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MEL'S TINSEL TRIO
A glittery trio of wines from wine taster extraordinaire Melanie to compliment the Christmas period, they don’t necessarily need food, but each can come into its own with various seasonal dishes if they are still around, come the big day.
Each combo has a fizz, a white and a red. There may be some simple food suggestions in the notes but if you’re looking for something to match a meal not covered here, or you want something similar but have different characteristics in mind (lighter/heavier/fruitier/oakier…) come in and see us.
This is what I’d choose for my big day. I’ve got a white and a red as I don’t know what I’m cooking yet (I’m writing this in October)
Vitikultur Moser Pet Nat White 12%abv
Riesling/Sauvignon Blanc
Austria (Burgenland)
(Vegetarian, Vegan, Organic, Biodynamic)
Everybody’s’ Christmas is different. By the time the vino staff get round to it, we’re shattered and broken. I don’t usually want Champagne on the day, as we’ve spent the last month talking about it non-stop. However, I’ve found that this is rejuvenating and will bring me round come Christmas morning. Bloody tasty too.
Brilliant straw yellow with slight haze. Scent of acacia blossoms, meadow flowers and fresh hay. On the palate, juicy pears, roasted pineapple and a hint of dried meadow herbs. With its velvety mousse and bright acidity this is really, very drinkable.
As an aperitif or with a variety of canapés - think pears, blue cheese, almonds...
Naiades Verdejo (barrel fermented), DO Rueda 14%abv
Verdejo
Spain (Rueda)
(Vegetarian, Vegan)
This is my, ‘I end up cooking Turkey’ option. Or I could just open it because It’s amazing. You should try it now as I sadly don’t think we’ll keep this in stock post-Christmas. Big, fat, dirty, barrely whites just aren’t stylish and are a struggle to sell. Complex enough to match everything on the plate and flavourful enough not to hide from them.
Intense aromatics of ripe melon and pears balanced by leesy, yeasty notes. The palate is broad, textural and intense with well-integrated, toasty oak characters, kiwi and grapefruit acidity and impeccable balance. A deliciously bitter twist on the finish maintains the complexity of this fine Spanish white.
Peter Lehmann Masters Mentor Cabernet Sauvignon, Barossa Valley 14%abv
Cabernet Sauvignon
Australia (Barossa)
(Vegetarian, Sustainable)
And if I do beef, this will be the pick. Any other time of year, the Zinfandel or Rhone from the other Christmas combos would be my beef choice as the spiciness and tannic edges would be perfect for a beef joint. But here, with all the Christmassy trimmings and the other half’s penchant for opulent, lusty, fruit driven Reds. I can ‘put up with’ one of the best examples of my favourite grape that I’ve seen in years. 😉
A nose of chocolate, vanilla and ripe blackberries, supported by smoky, toasted oak, cigar box and autumn leaf notes. The palate is rich, with ripe tannins and mouth-filling concentrated juicy dark fruits. An integrated touch of savoury spice and perfumed oak and a persistent fruit-sweet length all lead to a wholesome savoury vanilla and tobacco spice finish.
The ideal match for richer dishes and game meats such as duck or venison. Try with Peking duck pancakes, grilled spicy Italian sausages or venison pie.
A glittery trio of wines from wine taster extraordinaire Melanie to compliment the Christmas period, they don’t necessarily need food, but each can come into its own with various seasonal dishes if they are still around, come the big day.
Each combo has a fizz, a white and a red. There may be some simple food suggestions in the notes but if you’re looking for something to match a meal not covered here, or you want something similar but have different characteristics in mind (lighter/heavier/fruitier/oakier…) come in and see us.
This is what I’d choose for my big day. I’ve got a white and a red as I don’t know what I’m cooking yet (I’m writing this in October)
Vitikultur Moser Pet Nat White 12%abv
Riesling/Sauvignon Blanc
Austria (Burgenland)
(Vegetarian, Vegan, Organic, Biodynamic)
Everybody’s’ Christmas is different. By the time the vino staff get round to it, we’re shattered and broken. I don’t usually want Champagne on the day, as we’ve spent the last month talking about it non-stop. However, I’ve found that this is rejuvenating and will bring me round come Christmas morning. Bloody tasty too.
Brilliant straw yellow with slight haze. Scent of acacia blossoms, meadow flowers and fresh hay. On the palate, juicy pears, roasted pineapple and a hint of dried meadow herbs. With its velvety mousse and bright acidity this is really, very drinkable.
As an aperitif or with a variety of canapés - think pears, blue cheese, almonds...
Naiades Verdejo (barrel fermented), DO Rueda 14%abv
Verdejo
Spain (Rueda)
(Vegetarian, Vegan)
This is my, ‘I end up cooking Turkey’ option. Or I could just open it because It’s amazing. You should try it now as I sadly don’t think we’ll keep this in stock post-Christmas. Big, fat, dirty, barrely whites just aren’t stylish and are a struggle to sell. Complex enough to match everything on the plate and flavourful enough not to hide from them.
Intense aromatics of ripe melon and pears balanced by leesy, yeasty notes. The palate is broad, textural and intense with well-integrated, toasty oak characters, kiwi and grapefruit acidity and impeccable balance. A deliciously bitter twist on the finish maintains the complexity of this fine Spanish white.
Peter Lehmann Masters Mentor Cabernet Sauvignon, Barossa Valley 14%abv
Cabernet Sauvignon
Australia (Barossa)
(Vegetarian, Sustainable)
And if I do beef, this will be the pick. Any other time of year, the Zinfandel or Rhone from the other Christmas combos would be my beef choice as the spiciness and tannic edges would be perfect for a beef joint. But here, with all the Christmassy trimmings and the other half’s penchant for opulent, lusty, fruit driven Reds. I can ‘put up with’ one of the best examples of my favourite grape that I’ve seen in years. 😉
A nose of chocolate, vanilla and ripe blackberries, supported by smoky, toasted oak, cigar box and autumn leaf notes. The palate is rich, with ripe tannins and mouth-filling concentrated juicy dark fruits. An integrated touch of savoury spice and perfumed oak and a persistent fruit-sweet length all lead to a wholesome savoury vanilla and tobacco spice finish.
The ideal match for richer dishes and game meats such as duck or venison. Try with Peking duck pancakes, grilled spicy Italian sausages or venison pie.