THE 12 DRINKS OF CHRISTMAS

Twelve beautiful drinks. Twelve festive food pairings. One very Australian Christmas.

Celebrating the character, creativity and craftsmanship of Australia's independent wine and spirit producers, with a delicious Christmas twist.

12 great drinks recommended by Winepro Australia to keep your relatives happy and 12 sensational matching food ideas to help them sleep on the couch afterwards...

1. The Christmas Sparkle.

Brockenchack Eden Valley Great Scott Sparkling Shiraz.

Paired with: Maple-glazed Christmas ham bites with cranberry relish.

A classic festive combination of rich, savoury ham, sweet maple glaze and tangy cranberry, made even more celebratory with sparkling Shiraz.

Ingredients

• 500 g cooked leg ham, cut into bite-sized cubes

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp brown sugar

• ½ cup cranberry sauce

• Fresh rosemary sprigs

Method

1. Mix the maple syrup, mustard and brown sugar.

2. Brush over the ham pieces and roast at 200°C for 10–15 minutes until caramelised.

3. Serve warm with cranberry sauce and small rosemary sprigs.

The match: The wine's sparkling character and rich berry flavours complement the savoury ham and sweet glaze.

2. The Summer Garden

Purple Soul Adelaide Hills Chardonnay

Paired with: Lemon and herb roast chicken with apricot and pistachio stuffing

Golden roast chicken, fragrant herbs and sweet summer fruit make this a beautiful centrepiece for an Australian Christmas table.

Ingredients

• 1.5 kg chicken or 600 g chicken breast for a smaller dish

• 1 lemon, zested and quartered

• 2 garlic cloves, crushed

• Fresh thyme and parsley

• ½ cup dried apricots, chopped

• ½ cup fresh breadcrumbs

• ¼ cup pistachios, chopped

• Olive oil, salt and pepper

Method

1. Combine the apricots, breadcrumbs, pistachios and chopped parsley.

2. Mix the lemon zest, garlic, thyme and olive oil, then rub over the chicken.

3. Roast according to the chicken's size and cooking instructions. Cook stuffing separately if it is not being cooked safely inside the bird.

4. Serve with lemon wedges and a fresh herb garnish.

The match: Chardonnay's fruit and texture work beautifully with tender chicken, toasted nuts and the gentle sweetness of apricots.

3. The Christmas Splice

The Splice Cocktail — Robbers Dog Limecello and Lemoncello

Paired with: Coconut and lime Christmas prawns with mango salsa

Inspired by the tropical flavours of a classic Splice ice-cream, this pairing brings a sunny, playful touch to Christmas entertaining.

Ingredients

• 500 g cooked, peeled prawns

• 1 ripe mango, diced

• ½ small red onion, finely diced

• Juice of 1 lime

• Fresh coriander

• ½ cup coconut cream

• 1 tsp sweet chilli sauce

• Salt and pepper

Method

1. Combine the mango, onion, lime juice and coriander to make the salsa.

2. Mix the coconut cream with sweet chilli sauce and a pinch of salt.

3. Arrange the prawns on a platter, spoon over the mango salsa and serve the coconut dressing alongside.

Cocktail suggestion: Shake 30 ml Robbers Dog Limecello, 30 ml Robbers Dog Lemoncello, 30 ml pineapple juice and 15 ml coconut cream with ice. Strain into a chilled glass and garnish with lime zest. Adjust the proportions to suit the sweetness and strength of the liqueurs.

You can also try pouring 15ml of Lemoncello, 15ml of Limecello and 30ml of Robbers Dog Sur Le Ble Gin across ice in a tall glass and simply top up with lemon squash. Sensational!

The match: Citrus, coconut and tropical fruit bring out the playful, summery character of these cocktails. Serve the prawns well chilled.

4. The Barossa Christmas Feast

JB Wines Barossa Syrah

Paired with: Slow-roasted lamb with rosemary, garlic and red-wine jus

A hearty festive dish for lovers of traditional Christmas roasts, with bold flavours that suit a generous Barossa red.

Ingredients

• 1.5 kg lamb shoulder or leg

• 4 garlic cloves, sliced

• Fresh rosemary

• 2 tbsp olive oil

• 1 onion, chopped

• 1 cup beef or lamb stock

• ½ cup red wine

• Salt and cracked black pepper

Method

1. Rub the lamb with olive oil, garlic, rosemary, salt and pepper.

2. Roast in a covered baking dish at 160°C until tender, allowing approximately 3–4 hours for a shoulder, depending on its size.

