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Matching Canberra wines this Christmas

Kate Hibberson

 It’s Christmas time, so I’m here to help you with wine!

Celebrations always begin socially, standing, gathering, welcoming and sharing. Platters of cheese, cold meats, tomato tarts, olives more. And seafood, what great Aussie Christmas doesn’t begin with oysters and copious amounts of prawns?

TO START…

Here you need something refreshing, versatile and my fave, Sparkling! Great local Sparklings include the zesty aperitif style Silurian from Mount Majura Vineyard – a little biased I know, but well justified. Choose Prosecco for an inexpensive refresher or to make Aperol Spritz. Splurge on Jacquesson or Roederer as some of my favourite Champagnes. I might even sneak in a beer here too, Bentspoke have their Crankshaft and Barley Griffin in cans, tssst.

BBQS AND SALADS

Continuing with seafood dishes such as cured kingfish or whole baked fish on the BBQ, our local Rieslings or even a Pinot Gris are vibrant and fresh with length and texture. Rieslings such as Ravensworth are zesty, delicate and are great with lighter seafood dishes dressed with citrus and fresh salads. The Mada Pinot Gris offers more texture and richness while still having good acidity, which matches well to the more robust seafood dishes.

THE BIRD ITSELF

Turkey isn’t something I have at Christmas but if you do, a great Aussie Chardonnay is the way to go. Eden Road’s Maragle Chardonnay offers texture and richness as well as its signature cool climate acidity. But if you’re not eating Turkey like me, this Chardonnay will also go well with your roast chicken, pork or, for me, whatever I’m eating at the time.

HAM-AZING

Ham and roast meats for the main course lean towards red wine and even though it may be 35 degrees outside sometimes Uncle Gary just needs a red wine. For the ham, an elegant, soft and savoury Pinot Noir from Lerida Estate hits the spot.

Next, it’s hard to go past the delicious cool climate Canberra Shiraz for your roast beef and lamb. The Collector Marked Tree Red is a definite crowd pleaser here, it has good fruit and spice but is balanced and not overly heavy to help you get through the rest of the day.

DESSERT

Pavlova and pudding – couldn’t be any different if they tried. I tend to like the fresher styles so I would go for something like the Lark Hill ‘Eliza’ Riesling that is medium dry which is slightly sweet but still very refreshing better matched to the pavlova. Alternatively, if you want a sticky sweet dessert wine try our Mount Majura Noble Pinot Gris, it’s luscious, rich, delicious and most definitely will hold up against Nanna’s Christmas pudding. Watch out for the pennies.

Some of my favourite places to grab some local and other great wines are Ainslie Cellars, Plonk and Jim Murphy’s.

I hope you have a very Merry Christmas. Cheers!

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Kate Hibberson

Kate is the current Cellar Door Manager at Mount Majura Winery. More about the Author

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