With local and regional lockdowns taking place across the country, My Fine Cellar takes a closer look at how delectable food and wine pairings could be just the tonic for Christmas festivities this year.
It could be a Christmas unlike any other, with friends, families and colleagues restricted to individual households for the holidays. For some, this will be devastating news. For others, it may be a welcome escape. Either way, it seems pertinent to consider the various food and wine pairings that will make your Christmas break the very best yet.
Aperitif wines are always in demand at Christmas, whether they’re paired with nibbles prior to the main dining event or keeping a chef well oiled in the kitchen. A classic celebratory wine to kick off proceedings is of course Champagne, be that a Non-Vintage, Blanc de Blancs, Rosé or Vintage style. Smoked salmon pin wheels make a beautiful pairing and are easy to make using tortillas, crème fraiche, chopped chives and lemon juice. A Sancerre or Petit Chablis also work well to pair with hors d’oeuvres, as their high acidity and mineral texture act as natural palate cleansers. Try with filo-baked figs stuffed with goat’s cheese, or salt pretzels with camembert dip to add a real sense of occasion.
Light reds are an excellent way to traverse from amuse-bouche to starters, offering gentle tannins and some weight on the palate. Pinot Noirs from the Loire Valley or Burgundy will allow bolder food combinations whilst still keeping a freshness to each pairing. Opt for duck samosas with fresh coriander chutney or black pudding croquettes with apple sauce to bring out all of the crunchy red berry flavours from these wines.
When it comes to the main event, there are limitless food and wine combinations. A rib of beef or leg of lamb will require a red wine with body and spice, such as a Pessac-Leognan from Bordeaux, or a Chateauneuf-du-Pape from the Southern Rhone. The full bodied nature of these wines will compliment the richness of these meats whilst the powerful tannins will continue to soften. Pork belly or goose on the otherhand require a high acidity pairing due to the fatty nature of these meats. A dry Sauvignon Blanc from Bordeaux will offer crisp citrus notes, whilst a Cabernet Franc from the Loire Valley will keep everything fresh and lifted.
If venison, partridge or pheasant is on the table this year, pair with a full yet rounded red wine, with plenty of juicy fruit and soft tannins. Try a Saint-Emilion from Bordeaux for sweeter, toastier notes or a Cornas from the Northern Rhone for something more savoury and earthy. For lighter birds such as turkey or chicken, fresh styles of white or rosé are optimum. A white Burgundy is a traditional pairing, with its linear acidity and peachy notes marrying well with delicate flavours whilst a Provencal Rosé can provide a wonderfully elegant background to most dishes.
Wherever you are, whoever you’re with and whatever you’re sipping, we wish you a very Merry Christmas!