When asked what they would like to eat on Christmas Day Esmee and Toby merrily replied in unison “goose and turkey!” My first thought, after seriously considering how we would fit both birds in the oven, turned to wine and what a challenge this feast would be to match. Whether serving canapés at home, eating out, or picking a wine for the Christmas feast, pairing the right wine with food can make the difference between a sensory utopia of delights for the taste buds or chewing on a bar of soap. With a few basic tips, you can boost your enjoyment of eating and drinking to levels you hadn’t thought possible. And remember, wine and food is about having fun and sharing the good things in life with people you love, especially at Christmas. So here are some tips…

It’s all about the flavour

To avoid your wine overpowering the dish or the flavours of the dish killing the wine, start with the biggest flavour on the plate and match it with the wine. Roast turkey wrapped in bacon with sausages full of stuffing will require a big flavoured red or white such as a robust Bordeaux red or a rich and creamy oaked Chardonnay from Burgundy; a lighter choice of wine would be completely lost, it would turn the wine into tasting like water rather than turning water into wine, pardon the biblical reference! On the other hand, a light starter of delicate fish would require a very light red or white such as a young Beaujolais or Muscadet Sur Lie. Don’t forget  whites can go very well with cheese; to give your taste buds a real treat try Sauvignon Blanc such as Sancerre with goat’s cheese. Amazing!

Think Local

As well as the traditional Christmas turkey with all the trimmings, there are countless exotic alternative recipes in all the retailer magazines such as Italian style goose or Argentinean style turkey. So, pairing your international choice of dish with a wine from the same country should work superbly well. If you’re going for an Italian influenced recipe for your goose for example, try it with the  best Tuscan red you can afford.

You’re the Boss

Play around and experiment, decide whether your aim is for contrast or harmony. Beef Wellington is perfect with a solid red wine from the Rhone or Bordeaux but perhaps surprisingly a contrasting ultra sweet dessert wine can be absolute bliss with salty cheese such as Roquefort or a rich paté.

Don’t be scared!

Salty flavours love zesty wines such as a Sauvignon Blanc or non vintage fizz. You can’t beat smoked salmon with lively Champagne. Or try spicy canapés with zingy slightly off dry whites from Alsace or Germany or even Slovenia! If you prefer reds go for fruity, bold and ripe varieties such as an Australian Cabernet or Californian Merlot.

Throw the rule book in the air

Have fun and try matching meaty fish like seabass or halibut with light reds made from red grapes such as Pinot Noir or Gamay. The more you  experiment the more confident you will become with matching flavours giving a huge amount of gastronomic pleasure for everyone.

As always if you’d like to chat through any ideas for wines with your Christmas feasts please do give me a call. I love hearing from you.

Happy Christmas from us all at Wines Unfurled.