What wine with Christmas dinner?
- canadiangirl_in_Paris Dec 21, 2010 02:14 AM
A little help, please!
I'm making Christmas dinner here in France and rather than ask my French DH to pick out the wine, or ask him what I should pick up, I'd like to cover the details of the meal from start to finish myself. OK, myself, with a little assistance from my fellow Chowhounds.
Here's the menu:
hors d'oevres of caviar and crème fraîche on blinis
A starter of lobster thermidor
The main is capon stuffed with mushrooms and truffles, roasted potatoes and glazed carrots
cheese plate and salad
Christmas pudding with rum butter
Apart from Champagne or a Crément to start with the hors d'oevres, what to drink for the rest of the meal? We'll only be two adults, so a different bottle for each course may be a bit much. Can I spread the Champagne over into the lobster starter? What would you recommend with capon and truffles that could also make it over to the cheese course? As for dessert, I think a nice decaf will do.
Thanks in advance!
hors d'oeuvre & starter : Champagne.
Capon : Bandol.
Cheese : IMO, skip it, but it depends on the cheeses, try to get a cheese from the same region that the wine come from. , but the killer is the salad especially if the dressing is acidic.
Christmas pudding : Champagne; or maybe, I can see that it could work : a sweet Oloroso (Xeres); with the nutty flavors, and it could be not too sweet.
I'm a glutton most of the time and at Christmas there is no restraint, so I would say Champagne throughout, with a port for the cheeses and pudding.
Cru Beaujolais or Burgundy for the capon.
The 2009 Lapierre Morgon is still in its baby fat stage and drinkable.
I would recommend something from burgundy and I would bet you could get a great white burgundy that would go fabulous with the lobster and hold up well to the capon as well. It sounds like a fabulous meal.
I would drink the Champagne through the lobster course, then switch to a nice Beaujolais for the capon and salad.