Festive Food & Wine Pairings
It’s the most wine-derful time of the year… which means you don’t want to go wrong with your food & wine pairings for your Christmas menu!
No matter what you’re serving your guests this festive season, our go-to guide below has got you covered. Santa hats are optional, but encouraged!
Festive finger food + Champagne
Why? Because bubbly is the perfect way to get the party started, and it goes with just about any entrée you choose to serve, warm or cold.
Roast turkey + Pinot Noir
Why? You don’t want anything with huge tannins, as turkey is a lean meat. And it’s likely you’ll be having cranberry sauce, and this is a dream with Pinot.
Roast pork + Dry Rosé
Why? The crunchy crackling and juicy meat are delightful with a zingy, dry Rosé, especially if there are some herbs & garlic involved.Roast chicken + Viognier
Why? The depth and complexity of the fruit in Viognier is the perfect match for succulent roast chicken and all the trimmings.
Nut roast + Gamay
Why? The acidity in the Gamay is a perfect pairing for an earthy, fatty nut roast - especially if you’ve got some cranberry thrown in there.
Glazed ham + Grenache
Why? Sweet, salty, sticky ham is an ideal match for punchy, crunchy, juicy Grenache. The wine isn’t too heavy, and usually they’re packed with flavour.Fresh prawns + Riesling
Why? Because these are both staples of Aussie cuisine, and it would be rude not to. Zesty, citrus-driven Riesling is just like a fresh squeeze of lemon over your seafood.
But of course, once the main affair is done we can't forget about dessert wines.
Christmas pudding + Tawny Port
Why? They’re both deep, dark and delicious. Think nutty, caramelised fruits and warming spice - these attributes in both complement each other insanely well.
Pavlova + Late Harvest Semillon
Why? Because they won’t overpower each other. The wine will intermingle beautifully with the citrus, passionfruit flavours of your pav.