I have just returned from a fabulous 3 day Food & Wine Cruise on board the P&O’s Pacific Jewel where I shared wine and knowledge with guests. its a tough gig but someone has to do it. There were some points from my talks that I said I would share, so here they are.
Wines for Christmas Day
| Type of Food | What Works Well | Suggested Wines | Emerging or Less Common Alternatives |
| Oysters,
Smoked Salmon, Ceviche |
A dry white | Sparkling or Riesling
Sauvignon Blanc |
Vermentino
Prosecco Gruner Veltliner |
| Prawns, Mussels, Octopus’
Calamari
|
A dry white with a little more body | Pinot Grigio
A cool climate Chardonnay Semillon Sauvignon Blanc |
Fiano
Albarino Savignin |
| Crayfish | A dry white with more body and mouthfeel. | A Chardonnay with a little Oak &/or age
Pinot Gris Aged Hunter Semillon |
Marsanne Roussanne or Viognier on their own or as a blend. |
| Whole Salmon.
|
More intense whites or lighter reds | A dry Rose or a light Pinot Noir | Gamay
Sparkling Rose |
| Ham, Pork,
Turkey |
More intense whites with good acidity
Light reds, lower in tannin. |
Viognier, Chardonnay with a little age 3-5 yrs.
Rose or Pinot Noir |
Gamay,
A lighter Grenache Sparkling Shiraz |
| Duck or Goose | Light to Medium bodied reds | Pinot Noir
Sparkling Shiraz |
|
| Beef | Medium to heavier bodied reds, depending on if it is roasted or BBQ’d and the day’s temp.
|
Shiraz
Cabernet or a blend of both. |
Tempranillo
GSM (Grenache Shiraz Mourvedre) |
| Christmas Pudding | A fortified dessert wine | Muscat or Topaque from Rutherglen | |
| Sherry | Oloroso, Pedro Ximinez | ||
| Botrytis White | Riesling or Semillon | ||
| Pavlova or other sweet desserts | Botrytis White | Riesling or Semillon
Sweet Sparkling/ Champagne |
Sauternes (FR) |
| Fruit based lighter desserts | Late harvest whites | Riesling
Semillon Sweet Sparkling/ Champagne |
Viognier
Sparkling sweet Rose (summer pudding) |
Service Temperature for Wines
- Non Vintage Champagnes : 6-8°
- Lighter bodied whites and Vintage Champagnes : 8-10°
- Medium and full bodied whites : 10-14°
- Rose : 8-12°
- Light, young and fruity reds : 12-16°
- Lighter-bodied reds : 14-16°
- Full-bodied reds : 16-20°
- Sparkling Red : 6-8°
- Dessert wines: 8-10°
Remember that in Australia room temperature in summer may be too warm to enjoy red wine at its best. In warmer weather its fine to chill your red wine and take it out of the fridge or off ice half an our before opening.
Virginia Jacobs is a wine educator who has shared the joys of wine with keen amateurs and budding professionals for many years. With a Masters of Wine Technology and Viticulture from Melbourne University, and more than a few tastings under her belt, Virginia will guide you in appreciating the wonders of wine.