The countdown to Christmas begins...

Bluebell and blinis
Sherry and Mince Pies

The countdown to Christmas has officially started, and what better way to get excited about the festive season than sharing with you what our Wine Buyer, Megan will be drinking on the big day...

Bubbles:

Hindleap Blanc de Blanc Brut

What better way to start the day than with a glass (or two) of crisp English bubbly! Made from 100% Chardonnay grapes from the very best sites from the Sussex estate. A pale gold in colour with notes of ripe apple, greengages and a crisp citrus acidity complemented by a creamy mousse and elegant brioche notes on the finish. I will be paring this with smoked salmon blinis – perfect!

Blinis

 

White:

Christmas day is the perfect excuse to open some white Burgundy and this year I will be treating myself to a bottle of Domaine Dauvissat 1er Cru Vaillons Chablis. Run by the enthusiastic and innovative winemaker Fabien Dauvissat, his principle is to let the terroir express itself and only intervene when absolutely necessary. The wine has a great balance of power and finesse, combining an elegant and fresh acidity with mineral and smoky notes. This will be the perfect partner to my Christmas day starter of oysters!

 

Red:

I will definitely be pairing my turkey with a Pinot Noir, normally I go for a red Burgundy but this year I will be drinking the David Bruce Russian River Pinot Noir from Sonoma County in California. David Bruce Winery was one of the 12 Californian wineries to participate in the now famous 1976 ‘Judgment of Paris’ in which California Cabernets and Chardonnays outscored French Bordeaux and Burgundies in a blind tasting. Red fruits on the nose, complemented by subtle notes of leather, coffee and cedar. This is a long and complex wine with ripe dark fruits, a hint of tea leaf and silky, integrated tannins.

 

Dessert:

I LOVE mince pies and for me there is nothing better than some warm mince pies on Christmas day. My perfect pairing is the Mira la Mar Moscatel sherry. Made using late harvested grapes, it then spends 2 years in a solera system and the result is a beautiful, pale amber colour wine with a natural sweetness. The nose is intense with notes of marmalade, orange blossom and dried fruits. The palate is sweet and well balanced with a fresh acidity and flavours of honeysuckle, orange zest and golden syrup.

mince pies

 

Photo Credit: Maria Blackstone