What are the perfect food and wine pairings for Christmas?
Santa Claus isn't always a scumbag, especially when the food/wine pairings are at their best. Here are a few ideas to follow for a great holiday.
Christmas means a nice table, so you might as well put the right bottles to escort the turkey with chestnuts and chocolates. The more successful the food/wine pairings are, the greater the pleasure. And let's say it right away, the softness is not obligatory with foie gras... (to access the wines, click on the links)
INPUTS
Foie gras
As an appetizer = no sugar! And yes, so as not to ruin your taste buds for the rest of the meal, you might as well opt for a fleshy white wine with a nice aromatic complexity. For example, the Jurançon sec "La Part Davan" by Camin Larredya or the Condrieu de François Dumas.
Oysters
On that note, let's no doubt continue the good habits with very dry white wines, which are spinning, and with a nice fruitiness. As a choice, the Magic' Melon de Bedouet or the Chablis "L'Humeur du Temps" by De Moor
Salmon
A sharp, spirited white wine with a hint of acidity will do the trick to bring out the finesse and texture of the salmon. Let's go on the Riesling "A Griffes Acerées" by Christophe Lindenlaub or the grey grenache made in Roussillon. "Friends of My Sister" by JB Senat. to think outside the box. A sauvignon fromAlexandre Bain "La Levée" can also be a good choice.
Saint-Jacques
No need to bring out the big artillery, we'll go and get some delicate wines, with a little vegetal side and full of liveliness! Banco for the "Quartz" by Courtois.
DISHES
Turkey with chestnuts
Here, let's go for elegant, acidulous, long, pulpy and refreshing wines for the reds. This will be perfect to relax the meat. A Volnay by Fanny Sabrea Hautes Côtes de Nuits "Les Valançons" by Julien Cruchandeau for example. For a white wine, you need fullness and a nice acidity. A beautiful wine from Savoy, for example "Le Grand Blanc" from Château de Mérande.
Capon
Kind of like the turkey. From the Loire, it's good, a chinon... "Les Beaumonts" from Winery Breton. that's even better. Otherwise, we can go to the Beaujolais with a good old-fashioned Jean Foillard's classic "Morgon".
Lobster
Opulence, minerality and freshness must be there to make you want to savour the firm flesh of the lobster! Chenin "Clef de Sol" from the Tiphaine Barn.Chardonnay. Mâcon-Fuissé "Les Tâches" of the Denogent family or Pinot Gris Hinterberg by Binner.
DESSERTS
Chocolate
A VDN Rasteau by Elodie Balme would be perfect! To surprise his world, try it Macvin by Valentin Morel in the Jura, a delight!
Red fruit log
Fine red bubbles and red fruits offer the perfect combo. The strength of the effervescence has the gift of exhaling the fruit fragrances. Fresh, digestible, elegant for the end ! Your choice of Valérie Frison's champagne, the cuvée "Goustan" for example. Or the cuvée "Clarevallis" from Maison . Drappier.