Help with Christmas pairing

Forgot to mention:

If anyone has alternative recommendations for Xmas cuisine, feel free to share them please!

Salut/Hi Michael Bartlett,

Right up my street! As you don't say where you live, but your news path suggests you're posting from the UK and you give a cost price in pounds, I'll make that assumption.

le/on Mon, 8 Dec 2003 12:45:07 -0000, tu disais/you said:-

In general soups want a fortified wine, otherwise you drink a lake on top of a lake! (I have to say that I don't like your idea of asparagus soup, but that's me not liking unseasonal dishes in general). Asparagus is not exactly easy to match, the french classic is an Alsatian Pinot Blanc, and I would expect a bone dry Gruner Veltliner from Austria to go well too. But my personal recommendation would be for a top class manzanilla. At £20 the world's your oyster. Talking of which, why not oysters or an oyster soup instead? The sherry would be fine with the soup, or you could serve a really nice muscadet (if you can find one) or a grassy SB from New Zealand with them.

Go easy on the chilli. It's a MA(ryland US) aberration to so dose up their delightful crabs that all you can taste is chilli. If you do that then I can tell you that an Alsace wine goes very well - we had one recently. Alternatively, your Burgundy suggestion isn't bad at all. I can sympathise if you don't want to do oysters followed by crab (although the menu would take it very well), then if you want to stiok to crab, and want a soup, why not Stilton Soup, or even Gary Rhodes' excellent palestine soup, which transforms the humble jerusalem artichoke into food fit for gods.

This needs a light red, or a rosé. Some hate Tavel because it has become over priced, but it would go pretty well. Alternatively an Alsace Pinot Noir would be lovely with it. None of these would go with the duck, but that's not a disaster, just serve another wine. If you can get hold of Ch de la Jaubertie Bergerac Cuvée Mirabelle, that would go fine, if you can find one with some bottle age.

A red Burgundy would also be fine, as long as it's soft. No immense Gevrey-Chambertins.

Why not do a proper meatless Lasagna instead of using a meat substitute? Alternatively, how about Parmigiani de Melanzane. Baked aubergine, tomato & mozarella (get buffalo) gratin.

Tut!

Malaga or Commandaria. Alternatively a PX from Spain.

Top monbazillac. Try Ch Richard (saussignac) coup de coeur.

Drop the pickes (TUT!!!) Get 3 really good cheeses from Neal's Yard (Suggest Colton Basset Stilton, Mrs Whatsit's goat, and Jamie Montgomery's Cheddar).

Cockburn's LB vintage.

I've made several suggestions for the same course sometimes because there is NO way, for example that any one wine will go both with Christmas pud AND Burn't Cream (crème brûlée is a fancy french name for a british dessert btw).

Here is my 2 cents "Michael Bartlett" skrev i en meddelelse news:1070887505.993491@shiraz...

A blanc de blanc champagne, or anyother chardomaybased sparkling

German gewürtztraminer or riesling with both a little sweetness and crisp acidity

You need something powerful. Either Rhône(Cornas with some age or Cote Rotie) or a young Amarone

More Champagne, Tattinger or Jacques Selosse

Beer! ( I'm serious, any of the following: Kasteel Brune, Rochefort 10)

or a PX Sherry, but that might make it difficult for the Port later. You could try a Moscato d'Asti

Port :-)

Cheers Anders

In particular, I think the color goes well at Christmas. A slightly green asparagus soup & a rose to start. It also keeps the budget intact. I'm sure there are many highly rates wines at very low costs. Great starter wine for the meal.

"Wine Spectator Review" Winery: Joh. Jos. Prüm Wine: Riesling Auslese Mosel-Saar-Ruwer Wehlener Sonnenuhr 2001 Score: 96 Price: $36 Country: Germany Region: Germany Issue: Mar 31, 2003

Piercing scent of slate, then the palate is awash in peach, pear and lime notes, intricately layered in the dense, yet clear texture. Beautifully defined by a firm, well-integrated structure, with an endless finish. Drink now through 2020. 1,500 cases made. (BS)

Very low cost for such a highly rates wine. I found it here in the US at klwines.com for $39. I generally avoid Gerwurz with spicy food unless I've practiced the pairing ahead of time.

