What are you going to drink for Christmas ?

A big question who needs a big answer. Christmas is always synonymous of big meal with all the family, is always a very good moment to share time with the people you like. Sometimes those kinds of meals can be boring and to long but I think if you have good wines at your side the time go faster.

It’s an exceptional occasion as well so it’s the perfect moment to take out of the cellar very good bottles of wines. And the better way to sublime your food is a perfect match wine.

I try to found some wine to match the food we use to eat for Christmas. Here are my results, it’s not perfect but sure that can give you some idea.

Oyster = Muscadet Amphibolite Nature 2009 Jo Landron

This muscadet for me is the purest expression of the appellation, with is light yellow color, is nose full of citrus and chalk aromas and iodized palate finish that match perfectly some oyster (from Marennes Oléron of course).

Caviar = Champagne Agrapart Minéral 2004 Extra Brut Blanc de Blancs Grand Cru

Of course I don’t eat very often caviar. But the few times I had the chance to try, I found that Champagne goes very well with caviar. For a noble product what can be better than a noble wine. Agrapart is a small producer making Champagne only from Chardonnay grape, this “cuvée” come from a special plot with a high density of chalk in the soil. It’s give to the wine a big minerality similar to the wine of Chablis. Very floral and buttery on the nose, it reveals on the palate an unique complexity.

Foie Gras = Domaine de Souch Jurançon Moelleux 2006 or an old Vintage of Cahors from Château du Cèdre

Foie Gras is a food specialty of South West of France and when you try wine from this area it looks like they are made to go with this dish. I choose a Jurançon, a sticky wine with aromas of Kumquat and candied orange. Those wine are usually lighter than Sauternes because they are balance by a high acidity level. If you don’t like sweet wine try a red from Cahors, Le Cèdre is maybe the best producer in the appellation when they are young wine can be austere and strong but with time they rounded and develop aromas of cacao and coffee.

Lobster and Seafood = Chablis 1er cru Bernard Defaix

I try this wine not long time ago and I was agreeably surprised. As usual in Chablis acidity is present but not dominant. The wine is profound, complex and I can imagine how well it goes with lobster or Dublin bay prawns.



White Poultry = Meursault (Village or 1er Cru) Pierre Morey

Poultry need creaminess and buttery flavor that only a Meursault can give you. Pierre Morey is one of the best producers in this village of Burgundy. The wines from from his own vine are in biodynamic culture and reflect perfectly the “terroir” of this famous burgundy appellation.

Red Meat = Old Vintage of Château La Tour de By (a 1996 for example) or Gevrey-Chambertin from J-L Trapet (Ostrea or Village)

What can be better for Christmas than a roast Beef filet, just serve on itself with some vegetable and cooking juice. Put on the side a bottle of this renown Châteaux of Medoc and you’re in heaven. Perfectly balanced with tannins rounded by times, La Tour de By can go well to with Lamb and Veal. For the Gevrey, it’s something different the meaty flavor of the wine sublimes the dish.


Dessert = Château de Fesles Bonnezeaux 2005 and with Chocolate a 10 or 20 years old Tawny (Fonseca or Niepoort) or Rasteau Vin Doux Naturel 2007 from Domaine du Trapadis

Sweet calls sweet. Château de Fesles consider as the Yquem of Loire is made 100% from Chenin with aromas of exotic fruit and marmalade. This wine will be a dessert on itself. If you have Chocolate to finish try something different like a sweet Rasteau from old wine of Grenache with jammy red fruit flavor and cacao finish. An old tawny can match it to.

Cheese = Vintage Port, a Kanonkop Pinotage or an Amarone della Valpolicella

Cheese is always difficult to pair with something. It’s strong, powerful and lactose doesn’t go well with wine. But if you choose a very strong wine like Pinotage from South Africa or the Amarone made from partially dried grape it can go well. Those wines high in tannins and very fruity can give a kick to your cheese board. If you don’t think so try the usual Vintage Port It’s always a success.

And to finish I wish you a Merry Christmas and a “Bon Appétit”