hav­ing a few guests from the main­land, I’m hap­pily go­ing one- eyed Tas­ma­nian.

So, for what it’s worth, here are the wines my fam­ily will, I hope, en­joy on Christ­mas Day:

Coal Val­ley 2009 Sparkling Pinot Noir

A lovely, light and bub­bly Blanc de Noir style served well- chilled to get us through the well­wish­ing and cheek- buzzing ar­rivals.

The Bend 2009 Ries­ling

Still with enough of ries­ling’s won­der­ful cit­rusy vi­tal­ity to wash down some of Ash­more Seafoods’ fresh prawns or, if some­one in the fam­ily digs or dives deep enough, also with enough aged de­vel­op­ment and weight to hap­pily sit with a crayfi sh salad.

Morn­ing­side 2010 Caber­nets

Mid- weight, bal­anced and full of fresh cran­berry, bay leaf and black­cur­rant fl avours. De­canted an hour or so be­fore, it should be de­li­cious with my wife’s tur­key, glazed ham and roast ve­g­ies. If not, I’ll end up with the par­son’s nose.

Press­ing Mat­ters 2010 R69

With the per­fect bal­ance be­tween sweet fruit and re­fresh­ing acid­ity to com­ple­ment a sim­ple dessert of fresh berries and cream.

Hel­ly­ers Road Cream Liqueur

Rich, de­li­ciously smooth, creamy and suffi ciently spir­i­tu­ous to go with Daci and Daci’s plum puds and brandy but­ter, and to mel­low us through Sweet Envy’s post- din­ner choco­lates and Christ­mas cake.

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