3. Rest the meat before carving.

4. Simmer the stock, red wine and onion until reduced to a rich jus. Strain if desired and serve with the lamb.

The match: Syrah's dark-fruit character, spice and savoury depth complement roasted lamb, rosemary and the richness of the jus.

5. The Christmas Seafood Celebration

David Franz Barossa Semillon

Paired with: Smoked salmon, dill and cucumber Christmas wreath

A fresh, elegant centrepiece that looks spectacular on a Christmas buffet and can be assembled without turning on the oven.

Ingredients

• 250 g smoked salmon

• 1 large cucumber

• 150 g cream cheese

• 2 tbsp Greek yoghurt

• 1 tbsp lemon juice

• Fresh dill

• 1 tbsp capers

• Lemon zest and cracked pepper

Method

1. Mix the cream cheese, yoghurt, lemon juice, dill and pepper.

2. Arrange cucumber ribbons in a circular wreath shape on a platter.

3. Add folds of smoked salmon and small spoonfuls of the cream-cheese mixture.

4. Finish with capers, lemon zest and dill sprigs. Refrigerate until serving.

The match: Semillon's freshness and citrus character are a natural partner for smoked salmon, herbs and the gentle saltiness of capers.

6. The Coonawarra Christmas Classic

Billy Brand Coonawarra Cabernet Sauvignon

Paired with: Roast beef crostini with horseradish cream and caramelised onion

An elegant little bite that delivers all the pleasure of a traditional roast dinner in a canapé-sized serving.

Ingredients

• 1 small baguette

• 250 g rare-to-medium roast beef, thinly sliced

• 1 red onion, thinly sliced

• 1 tbsp balsamic vinegar

• 100 g sour cream

• 1–2 tsp horseradish cream

• Fresh thyme

• Olive oil

Method

1. Slice the baguette, brush with olive oil and bake at 180°C until crisp.

2. Slowly cook the onion in a little oil until soft and caramelised. Add balsamic vinegar and cool.

3. Mix the sour cream with horseradish.

4. Top each crostini with beef, caramelised onion and a small spoonful of horseradish cream. Garnish with thyme.

The match: Cabernet Sauvignon's blackcurrant fruit, structure and savoury notes complement beef and the sharp, creamy horseradish.

7. The McLaren Vale Summer Garden

Phono Wines McLaren Vale Grenache

Paired with: Cherry, peach and prosciutto salad with whipped goat's cheese

A colourful summer salad that balances sweet stone fruit, salty prosciutto, creamy cheese and fresh herbs.

Ingredients

• 2 ripe peaches, sliced

• 1 cup fresh cherries, pitted and halved

• 100 g prosciutto

• 100 g soft goat's cheese

• 2 handfuls rocket

• 2 tbsp extra-virgin olive oil

• 1 tbsp balsamic glaze

• Fresh basil

Method

1. Whip the goat's cheese with a teaspoon of olive oil until smooth.

2. Arrange rocket, peach slices and cherries on a platter.

3. Add folds of prosciutto and dollops of whipped goat's cheese.

4. Finish with olive oil, balsamic glaze and torn basil.

The match: Grenache's red-fruit flavours and supple character complement cherries and peaches, while the prosciutto adds a savoury counterpoint.

8. The Christmas Picnic

Brockenchack Eden Valley On Point Pinot Grigio

Paired with: Prawn, avocado and green mango rice-paper rolls

Fresh, crunchy and light, these rolls are perfect for an outdoor Christmas lunch or a relaxed festive drinks party.

Ingredients

• 250 g cooked prawns, halved lengthways

• 1 ripe avocado, sliced

• 1 green mango, cut into fine strips

• 1 carrot, julienned

• Fresh mint and coriander

• 8 rice-paper wrappers

• Sweet chilli sauce and lime wedges

Method

1. Prepare all the vegetables and herbs.

2. Dip each rice-paper wrapper briefly in warm water until pliable.

3. Add prawns, avocado, mango, carrot and herbs, then fold in the sides and roll firmly.

4. Serve with sweet chilli sauce and fresh lime.

The match: Pinot Grigio's fresh, delicate fruit and crisp finish complement the prawns, herbs and bright mango flavours without overwhelming the dish.

