What wine do I take to a Christmas Party?
December 4, 2008
In a weeks time I’ll be attending (and throwing name) at an annual Christmas party with friends.
The host has asked me to provide food & wine pairing advice for everyone who’s attending.
I suggested Crackling, Tassies and Old Brown Sherry - but that didn’t go down very well.
In all seriousness I have some proper wine suggestions but I’d like to know what wine everyone else you would generally take to a Christmas party (considering that the menu is quite typical for this time of year).
More specifically what wine would you pair with each of the following courses:
Starters:
Salmon terrine with salad and crisp breads
Main:
Roast Turkey,
Roast Honey Glazed Gammon
Roast potatoes, veggies, condiments, etc
Dessert:
Mini Mince Pies
Chocolates
Fruit, prepared and must be finger food. I don’t have enough bowls for a salad.
Koeksisters
Christmas cake, cheeses or anything else you can think of.
I look forward to hearing what you see yourself drinking with that food - I’ll share my pairings in the comments section once everyone starts commenting.
Posted in Food & Wine
December 5th, 2008 at 7:29 am
I would opt for a delicious, good quality bordeaux style white blend with the Salmon Terrine, Merlot with Turkey, and quite possibly also with the ham, and a noble late harvest to go with the variety of desserts and sweets. On a hot summer’s day, a slightly chilled Pinot Noir would also work well with the main course? Enjoy!
December 5th, 2008 at 9:39 am
For the starter I would suggest a bottle of wooded chenin - possibly the 2005 or 2006 Kanu limited release. Very refreshing and full of flavour - perfect for a South African summer’s eve and a nice compliment to the terrine. As this is not for everyone, maybe include a non-wooded option too, the regular Kanu chenin perhaps.
For the main course, a choice of white and red wine to cater for all the tastes at the table. For the reds, I would echo Anetha and suggest a pinot noir, maybe Meerlust or Hamilton Russell. For me personally, I have a case of Joostenberg Bakermat 2005 I will be bringing out - mostly Cab Sav Merlot blend. Should go down a treat with the main course. Add a nice full bodied white to the menu for those that would prefer it, maybe a Tokara Walker Bay Sauvignon Blanc or something of that ilk.
With desert, a merlot or your merlot blend from the main course can carry over and compliment the chocolate. Otherwise some fortified wine, a nice muscadel or port will be really stunning with the koeksisters and sweeter foods.
Bon Appétit!
December 5th, 2008 at 10:21 am
What Phil said.
Boplaas with dessert.
December 5th, 2008 at 1:20 pm
thanks everyone for the suggestions - soem very good ones.
this is what i was going to go for:
Starter : wooded chenin(kanu/rudera) or reisling (thelema)
Mains: Pinot Noir (Flagstone Fiona/Cathy Marshall) or a smoky Cab Sav/Shiraz and left over Wooded Chenin
Dessert: Boplaas or some dessert wines (hazendal, paul cluver, nederburg
December 6th, 2008 at 1:15 pm
I agree on the white Bordeaux with the starter but I would go for a nice big Viognier for the main course. An Australian fortified for the chocolate/mince pie/christmas cake…
December 9th, 2008 at 9:50 am
I reckon a nice shiraz, I likewith a fruit mince pie for a bedtime snack! Probably Bilton Shiraz, the earlier variety, 2004 or 2005 or Guardian Peak.
December 13th, 2008 at 9:36 am
I think something like the De Krans Pink Port would go nicely on any christmas table! The first of its kind made in SA..and such a vibrant colour, perfect for wonderful summer weather! have it with olives, nuts, over ice-cream, or even as an aperitif over crushed ice! Definately going to be keeping a few bottles in the fridge !!!!
December 17th, 2008 at 12:09 pm
thank everyone for the great suggestions.
i think what we can gather from this exercise is that it really does boil down to personal preference.
if you want chenin blanc with the turkey - go ahead. rose - why not. pinot noir - of course.
any wine. with any food. you never know, there may be some oddball pairing that just works.
December 29th, 2008 at 6:22 pm
For Christmas I had a whole bottle of Krone Borealis! Now that is what i call a merry Christmas;) Tonight i’ll be doing the same with my friends.. & for New Years we will be having their Krone Rosé Brut! Yum!
What can i say.. Christmas does not only come once a year.. Or is that Krone?! He-he.. It truly is a drink for any occasion. So lets raise our glass of bubbly (preferably filled with Krone) to the Krone family for making such great bubbles!
March 25th, 2009 at 9:37 am
I reakon Autum Harvest is the way to go..once you had that then everything will taste good!