Best Wines to Pair for Inner Temple’s Christmas Menu

It’s the most wonderful time of the year, time to be merry, eat, and drink!

As we approach the festive season, one of the most anticipated parts of Christmas celebrations is the feast. To make your Christmas party even more special, I’ve sat down with the Inn’s Cellar Manager, Tim, to pair each course from our festive menu with the right wine to elevate your event, and to see if any wines are a good match for the oh-so polarising brussels sprouts.

To start, it’s not a party without some bubbles and canapes, so let’s dive in!

Canapes

As there will be lots of big flavours during the Christmas dinner feast, the ideal wines during your festive reception are easier going, lighter style wines, but ones still with enough character to match well with canapes.

Sparkling wines are never a bad choice as they kick off the day in style and are very food-friendly with their palate cleansing capabilities. The lovely Dumenil Grande Reserve 25 Champagne is a go to favourite at Inner Temple as it will go equally well with our Smoked Salmon and Cream Cheese Roulade and our Asparagus Shortbread canapes. Due to champagne’s naturally high acidity, any fatty foods match perfectly, even our Glazed Pigs in Blankets are a safe choice!

If you are looking for something more sustainable and local, the brilliant Hundred Hills Pre-Amble 2019 vintage from Oxfordshire delivers with equal quality and finesse.

A great alternative for non-alcoholic guests is our excellent 0% Blanc de Blanc sparkling from Oddbird, which retains the flavours of wine due to its de-alcoholising process; a premium drink in its own right.

After you’ve socialised, talked about the weather, and have listened to your fair share of dad-jokes by the office jokester, it’s time to sit down to enjoy the feast.

Starter

Citrus Cured Confit of Salmon and Smoked Salmon Pâté with Winter Vegetable Remoulade & Pumpernickel Bread

This dish combines the richness of salmon with citrus and smoky flavours, beautifully balanced by the tangy remoulade and robust pumpernickel. A crisp, dry white from a cooler climate is what we are looking for as the citrus elements will cut through the fattiness of the salmon, offering a fresh and vibrant contrast. We pair this with a fantastic Pouilly-Fumé from Domaine Cailbourdin in the Loire Valley. Along with its neighbour Sancerre, the Pouilly-Fumé appellation produces some of the world’s best Sauvignon Blanc based wines, except the standout here is the typical smoky or flinty character of Pouilly-Fumé wines, which goes perfectly with the smokiness of the salmon dish.

Baked Heritage Carrots, Kohl Rabi Slaw, Whipped Vegan Cream, Game Chips, Aged Balsamic (ve, gf)

This colourful, plant-based starter offers sweetness from the heritage carrots and a hint of tartness from the balsamic. Here we are looking for a wine of medium intensity, not too powerful but not too light with characters that will amplify the dish. Our Valpolicella Classico Pojega Ripasso from Guerri Rizzardi on the shores of Lake Garda hits that perfect note. With a lovely herbal intensity of oregano and thyme, a touch of balsamic and intense fresh and dried berry fruits from the addition of the Amarone grape skins, this classic Italian wine matches the earthiness of the baked carrot wonderfully.

Main Course

The main star of the feast is of course, the classic roast turkey; did you know the turkey first came to England during the Tudor period and was seen as an exotic delicacy? According to English Heritage, turkeys were walked all the way from Norfolk and Suffolk to the markets in London.

Suffolk Roast Turkey with Goose Fat Chateau Potatoes, Pigs in Blanket, Honey and Nigella Seed Roasted Carrot & Parsnips, Mulled Wine Braised Red Cabbage, Sautéed Sprouts and Chestnuts, Port, Cranberry, and Sage Pan Gravy

This traditional turkey dish, with all the trimmings, needs a versatile wine that can handle a range of big flavours. A classic Chardonnay in the form of our Pouilly-Fuissé from Domaine Seve in Burgundy is perfect, with a subtle buttery oaked profile and ripe stone fruit aromas, the wine will pair beautifully with the richness of the turkey and the savoury-sweet elements of the sides.

For those who prefer a red option, our Fleur de Fonplegade, Saint Emilllion Grand Crus 2018 goes perfectly with its soft tannins and deep spiced berry notes cutting through the richness of the gravy whilst complementing the earthiness of the Christmas vegetables. From a top producer in the region and with some bottle age giving a fine savoury edge, these wines bring extra decadence to the meal.

Beetroot Wellington, Hasselback Potato, Pumpkin Purée, Tender Stem Broccoli, Spinach, Red Wine Vegan Jus (ve) 

For this vibrant and flavourful vegan main we are going to South Africa with a firm staff favourite, the Valley Pinot Noir from La Brune in the Elgin Valley. With a wonderful intensity this wine is medium bodied and shows bright red fruits, spicy undertones and wonderful balance. It will enhance the earthiness of the beetroot, blend harmoniously with the red wine jus and add natural berry sweetness to a savoury dish.

Desserts

While we won’t be bringing some figgy pudding, our pastry chefs have prepared some delightful treats for you to enjoy.

Dulce de Leche and Bailey’s Crème Brûlée with Stem Ginger and Clotted Cream Sable

The creamy, decadent notes of this dessert call for a luscious wine pairing; our Chateau Grand Jauga 2018 Sauternes will provide a rich, honeyed sweetness that complements the caramel notes of the dulce de leche and the creamy texture of the brûlée. With its lovely acidity accompanying the sweetness, this wine will keep you wanting to go back for more.

Panettone Amaretti, Vin Santo, Winter Berries, Zabaglione Cream Trifle (v)

This festive Italian-inspired dessert has layers of flavour, from the nutty amaretti to the boozy zabaglione. A wonderful spritzy match for this would be a Moscato d’Asti from northern Italy. This wine offers a light, fizzy sweetness with plentiful tropical and floral aromas that pair excellently with the fruity sweetness of the Panettone, making this wine the perfect send off to an epic meal.

If you have other dishes in mind, here’s Tim’s best advice:

“The best pairings are when the flavours of the dish continue through the aromas of the wine. First, you need to understand the intensity of the dish and what the most dominant flavours are within it, whether it be sweet, spicy or umami, there will be a wine that works best. Once you have established the intensity and where it comes from, you can then start to ask yourself what wine can match the character of the dish.” 

As far as brussels sprouts go, our William Robertson Chenin Blanc from South Africa will bring a honeyed, floral character that will help round out the sprouts’ sharp taste. Whether at home or planning your event, pairing wines with Christmas dishes will enhance your experience by adding a touch of indulgence.

Cheers to a festive feast and a wonderful holiday season!