Pairings | Christmas
I suspect many of you decide what you’re going to eat for Christmas and buy in wine without connecting the one with the other. From a food pairing point of view ,however, it would obviously be better to plan your drinking around the meals you’ve decided to make.
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
I’ve just spent the past two days at What Food What Wine? tasting wine alongside dishes as disparate as smoked salmon and apple crumble, Stilton and steak and lasagne and lamb - a bit of an assault on the palate (and stomach!) but one of the best ways to work out what wine really works with your favourite recipes
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
It’s the evening of December 27th and my daughter and I are holed up in the luxurious Rosewood hotel in London tucking into a club sandwich (her) and a lobster macaroni cheese (me) on room service.
Just as UKIP has shaken up the political landscape so Aldi and Lidl have changed the face of retailing in the UK. You might not have considered buying your wine there before but you certainly should this Christmas.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Given the amount of champagne that’s on special offer at the moment you’d think people would drink nothing else but most I suspect will just have a celebratory glass before Christmas lunch or to see in the new year.
Even if you don't normally bake it's worth taking the time at Christmas and what could be more perfect than this Polish spiced Christmas cookie recipe from Ren Behan's lovely book Wild Honey & Rye
Sometimes the simplest pairings elude you. If you flambé a Christmas pudding with brandy why on earth shouldn’t you drink brandy - or rather cognac - with it too?
Funny, isn’t it, how there are lots of pairings for mince pies but few for Christmas cake. Maybe that’s because we tend to eat it mid-afternoon well before wine o’clock but that could equally apply to Christmas pudding for which I also have plenty of recommendations.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
The question I’m often asked at this time of year is what makes the perfect Christmas cheeseboard. It’s as difficult a question as what makes the perfect Christmas lunch.
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
Those of you who've looked up my recommendations on cheese before will have picked up that I'm not a big fan of large cheeseboards. Especially with red wine. But at Christmas people tend to expect them so how do you create as harmonious as match as possible?
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
There's nothing like a glass of mulled wine to get you into the festive spirit. Here's three variations - including a seasonal sangria - plus a gorgeous mulled cider
This delicious cake, which comes from my book An Appetite for Ale, is based on a recipe from one of Britain's best bakers Dan Lepard. Do use organic dried fruit in it - you’ll get a much better result.
Why do we enjoy making (and, hopefully, reading), lists? I guess for some, like the “top-5” obsessed staff at Nick Hornby’s imaginary record store in High Fidelity, the idea of selection and hierarchy has inherent merit. For others, it can be the idea of taxonomies: putting some order into the chaos. Probably for all of us, the opportunity of thinking back to what we have experienced is what makes a landmark special. So, with the New Year approaching, I thought back to the wines that marked 2019 for me.
Some of the most difficult people to buy presents for are serious wine collectors. Unless you have a cellar of your own from which to pluck a suitable bottle it’s quite hard to find something that will ring their bell (obscure sweet wines and sherries, I generally find, being the best bets)
Thanks - or rather no thanks - to Covid I’ve spent more time cooking from cookbooks this year than any other I can remember. And actually cooking from a book really separates the wheat from the chaff. Or the the sheep from the goats or whatever.
You may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are some of my favourite matches.
There’s a myth that cooking a Christmas turkey is simple - a slightly souped up version of an ordinary Sunday roast. In fact it’s quite tricky because of the size of the bird and the number of other things you have to get ready at the same time.
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
A bit of a departure with the turkey this Christmas - a magnum of Chivite Coleccion 125 from Navarra we unearthed in a cellar sort-out the other day. It's based on Tempranillo with a proportion of Merlot and Cabernet Sauvignon - I'm not sure what the percentages were that year - but was probably at the optimum moment for drinking - the fruit still bright but super-smooth and beautifully in balance.
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.
In the run-up Christmas there’s not much time for time-consuming dinner parties so this tasting and light supper is a fun and indulgent way to entertain good friends. Ask each of them to bring a chilled* bottle of bubbly - Champagne or otherwise - provide a couple of your own, cover up the bottles and taste them ‘blind’. Great fun for a start to see who can spot the ‘real’ Champagne (don’t worry if you can’t - many professionals are fooled by these kind of exercises) and a delicious way to get into festive mood.
Citrus flavours are difficult to match with wine, as I’ve mentioned before, but a classic lemon tart with its combination of sharpness and sweetness is particularly tricky. The better a tart is the more it will tend to strip the flavour out of any accompanying wine, so much so that it’s almost worth serving a shop-bought one (of which there are some very good examples) if you have a serious dessert wine to show off.
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
With just over three weeks to go to Christmas it’s time to begin planning your holiday drinking if you haven’t done so already. You may have already decided what to eat and drink for the Big Meal itself but chances are you’ll have to provide several other meals over the holiday period for which it’s useful to have an appropriate bottle.
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
The port and Stilton combo has become a bit of a cliché. Not that it doesn't work - it's hard to fault - but if you want to really impress your guests and take them out of their comfort zone, serve your stilton with a shot of sloe gin instead. It has much the same brambly flavour as a Late Bottled Vintage port but, despite being stronger, manages to taste lighter, fresher and less alcoholic.