Drink me Hamish An­der­son A white Christ­mas

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

White wine of­ten takes a back seat at Christ­mas; if some­thing re­fresh­ing is re­quired, it’s likely to have bub­bles in it. We have con­di­tioned our­selves to think of white as crisp, aper­i­tif ma­te­rial, rather than some­thing that can hold cen­tre stage. Yet there are full-bod­ied bot­tles that shine with food. Cer­tainly, no one wants to waste en­ergy on metic­u­lously match­ing food and wine at Christ­mas – it’s a time to drink some­thing lovely with friends and fam­ily. But con­sider the turkey, gravy, Brus­sels sprouts, ba­con, stuff­ing, cran­ber­ries and bread sauce, and you have mael­strom of flavours. An all-rounder is needed and white is bet­ter placed than red. Richer ones’ in­ten­sity comes at a price, so don’t dampen their flavour by over-chill­ing; 10-12C is bet­ter and if in doubt, the la­bel of­ten gives ad­vice. They will de­velop with ex­po­sure to air, so do decant – par­tic­u­larly younger wines, whose nu­ances need coax­ing out. Here are three with enough den­sity to grace your fes­tive ta­ble.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.