Wines to match Mark Hix's alternative Christmas feast

As regular visitors to this site may have gathered, I'm a big fan of the Independent's cookery writer, Mark Hix. This is exactly the kind of meal I would cook if I didn't have to dish up the turkey and Christmas pudding for a family who would be outraged at any departure from tradition. And this is what I would drink with it:

Conference pears with Blue Monday cheese, walnuts and honey
A lovely light easy starter to kick off the Christmas meal. (I too am a fan of Blue Monday which I recently wrote about on my blog The Cheeselover.) With the honey I think you'd be looking for something off-dry - a German spatlëse riesling or a demi-sec Vouvray - or even a Sauternes if you don't mind starting a meal on a sweet note.

Roast partridge with sprout tops and bacon and goose fat potatoes with garlic
Normally I'd go for a good red burgundy or Pinot Noir with partridge - and you could though I think these full-flavoured accompaniments suggest a more robust Rhone or other syrah. Côte Rotie if you're feeling extravagant. Saint Joseph or Crozes Hermitage if you're not.

Christmas Mess
I've seen this recipe in a couple of publications now - I think it comes from Mark's new book British Seasonal Food - and I reckon it's the dessert of the season. It's a gorgeous, gooey confection of chestnuts, cream and meringue, sharpened with cranberries and orange. I think you need a sweet wine with a good touch of acidity to pair with it. Something like a Beerenauslese or a late harvest Riesling.

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