Mark HendersonI would hazard a guess that most people stick pretty much to the tried and true for Christmas Day cooking. Tweaking old favourites or dabbling with a new glaze for the ham will be enough to keep people contented. You can go to town on food and wine matches, but I’m suggesting three wine styles that cover a multitude of bases (and guest predilections). Rose is going from strength to strength, being drier and more food-friendly, proving a nifty each way bet at the Christmas table served cool on a warm summer’s day. It’s a great aperitif, yet also has sufficient stuffing to hold its own with poultry and Christmas ham.

Source: Otago Daily Times December 06, 2017 15:00 UTC