Wine & Food

Snooth User: rolifingers

Christmas eve dinner

Posted by rolifingers, Dec 18, 2012.

What would be your ultimate Christmas dinner and what wine would you pair with it?

Would you have apperitivos and digestivos?

I would go for cornish game hens and roasted rosemary potatos, a large baguette some Echire French butter paired with Alsace Riesling and Gewurztraminer.And finish with Pear Brandy.

 

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Replies

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Reply by outthere, Dec 18, 2012.

This year we are preparing Dungeness Crab Cioppino and pairing it with 2009 Jemrose Egret Pond Viogner. But we do that every year. Why mess with a good thing?

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Reply by Mike Madaio, Dec 18, 2012.

Xmas eve means feast of the seven fishes to me. Well, maybe more like three or four fishes since I'm allergic to shellfish. Thinkin' about some greco di tufo b.c i know it'll make my mom happy. 

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Reply by EMark, Dec 18, 2012.

Boy am I jealous of you guys.  Both of you have excellent plans.  My Christmas Eve dinner will be Domino's Pizza (long sad story).  I haven't picked the wines, yet, but I can pretty much guarantee that the red wine that I pick will be high alcohol.

Interestingly enough we have invited friends over for Sunday and one of the entrees we are considering is Cioppino.  If we go with that, I have some Gavi that I'll offer to white wine drinkers and Chianti for red wine drinkers.

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Reply by Richard Foxall, Dec 18, 2012.

Emark, if you lived here, I'd say come to my folks' place and at least have some roast beef.

I don't think about "Ultimate" dinners much--too much like a "last meal."  A questionnaire I filled out once asked what I would like for my last meal on earth.  I answered with a question: "Am I being raptured or executed?"  Besides, whenever I am eating a good meal, I'm planning another one.

My parents celebrate Christmas and someday we will celebrate the last, but maybe not know it. We have the same thing every year, and usually I provide the wines.  Christmas Eve we have lambchops, so I bring either an earthy pinot or syrah.  One year I brought a CdP that worked well.  I think I posted about that.  I often bring some bubbly to start things off.  On Christmas day, we have traditional English food--the aforementioned Roast Beef and Yorkshire Pudding.  We'll have "claret," of course.  This will be the sixth year of drinking a Cam Hughes Cab that we've been watching develop, but I'll bring something more distinguished to round things out.  (I'm thinking maybe I'll slip in a Rioja Reserva and see if my family notices.) 

I like the Dungeness Cioppino idea, especially since they just resolved the catch price and the season is underway. But I have to have red wine, even if it's a warm Christmas.

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Reply by rolifingers, Dec 18, 2012.

@ EMARK   " Dude, we'll all be with you in spirit on Christmas eve" Bottoms up!

@ MIKE MADAIO "Please don't forget your EpiPen! " Merry Christmas!

Everything sounds delicious so far.

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Reply by Mike Madaio, Dec 19, 2012.

:o) always have my epiPen, although since I am helping to prepare this feast, it will be shellfish free. Maybe some pre-made calamari salad on the table, but I am only mildly allergic to mollusks. Can't eat them, but get less anxious in their presence.

As you can imagine, I don't particularly care for tasting notes that brag about white wines that are perfect matches for shellfish.

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Reply by JonDerry, Dec 19, 2012.

Looks like we're going with Ham and Turkey, with some of the usual fixings I'd assume.

Have a couple young Chambertin's lined up, they'll be my first so looking forward to it. 

Trying to also mix in a nice sweet wine if I can, hopefully I can swing a good Sauternes, but if not will go with the Donhoff I have in stock.

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Reply by EMark, Dec 19, 2012.

Thanks to all for your sympathies. ;-)

Christmas day is looking up.  We've been invited to my brother's house.  They'll probably be serving ham but will probably also have something like a vegetarian lasagna for a couple non-meat eaters.  Ham is always a toughie for me.  I love it, but I have yet to find a wine that harmonizes with the saltiness.  Jon, mentions Donhoff above and I think that is a Riesling.  The Riesling idea may work--going for contrast rather than harmony.

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Reply by Richard Foxall, Dec 19, 2012.

