Christmas is a time to eat, drink, and be merry! Giving a little thought to pairing which drinks go with which courses can do wonders for your meal. Here are our top 12 suggestions.
Oysters and Brut Cuvée
There are many great wines to pair with oysters. A sparkling Brut Cuvée captures the delicate cool-climate flavours of NSW in a wonderful, crisp sparkling wine that is simply perfect with oysters. Choose a Brut with a delicate palate of good fruit flavour, creamy yeast characters and a clean crisp finish.
Baked Ham and Rosé
Nothing says Christmas in Australia quite like a baked leg of ham. Ham, with its sweet-and-salty richness, pairs best with wines that have a touch of sweetness, plenty of acidity and bold fruit. A great Rosé has enough weight and bright fruit to match any Christmas ham.
Mince Pies and Botrytis Semillon
A classic Botrytis Semillon from the NSW Riverina is rich and full of glazed fruit flavours, perfect for sipping with your mince pies. An intense wine with dried apricot, marmalade, crème brulée and peach notes would drink well with the Christmas treats.
Prawns and Sauvignon Blanc
Sauvignon Blanc is a great match with fresh seafood. Prawns are a delicate flavour and a wonderful match for a crisp fresh white. Sauvignon Blanc pairs beautifully with garlic prawns too. The palate cleansing finish in the wine is a great excuse to go back for more prawns.
Roast Chicken and Chardonnay
A classic white, it’s about acidity and the pleasure it brings with chicken skin and salt. Chardonnay has a beautiful complexity and texture that’s perfect for roast chook. If you happen to overcook your chicken making it too dry, a nice cold glass of Chardonnay will really save your chicken.
Christmas Pudding and Muscat
No Christmas would be right without a bottle of fortified wine. Aged Muscat delivers a palate of concentrated raisin and fruit mince tart characters, with mouthwatering Christmas pudding flavours.
Salmon and Pinot Noir
Pinot Noir is a perfectly suited wine to pair with a wide variety of food because of its bright acidity, complexity, and rich fruit character. A good quality Pinot Noir stands up to the richness of the salmon while still being light and bright enough to pair with fish.
Roast Turkey and Vermentino
Vermentino is an aromatic white wine variety – a soft, creamy and medium bodied wine that will match your Christmas turkey and all the trimmings. The white wine is incredibly versatile – a brilliant wine pairing for anything roasted.
Pavlova and Moscato
A Moscato would be perfect with fruit desserts including pavlova. Choose a Moscato that is gently bubbling, refreshing and light. The sugar in the dessert won’t knock the Moscato around too much.
Salad and Pinot Grigio
With green salads, think “green” wines. For a lighter green note, go with Pinot Grigio, a light to medium bodied wine with spicy nashi pear and crisp gala apple flavours.
Lamb and Cabernet Sauvignon
If you’re going for a lamb Christmas dinner, it’s all about the reds. For a full-bodied, dry, red wine that has sufficient tannins and notes of oak, try a Cabernet Sauvignon. The flavour of well-seasoned lamb, is able to stand up to the inherent power of the tannins.
Gingerbread and Apera
A great gingerbread cookies wine pairing involves a sweet, distinctly-flavoured variety like Sherry, known as Apera in Australia. While Apera can be sweet, it doesn’t overpower the gingerbread. This wine’s natural honey notes, along with its surprisingly salty finish, should work wonders for any type of cookie, especially ones in the gingerbread variety. In fact, the added kick from ginger should mix beautifully with the honey flavours in Apera.