Xmas day wines..what are you planning?

Invited out, probably a couple of wines not too adventurous as non-wine geeks attending I always think Riesling and Pinot Noir with turkey and ham but do like that sparkling Baga from Luis Pato.
`98 Noval LBV when I get home, grin wink.

How about you lot!

We are having a beef rib roast so no doubt a California Cab and either a Rhone or a Bordeaux. I'll have to check to see what bottles in my small collection are at their best.

We are having a way too expensive goose from Whole Paycheck with potato stuffing, braised red cabbage, greenbeans almondine, and fruit salad. Will wash all down with a couple of bottles of TJ Cabernet Franc.

Have a Merry Christmas everyone .

I plan to be light on my feet to adjust to what the situation brings but at the moment am planning on:

2007 Zind-Humbrecht Gewurztraminer Herrenweg de Turckheim
2009 Domaine Albert Mann Riesling Grand Cru Furstentum
2008 Peay Vineyards Pinot Noir Estate
2000 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos Red Label

We'll also have some beer:

2011 Saison duPont Avec les Bons Vieux
2011 Anchor Our Special Ale

The big meal in our family is on Christmas Eve, and features salmon and lamb. For this year's event, I'm bringing a '93 Prince Florian de Merode Corton Clos du Roi and a 2009 Godello from Doña Penas. My cousin Matt will no doubt show up with something brawny and red from CA, perhaps his own Syrah, and my uncle will have plenty of Argyle sparkler on hand as well as a few wines from local (OR) producers.

Christmas in the heat and humidity of Brisbane will start with a ham and eggs breakfast with a glass of Rockford Sparkling Shiraz.

Then lunch is roast pork, stuffed turkey breast and ham, with a selection of rieslings and the Joseph sparkling red from Primo Estate, possibly with the 06 Schloss Lieser Niederberger Helden Langhe Goldkapsel accompanying dessert

Dinner will start with a Ployez Jacquemart Blanc de Blancs 2000, and more riesling, likely to be some of the 2010 Auburn's from Central Otago (personal interest declaration on this label)

And Boxing Day breakfast - ham and eggs again on the BBQ - probably with more NV champagne or Prosecco - depends who turns up and who brings what.

Merry Christmas everyone,

Andrew

The big meal in our family is on Christmas Eve, and features salmon and lamb. For this year's event, I'm bringing a '93 Prince Florian de Merode Corton Clos du Roi and a 2009 Godello from Doña Penas. My cousin Matt will no doubt show up with something brawny and red from CA, perhaps his own Syrah, and my uncle will have plenty of Argyle sparkler on hand as well as a few wines from local (OR) producers.

Sounds like a great selection coming up there, Mark. Need to find a decent Godello up here.

My cousin Matt will no doubt show up with something brawny and red from CA, perhaps his own Syrah...

Is his syrah good? Otherwise, the more wine the other folks bring, the more Corton for you!

Sounds good.

I will bring along a few basic bottles of Mosel riesling, haven't decided which ones yet. And then some red wine. But Christmas dinner is at my aunt's and I'll be driving home. So not much drinking for me and the rest of the family isn't very into wine, so no need for me to get too crazy. (It's a 5-minute drive, but still, I'm careful).

But there will be plenty of other opportunities for wine enjoyment over the holidays!

[David M. Bueker]

Haven't decided on Christmas day wines yet, but Christmas Eve will involve Champagne & Corton Charlemagne.

Our family is doing an Italian theme. I'm thinking about hauling along a Bolla Amarone which only my wife and I are likely to appreciate. Prosecco is always a crowd pleaser, so I will probably take a couple of those as well.

Bob,
Our family with extended family and friends are all gathering at my daughter's house for dinner and it will be the first time I have so many guinea pigs in one place at one time, so I will open all our Cowan Cellars wines. Of course, one assumes that, since they are all family and the season is about giving, no one will be critical - well then, you don't know my family.
Last year, my Mom said she wanted an ice cube in the syrah I poured her - turned out to be pretty good that way on a fairly warm Christmas day.
I expect there will be little smoke-blowing and a whole lot of "its OK," "that one's not for me," and "do you have anything not quite so dry?"
Humility, thy name is family.
Happy holidays to all, Jim

I was with my nephew's family on Thanksgiving and I'll be with my uncle's family on Christmas Day, and I need my annual turkey fix, so I roasted a 10 pound turkey last night.
And I opened Joseph Swan Trenton Estate Pinot Noir 2002.
Clear ruby color, lean and almost French on the nose and front palate, but clearly California in the finish. Took a while to open up, and just kept getting better. I had the last sips with a slice of mince pie.
And now I can have turkey sandwiches until they run out my ears!

John

I am thinking of serving Ruinart Blanc de Blancs with the appetisers and a Mosel Riesling Auslese, perhaps von Schubert, from a not too rich year with foie gras; this IMO is a better choice than port or Sauternes which tend to be so sweet and alcoholic that they kill the following wines.

We are having goose for the main course this year so ideally I am looking for a wine which can cut through the fat; a superior Champers like Bollinger's Grande Année might fit the bill and I am toying with a Madiran Montus Prestige 89 or Bouscassé Vieilles Vignes 88 but am nervous that some may find it too tannic. Vintage Port will be served with the Stilton and maybe a sweet Quarts de Chaume or Vouvray with and after the dessert.

I could change my mind when I learn exactly how the chef is going to prepare the food.

Wow, some nice plans from everyone.

We're having a big table, I'm thinking couple Champagnes during appetizer hour, then Burg and Bdx with our 2 main course. A Corton or Gevrey with the beef (I was considering 93 Merode Corton, but if Lipton is doing....) and a couple Bdx for the goose (Ming Tsai suggests Pichon Lalande with this recipe, so I'll open the 78 PL, with 01 Reserve de Comtesse for a second claret). Was thinking port for later, but no blue cheese on plate, so maybe a Riesling. Or there's a Nova Scotia dessert (Annapolis winery) that someone gave me for a gift, maybe that.