CHRISTMAS DAY COVERED
Ah, Christmas Day, the most anticipated day of the year.
If you find yourself hosting Christmas it’s always lovely to bring out a special bottle of wine at the right moment and toast and give thanks. Either a special champagne to greet your guests as they arrive or a memorable red to go with the main event.
If you have been invited to Christmas Day then always take the host a beautiful bottle as a gift – and another for the table wouldn’t go astray either.
My good friends over at Cellarmasters have provided the below pairings so that you have one less thing to think about, and I’ve provided some tip top wines that will not disappoint!
SEAFOOD
•
SALMON – PINOT GRIS The wine’s acidity balances the oily richness of the fish.
• PRAWNS OR CALAMARI – RIESLING
The wine’s zingy and crisp citrus flavours will balance the delicate meat.
• OYSTERS – CHAMPAGNE
MEAT
•
HAM – SAUVIGNON BLANC Sauvignon Blanc’s fruit-driven flavours will enhance the meat’s sweetness.
•
LAMB – CAB SAV
The mint and herb flavours of a cab sav make this red the ultimate pairing.
• BBQ – ROSÉ OR MERLOT Sausages and barbecue meats are best enjoyed with a dry rosé, as the acidity will balance the meaty, fatty flavours. If you prefer a red, a merlot is the ultimate choice.
• TURKEY – SPARKLING SHIRAZ Sparkling red is one of the most unique sparkling styles in the world, originally a French invention but now championed by Australian winemakers. A sparkling Barossa Shiraz with rich, ripe fruit flavours enhances the saltiness of the turkey.
DESSERT
• MINCE PIES / CHRISTMAS PUDDING – TAWNY PORT The pastry of the mince pies offsets the richness of the tawny port, while the fruitiness of the wine goes beautifully with dried fruit.
• PAVLOVA / SAUV BLANC The tropical flavours of a Marlborough Sauvignon Blanc pair beautifully with the fruits and berries in a pav, while the acidity of the wine cuts through the cream and meringue. Perfection!