Prawns and oysters
Aromatic wines such as Riesling pair well with the delicate flavour of seafood for the perfect start to your Christmas feast. St Hugo’s Eden Valley Riesling in particular offers a fragrant bouquet of light fresh lemon/lime blossom, while the refined palate is delicate with a crisp acidity. If you are serving Riesling with prawns, a quick squeeze of lemon will build on your taste experience, as an alternative to pairing with heavier, tomato-based cocktail sauces which tend to dominate.
Ham
The sweet-and-salty richness of ham pairs best with wines that show higher notes of fruit. Try a blend such as Grenache Shiraz Mataro (GSM). The wine’s aroma of perfumed raspberry fruit with lifted French oak spice aromatics complements the fruitiness of a traditional ham glaze.
Ham
The sweet-and-salty richness of ham pairs best with wines that show higher notes of fruit. Try a blend such as Grenache Shiraz Mataro (GSM). The wine’s aroma of perfumed raspberry fruit with lifted French oak spice aromatics complements the fruitiness of a traditional ham glaze.
Salads or baked vegetables
Many popular vegetable dishes such as pumpkin come across as sweet due to the natural sugars – this can balance well with a dry white, such as Riesling, or a lighter red, such as Grenache Shiraz Mataro. Add a miso or sesame dressing to make the Grenache really shine.
Salads or baked vegetables
Many popular vegetable dishes such as pumpkin come across as sweet due to the natural sugars – this can balance well with a dry white, such as Riesling, or a lighter red, such as Grenache Shiraz Mataro. Add a miso or sesame dressing to make the Grenache really shine.
Christmas pudding
An indulgent dessert calls for a bolder wine. The dark berry fruits and bright flavour of St Hugo’s Barossa Shiraz, as well as raspberry and liquorice aromas highlight the fruity flavours of Christmas pudding and complements the richness. Try the 2010 ‘Vetus Purum’ Barossa Shiraz for a truly indulgent experience.
Trifle
St Hugo Chardonnay has a vibrant palate of lemon zest, nectarine and nougat. These sweetly balanced flavours complement the fruit in trifle, while the fuller-bodied, slightly weightier nature of Chardonnay helps to cut through the heaviness of the cream. The fullness of Chardonnay holds up against heavier and bolder foods.
Trifle
St Hugo Chardonnay has a vibrant palate of lemon zest, nectarine and nougat. These sweetly balanced flavours complement the fruit in trifle, while the fuller-bodied, slightly weightier nature of Chardonnay helps to cut through the heaviness of the cream. The fullness of Chardonnay holds up against heavier and bolder foods.
Mince pie
The savoury qualities of St Hugo’s flagship Coonawarra Cabernet Sauvignon contrast well with the sweetness of mince pie to create a great pairing. The integrated oak flavours are supported by silky tannins, leading to a persistent finish that cuts through the lingering sweetness of the mince pie.
