Duncan: “It probably won’t come as a great surprise to people who know me, but I’m having sausages on Christmas Eve. What will I drink with them? Well, at the moment, it’s Sensale Nero D’Avola from Sicily. Gluggable!”
On Christmas Day, I know this is controversial, but for me it’s all about the brussels sprouts! I’m partnering my favourite winter vegetable with my favourite white grape variety – Gewurztraminer – and I’ll be drinking Gewurztraminer Tradition Joseph Cattin.
On New Year’s Eve, we’re having a quiet night in with some spicy prawns and a small glass of wine. My choice for my glass of red is Diamantakis Petali Liatiko. A smashing Greek from Crete with Pinot Noir characteristic, the bright fruit and light tannins will work fantastically with the spice. Megan’s choice is also a magnificent Cretan! She’s going for a sip of Diamantakis Diamantopetra White. The combination of full-flavoured yet crisp apricot and vanilla flavours will stand up superbly to a robustly spiced gamberoni!
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Nick: “On Christmas Eve, we’re having Boeuf Bourguignon. There’ll be a lot of chatter around the table as we catch up with family, so I’ve chosen two wines that are great accompaniments to lively conversations and casseroles!
For the white wine drinkers, there’ll be Picpoul de Pinet and for the red wine drinkers there’ll be Valcanto Monastrell. Cheers!
On Christmas Day, I’ll be serving my famous 3 bird goose. I’ve chosen two favourite reds from the Languedoc to go with this: Donjon Vin du Garde and Vieux Parc Heritage Rouge. And, of course, a favourite white Chateau Fontanche Blanc. All wines have wonderfully generous and irresistible flavours – just like my goose!
On New Year’s Eve, it’s all about the fizz and I’ve treated us to a bottle of H. Blin Bio Esprit Blanc de Noirs. Fantastic bubbles with mandarin and peach that’ll work so well with the duck a l’orange we’re having. A wonderful way to welcome in the New Year.
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Jake: “For the main event on New Year’s Eve, it’s a big buffet and lots of friends in my house. We’ll need a real crowd pleaser so I’ve gone for Stiegl lager because it’s fantastically refreshing and will go great with the hokey cokey.
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Helen: “Our New Year’s Day treat is smoked salmon and scrambled eggs and a glass of fizz. There’ll be lots of family popping in and I’ll need a big bottle so I’ve chosen Blin Brut Tradition Champagne Magnum as my champers of choice this year. Citrussy, biscuity, bubbly. Santé!”
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