Your Wine Hosting Checklist

It’s that time of the year when you have to play the hostess (or host) with the mostest and invite your nearest and dearest to a festive feast. We say, don’t forget the wines! Sommelier Xavier Ligot shares an essential checklist to take the guesswork out of home entertaining.

The festive season is incomplete without bubbly. What are some champagnes to pop and why?

For those with a penchant for Blanc de Blancs, Le Mesnil Grand Cru Blanc de Blancs is a top recommendation. This selection stands out for its refined character. For a Champagne with a delightful dryness, Maison Collery’s Rosé is not to be missed. Its prominent notes of red fruits and rhubarb will captivate the palate, making it an excellent choice for festive celebrations. Also, consider serving Crémant de Bourgogne from Domaine Stéphane Aladame. This Blanc de Blancs Extra Brut is produced using the méthode Champenoise and presents a wonderful alternative to traditional Champagnes.

What wines work well with a holiday meal themed around seafood?

Henri Bourgeois Pouilly-Fumé La Demoiselle would be a fitting choice for salmon, with its vibrant notes of citrus and tropical fruits, balanced by its refreshing acidity. With its delicate flavour profile, a Pinot Noir from Burgundy’s Chambolle-Musigny (Domaine Anne et Hervé Sigaut, Bouchard Père & Fils Les Noirots) would be an excellent match with lobster. Not too light or overly heavy, its notes of red fruits, balanced acidity, and gentle tannins align seamlessly with the lobster’s richness.

What wine complements dishes like a rich, well-seasoned beef?

The richness of aged Angus beef, especially when cooked with black pepper and thyme, calls for a robust wine like a Vieux Télégraphe Châteauneuf-du-Pape. This wine features 13 grapes, offering a complexity that beautifully complements the beef’s intensity. Aged in oak, its cedar aromas will match nicely with the charcoal-seared beef.

As a guide, how much alcohol should the host serve to each guest for a four-hour dinner party?

For a dinner featuring four to five dishes, offer one glass of Champagne or wine per dish. Given that each glass typically holds between 120ml and 150ml, this equates to roughly one bottle of Champagne or wine for each guest. If you’re serving spirits as a postdinner treat, a serving size of 75ml–90ml per person should suffice.

What are your wine pairing suggestions for festive desserts?

For an English trifle, a sweetened sherry complements it perfectly, but be sure to adjust based on the trifle’s specific flavours. When enjoying panettone, consider options like a Corton-Charlemagne or a Meursault from Joseph Drouhin. For that rich spiced fruitcake with brandy, a Port, such as Graham’s Tawny, pairs beautifully. If you’re looking

What wine or spirit would you pair with popular Christmas foods like oyster, honey baked ham and turkey?

For oysters, a fresh pairing like Chablis Premier Cru Les Vaillons from Domaine Laroche would be a perfect complement. If you’re seeking an alternative, a Blanc de Blancs Champagne with zero dosage works SPECIAL FEATURES 40 wonders. When it comes to honey baked ham, the richness of white Burgundy truly shines. I’d suggest going with a Meursault Charmes Cuvee de la Centauree crafted by Laurent Ponsot to enhance the flavour. For turkey, Gevrey-Chambertin Premier Cru Champeaux by Nicolas Potel of Chateau Bellene would be a harmonious match.

What wine or spirit would you pair with popular Christmas foods like oyster, honey baked ham and turkey?

For oysters, a fresh pairing like Chablis Premier Cru Les Vaillons from Domaine Laroche would be a perfect complement. If you’re seeking an alternative, a Blanc de Blancs Champagne with zero dosage works SPECIAL FEATURES 40 wonders. When it comes to honey baked ham, the richness of white Burgundy truly shines. I’d suggest going with a Meursault Charmes Cuvee de la Centauree crafted by Laurent Ponsot to enhance the flavour. For turkey, Gevrey-Chambertin Premier Cru Champeaux by Nicolas Potel of Chateau Bellene would be a harmonious match.

What are 3 great wines to give to a host if you are invited to a party?

• PINOT NOIR This versatile red is a crowd-pleaser. Whether it’s from Otago, Oregon, or France, you can’t go wrong.
• RIESLING Opt for a standout from Germany’s VDP Gross Lage or explore Austria’s Rheingau and Wachau regions. 
• SWEET WINE for Dessert Surprise the host with a Tokaji from Hungary (a great value purchase) or a late harvest Riesling from Alsace. 

Lastly, what wines should a host select when there are both oenophiles and wine novices on his guest list?

• Prioritise authenticity over grandeur. Ensure each wine has a meaningful backstory or context. 
• Begin with lighter wines and progressively move to fuller-bodied selections. Save the best wine for last.
• Remember that while main dish ingredients are vital for pairing, the sauce can be equally influential in selecting a complementary wine. 
• For newcomers, focus on wines that showcase balance, intensity and a clear fruit profile. 
• For oenophiles, emphasise wines that offer complexity. Lesser-known wines can often surprise and delight your palate. Consulting a trusted wine merchant when making your purchase can be beneficial.

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Saint Pierre, a two Michelin-starred restaurant, offers a destination fine dining experience along Singapore’s Fullerton Bay. With a focus on contemporary French cuisine, the restaurant presents a variety of wine and dine options suited to different preferences, including a vegetarian fine dining menu and courses featuring masterfully curated meats and seafood. Guests can enjoy personalised service alongside wine menus designed to complement each dish. With panoramic views of the MBS skyline, Saint Pierre provides a memorable setting for any occasion.  
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View the story in issue 06 of our quarterly food and beverage e-magazine here: