It will come as no surprise at all that I going to recommend you have a Chenin Blanc on the table during the Christmas festivities.
Of course I’m biased! But – Chenin offers such diversity that really, it’s a must have when it comes to pairing.
If you’ll have white meat on the table (I’m thinking of turkey, chicken or roast pork), Chenin Blanc is a match winner (unlike the French side last night unfortunately).
If there’s anything remotely sweet alongside or you’re opting for a curry on Boxing Day then choose one with a teensy bit of residual sugar and it’ll also go with your cheeseboard like a dream.
Vouvray and Montlouis sur Loire really come into their own here but also think of Jasnières. For something with more oomph and loads of minerality then head to Anjou or Savennières and for tight lean freshness to accompany your sushi and seafood then it’s to Saumur and Brézé that you should head.
And that’s the beauty of Chenin Blanc. It’s high in acidity so supports sweetness well and can also deliver mineral driven, tight, fresh crispness. What more could you want?