Course 3: My gut tells me that a something more aromatic and smooth might be a hit. I can think of two suggestions: '01 Justin Vineyards, Justification. The second suggestion would be a 100% Grenache. I recently had Clarendon Hills '01 Grenache...it was fantastic at $38 (US). With an hour of air, the tannis were extremely well structured, and the aromas knocked everyone's socks off. I think a pure Grenache varietal adds a little diversity, won't overwhelm the mustard sauce, and should pair extremely well with duck (I've done this pairing a few times this year).

"Wine Spectator Review" Winery: Clarendon Hills Wine: Grenache Clarendon Kangarilla Vineyard 2001 Score: 95 Highly Recommended Price: $38 Country: Australia Region: Australia Issue: Aug 31, 2003

Bright and tangy, blackberry, cherry, mineral and chocolate flavors that last beautifully on the velvety finish. Picks up hints of mint and pepper as the finish goes on and on. Tannins have grip. Best from 2004 through 2014.

Desert: Creme Brulee and Christmas pudding sounds like it goes in two different directions. Personally, I never pair anything with my Creme Brulee except Sauterne. I also only like vanilla bean creme brulee, no other flavors to destroy the purity of creme, yolks, and sugar. One low cost item I pick up in France are Cadillac wines. They often drink very young, are very sweet, and I find it easily paired against the desert. Loupiac is also low cost, but more cloying. On the high end...You can't go wrong with Yquem, but have it after the cheese course. I think it's best by itself. '76, '77, '83 are all drinking well this year, but of course the prices reflect that. I paid $180 (US) for a '71 this year, a real bargain in my mind. I'm a huge Doisy Vedrine fan for something around $30(US). Also, I've had the '90 Rieussec twice this year and it's fantastic.

Cheese Course: Just as an aside, I'm a Cheese/Banyulz fan. Banyulz is very inexpensive, but makes for a great pairing. I'm not a port drinker by nature, so I prefer port like flavors in something much lighter.

Fried Abalone in Beurre Blanc, Zinfandel Poached pear with Seared Foie Gras, John Dory Salad with poach quail eggs, Seared Duck Breast on a zinfandel/plum sauce, Apple Tarte Tatin,

Wines: '88 Krug Champagne, '86 Guiraud Sauterne, '00 Cevarro Della Salla (Italian Chardonnay), '99 Turley Hayne Vineyard Petite Syrah, (no specific pairing, maybe open another Sauterne), Heitz Grignolino Port with Humboldt fog for those who like to finish with cheese.

Good luck on your Christmas menu. We do a formal menu every year, last year we were at about 22 people. I'm finding it difficult to keep myself in glasses with 7 or 8 wines. Just as a quick note, we're doing the following:

Hmmm... I'd consider a dry Gewurztraminer here.

Dana

Ah. I suppose I should add that I was thinking fruit-forward dry

Dana

Asparagus can be a real wine-killer. A lot depends on the preparation, of course. Sparkling as someone(s) suggested could be good, you might also try NZ Sauvignon Blanc, Grüner Veltliner, or Alsace Muscat.

I agree that some sweetness is needed for the chili, and German Riesling would probably be my first choice (though I think at this stage the 2001 JJ Prum WS Auslese would be way too sweet- it'll drop some sweetness in time, but for now it's in dessert wine territory). I'd go with a Kabinett or at most Spätlesen from agood producer. Vouvray might work, too.

;''>3rd Course (main)

Burgundy would be my first choice with duck....but with the ham in mustard sauce (gammon is ham, right?) I think my first choice would be a light red with some acidity and spice, or a good rosé. A good Côtes du Rhone might be a good inexpensive compromise.

I'll bow to others on this one.

Have a great meal, and be sure to report what you chose! Dale

Dale Williams Drop "damnspam" to reply

My initial reaction to this course was "open more than one wine". The lasagna in particular may cry out for a nice Chianti or perhaps Primitivo. Here in California, I'd probably go for a medium-bodied Zinfandel.

