Christmas Dinner

[James Roscoe]

What are we serving with our Christmas dinner? What about Christmas Eve? Inquiring minds want to know. We are having a large rib roast on Christmas and I am thinking of a selection of Bordeaux and Borolo. I have not come to a conclusion yet. Their may be room for some California Cabs at the table too. What is everyone else serving?

I'm making lasagna for Christmas Eve. No big plans for Christmas Day. Will serve Victor's home made Sangiovese and some home made bubbly. Next Tuesday my brother and sister are driving in from Maine. She's bringing home made tortieres with her. More home made bubbly and Pinot Noir from OR.

What are we serving with our Christmas dinner? What about Christmas Eve? Inquiring minds want to know. We are having a large rib roast on Christmas and I am thinking of a selection of Bordeaux and Borolo. I have not come to a conclusion yet. Their may be room for some California Cabs at the table too. What is everyone else serving?

James, I haven't decided on the wine, but it will be a cab from the mid 80's. It could be a ridge Montebello, or a Stags leap SLV vineyard, or perhaps something altogether different. I will look around tomorrow. I know I will do a 6-7 pound ribeye roast on Hot Mama though. I will also do baked/roasted potatoes on the grill will also do Jo Anne's Brussells and whatever else strikes my fancy. We will have more than enough sweets, and I will leave a note for Santa to stop back by after he has finished his route.

Christmas day: brunch with friends at their house, so no idea what we will be eating and drinking there. Then in the evening, Christmas dinner at home for two. Planning to roast a free range chicken, with a savoury stuffing. Not yet sure what that will comprise ... but there is plenty of rice, and some prunes and bacon in the larder ... A bottle of sparkling shiraz to go with it, and several to choose from.

Boxing Day: a family gathering with the other generations at someone's house. We're providing the entree: paltas rellenas, a chicken version and a vegetarian version. The main course will be cooked on the barbecue by the host, and Grandad is providing a cheese platter. Beside that, I have no information. I'll be taking a Billecart-Salmon brut rose, a sparkling red (possibly Seppelt's Show Sparkling Shiraz), and a good red from the wine cupboard to go with the main course.