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CHRISTMAS FOOD
& WINE MATCHING
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| Gravadlax with mustard sauce: A young white wine full of flavours and with good acidity. |
Turckheim Tokay Pinot Gris Réserve 2003, lsace or Sagramosa Soave Classico 2002, Veneto |
| Smoked salmon: A rich white wine with lots of character. |
Manzanilla La Gitana or Turckheim Tokay Pinot Gris Réserve 2003 |
| Seafood mousse: A fresh, fruity white wine. Most dry unoaked wines will go well |
Chateau Bonnet 2003, Bordeaux or Domaine des Malandes 2003, Chablis |
| Pan fried or grilled Scallops: fruity wine with clean taste |
Domaine de Maubet 2003, Gascony or Chateau Bonnet 2003, Bordeaux |
| otted shrimps: A white wine or light sherry with good acidity |
Manzanilla La Gitana or: Sagramosa Soave Classico 2003, Veneto |
| Rakfisk: A real wine killer! |
Beer and aquavit or a light malt whisky from Speyside or Lowland |
| Oysters; A light, crisp white wine |
Two Oceans Sauvignon Blanc 2003, New Zealand or: Domaine des Malandes 2003 Chablis |
| Cullen skink: A rich, fruity wine, oaked or unoaked |
Turckheim Tokay Pinot Gris Réserve 2003 Alsace or: Sagramosa Soave Classico 2003 Veneto |
| Poached salmon/trout:calls for a very good white wine like |
Laforet Chardonnay 2003 Burgundy or: Chablis Domaine des Malandes 2003 Burgundy |
| “Lutefisk”: is the ultimate wine killer! | |
| Poached cod: Norwegians traditionally drink red wine, often a young, light Bordeaux |
Château Coucheroy 2000 Pessac-Leognan (Bordeaux) or if you prefer white: Château Bonnet 2003 Bordeaux |
| Poached halibut: deserves a very good, not too rich wine |
Domaine des Malandes 2003 Chablis or: Sagramosa Soave Classico 2002 Veneto |
| Roast turkey: A medium-bodied red wine. Burgundies and other wines made from Pinot Noir goes particularly well. |
Chorey-les-Beaune 2001, Joseph Drouhin, Burgundy or: Allesverloren Tinta Barocca 2002 South Africa |
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Partridge, pheasant or
Guinea fowl: Elegant
red wines, not too powerful
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Sagramoso Ripassp 2000, Vento or Faustino I 1995 Rioja, Spain |
| Duck and goose: A young, powerful red wine |
Wolf Blass President’s Selection Shiraz 2002, Australia or: Ravenswood Vintners Blend Zinfandel 2002, California |
| “Ribbe og medisterkaker”: Fruity, young red wine with medium body and firm structure. Nothing subtle. |
Fortant Merlot 2003 Vin de Pays d’Oc France or: Villa Borghetti Valpolicella Classico 2002 Veneto, Italy |
| “Pinnekjøtt”: If you are no big fan of beer and aquavit, try: |
Wolf Blass Yellow Label 2002 Australia or: Faustino I 1995 Rioja |
| Reindeer & Venison: Strong tasting game require rich wines with strong character |
Allesverloren Tinta Barocca 2002 South Africa |
| “Juleskinke”: A young red wine, not too rich or a dry white wine |
Villa Borghetti Valpolicella Classico 2002 Veneto, Italy or: Château Bonnet 2003 Bordeaux |
| Grouse: If served traditionally with a rich cream sause | Ravenswood Vintners Blend
Zinfandel 2002 California or: Sagramoso Ripasso 2000 Veneto |
| Christmas pudding and Christmas cake: Tawny Port | Taylor’s 10 years Old |
| “Moltekrem”: An aromatic, fortified wine will do the job | Taylor’s 10 years Old |
| Trifle: Sherry in the food - sherry in the glass! | Sandeman Rich Golden |
| Nut based desserts: Nuts are perfect partners for Port | Taylor’s Late Bottled Vintage 1999 |
| Clootie Pudding: Experts suggest a small glass of whisky |
Balvenie Double Wood 12 Year Old or: Oban 14 Year Old |
| Stilton: Vintage Port is a classic match | Quinta do Crasto Vintage 1999 |
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