Selecting wines to pair with Christmas dinner has got easier this year. ‘Why?’ you might ask; it’s because of the many new “blends” that have hit our market recently.

It was not always this simple, especially if you tried to pair a wine with dishes that are typically served at a Jamaican Christmas dinner, with many consisting of a wide range of flavours and on the table at the same time. It is simply impossible to follow the basic food and wine-pairing guidelines. One thing is for sure, wine experts tend not to bring out their finest wines at this time of the year. Most ‘normal’ wine drinkers don’t care; they enjoy their preferred wine with whatever they are eating.

My red wine recommendations —

Why do they work? Mainly because of their soft tannins, which means they will not clash with our spicy foods and, secondly, because their fruit-forward nature makes for wide consumer appeal.

Motto ‘Gung Ho’

On tasting this wine, my first thought was “light for a wine called Gung Ho”. The 14.5% alcohol content made me rethink “elegant wine” and focus more on the contrasts in this bottle. Made with 60 per cent Zinfandel, 23 per cent Petit Verdot, 17 per cent Petite Sirah. The tasting notes on the bottle said: “This red blend is full of contrast. It is rich, yet delicate; fruity, yet structured; and soft, floral aromas give way to flavours of blueberry pie and pomegranate with hints of jasmine tea and spice.” One of the more accurate notes I have read in a long while. Very pleasant wine.

Primal Roots

Made with Merlot (49 per cent), Syrah (42 per cent), Zinfandel (9 per cent); on the nose this wine reveals layers of ripe, opulent black fruit with dominance by black currants. On the palate there’s an immediate sweet lush crush of black and red berries with blueberries. A crowd pleaser!

19 Crimes

19 Crimes is mainly Shiraz with Pinot Noir, Grenache and Cabernet Sauvignon blended in. Deep, with dark red in the glass, on the nose are aromas of new wood, some smokiness and light red fruit. Give it a few minutes after opening the bottle and your guests will be clamouring for more.

Apothic Red — Goes well with almost all types of food!

A bold blend of primarily Zinfandel, Syrah, Merlot and Cabernet Sauvignon, Apothic Red leaves a lasting impression of flavour and texture on the palate. Zinfandel offers bold, dark fruit flavours and spicy notes, complemented by the soft mouthfeel of Merlot. The Syrah adds layers of smooth blueberry, while the Cabernet Sauvignon delivers ripe fruit flavours and a firm structure. This decadent blend is framed by hints of black cherry, vanilla and mocha.

My white wine recommendations —

Why they work? Very fruit- forward with balanced acidity; makes them all crowd pleasers.

Ménage à Trois California White

The Ménage à Trois white marries Chardonnay, Muscat and Chenin Blanc. It’s undeniably fruity and unabashedly easy. It’s meant to be quaffed, not analysed. The white blend brings together citrus and tropical fruit flavours with crisp acidity. It’s refreshing!

Apothic White

Apothic White is an approachable blend that combines Chardonnay, Riesling and Moscato to create a luscious, vibrant wine in the bold style of Apothic. Intense flavours of peach, pineapple, honey and vanilla spice make this smooth white blend unforgettable.

If you are in the mood to splurge, then go for the Conundrum Red and the Conundrum White, generally they are both more complex and structured version of the other red blends and they are both very delicious.

Merry Christmas, and Cheers!

Christopher Reckord – Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Instagram: @chrisreckord Twitter: @Reckord