Thoughts on my christmas menu?

WINE TALK
1

To make it short, I am hosting this year. What do you think of my menu and how would you change the wines around?

Course 1:

  • Cheeses, beef tartare and salad (pomegranate, pear, blue cheese etc.)
  • Wine: Chateau Hosana Pomerol 2020

Course 2:

  • Lamb pasta
  • Wine: Frescobaldi Castiglioni Giramonte 2001 or Chateau Angelus 2001

Course 3:

  • Prime rib roast and potatoes / veggies
  • Wine: Chateau Leoville Barton 2020 or Pontet Canet 2020 or Chateau Grand Puy Lacoste Pauillac 2020 or Chateau Leoville Poyferre 2020

Course 4:

  • Homemade carrot cake, pecan pie, peach cobbler and various fresh fruits
  • Wine: Sauternes Haut-Bergeron 1992
2 Likes
2

Or all Merlot based?

  1. hosanna
  2. Giramonte
  3. Angelus
3

Red wine can be tricky with starters but it all sounds good!

4

Going from a mature 2001 wine to a painfully young 2020 bordeaux could be a challenging step.

2 Likes
5

Painful is a good way to describe Bordeaux! Uh, I mean young Bordeaux… :grin:

Anyway, the 01s make a good pair for courses 2 and 3, but maybe start with Champagne or a white with the cheese?

1 Like
6

You mean vice versa? Didn’t really think of that tbh…

7

Ya I may change to a white to start but wondering if it will pair properly with the beef tartare?

8

Gianni,
I’m far from an expert but I’m not sure that red with the starters is your best choice. But I must say otherwise your menu sounds great, and regardless best of luck.

1 Like
9

I’m glad he didn’t have that garnet swill from Burgundy on the list!

10

I would change the first wine, and drink Angelus for both 2 and 3.

11

Ok I am convinced that red on the starters isn’t the most ideal. Any recommendations on a white Chardonnay that will pair with cheeses but also hold against the tartare?

My fam doesn’t like champagne :frowning:

12

We’re going to be 6 people so the Angelus will only last for one course lol

13

Well, in that case I guess I’d go with a high acid domestic Chardonnay (cut the fat of the beef tartare) Arnot Roberts or maybe a Stony Hill?

14

Depends on the tartare recipe. Often it’s made from filet which is very low in fat, and can be quite acidic from capers and onions, meaning it could also work with something a bit smoother like a Burgundy.
So depends on the style of the tartare what would go well with it.

1 Like
15

Too bad; you likely don’t have the time or inclination to get another family. :wink:

Rosé Champagne is great with tartare. As that doesn’t work for you, I’d serve a substantial rosé with depth to accompany your first course. L’Anglore would be my choice, or Romain le Bars, Domaine de la Mordoree (all from Tavel) or something like.

I am not a fan of red wines with cheese, so I would personally avoid that pairing.

1 Like
16

I’d go with a white or rose of your choice with the first course, the Frescobaldi with the lamb pasta, and the Angelus with the prime rib. The other Bordeaux are too young, in my opinion.

17

No problem, just go with a zero dosaggio rosé Franciacorta in that case :wink:

I could see myself having a Mosel Riesling there with some residual sugar but also high acidity for balance.

18

I would move the 2001 Angelus to the beef course.
Otherwise, not sure if you have access to older vintages, but if you can substitute for the 2020s, you might enjoy the wines more. If they have not closed up, the 2020s will be fairly simple, with lots of fruit, but none of the complexity I look for in Bordeaux of this caliber.

19

I am on the no cheese with red wine bandwagon. I think I biggish burgundy–either new style from PYCM or older style, Leflaive or Sauzet–could work. If you’re bordeaux inclined a white Graves with age would probably also stand up.
I hear other people on the age of some of the Bordeaux, but if that’s what you’ve got and you want to bring it to the dance, I would say go for it.

2 Likes
20

Thanks for all the great advice. My mind has definitely
Changed:

  1. GAJA Rossj-Bass Chardonnay (forget the year)
  2. Giramonte 2001
  3. Angelus 2001 and either La Chapelle Haut Brion 2010 or Les Pagodes 2014 as a second wine to the main course
  4. Sauternes Haut-Bergeron 1992

Thoughts?