When you are a wine lover, it is the drink of choice to accompany the Christmas menu. When choosing bottles, if you are not a professional, you generally rely on universal beliefs. Namely, champagne for the aperitif, a little white with the starter, a good bottle of red wine with the main course and cheese before returning to champagne to end the dinner in style. Even if these are tips that we learned from our elders, is it still the best way to enhance one of the most important meals of the year? We asked the question to Gwilherm de Cerval, culinary journalist, sommelier and author of the book Le petit livre du sommelier published by Marabout.
With his experience in the field of the drink of the Gods, this enthusiast did not hesitate to reveal to us all his secrets for creating the best food and wine pairings on December 25. What to drink with red meat or scallops? The sommelier directly answered all these questions of the utmost importance during this holiday season during a recent friendly interview at the Hôtel Amour café located in the Pigalle district of Paris.
Gwilherm de Cerval: for red meat, why not go with a black wine? I was thinking, for example, of a pinot noir from Menetou Salon or Sancerre which goes perfectly with delicate red meat. And if you want a little more body and tannins, maybe go with a wine (…)
(…) Click here to see more
