Your Practical Guide to Christmas Food and Wine Matching

Your Practical Guide to Christmas Food and Wine Matching

Directions

The Lovely Schemozzle

The family is assembled, resplendent in their Christmas clobber, humming tunes of comfort and joy, and united in their resolve this year not to argue. (It’ll be fine as long as no-one mentions climate change.) The stockings, that hung by the chimney with care, have been gleefully ransacked, and a happy dog is tearing at discarded wrapping beneath a twinkling tree. In the dining room, the table is a riot of colour. The Frosty the Snowman tablecloth – which resolutely refuses to fade after 35 Christmases – is (thankfully) concealed beneath a joyous jumble of dishes. The extra chairs brought in from the garden are looking snazzy with their cushions and tinsel ties. And this year, we’ve even remembered to check underneath for spiders.

When the final guest has been shoehorned in, the banquet is proclaimed with a blitzkrieg of bonbons. Pastel-shaded paper crowns are compulsorily donned, tiny trinkets examined, admired, and swapped, and antique jokes – groaners all – are read aloud. Only when the ritual has been fully discharged will the marathon feast begin.

WineDown’s Feast

There are platters of oysters, prawns and smoked salmon; a stickily fragrant clove-studded baked ham; roast turkey with gravy, veges and all the trimmings (you can do that in a La Niña summer!); pepper-crusted fillet of rare roast beef; three kinds of salad (four if you count Aunty Val’s ‘Salad Surprise’, which, as per tradition, will remain uneaten); and a goats’ cheese flan for the sole vegetarian. There’ll be trifle and Christmas pud with brandy custard for dessert, followed by homemade shortbread, Christmas cake, rumballs, and a short stay in the local coronary care unit. Only joking. It’s been years since anyone ended up in hospital after a WineDown Christmas lunch. Now, about the wine...

There’s a Wine for That

It’s funny how people worry about the whole food and wine matching thing. After all, it’s only about bringing out the best in a relationship. There are no actual rules – only tips and guidelines, and once you’ve got your head around the basic precepts, it’s a snap. In any case, Christmas is no place for purists. In WineDown’s considerable experience, the season is infinitely more enjoyable with fewer pronouncements (and more presents). But if you’re still feeling nervous about matching wines to your marvellous Christmas feast, here are a few examples from the WD playbook...

Sparkling on Arrival

This is probably the only non-negotiable. But don’t be a slave to the genius marketers of Champagne! There is a whole world of fabulous fizz that’s never been within cooee of a Chateau or a Maison. Think Moscato, Prosecco, Sparkling Rosé, Blanc de Blancs, Blanc de Noir, or a classic Pinot Chardonnay from any number of great Aussie producers.

Oysters

More Sparkling! (Oh okay – if you insist); or a delicious, tangy, lemony Riesling (hint: 2021 was a cracker of a vintage for Leo Buring, Wynns Coonawarra Estate and Seppelt Drumborg Rieslings).

Prawns

Hang onto that Riesling, or tuck into a juicy Sauvignon Blanc... OR double down with a blend: either a classic WA Sem Sauv Blanc (we’re looking at you, Fifth Leg!), or the very sophisticated Coldstream Hills Yarra Valley Sauvignon Blanc 2020, which has partial barrel fermentation and a splodge of Semillon to give it extra body. Phwoar.

Smoked Salmon

Rosé is a great foil for salmon – particularly if there’s a hint of sweetness to balance its smoky saltiness. Go bold with the gorgeous Honeybomb Rosé from Devil’s Lair or show your smarts and choose Lindeman’s Early Harvest Rosé. With its relatively low alcohol (8.5%), it’s a canny choice for a whole bunch of reasons.

Baked Ham

Salty ham loves a bit of sweet as well, so hang on to that Honeybomb. Or if you’re ready for a change, try a delicious, textured Pinot Gris from Mornington (T’Gallant’s long and spicy Tribute Pinot Gris springs to mind). But this could also be time to unleash your Christmas in a Glass – if you haven’t already done so! Gorgeous, creamy Sparkling Shiraz tastes as good as it looks. It’ll deliver an extra layer of sweet spice to your ham, and you’ll be able to finish it off with your roast turkey. While Pepperjack boasts a plump, plush, and piquant Barossa Sparkling Shiraz, Seppelt has single-handedly turned the style into an artform, with three in the portfolio. However, only one of them is produced solely in exceptional vintages, then aged on lees for a minimum of seven years: Show Sparkling Limited Release Shiraz 2008. It's da boss.

Roast Turkey

Hell-lo Pinot! The perfumed red stone fruit and spice flavours of Coldstream Hills Dr’s Block Pinot Noir, or The Black Grape Society’s Master Pinot Noir from Central Otago are made for roast turkey. White lovers will be equally delighted with a full-bodied Chardonnay (especially with a couple of years’ bottle age) such as the 2017 Penfolds Bin 311, or if you’re feeling particularly moved by the spirit of Christmas – the magnificent Devil's Lair 9th Chamber Margaret River Chardonnay 2017.

Pepper Crusted Beef

The rich, spicy flavours of this delicious (cold!) beef dish need to be rewarded with something equally assertive. Your Sparkling Shiraz will more than meet the challenge, but we are spoiled for choice. This is no time for restrained cool-climate elegance: go big or go home with a ripe and robust warm climate Aussie Shiraz, or Cabernet blend. Wolf Blass Brown Label Shiraz, Penfolds Bin 28 Shiraz, Wolf Blass Grey Label Langhorne Creek Cabernet Shiraz and Pepperjack Premium Cut Cabernet Shiraz are all contenders.

Goats’ Cheese Flan

The zippy acidity and herbal notes of chèvre are a lay-down misère for the zippy acidity and herbal notes of Sauvignon Blanc – each making the other somehow better than before. Avoid oaked styles, and head for classic Marlborough – Matua’s Summit with its classic grapefruit and a hint of basil will make your flan-eating vegetarian a very happy camper.

WineDown’s Gift

So, let’s see – that’s about 14 bottles of wine matched to the menu – and we’re not even up to pudding! At this rate, you’ll NEVER get Aunty Val into a cab. Or be able to pay January’s mortgage. So, here is WineDown’s special gift to you – our golden food and wine matching tip for Christmas: DON’T WORRY ABOUT IT.

For a slap-up Christmas feast, a couple of good all-rounders (and maybe one hero) will give you all the variety you need – without breaking the bank or decimating your cellar. Remember too, that Sparkling is an incredibly versatile food wine: it loves salt, umami and smoke flavours – and its combination of acid and bubbles helps cut across fats and oils, so don’t stint on the fizz. And if you’re worried about dessert – don’t be. WineDown addressed the crucial issue of The Pud this time last year, so help yourself to a little revision. Oh – and because it’s the season of giving, here’s the recipe, too!

Too generous? There’s no such thing! Merry Christmas, you lovely Wine-Heads!

750 mL
$99.00
6 x 750 mL
$594.00
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