The Food: Salmon is the perfect make-ahead entree or canape for any party. The acidity in the Pétiyante pairs perfectly with the richness of salmon. Of course, we recommend you cure it with the fabulous Kangaroo Island Spirits gin. Try this recipe for Gin Cured Salmon with cucumber and lime.
The wine: Our traditional method bottle-fermented sparkling Chardonnay/Pinot Noirs, Pétiyante is beautifully balanced with fine, elegant acidity and creamy texture, balancing the fruit flavours. Classic Champagne-like brioche notes on the nose and palate with a super fine bead with hints of nashi pear and white peach leading to a long, crisp, elegant finish.
The Food: Crispy pork crackling surrounding tender, juicy pork. Porcetta is a crowd-pleaser at Christmas. How good does this Portennos Christmas Porcetta with Chimichurri via the Sydney Morning Herald look? To really showcase this spectacular dish you need just the right wine, with enough richness to complement the pork but great acidity to cleanse the palate, luckily we have just the thing!
The Wine: Wally White Semillon is our Flagship white wine with a cult following. And for good reason. Handpicked Semillon is barrel fermented & aged on lees to create a sophisticated, textural wine with notes of lemon rind, lemon curd, white peach, hints of vanilla, creaminess on the mid-palate, underscored by a zesty, mineral finish and mouth-watering natural acidity. Pork is a heavenly pairing for this stunning wine.
The Food: Elegant, delicious Christmas entertaining doesn’t always mean slaving over a hot stove. Our friends at Les Deux Coq make the most delicious range of authentic French charcuterie we’ve come across outside France. A quick stop at their Adelaide Central Market stall or website gives you everything you need for the most delicious meal that pairs perfectly with a chilled French-style Rose.
The Wine: One of our fastest-selling wines, The Rose honours the classic Provence style of southern France. Light in colour with a focus on elegance but full of flavour and texture. Flavours of strawberries and cream, even some peach notes with a light leesy grip add complexity to the delicious freshness. It’s dry, fresh and dangerously easy to drink.
The Food: Pairing wine with Turkey can be a tricky affair. You have the white meat with some richness and gaminess, but often, wine matching is about the sides, which are more robust in flavour, like stuffing, gravy and roast vegetables. Red wine can be a delicious pairing if the tannins don’t overwhelm the dish. That’s where the elegance and delicacy of Bordeaux-style blends Bark Hut Road hit the perfect note. A fantastic complement to the flavours in this Turkey with Sour Cherry stuffing and pickled cherries recipe.
The Wine: A classic from our premium Estate range, Bark Hut Road is one of the first wines Jacques' released on Kangaroo Island. This elegant Bordeaux-style blend offers firm tannins, natural acidity, blackberry and sarsaparilla notes at the darker end of the fruit spectrum, and oak notes, vanilla, and coconut.
The Food: The ultimate luxury dish for a special occasion, a rare beef fillet coated in pate & mushrooms, baked in pastry. If there’s ever a time to dedicate this much love to a dish, it’s at Christmas. Chef Gordon Ramsay has made Beef Wellington his signature dish, you can try his recipe here.
The Wine: If you’re preparing a dish like this, then only the very best wine will do. The Investigator Cabernet Franc from our Flagship range is the perfect foil for the richness of the dish. With elegance and structure, the variety’s classic leanness and firm brooding tannins will complement perfectly. There are loads of savoury and herbaceous notes, with balance and a composed structure across the palate.
The Food: What’s Christmas without a Ham as the centrepiece? After hours of tender-loving-basting, this showstopper should be served with a wine to match. If you’re looking for new ham glazing ideas to spice it up this year, Australian Gourmet Traveller has collected glazing secrets of Australia's best Chefs.
The Wine: When pairing a wine with ham, it's all about the glaze, which most often has a sweet element to counteract the saltiness of the ham. Glazes tend to work well with medium-weight wines with plenty of acidity and bold fruit. The Cygnet Shiraz from our Flagship range is often referred to as Christmas in a glass – steeped red and blackberries and baking spices complement the spice of the glaze. This highly-rated shiraz shows just how elegant the variety can be.
The food: The day after Christmas is time to cog back and relax. Backyard BBQ, thongs and sandy feet. No need for a recipe here. Whatever you’re having on the BBQ, from steak to burgers to sausages, our cool climate Sangiovese is a great all-rounder. Try it lightly chilled for a warm weather red.
The wine: Our varietal range, 2022 Sangiovese, is the ideal wine for BBQ meats. It's medium-weight with plush red fruit notes, spicy cherries, vanilla oak, hints of leather and fine-grained tannins on the finish.
The Food: If your Christmas tastes lean more towards seafood, then our 2022 Sauvignon Blanc is going to be a winner at the table. Pair it with shellfish like BBQ scallops, prawns or lobster with a rich homemade aioli.
The Wine: Our Sauvignon Blanc has classic passionfruit, lime zest, citrus & sea spray notes. On the palate, it's delicate & aromatic with a light herbalness, ripe citrus & tropical fruits, rounded off with just enough acidity to finish elegant, clean and crisp.