The Yapp team spend a great deal of time discussing food and wine combinations with our discerning clientele, particularly in the run up to Christmas, so we thought we would share a few of our own plans for the forthcoming festivities.
Bianca who is heading off to join friends and family in her native Holland will be rustling up a serving of bitterballen (deep-fried and crumbed balls filled with a creamy meat ragu), devilled eggs and platters of cheese or charcuterie. She's packing half a dozen Crémant de Limoux to kick start the party.
Jackie will be cooking baccalau (salt cod) which is a popular dish in Italy, Spain & Portugal on Nochebuena. She's grabbing a couple of bottles of Irouléguy Blanc if we haven't sold out, if not then the bold, herby Bellet Blanc.
The Catanach clan are staying put in Wiltshire and keeping it traditional. Vouvray Mousseux Brut as an aperitif will be followed by a magnum of Gigondas: Domaine Saint Gayan 2009 to accompany the free-range turkey. Hamish is hoping the 1.5L format will leave a splosh for the cheese course. To finish, they'll wash down an organic Christmas pudding with Banyuls Réserva Domaine la Tour Vieille.
Tom will also be roasting a turkey (partnered with his last bottle of Chambolle Musigny 2007) and imposing mandatory brussel sprouts on unsuspecting Colombian and Lebanese guests. Not to be too mean, he's serving canapés of bunuelos (cheesy dough balls, and also slang for a bad driver) and figs with ricotta. Both dishes are rich and so the cutting edge of Dumangin Extra Brut will be required.
Jason will be returning from a restorative dog walk with neighbours to enjoy a clove-studded glazed ham along with a magnum of Fred Filliatreau's Vieilles Vignes.
We hope this has provided some inspiration.