Have yourself a merry little Christmas... Day

It's time to bring on the dessert

Lots and lots to do.

Don't forget the cranberry sauce for the turkey and the Babycham for Aunty. Let's not forget to applaud the turkey, dessert and cheeseboard with some equally impressive wines.

First impressions

Greet your guests with some fabulous value Prosecco. Made in Italy, sales are up year on year as it competes against Champagne but at a much more reasonable price. Brut, or dry is good but I find 'extra dry' that bit more crisp and special.

So the big question next is what do I match with the main event, the turkey?

The important thing is not go overpower the white meat but instead to complement it.

Chardonnay works wonderfully with turkey; being more specific French Chardonnay from the Burgundy region. Chablis, Mersault, Puligny Montrachet, Macon Verze to name but a few. These wines will cost more than your average wine, and is totally worth the extra money. These are fine, minerally wines that can handle the gravy and stuffing and blend beautifully with the turkey.

For many years Pinot Noir has also been the red wine of choice. This is a light fruity red that has very gentle tannins and for those that prefer red will make for a great accompaniment. Look out for Pinot Noir from Burgundy, Chile and New Zealand.

Now that our bellies are ready to pop it's time to bring on the dessert.

Sweet for my sweet 

The only way to go from here is to join in with the sweetness. Which is just fine because we can now get out a half size bottle (37.5cl) of desert wine. These wines certainly complement those who like a sugar kick but deliver it in many different ways. You can get everything from honey blossom to bread and butter pudding here. Go easy on the quantity poured, these wines are about sipping not glugging. 

France, Austria, Germany and Australia cornered the world market for many years. Nowadays Canada is winning some major competitions with its Ice Wine. Grapes that are literally frozen on the vine in the winter months thus concentrating the sugars within the skin.

We end this journey with the cheeseboard. Hopefully a nicely balanced one with blue cheese, Brie and a strong farmhouse cheddar. Add to this a rich, fruity Port. My choice would be an LBV (Late Bottle Vintage). There is no need to spend the earth on this. It's already been a long culinary journey.

And relax.

Food & Wine by Paul Sheerin
Pshearse@gmail.com