Fine nectarsfor the festive season

As the end of year festivities are fast approaching, Anna Caidan selects some fantastic wine to enhance your festive meals. Margaux and Châteauneuf du Pape take centre stage!
Wine Review


Châteauneuf-du-Pape, 2016, Rhône

Brick red colour, with layers of black and red fruit on the nose. The palate is opulent, with rich tannins, and complex flavours of cranberries, blackcurrants, dark cherries, violets, white pepper, tobacco and cloves on a long finish. Sublime with Seared Foie Gras with raisins, duck magret with green pepper, cheese (Camembert, Pont Levêque).


Margaux, 2014, Bordeaux

Dense ruby red colour, with an enticing nose of wild dark fruit and confectionary aromas. The palate is rich, with a great tannic structure, and charming flavours of blueberries, blackberries, mocha, cedar, caramel, vanilla, tobacco and a touch of oak on a lingering finish. Pair beautifully with pheasant, beef rib with ceps, fricassée of ceps and truffles.


Flor de Pingus 2016, Spain

Deep purple colour, with reddish reflections, explosive aromas of sweet dark fruits and earthy tones. The palate is dry and complex, with supple tannins and delicious flavours of blackberries, blackcurrants, plums, black cherries, cedar, tobacco, mushroom, cocoa and liquorice on a lingering finish. Great pairing with tapas, mutton couscous, cheese board (Manchego, goat cheese, Livarot).


Vin de Constance 2015, South Africa

Light caramel colour, with an expressive nose of honey, dried and tropical fruit. The mouth is warm and perfectly rounded, with flavours of orange peel, dried apricot, pineapple, honeycomb, nectarine and a hint of green apple on the finish. Pair beautifully with king crab, Mediterranean dishes, Sushi, cheese (blue cheese, aged Comté)


Im Sonnenschein GG 2017, Germany

Bright yellow colour, with ripe citrus, fresh-cut green apple and dried herbal aromas. On the palate, flavours of yellow apples, honeydew melon, pineapple and orange peel. The acidity is sharp, and the finish is dry and long. Enjoy it with salmon, caviar, scallops, sushis et sashimis, stuffed capon, cheeses (Parmesan, Old Comté).


Sassicaia 2016, Italy

Deep ruby colour, with rich and elegant aromas of bright red fruit, liquorice and balsamic tones. The seductive palate is dense, yet harmonious with sweet balanced tannins and a lively acidity coupled with notes of raspberry, cherries, blackberries, plums vanilla, tar and liquorice on the lingering finish. Delicious with fine charcuterie, leg of lamb stuffed with raspberries and walnuts, cheese (Cheddar, Roquefort).

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