MM, my sympathies.  I carry an Epipen for yellow jacket stings (except now I just get an artificial sting every 4 weeks, so I am non-reactive); I feel lucky I have only had one anaphylactic episode and it was not exactly life threatening.  It's tough to have to eat around things that sometimes get put into a dish undeclared.  (I called Boulevard in SF on this once because I don't eat pig at all, and they smothered something in bacon without noting it on the menu.  They remade it and changed their policy--which is why I will always be a fan of Nancy Oakes.) I feel lucky also that I have no food allergies at all.

EMark: I'm not going to try to pair ham, since I don't eat it, but I think salty food is a challenge.  Why not a pink wine with high acid? Like a Rosado from Navarra? Or a Cotes de Provence? A little more heft than a white, something clean to cut through the salt.  Or Txakoli, which is crisp and slightly effervescent?  Heaven known the Spaniards eat a lot of ham. 

Personally, I would not pair sweet with salty.  Spicy, yes, but salty, no.

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Reply by rolifingers, Dec 19, 2012.

@JONDERRY: That Sauternes will be awesome with fruit based desserts. It works for me anyway.

@EMARK: I'm happy for you EMARK,you have a place to break bread for the holidays.

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Reply by napagirl68, Dec 20, 2012.

I, too, have shellfish allergy, but also sensitivity to all fish :-(

Anyway...

This is the third Christmas I will be making Brasato al Barolo:

http://www.epicurious.com/recipes/food/views/Beef-Braised-in-Red-Wine-236986

Phenomenal if cooked slowly, 3 days ahead of time, chilled/stored in fridge, then warmed gently before serving.  No, I do not use $$$ Barolo for the bottle of wine that goes into this, but rather a nice and available ripasso valpolicella.  I serve with soft, fontina/ rosemary spiked, polenta.  YUM.  This is on the repeat request list year after year.  Wine?  No Barolo in house here... I will prolly pair with either a Georis Merlot or a california Barbera.

fun appetizer will be a black truffle Brie en croute.  Will serve with a Vouvray sparkler, just because all my guests expect and want sparklers to start. 

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Reply by outthere, Dec 20, 2012.

 

 
Love braised beef dishes. Made Osso Buco on Sunday. Paired it with a Barolo and a Barbaresco.
 
 
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Reply by rolifingers, Dec 20, 2012.

@ NAPAGIRL:  That polenta recipe sounds great. I think I'll borrow it. LOL!

@OUTTHERE: Really nice cuts of beef.It must have been awesome.

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Reply by Mike Madaio, Dec 20, 2012.

I've been thinking about whether I'd give up pig to cure my shellfish allergy. There's A LOT I would do for this. I don't even really care about actually eating shellfish - I just want to be able to try anything without fear about what it will do to me. I want to go out to a restaurant without giving a disclaimer to every person I speak to. I want to travel somewhere I don't speak the language and eat whatever they put in front of me.

...but there's no effing way I'd give up pig.

:o)

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Reply by rolifingers, Dec 20, 2012.

@ MM: I hear you and I'm sorry you have to go through that. I myself am allergic to calamari.

I went to a restaurant once and ordered it as an appetizer before my entree. After the meal I left the restaurant and went for a walk in the park. About an hour later I hop on the bus to return home and I notice my nasal passage is completely closed and my nose is running non stop. I could not breath at all through my nose and my eyes start to water, I had no idea what was happening and I'm getting strange looks from people on the bus.

When I finally got home I look in the bathroom mirror and my face looks LITERALLY like Rocky Balboas after he fought Apollo Creed. Red rashes on my face, neck and back, puffy closed eyes and swollen lips. I had no idea that this is deadly and simply took benedryl and stayed home,eventually some of the swelling subsided. My face was still swollen the following day but not much.

No more calamari!!

 

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Reply by napagirl68, Dec 21, 2012.

OT, where do you source that meat in your pix?  Looks healthy and divine!

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Reply by outthere, Dec 21, 2012.

Veal Shank, should be available at most decent markets. Got mine a Fiesta/Pacific Market in Sebastopol. $15/lb.

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Reply by Mike Madaio, Dec 21, 2012.

Roli, if you are allergic to calamari, you're probly also allergic to other mollusks (clams, oysters, snails). Be careful out there.

 

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Reply by rolifingers, Dec 23, 2012.

Thanks MM

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Reply by jtryka, Dec 23, 2012.

Thankfully I have a long tradition of having Chinese Food on Christmas Eve, and this year I'm sure I'll pair it with a nice '07 NV Cab!  Now New Year's Eve is a totally different story, and I am thinking steamed live lobster and a nice bottle of sparkling red!

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