Let's beef up your Christmas dinner!
Christmas is approaching increasingly rapidly, so we thought we'd give you a head start with our series of Christmas wine blogs! From gift ideas to pairings for the big day, we've got you covered. Today, what if you aren't having roast turkey but roast beef for your Christmas dinner?
When it comes to choosing the perfect wine to accompany your alternative Christmas roast, beef lovers are in for a treat. Rich, hearty reds are particularly good, so here are several outstanding choices that we absolutely love.
For the adventurous palate, Berton Vineyard 'Winemakers Reserve' Durif and Quinta da Lapa Nana Reserva are excellent choices. The Durif has rich, ripe, concentrated black fruit and varietal aromas of anise, mint, violet and chocolate, standing up to the intensity of beef with its complexity and firm tannins. The Nana Reserva, from Portugal's Tejo region, has great aromatic expressiveness with toasty oak, plum and ripe cherry, hints of cocoa, sweet spices and earthy undertones, creating an exciting pairing that elevates beef's natural flavours.
If you prefer a more classic option, our 'Apo' Malbec and Les Allées de Cantemerle are top contenders. Apo is a very old vine Malbec from Mendoza, boasting glossy fruit like a dark berry coulis, with violet and meadowsweet notes. It's warming and rounded with a velvety texture, and is a perfect match for roast beef's richness. Cinquième Cru Château de Cantemerle's second wine, meanwhile, is a classy and approachable Haut-Médoc Bordeaux with aromas of blackcurrant and bell pepper, complemented by cedar oak and a touch of tobacco. With its elegant structure and refined tannins, it provides a timeless pairing to showcase the succulence of your beef roast.
For those seeking something iconic, La Réserve de Léoville Barton and the Jim Barry 'McRae Wood' Shiraz are superb. Deuxième Cru Château Léoville Barton's second wine is a traditionally styled Saint-Julien Bordeaux with an expressive nose of forest berries alongside hints of cedar, coffee and a touch of vanilla spice. Elegant and refined, with a long finish, it creates a sophisticated interplay between wine and meat that will elevate your beef to the stratosphere. McRae Wood, meanwhile, from Clare Valley, delivers intense aromas of plum, cherry and dark berried fruits complemented by black olive, spice and oak. A wine of fantastic drive and complexity with soft, integrated tannins, providing a powerful complement to roasted beef, enhancing its flavours and making for a memorable Christmas feast.
Whatever you choose, these wines are worth experimenting with to find the perfect match for your taste preferences, but the key to a successful pairing with this alternative Christmas roast lies in finding a wine to match the flavour intensity and richness of beef. Cheers to a memorable and delicious Christmas!