Christmas simply isn’t Christmas without enjoying your favourite festive meal washed down with a delicious wine or a cold beer. For those of you that wish to take the art of pairing your wines with your lunch or dinner a little more seriously, I have developed a quick reference guide that not only suggests my ideal pairings for a variety of dishes but also recommends the optimal serving temperature for each of the wine suggestions.
On behalf of the team at Grand Cru Wine Fridges, have a very Merry Christmas.
Simply Dressed - Balance the foods’ richness with ripe, aromatic wines which have a good degree of acidity.
Pairing - Riesling or Marsanne, served cold between 6°C to 10°C
Pairing – Chardonnay, served cool between 10°C to 14°C
A firm fleshy white fish demands an elegant stylish white that will pair the fish’s weight and complement its flavours. With salmon, you might choose to serve a lighter red, like a Pinot Noir, but only if there’s no buttery sauce accompanying the fish.
Match its weight with a full-bodied white or a medium-full red wine, but the lack of fat means the wine must not have too much tannin (tannins react with fatty protein molecules and will seem very harsh in the absence of fat).
Drink with something that’s got some complexity, texture and structure to bring the best out of chicken dishes.
Match the weight with lighter red wines, balance the oiliness of the meat with high acid, and complement the flavours with wines that taste of raspberries and cherries.
Match with either a fruit driven lighter style red, or be adventurous and choose a fresh and acidic white wine showing notes of green apples and pears.
Providing your glaze isn’t too sweet try a Grenache or Grenache blend, otherwise go for rich lush Barossa Valley Semillon
Christmas Pudding and Mince Pies are delicious with the similarly flavoured aged Tawny Ports, Muscats and rich Madeiras; all these wines go very well with rich chocolate desserts too.
High acidity and intense sweetness desserts are a perfect match to a top-quality dessert wine.
Wines that have good acidity to cut through the high fat content of these wines would work well.
In order to stand up to the nutty flavours in many hard cheeses you need a tannic, full bodied well-structured wine.
Port’s sweetness and thick body are the perfect foil for pungent, crumbly blue cheese.
Pairing - Tawny Port or Sauternes/Dessert Wine, serve the Port at room temperature 16°C to 18°C and the Sauternes cold between 6°C to 10°C
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