Dana

White bordeaux or the equivalent - Semillon Sauvignon Blanc

Some kind of Pinot (Red Burgundy) is just right with duck, and might work with Gammon. Merlot is another possibility. The lasagne might want an italian-style wine - Sangiovese perhaps.

Rutherglen Tokay. I don't know what availability will be like in England. Good brands include Morris, Seppelt, Campbells, Chambers Rosewood, All Saints and Buller. (Muscat is a fair choice also). If you don't mind splashing out, Rare Rutherglen Tokay or Muscat is probably 30-40 pounds, and worth every penny.

Tiggrr

Jason your post got cut off right at the end as you were telling us what you are doing...

(Thanks everyone else for your comments, I'll be sure to post notes and links to pics of the event)

Cheers Michael

Sorry for the cutoff, tentative menu (wines may change here and there based on what I find in the cellar)

2nd: Macadamia nut encrusted John Dory with Thai vinaigrette. Over Greens. Wine: '99 Cervaro Della Sala (Italian Chardonnay from Umbria, Antinori is the producer)

4th: Seared Duck Breast, Banyulz and Plum sauce, Philo pouch with truffle infused risotto. Wine: Ramey '01 Diamond Mountain District (what a smashing wine) Wine: '82 Magdelaine

6th: Camembert & Humboldt Fog Wine: Ledson Late Harvest Zinfandel

Almond Paste macaroons to finish.

Kind of a mish-mash of wines, but I'm focusing on wines that are in my cellar, drinking well now, and I'm not including in upcoming vertical or horizontal tastings. If I get inspiration, I may go back to an 88 horizontal. I did consider '78, '88, '98 ('88 Krug, '98 Kistler, '88 yquem, '78 Phelps Eisele, '98 Dolce, '98 Turley Hayne Pets)...but I may not be ready to let go of my '78 Phelps. I'm also hunting down one last vintage of Turley Petite Syrah for a complete vertical. I only have 2 or 3 bottles of each vintage, so I'd had to drink up one or two, then find the 3rd corked during my vertical.

I generally offer two or three really small & light appetizers ahead of time. I may open up a couple of Turley Zins and even a Justin Justification early in the night. Hopefully the starting champagne will reacclimate the taste buds for a couple of white wine courses.

It's shopping time around here (for ingredients). I hope everyone has a great Christmas.

That will work, as would quite a few other combos using even richer whites. We used to dive for 'abs' in BC until they shut the fishery down for conservation. What used to come from a sack in my freezer then came at exceptionally high cost from California. Enjoy!

Nice clean wine - this should work well.

Feature the foie gras and don't go overboard on the fruit. I wonder how the Tokay will work. I know the Rieussec would work very well, although I tend to head less for a rich sweet Sauternes and more for a slightly less rich, less sweet wine like a Monbazillac as I find them a better match with foie gras. Consider also a VT wine from Alsace or a German Auslese. We will be doing a repeat of our first foie gras wine matching dinner in a couple of weeks - we have 1 kg. of fresh goose and 1 kg. of fresh duck as well as some French bottled foie gras. That should be enough (there are only 4 of us....)

truffle>infused risotto.

My advice - choose one of the other, but not both. The Magdeleine is lovely but elegant. The Ramey might meld better with the strong flavours of the course. Drinking both will kill one of them, almost certrainly the Bordeaux.

of the dessert wines)

OK - here is where I'd put the Tokay. Or if you want to be different, pick up a bottle of decent Calvados, perhaps very lightly chill it and serve it with the apple tart (but watch quantity or you'll be stacking them like cord wood).

Yes - perfect.

PS - save the 78 Phelps for a contemplative moment - the wine desrves not to be put into competition with something else (I have sadly drunk all mine some time ago).

i wonder why no one suggested a Loire Muscadet here? i probably would have thought of this first. can anyone enlighten my why that would be a bad idea? i also have a rkatsiteli that i have with crab cakes (granted i don't put chili in mine) that i would try...

menu made me hungry -- do share with us what you did.