Being such traditionalists all of us at the shop are having fairly predictable fare for Christmas dinner tomorrow. But the interesting thing (as far as I am concerned!) are the wine choices that go along with the food. Here’s a little snapshot of what we are having (to drink) with our main festive meal:
I’ll be doing presents tonight with family to avoid the rush in the morning. I’m then going to my brother’s for for lunch tomorrow. I’ll be doing most of the cooking and we are having turkey, with carrots, sprouts, 3 types of potatoes (roast, dauphinoise, boiled). I’ll be enjoying my personal favourite, a glass of Lyme Bay Pinot Noir rose. This off-dry wine is something I really enjoy.
In the morning we’ll be having some mulled wine. When we get to lunchtime we’ll be having turkey with all the trimmings. And interestingly I will be tucking into a rather nice bottle of Whispering Angel, the most popular of the Provence roses and a fine accompaniment to the white meat from the turkey. In the afternoon we are all going to hit the cream liqueur.
We are having a family Christmas with my parents over from Norfolk. Beef will be the main event and I’ll be serving Sottano’s Enologo Malbec from Mendoza, Argentina. I love this wine for it’s richness and sense of place. We’ll have a bottle of Sheldon’s Champagne to get us started and probably dive into the port after the meal.
We’re having chicken with all the business. We are eleven in the house so there are a lot of mouths to feed. Sheldon’s Champagne will help the smoked salmon go down and then we’ll crack open a bottle Macon Bussieres from Joseph Drouhin followed by Karl Johner’s Gladstone Pinot Noir. Karl Johner is based in Baden Baden and makes great Pinot Noir in Germany, but his Gladstone holdings are in New Zealand and are delicious. Good Burgundy without the Burgundy price tag.
Shane & Trish:
We have a couple of village drinks parties to go to from midday onwards, so we’ll be arriving home full of ‘cheer’ ready to cook a 2-rib beef roast (thank you friends at Paddock Farm) with most of the bits. Dom Perignon will help with the cooking (2008 Legacy Edition I think). Smoked salmon will precede the cow which we will have our favourite white – Joesph Drouhin’s Chassagne Montrachet 1er Cru ‘Embazees’ 2017, then with the beef I remain a little undecided. By that stage we’ll be half cut and I always make generous wine choices when I’m like that. Undoubtedly it will be a lovely old Bordeaux, I’ll select the bottle on the day!