Every year, the arrival of the end-of-year celebrations is synonymous with warm and convivial meals, composed of exceptional products. The success of these festivities is also linked to the choice of wines, which will accompany the various dishes served.
Here is a suggestion from Victor Gonzalez, our Head Sommelier, on the possible combinations that will contribute to the success of your festive meals.
THE TIMELESS EFFERVESCENCE / CHAMPAGNE
To be enjoyed simply as an aperitif, to understand all its subtleties, or accompanied by foie gras, oysters or caviar, Champagne remains the star of the end-of-year celebrations. Its effervescence, synonymous with festivities and celebrations, is a major asset for meals, and certain vintages will be perfect for accompanying your meals.
THE ECLECTIC PALETTE OF WHITE WINES
White wines and their different characteristics are essential allies of our tables, each with their own personalities and characteristics, they adapt magnificently to the different stages of a meal. The driest wines, lively and with a nice tension, can accompany your starters, think of a Sancerre, Chablis or a Muscadet. White wines with more character, more aromatic, will go perfectly with certain dishes, especially poultry and certain fish. As for cheese, white wines are also in the limelight! White wines go wonderfully well with most cheeses. Choose pretty white Chenins from the Loire Valley, which will go perfectly with local goat's cheese, but also Burgundy wines which, with their buttery side, will recall the hazelnut notes of certain cooked cheeses. Wines from the Jura, Savoie and Alsace are also recommended to accompany a magnificent cheese platter. Finally, this is also the best time to bring out the sweet and syrupy wines, such as Sauternes, or certain Gewurztraminer and Chenin Blancs, which are synonymous with the festive season and can, depending on taste, be an excellent accompaniment to starters, such as foie gras, or also to desserts.
RED WINES AND NATURAL SWEET WINES
For those who are keen on poultry, choose wines with little tannin, nice Burgundy, Jurassic or Loire Valley wines will be the perfect accompaniment to your white meats. For more robust meats, such as game or red meat, go for wines with more character, wines from the Rhône Valley or Bordeaux will offer a nice balance.
Finally, to conclude your dinners, natural sweet wines, such as Porto or Banyuls, will balance and marry your desserts, think in particular of our Christmas crêpes, an emblematic and historic recipe for the festive season, from our Chef and Meilleur Ouvrier de France, Yannick Franques.
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