We are now facing the time when the discussions of the Christmas meal dominate menu planning conversations: be it in the context of a restaurant or a casual family gathering.
Some of us prefer a traditional Christmas Eve Dinner that includes a fish-based main course, and some choose to prepare a stuffed pasta and a meaty main for a Christmas Lunch.
Each course on the menu requires an undivided attention to achieve the stunning combination of flavors. Appetizers, first courses, mains, and deserts need to pair up with a fitting wine to complete the desired gastronomical experience.
We are the “Christmas Lunch” team! 🙂 Every December 25th, a traditional reunion calls us to our parents’ house, along with the extended family of uncles and cousins. We meet to start with a festive meal that seems like it sees no end: the lunch smoothly flows into an aperitif in the evening hours, confirming that the beauty of the holiday season is precisely the notion of coming together.
Christmas Eve Dinner
In this chapter, we are going to talk about white wines. The chosen bottle will harness the power of enhancing the flavors: emphasizing and disciplining them, providing a palatable counterbalance but never overpowering them.
“Each course on the menu requires an undivided attention to achieve the stunning combination of flavors. Appetizers, first courses, mains, and deserts need to pair up with a fitting wine to complete the desired gastronomical experience”.
The bottle choice will depend on several factors: firstly, on whether you prepare a sea or freshwater fish, secondly, on whether it is being served raw or baked in salt.
The raw seafood platter will carry the smell of the sea which can be balanced out with a round wine, one that would neutralize the meal’s iodized notes. We recommend trying Tenuta Polvaro Gold I.G.P., characterized by freshness and strong aromatic qualities.
A risotto with Treviso Radicchio is a true cult of the Venetian Christmas Eve dinner tradition. An unexpected and at the same time winning pairing with this culinary legend is our very own Tenuta Polvaro Prosecco D.O.C. Rosé, the sweet and sour flavors wonderfully balance the bitter aftertaste of the radicchio.
Baked fish, on the flip side, demands a wine with a more complex and elegant structure, just like Tenuta Polvaro Pinot Grigio D.O.C., an indisputable pearl of the Lison Pramaggiore area.
Christmas Lunch
The main course of the Christmas Lunch consists of tortellinis with broth, followed by a selection of boiled meats served with a side of sauces.
For a courageous and a non-trivial pairing, we propose Tenuta Polvaro Chardonnay D.O.C. that adds to the taste of the broth with its strong aromatic expressiveness.
At the point of entry of the boiled meat, we suggest switching to a more traditional red wine. This can be the Tenuta Polvaro Nero D.O.C. that features the notes of ripe red fruits of the Merlot, the structure of the Cabernet Sauvignon and the spicy accents of the Malbech; the entire body of these rich characteristics complements the sharp savour of red meats.
Panettone
The festive meal, either Dinner or Lunch, commonly comes to a close with the star of the Christmas tradition, a panettone. Naturally, it is accompanied by a glass of Tenuta Polvaro Prosecco D.O.C. Extra Dry, the dessert wine par excellence from our cellar.
Enjoy your meal and happy holidays from our family to yours!
