Apertiff - It is tradition in many households to start Christmas day with a glass of Champagne, Buck’s Fizz, Bellini or any sparkling wine to get into the Christmas spirit. This year we have gone for an English sparkling wine made in the traditional method using the main Champagne grape blend. This Ridgeview Bloomsbury NV is an ideal aperitif with fresh citrus and hints of melon and honey. This will also go nicely with a seafood starter or canapes. Pssst….this was the official wine served for the Queen's Diamond Jubilee!
Starter - Many of us will be reaching for a prawn cocktail, scallops, oysters, smoked salmon or other seafood based starters this Christmas. A chablis perfectly complements such dishes due to their oily and salty undertones. It will also go with creamy and buttery textures of faux gras and liver pates. If you have any Chablis left, try to pair it with some soft goat’s cheese or brie.
Main - For the main course we’ve chosen the Jean-Marc Burgaud’s Morgon Côte du Py, a superb example of Cru Beaujolais made from 100% Gamay. Sourced from one of Morgon’s most celebrated sites, this wine offers concentrated dark fruit flavours like cherry and plum, framed by vibrant acidity, fine tannins and a minerally finish that keeps the palate fresh. It’s a wonderfully food-friendly red that pairs beautifully with roasted poultry, ham or a festive nut roast, and will complement honey-roast vegetables and rich gravy. Its structure and savoury profile also make it a great match for meats with deeper flavours. Any leftover bottles will also stand up to mature cheeses on the board.
Dessert - This wine will pair beautifully with traditional Christmas fruit cake, dessert and blue cheese.
Cheese Board - Will pair perfectly with stilton cheese. The sweetness of the port complements the saltiness of the cheese. Port is also magnificent with hard cheeses like mature cheddar. However, avoid pairing with soft cheeses like brie, use your leftover sparkling, Chablis and Brouilly for those!
