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Christmas Eve Wines
“For wine has participated universally in the cultural ascent of man, serving as a festive drink at his birth, a solemn drink at his death, a sacred drink in religious ceremonies, and a stimulant of discussion in symposium and intellectual colloquia”
Salvatore P. Lucia M. D. , PHYSICIAN AND WRITER
Celebrate:
Christmas Eve for many is a time to gather family together, to celebrate and to rejoice. A time for a special meal and special wines. I like to set aside and hold certain wines in advance of a special occasion and this Eve is one of those. Wine has been an important part of the meal for thousands of years and can bring out the best in special foods. It’s a great time for your older well aged reds and Vintage ports for a nice finish to the night. It’s also a good time to focus on Old World wines in particular from France and especially the fine wines of Bordeaux.
Appetizers:
Growing up in upstate New York we always had shrimp cocktail, cheeses and olives to start. Sauvignon Blanc or a White Burgundy is the a smart first choice of the evening, They act as palette cleansers and with their bracing acidity bring out the best in these lighter flavored starters. Other great options are Alsatian Whites, dry German Rieslings or Northern Italians such as Gavi, Vermentino, or Pinot Grigio’s. Squash, potato, asparagus or mushroom based rich creamy soups provide an opportunity to enjoy a fuller bodied Chardonnay with some oak aging that adds a bit of toasty smokiness and caramel lusciousness. Again a fine white Burgundy or a great California Chardonnay from Napa , Sonoma or the Central Coast make for a solid pairing.
Main Course:
We almost always had beef for the main course so, bring on the reds! Again a French Bordeaux aged for at least 10 years is ideal. We want to steer away from younger fruitier wines and prefer mature, complex, earthier bottles that will compliment the beef better. For fillet mignon and New York strip a Merlot based blend with its soft luscious texture pairs best with these lean cuts. Think Bordeaux “right bank”. For Rib-eye, prime rib or even rack of lamb “left bank” Cabernet blends especially any of the First Growths shine! The dry earthy smokey complexity of these gems cuts through these fatty cuts and gets as close to heaven on earth as wine can get.
Now take a break before desert and savor these reds, take time to fully enjoy them as they may open up and change in flavor slightly and for the better.
Desert:
If there’s room for desert then simply choose a sweet wine that best matches the color of the desert. If the wine is intended to be the desert a Tawny Port is a perfect ending to a fantastic meal. Its flavor is unique and its on the lighter side. Kick back and enjoy!
