Wine Notes From P&O Cruise - Wines For Christmas & Service Temperatures - Wine Taste Talk | Virginia Jacobs
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Wine Notes From P&O Cruise – Wines For Christmas & Service Temperatures

11 Dec Wine Notes From P&O Cruise – Wines For Christmas & Service Temperatures

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
Virginia Jacobs
virginia@winetastetalk.com.au

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.

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