What wine to pair with these festive meat dishes

Vinomofo
By Vinomofo
about 2 months ago
3 min read

With many a table being set right across this great nation of ours over the next couple of months, there will be eating. And, as we celebrate all things festive and welcome in a 2021 filled with hopes and dreams, we thought we'd bump up your dinner party credentials with some tried, tested and foolproof wine pairings to sit alongside the centrepiece of your great meal, the meat!

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Roast pork and crackling with Champagne

And we mean real champagne. Premier Cru please. It's an explosion of textures with the moussey fine bead mouth feel and pristine acidity the perfect ally for the salty crunch of the crackling. And definitely add some apple sauce amongst it. Check out this fizz deal...

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Pan seared salmon with rosé

Rosé truly is such a versatile wine to pair, but salmon must be the ultimate pairing. The key is what to marinate the salmon in. We recommend a miso glaze of miso paste, soy sauce and sesame oil. That's it. Get your garnish on with sesame seeds and spring onion if you're feeling smug. You cannot go wrong with this rosé deal...

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Roast turkey and cranberry sauce with pinot noir

Nothing screams festive season like a giant roast turkey with all the trimmings. Delicate, juicy and packed with so much natural flavour; all you need alongside it is a dash of cranberry sauce and, of course, a floral and elegant yet earthy and structured pinot. A red wine you can easily knock back well before 5pm... give this little number a run...

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Roast chicken with chardonnay

It's all about the stuffing when it comes to roast chicken. Raid your neighbours' herb garden of thyme and sage, mix with breadcrumbs and all of the butter, slice up some lemons and stuff that chook full! Bounce this flavour sensation with a voluptuous chardy and you're on your way to food heaven. We highly recommend you give this one a try...

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Barbecued eye fillet steak with shiraz

Before you do anything else, splash your shiraz into a decanter and let it breathe for a few hours. Next up, take your steak out of the fridge, wrap it in a paper towel and let it come to room temperature. Generously season. Whack your BBQ on high. Seal your steak by turning every 45 seconds to lock in those juices until medium/rare. The gorgeous fatty steak holds up to the bold heavy shiraz. So simple, yet so satisfying!

Hey, vegetarian mofos, please disregard this entire article, and we will get to you shortly. But do check out our wines online here!

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