Christmas tipples with Jeroboams

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With Christmas fast approaching and the inevitable question of what tipples to grace your table with, London's leading wine merchants Jeroboams’ Commercial Director Matt Tipping delves into the Christmas offer to help with your festive entertaining conundrums.

We’re eating turkey but none of us like white wine – what do we do?

If you choose your turkey trimmings so they include richer flavours, most red wines will pair really nicely, thereby avoiding the need to compromise too much.

Pinot Noir is the answer (not just to this question in my opinion!) Beautiful pure red fruit and stunning aromas, coupled with an elegant style means that it won’t overpower turkey. Burgundy is the home of Pinot Noir and wine such as Gevrey Chambertin from Domain Antonin Guyon are perfect for such a task. If you prefer New World fruit then Felton Road from New Zealand is world leading from their home in Central Otago.

And for those who think, “Champagne tastes like rotten apples cut with a rusty razor blade,” (Sebastian Horsely). Any ideas for a suitably impressive replacement?

Nothing really replaces Champagne because the taste is unique, which is why it is a legally protected name. However, if you want something fizzy, different from Champagne and high quality on its own merits, then artisan Prosecco from a small grower such as our own Angelo Bertolin, is stunning.

Equally, English Sparkling Wine is top notch. Of course you do often need to pay Champagne prices to get the good stuff, so choose it for its quality, not with a view to finding a cheaper option than Champagne. Personally my preferred quote is “I could not live without Champagne. In victory I deserve it. In defeat I need it.” by Winston Churchill, of course.

And for pre-lunch drinks with a lower alcohol content than champagne?

If you really do want to mix things up then traditional German Riesling is the way forward, it will be off-dry and likely only 7-8% alcohol, much better than any wine that has had its alcohol removed through an industrial process in my opinion.

Cooking with booze…any ideas?

Yes hundreds of them! If it must be just one tip then it has to be dry Madeira in the gravy, it absolutely transforms it with lovely nutty aromas and hints and dry fruits. I also use veal stock in my gravy and the combination is a world beater.

For more information on these wonderful wines visit www.jeroboams.co.uk or pop into their Knightsbridge boutique, just around the corner from us, at 56 Walton Street, SW3 1RB. www.jeroboams.co.uk

 

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