What to drink with your Christmas lunch?
Well, I read in an article that Fiona Beckett, who is something of an expert in food and wine matching suggests that Chardonnay is the best grape to go with turkey. I certainly would not dispute that, but I feel that the best bottle of all is one of a wine that you enjoy. Also, if you look at what we put on our plate with the turkey: roast potatoes, stuffing, bread sauce, Brussels sprouts, cranberry sauce, bacon and sausages, there is such a mix of flavours that almost anything could go with it. As it happens, this year I will probably be having a Chardonnay from Pouilly Fuissé and/or a Pinot Gris from New Zealand. I say “and/or” because I think that, in the end, we will probably have both! If you cannot find a Pinot Gris from Alsace, I would suggest one from Alsace.
If you start the meal with smoked salmon, it is not easy to find the ideal white wine; smoked fish make many taste unpleasantly metallic. You really need something that is richer and has more body. How about a Gewurztraminer or possibly even an Argentine Torrontés?
For Christmas pudding and mince pies, you really have to go amongst the fortified stickies. This is the one occasion in the year when a Pedro Ximenez sherry really comes into its. Another possibility is Grand Feudo Moscatel from Navarra in Spain or a Muscat de Beaumes de Venise, from the Rhône Valley.
Whatever you choose, I hope you have an enjoyable Christmas!
Christopher Fielden
