These wines go well with the Christmas menu

It is known that wine is a matter of taste. Having a drink at Christmas dinner can be a challenge, as everyone at a happy gathering has different preferences.

We make your choice easy to make stress more bearable. Here you’ll find suggestions for five of the most popular Swiss festive dishes for palate oilers that don’t have too rough edges but can still resist sophisticated cooking.

pastry

The crispy puff pastry almost melts in your mouth, and the velvety filling is a delight for the senses. No wonder the airy delicacy is in great demand for special occasions. This item requires. An elegant white Burgundy worn on the barricades unobtrusively accentuates the elegance of this refined classic.

oven ham

A mess we love to meet for once! Meaty “Schufeli” will make the eyes of lovers of hearty cuisine shine. A plump Riesling from Alsace has a rounded flavor and goes great with garnishes like sauerkraut or creamy wirz. Its flexibility also makes acid-haters enthusiastic. An alternative to this hearty course for beer enthusiasts is a white craft beer, for example.

beef

The combination of tender veal and hearty mushrooms will make your mouth water just by reading it. A hearty soul warmer is needed to do justice to layered textures and flavors. A berry-flavored Ripasso della Valpolicella arrives just in time. However, for the meatless alternative with beets, a local Pinot Noir from a steel tank is a better match.

Poultry

Goose, turkey and other poultry, a long tradition in Latin Switzerland and our northern neighbors, have been increasingly appearing on the Christmas table in German-speaking Switzerland in recent years. A nice bottle of Beaujoulais, for example, from the title Moulin-à-Vent, goes well with a rich fried poultry. The seductive fruit of red wine goes well with a sweet filling, as with apples, chestnuts or red cabbage.

Fondue Chinoise

There should be some regression at the end of the year. It’s a good thing that champagne is a great accompaniment to a cozy Dutch Bakery. Colorful sauces and spicy garnishes killed many non-wine wines, while French frothers cut a better figure. Taste buds are refreshed with tingling carbon dioxide with every sip. The choice of sweetness level depends on personal preference. You’re always right with a Brut, although a chili sauce requires some residual sweetness, preferably extra seconds. It’s time to get your sparkling wine glasses out of the cabinet.