This year we are spending Christmas with the in-laws, and for me in particular, with my father-in-law, who loves wine but doesn’t have the means to endlessly explore it. Therefore, with lunch and dinner, I always try and go the extra mile, sharing the love (and wine generously).
I’m starting the day with Dürkheimer Spielberg 1920 or Gimmeldinger Biengarten Riesling 1908 // Both of these are only half full, at the time of purchase. Curious to see if there’s anything left to discover.
And during dinner, in no particular order…
Château Poujeaux 1985
Château Musar 2000
Colombier Hermitage 1998
Chapoutier Hermitage 1988
Belle Hermitage 1999
Asili Barbaresco 1988
Christmas Eve is our “big” dinner, and it will be a Bollinger Champagne (TBD which one) and a Ramey Chardonnay (again TBD) to go with my mom’s signature dish, Lobster Crumble.
Braised Short Reeb. Kongsgaard Judge Chardonnay 2013, MacDonald 2018 and Saxom The Hexe 2016. Forget the food, I can’t wait to drink these with the fam!!!
David, I’m sure any Bollinger would be great, but if I were to recommend any Bollingers from the past 20 years or so, especially with a rich dish, they would be 2014 Bolly LGA and 2008 RD (the former my favorite LGA of the last run, and the latter probably the best Bollinger I’ve ever had). Cheers.
We’ll have a tenderloin, and my dad will taste some champagne but turns quickly to red, so I’m thinking a 2009 Dominus, which will just be him and me, and a Laurent Perrier Grand Siecle No. 26 and a 2013 Cristal for my wife, sister, and mom (and me).
Really easy…mix cooked lobster meat, Ritz cracker crumbs (lots), salted butter (also lots), a few generous squeezes of lemon juice, and a dash or two of Sherry. Put mixture in a baking dish and bake at 375 degrees until bubbling and golden on top. I usually cover it for the first 20 minutes so that the top doesn’t eventually get too brown.
p.s. I prefer mostly knuckle and claw meat for this. Tail meat works as well, but can get a little tough.
Just as an FYI, lobster prices are going up, as the fishermen need to go further to find them. I used to pay $55 a pound, now it’s at least ten bucks more.
Usually online ordering for cooked meat, unless we are up in Maine then we buy direct. There was a time several years ago when dad (and I) would buy lobsters and shuck them ourselves. PITA!
Now I only do that once a year when my wife and I have our anniversary lobster and Champagne.
I’ve shucked my fair share of lobsters back when we were in Canada and I’ve got to say the game changer was shucking them outdoors with a hammer and some kitchen shears. Making lobster rolls for 10 or 12 became acceptable and my hands did not look like I had tried to evict a nasty racoon from a hole in the ground.
For five people two pounds of lobster meat. We keeps the sides really simple (baked potato, veg, salad) so that the lobster and the Ramey Chardonnay (as well as whatever Champagne we pick out) are the focus.
I’ve been informed the Christmas dinner (I’ll be a guest) will include grilled bison tenderloin and crab (I’ve not inquired as to type, but historically it’s been king and snow). Not sure what bottles to take, for pairing.
I recently had a bottle of 2021 Cantina Terlano “Vorberg” Pinot Bianco Riserva. I think this, or any high-end pinot bianco from alto adige or a quality pinot gris from alsace should be great with the crab.
Not sure what we are having for Christmas Eve dinner yet. However, per tradition, on Christmas morning as we open presents, we will have homemade Gravlax, æbleskivers with a filling of raspberries from our garden, cheese and some other nibbly things, along with Champagne – NV Gaston Chiquet, Tradition Premiere Cru.
Been wondering how everyone does this…we normally have 10-14 people at dinner. Do you put multiple different bottles on the table? Do you pour individual glasses? If people want another glass do they get up and pour their own? Basically, how do you manage the table?