9. The Twelve Grapes of Christmas

David Franz Barossa Rosé — featuring 108 grape varieties

Paired with: Watermelon, strawberry and feta Christmas wreath salad

A playful, colourful dish to celebrate a rosé made with an extraordinary diversity of grape varieties. The wreath presentation makes it an instant festive centrepiece.

Ingredients

• 3 cups watermelon, cut into small cubes

• 250 g strawberries, halved

• 150 g feta, crumbled

• Fresh mint leaves

• 2 tbsp extra-virgin olive oil

• 1 tbsp lime juice

• A handful of pomegranate seeds

Method

1. Arrange the watermelon and strawberries in a wreath shape on a large platter.

2. Scatter over the feta, mint and pomegranate seeds.

3. Whisk the olive oil and lime juice together and drizzle lightly over the salad.

4. Serve immediately while the fruit is fresh and chilled.

The match: Rosé's lively fruit character and refreshing style suit the juicy summer fruit, tangy feta and citrus dressing.

10. The Mediterranean Christmas Table

Nick Haselgrove McLaren Vale Mourvèdre

Paired with: Chargrilled lamb kofta with roasted capsicum and yoghurt

Fragrant spices, smoky chargrilled lamb and creamy yoghurt bring a Mediterranean feel to the Christmas table.

Ingredients

• 500 g lamb mince

• 1 small onion, finely grated

• 2 garlic cloves, crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• Fresh parsley

• 2 red capsicums

• 1 cup Greek yoghurt

• Lemon juice and olive oil

Method

1. Mix the lamb with onion, garlic, spices and parsley.

2. Shape into small koftas and refrigerate for 20 minutes.

3. Grill or barbecue until thoroughly cooked.

4. Char the capsicums, remove the skins and slice.

5. Mix yoghurt with lemon juice and serve alongside the koftas and capsicum.

The match: Mourvèdre's savoury, earthy character and dark-fruit flavours complement lamb, roasted capsicum and aromatic spices.

11. The Eden Valley Christmas Morning

Poonawatta Eden Valley Riesling

Paired with: Fresh oysters with finger lime, cucumber and green apple dressing

An elegant, refreshing starter that captures the brightness of an Australian summer and lets the Riesling shine.

Ingredients

• 12 freshly shucked oysters

• 1 small green apple, finely diced

• ¼ cucumber, finely diced

• Juice of 1 lime

• Finger lime pearls, if available

• Fresh chives

• A little freshly ground white pepper

Method

1. Combine the apple, cucumber, lime juice, chives and white pepper.

2. Spoon a small amount over each freshly shucked oyster.

3. Finish with finger lime pearls for a burst of citrus.

4. Serve immediately over crushed ice.

The match: Riesling's bright acidity and citrus notes complement the oysters' natural salinity and the dressing's fresh green-apple flavours.

Food safety note: Keep oysters refrigerated at 5°C or colder and use a reputable supplier. Offer a cooked seafood alternative for guests who prefer not to eat raw shellfish.

12. The Last Christmas Kiss

Billy Brand Coonawarra Pinot Noir Rosé

Paired with: Mini pavlovas with raspberries, cherries and vanilla cream

Finish the celebration with a quintessentially Australian dessert. Crisp meringue, soft cream and fresh summer berries create a beautiful finale.

Ingredients

• 6 small ready-made meringue nests

• 250 ml thickened cream

• 1 tsp vanilla extract

• 1 cup fresh raspberries

• 1 cup pitted cherries, halved

• ½ cup strawberries, sliced

• Fresh mint leaves

Method

1. Whip the cream with vanilla until soft peaks form.

2. Spoon the cream into the meringue nests.

3. Top with raspberries, cherries and strawberries.

4. Garnish with mint and serve immediately.

The match: The fresh berry flavours of rosé complement the fruit topping, while its refreshing finish provides a lovely contrast to the sweet meringue and cream.

A Christmas toast to Australia's independent producers...

Twelve distinctive drinks, twelve delicious pairings, and a celebration of the people who bring character, passion and individuality to Australia's small batch wine and spirits scene.

This Christmas, raise a glass to family-owned wineries, independent distillers, good food, generous hospitality and the pleasure of discovering something different.

Merry Christmas from Glenn the Wine Guy and Winepro Australia — supporting the little guys and dolls who make Australia's drinks culture so special.