And here we are again – Christmas dinner and all the good food and wine that comes with it!
So here are a few suggestions for you: traditional pairings and a couple of alternative twists for the adventurous ones.
Smoked salmon is a great way to start your dinner. You can’t go wrong with a dry white sparkling wine. The bubbles and acidity will cut through the salmon’s oiliness and provide a very classy start for your festivities. Champagne is great, but there are more affordable options, like a Spanish Cava. Just make sure to pick a dry wine, with very little sugar content.
If you’re open to something new, serve your smoked salmon with some Gin&Tonic. These two were made for each other! Or take it a step further and check gravlax, the Scandinavian recipe for cured salmon. Incredibly easy to make…and delicious! But keep in mind it should stay for a couple of days marinating in your fridge.
Chances are turkey will be at your dinner table. To match the delicate salty-sweetness of turkey meat go for a light red. The fruitiness and freshness of a Pinot Noir will make a great pairing. Choose a local Pinot from Prince Edward County. And make sure to put it in the fridge for 20 minutes just before serving.
If white wine is your thing, take a risk and go for a Grüner Veltliner, an Austrian grape that produces elegant wines at very affordable prices.
Tawny Port or a dry Sherry are good options to go with your Christmas pudding. Want to try something new? Get a bottle of sweet Tokaji, the famous Hungarian dessert wine. It’s fruity, aromatic and a great choice to finish your meal. Bon appetit and Merry Christmas!!
John Carrolo
Resiliency Project Manager
Wine and Spirits Educator
