Festive food and wine pairings
In the run-up to seasonal dinner parties, festive brunches and Christmas lunch, good food and fine wine take centre stage. But how on earth are you meant to decide on the right tipple to complement your festive spread? Thankfully, the good people at de Burgh Wine Merchants are on hand with some perfect pairing suggestions
With the smoked salmon starter
Whether presented in canapé format or as a first course, this classic Christmas starter is served well by an aromatic white or – whyever not? – some fizz.
- Henriot Brut Souverain NV is de Burgh’s house champagne and pretty much goes with everything.
- Gruner Veltliner Ingrid Groiss 2023 is a zippy, aromatic white from Austria which pairs perfectly with salmon thanks to its citrusy characteristics.
With turkey
Roast turkey with all the trimmings is a classic choice for Christmas lunch. Pair it with low-tannin reds full of savoury, earthy notes, or a full-bodied white. Some fail-safe options include:
- Tupinier Bautista’s Mercurey 1er Cru En Sazenay – This dazzling Burgundy oozes luxury with its supple, velvety tannins and rich red fruit flavours.
- Domaine de la Madone Fleurie – This sensational example of the Gamay grape yields lighter red fruit notes and is a little gentler on the palate – as well as the wallet.
- Saint Veran ‘En Pommards’ Maison Matisco is a full-bodied Chardonnay which will work beautifully for white wine enthusiasts.
With beef
If you’re foregoing tradition for a beef main instead this year, you should embrace a bigger, bolder red with darker fruits and more structure.
- La Legende de Fonreaud– Seek out this classic Bordeaux with a little age. Rich, exotic and spicy.
- Domaine de Piaugier Cotes du Rhone Villages Sablet Rouge 2021 – Offers a bigger option with lashings of dark bramble fruit, pepper, wild herb and liquorice spice notes.
With ham
A brilliant – and slightly left-field – alternative to turkey as a main is a glazed baked ham, which works with reds and whites.
- BRIO Toscana IGT Castello Romitorio 2022is a charming Tuscan red made from Sangiovese. The dark cherry fruit works brilliantly here.
- Whites with a touch of sweetness and weight complement ham perfectly. Meyer Fonne’s Pinot Gris Reservewould be a clear choice with ripe stone fruits, touches of honey and lime.
With vegetarian dishes
Favourite vegetarian options like a nut roast or a deep-filled tart need a richer white or low tannin red.
- Gran Bohedal Rioja Blancois a classic with a beautiful balance of rich fruit and full structure.
- Jean Collet Chablis 1er Cru ‘Vaillions’ is a superb Chablis with an almost perfect balance of ripe fruit and classic minerality.
- Domaine Tupinier Bautista’s Bourgogne Rougeis expressive and vibrant with red fruits and a soft velvety palate.
Let’s not forget about pudding!
Christmas pudding is the traditional dessert of choice but a trifle or a chocolate yule log are equally welcome.
- With Christmas pudding, try Domaine Fontanel Maury, a Port-style wine made in the south of France. It oozes luscious fig, prune, sweet spice, black chocolate and Turkish coffee flavours.
- If you’re serving trifle, try Lions de Suduiraut Sauternes, which is unctuous and not as boozy as sherry.
- With chocolate (and cheese) – Smith Woodhouse 10-Year-Old Tawny Port. A classic!
We asked two of our Luxury Scotland partner hotels to give us some dreamy suggestions for a delicious festive feast.
Douneside House are serving roasted Aberdeenshire pheasant breast with kale and parsnip crisps, pear and chestnuts with pheasant jus. And to match? A bottle of Weingut Schneider Weil an Rhein Le Blanc Chardonnay/Pinot Blanc
The Torridon will be firing up the BBQ to cook Loch Torridon langoustine with hollandaise made from infused shell butter finished with a black garlic puree and sake yuzu gel. To drink, pour a glass of Sybille Kuntz Riesling Qba – magnificent!
De Burgh Wine Merchants are also offering Luxury Scotland readers 10% off their next order so you can try some of these fabulous wines for yourself. Just use LUXURYSCOT10 at the checkout to redeem.
