The short answer in our house is probably everything. Though the insouciance with which I offer out drinks on Christmas Day hides the time and effort taken in making the selection.
There has to be festive fizz to kickstart the celebrations. Huxbear Classic Sparkling is a gently sparkling, distinctly Devonian sparkler made using the traditional Champagne method.
The starter calls for something clean and crisp. How about a classic Loire valley white wine? Sharpham Dart Valley Reserve is made from Madeleine Angevine (a Loire valley classic) and hits the spot.
The main course has many competing flavours so tread carefully. Pinot Noir is the ideal red, whilst an oak aged Chardonnay will have enough body to compliment the meat and all the trimmings. Luckily, these are both grape varieties that do well in England. Lyme Bay Chardonnay is an exceptional wine to pair with food having spent six months in oak barrels. Knightor Pinot Noir is a bright and fruity red but with an undercurrant of earthy flavours making it a great match with turkey, cranberry sauce and stuffing, continue the theme with Sharpham Pinot Noir which will also compliment the hard cheese on the cheese platter too.
Knightor Three Barrel Bacchus is a semi-sweet white wine. Whilst making their usual Estate Bacchus a small proportion of the wine (three Barrels) stopped fermenting. On tasting these three barrels the team realised they had something very special. Its the perfect wine to round off Christmas Dinner and ideal to enjoy with the cheese board.