Our whole team is made up of true wine enthusiasts, and nothing gets us more excited than thinking up the gorgeous cuvées we’d like to taste and share with our loved ones. Christmas is the perfect time for this, a moment made for trying something really special, as well as the fun of pairing festive food. Let’s take a look at what we’ve got planned for this year’s menu!
Elsa, Marketing and Communication Manager
“The whole menu has been finalised and all the wines have been ordered. For the aperitif, we’ll start with a champagne from Virginie Bergeronneau, a domain that’s still quite understated! We’ll be serving salmon gravlax with a delicious 2018 Montlouis-Bubulle from Lise and Bertrand Jousset. Smoked scallops will go with the 2018 Taurus cuvée from Domaine de l’Ecu, a precursor in organic and biodynamic viticulture. I’ll also be adding a 2018 Riesling Roche Calcaire from Domaine Zind-Humbrecht which I really liked during our Masterclass with Olivier Humbrecht.
Our homemade foie gras with chutney will be accompanied by a 2019 Gewurztraminer Dirstelberg made by Agathe Bursin. We’ll have guinea fowl for the main course, and for this I’ve picked three wines: the natural 2019 Un Instant sur Terre from Vignoble du Rêveur, a 2018 Saumur-Champigny by La Porte Saint Jean, and a 2018 Marsannay from Domaine Sylvain Pataille. I’ll be making a citrus yule log, so this will be paired with a Jurançon dessert wine from Domaine Camin Larreyda, to round of the meal on a sweet note!”
You couldn’t be more organised than this 😉
Jean-Baptiste, Domains Project Manager
“I’ll start with a 2015 Chouilly grand cru champagne from Domaine Marguet. With the turkey, I’ll be serving the 2018 Beaune premier cru Les Bressandes from Domaine des Croix, which will be excellent with its density and firm but elegant tannins. It’ll be a yule log for dessert, so I’ve picked the classic dessert wine that is the 2015 Pinot Gris Altenbourg Sélection de grains nobles Le Tri from Domaine Albert Mann!”
Marion, Customer Services
“The 1999 Coteaux du Layon Sélection de grains nobles made by Patrick Baudouin is simply delicious with foie gras, especially with its notes of candied fruit. Next, I’ve chosen the 2009 Boléro extra brut from Maison Fleury, as its indulgent nose will go beautifully with chicken and truffles. With a cheese board, I’ll be serving a 2010 Chinon Clos du Chêne Vert from Domaine Charles Joguet. It’s intense and persistent on the palate, with ripe fruit notes that will complement the cheese nicely.”
Orlaith, International Marketing
“For me, being Irish, Christmas dinner will be on the afternoon of the 25th December. For a starter, we’ll be serving seafood: smoked salmon, crab, and oysters. A 2019 Sancerre Chavignol from Domaine Delaporte will be perfect.
For the main meal, we’ll be eating turkey and ham with cranberry sauce, roast and mashed potatoes, and Brussels sprouts…I have ordered the 2018 Hautes Côtes de Nuits La Poirelette from Laurent Roumier.
We’re usually pretty full after all that, so dessert is served at around 6pm. It’s Christmas Pudding, of course, served with whiskey cream or custard. There is already some alcohol in the pudding (we set it on fire!), so we won’t have wine with it. We’ll finish with a cheese board, and my favourite cheese is an artisanal blue cheese from Northern Ireland called Young Buck. I’ll be drinking a Rivesaltes with it, and I’m excited for that as I’ve never tried it! There’s a great selection at iDealwine, too…”
Quentin, Business Development (Bordeaux)
“We haven’t decided everything for Christmas yet, but we’ll definitely be having a capon with a Saint-Julien wine, perhaps the 2005 Branaire Ducru, or a Moulis such as the 2009 Poujeaux. And the oysters served for a starter will be paired with a good Sauternes, of course!”
Michèle, Project Manager, Sales Administration
“For the aperitif we’ll serve codfish with a little dry white, a Vouvray Les Pentes de la Folie by Sébastien Brunet, and West Indian boudin noir with a Crozes-Hermitage from Graillot (this is quite a spicy dish so should be paired with a wine that has a similar profile). Then, for the main course we’ll have ham with caramelised pineapple and a Pinot Gris by Trapet. Our spicy meat ragout will go well with a structured wine such as a Foradori. These dishes are served with rice and kidney beans or pigeon peas. For dessert we’ll have a Mont Blanc, a coconut flavoured cake to pair with champagne, such as one from Drappier.”
Angélique de Lencquesaing, Cofounder
“As per usual, plans for Christmas will be decided last minute for me! For now, I’m taking care of final orders from friends who like to seek my advice before finalising their festive bottles. I’ve managed to keep aside some beautiful magnums of champagne from Philippe Gonet (blanc de blancs cuvée), some of which we’ve had the chance to enjoy with family over the past few months. A video has been circulating about wines associated with the Nativity, and many of the bottles mentioned come from partner domains of ours! This has inspired me to get a Beaune Vigne de l’Enfant Jésus from Maison Bouchard in its 2005 vintage. I just won a jeroboam of Saint-Joseph Silice from Domaine Coursodon at auction, something to share with the family on Christmas Eve, and perhaps the following day, too, as this is a young 2017 vintage. From the wonderful Domaine des Rois Mages, I’m torn between the 2015 and 2016 vintages. With another little wink to the Nativity theme, I have a few bottles of the 1995 Tertre Roteboeuf, and it’s now or never for uncorking one of those!
I mustn’t forget the dessert wines, as we love these at our house! Since watching the Instagram Live that Victor did with Jean-Jacques Dubourdieu, we’ve been after a bottle from Château Doisy-Daëne. Even though I like young Sauternes and Barsac cuvées, mine need to be aged for a little longer yet. An Alsace cuvée such as a 1997 sélection de grains nobles by Deiss or a 2010 vendanges tardives from the Sonnenglanz grand cru, Domaine Bott-Geyl. I also have a Rivesaltes from my birth year, but I won’t be revealing that vintage…Happy Christmas!”