CHRISTMAS WINE PAIRINGS

Fernfield Wines Logo

The Christmas feast is just about our favourite thing about the festive season. Having emigrated from the UK, Bec's family celebrate Christmas with the traditional English feast of turkey, ham and deliciously crispy roast potatoes. Scott's big farming family add lots of modern Aussie BBQ and seafood to the mix, as well as Nan's famous stuffed potatoes and caramel tarts!

 

When planning your own family's big meal, don't forget to plan your wine pairings. A great wine match can bring the meal to another level, bringing out the best flavours in the food.

Warming Up

 

In our opinion, there's no better Aussie summer canape than delicious grilled Haloumi. We love the local producer, the Barossa Cheese Company and grill it with lemon juice and a dash of salt and pepper.

 

The salt and citrus flavours will pair perfectly with the crisp acidity of an Eden Valley or Clare Valley Riesling. Why not try yourself with our Eden Valley Riesling?

 

Seafood is light with delicate flavours, so need a light wine to balance. An unoaked Chardonnay will be a good pairing for prawns, and we've found (by lots of personal experience!) that Riesling is perfect with atlantic salmon.

 

And while some may think you can't make friends with salad, matching it with a fresh, tangy Sauvignon Blanc will be assured to win over the carnivorous types!

 

Barbequed Delights

 

When pairing wine with barbeque food, it's all about the intensity of the cooking. For a big, charred and smoky barbeque, the wine needs to be equally big and bold to match - a light wine could taste insipid next to strong barbeque flavours. A full bodied Shiraz or Cab Sauv from a warm climate like Barossa or McLaren Vale will be your best bet.

 

When cooking a bit lighter and softer, the same should go for the wine. A cool/mild climate red from Eden Valley will match most cuts, but for really lean meat, you may want to go a cooler climate with an Adelaide Hills wine.

 

The Main Event

 

A good rule of thumb with meats is that higher fat content  suit wines with a higher tannin content.

 

For turkey, which is quite lean, a wine with lower tannins will match well. Full flavoured whites such as  chardonnay will have the right acid balance to match well, or else for reds, an aged Merlot or Cabernet blend will work, as they tend to have lower tannin concentration than the bigger Cabernets and Shiraz, and ageing polymerises tannins, causing them to soften, and won't over-power the lean turkey.

 

For other roast meats, consider the cut - a lean cut will suit the same reds as turkey, but a more oily cut will suit a Cabernet Sauvignon.