You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?
Former sommelier and wine consultant David Furer writes about a tasting at leading London chocolatier William Curley
I was invited to host a food and wine evening by the Bristol Uni Wine Circle last week which I have to say, despite the vast quantities of food and drink consumed, they took impressively seriously.
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
A lovely serving suggestion from Trine Hahnemann's inviting new book Scandinavian Christmas. The preserved plums couldn't be simpler.
As with most cheeses the ideal pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than a tangy cloth-bound cheddar of 18 months or more.