How to Pair Your Festive Eats with Festive Drinks

With the festive season on our doorstep it’s no secret that we all love to indulge this time of year with something delicious to nibble in one hand and a delicious tipple in the other. However, finding the perfect drink to pair with your meal can be a daunting task for many. Not to worry, we have you covered. We took the liberty of listing a few of the usual suspects at the dinner table to pair with a tasty vino you can find and purchase in our online store. 

Beef Wellington 

The classic Beef Wellington deserves a wine that won’t overpower the meal but enhance the rich flavor profile of this star of the table. The Volcanic Hills Pinot Noir makes for a great pairing because of its equal richness and fruity notes that perfectly compliments each morsel of this dish. Deep purple with a bright ruby red rim. Fresh vibrant aromas of red cherries infused with plum and raspberry, complemented by lifted hints of spice and wild herbs. A rich and classical Central Otago styled Pinot Noir is what this occasion calls for.  Download the Beef Wellington recipe here

Left: Beef Wellington | Right: Crown Roast Pork with Stone Fruit

Crown Roast Pork

Pairs well with an old world Syrah like the J. Denuzière Côte-Rôtie Syrah from the Northern Rhône, that has a robust, full-bodied and elegant finish.The nose is inky, pulpy, squid-like, freely laced with oak, produces a mix of violets, bluebells, cutting black cherry fruit.

A Syrah in this case would cut through the richness of the pork but compliment the sweetness as well. Find the Crown Roast Pork Recipe with Stone Fruit here

Salmon Beet Gravlax 

With this meal option one has a few options. Salmon pairs well with a light-bodied white wine, rosé, any sparkling wine, and even a light-bodied, low tannic red. Here, we chose a South African white wine, a Chardonnay from GlenWood boutique winery rated highly by the renowned Tim Atkin and John Platter. Awards aside, this Chardonnay is a gorgeous wine that is rich and opulent, with an intense citrus and smoky peach character that highlights the juxtaposition of the earthy beet and will contrast the richness of the Salmon. Here is the recipe.

Salmon Beet Gravlax

Thai Green Curry

To offset the hot chili in the curry, a general rule of thumb is to pair with a wine that is fruity, and floral in nature. The Spy Valley Gewürztraminer, Marlborough  is pale lemon in hue, notes of spice with ripe citrus and stone fruit on the palate and nose. Enjoy the easy recipe here

Black Forest Pavlova 

Dessert is always an occasion at the dinner table, so to celebrate this festivity we paired this Black Forest Pavlova with a versatile tipple, that being a sparkling wine. The Simonsig Kaapse Vonkel Brut Rose, from Stellenbosch, South Africa. An elegant and classy Rosé with a youthful berry fragrance and striking finesse on the palate. The hints of berry and floral undertones in this Methode Cap Classique pairs well with the confected cherry in the Black Forest Pavlova. A Delightful bright salmon color is embroidered with delicate slow rising bubbles. On the nose the wine shows luscious flavors of strawberries and fresh red berry flavors. The wine enters the palate with layers of sweet fresh berry flavors with a slight zesty citrus undertone. The crisp acidity of the wine adds freshness and a long aftertaste to the wine.

Left: Thai Green Curry |. Right: Black Forest Pavlova

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BY Dominique Solomon | December 13, 2020

Dominique is a WSET level 3 student. Wine writer, wine and food enthusiast, she enjoys exploring the beautiful Winelands of South Africa.