Smoked Salmon & Scrambled Eggs
White:
Fizz is the obvious choice here. A glass will help kick off the celebrations and the acidity will wake you up! For a fresh zesty pairing try a lovely English quality sparkling wine or something a little further afield, like a Trentodoc. Both wines are lemony and bright, great to pair with the salmon, but have a touch of doughy depth to compliment those eggs.
Rosé:
Not an obvious choice in the winter, but a rich warming Tavel with its vibrant red fruits would be a delicious accompaniment to salmon.
French 75:
For a delicious twist for your Champagne breakfast, take a measure of gin, half a measure of lemon juice and top up with Champagne. It's a perfect match between the citrus and the salmon and a truly indulgent way to start your day.
Turkey & Trimmings
White:
A big hearty meal such as this one needs a white with lots of personality. A little oak can go a long way so you could look to some fresh, lightly oaked Chardonnays. Many of these are now coming out of the UK, and there are also some fabulous examples from New Zealand which are particularly good value for money.
Red:
A medium bodied red would work really well with the turkey and sides. Something from the Southern Rhone, such as a Côtes du Rhône Villages or Costière de Nîmes would be fun and fruity but also provide depth and freshness. These would also complement the fruity elements of the meal.
Cosmopolitan:
Don’t hone-in on the turkey; focus instead on the cranberry sauce with this festive pairing. Vodka, Cointreau, lemon, and cranberry shaken and strained makes for a fruity and delicious cocktail with enough acidity to cut through the fatty meat.
Goose
Red:
Goose was made for big reds. The fatty nature of the bird demands tannins and acidity – Ribero del Duero wines have that in spades. These classy black fruited and herbal wines from Spain will impress any guest. For more oaky styles, look for Reserva or Gran Reserva on the label.
White:
Sticking with Spain, a characterful traditional aged white Rioja will provide power, personality and elegance to your meal. Again, for more oak and some apple skin notes grab a Reserva or Gran Reserva.
Whiskey Highball Mizuwari:
Japanese whiskey, soda water and ice. As simple as that - but a delicious refreshing drink with enough punch to stand up to the goose and friends.
Veggie Wellington
White:
A more savoury, textured white wine with smoky, flinty notes and hints of apple and peach such as a Soave Classico would be a joyful pairing. Or why not go for something a little less well-known, such as a dry Furmint from the Tokaj region in Hungary?
Red:
This layered vegetable dish would pair incredibly well with a slightly floral and herbal wine, such as a Pinot Noir. Burgundy may be the obvious choice but do check out those from Romania and Germany (the latter are known as Spatburgunder). For something a little less well-known, the Baga grape variety grown in Bairrada in Portugal will also do the trick.
Mezcal Old Fashioned:
A match made in heaven! The roasted root vegetable aromas of the mezcal pair perfectly with the roasted squash in your Wellington, the smoky lift of the spirit is a real treat. Take your Mezcal up a notch with some chocolate bitters if you can find them (Angostura is fine if you can’t) and sweeten with agave nectar. Stir over ice to dilute and garnish with a thick orange wedge.
Yule Log
Dessert Wine:
Maury fortified Grenache is like a lighter Port. And, like Port, it is lovely and sweet so will pair perfectly with this chocolate dessert. The fruity quality of this wine will also add a splash of cherry and strawberry to the proceedings.
Aged Rum:
A rum from the mainland of South/Central America such as Venezuela or Guyana would work well. These typically have a bit of sweetness. A fantastic fruity rum with flavours of toffee and caramel – a great match for the chocoholic.
Mince Pies
Port:
These dried fruit delights are perfect with a Tawny Port. This style of sweet Port is rich in caramel, fig and raisin flavours and will help the delicious pastry melt on the palate. For more premium styles, look for bottles that have 10-, 20- or even 30-year-old age statements on the bottles.
Spanish Brandy:
Jump over the Pyrenees from France and find a rich and diverse range of brandies that are the perfect accompaniment to a mince pie. Rich and intense with flavours of dried fruit cake and a little bit of sweetness, it’s a marriage made in heaven.
Stilton
Dessert Wine:
The stilton classic pairing has generally been a red (ruby or vintage Port) but so many other classic wines work very well too. For a slightly lower alcohol alternative, try a Recioto della Valpolicella. This is a sweet red wine from Veneto with herbal and dried cherry flavours. It is a powerful wine so will really stand up to the strength of the Stilton.
Peated Whiskey:
Two powerful flavours that nicely complement one another. The smoky aromas from the whiskey bring out the creamy notes in the cheese. Delicious!
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December 2022
