Goodbye goose, welcome wow effect
Christmas is the season of indulgence. But let's be honest: goose, red cabbage and dumplings year after year? As delicious as that is - a bit of variety wouldn't hurt. How about new flavours, fresh ideas and exciting wine pairings that present the festive menu in a completely new light?
Out of the culinary comfort zone – new ideas for your festive menu!
Modern Christmas menus don't have to be complicated - they're allowed to surprise, inspire and be fun. It's not about replacing the traditional, but reinterpreting it: with lighter dishes, seasonal ingredients or a little twist that creates conversation at the table. Because sometimes all it takes is a different perspective on familiar classics to make Christmas dinner something special. And of course, good wine should never be missing.A feast for all the senses
Whether vegetarian, classically modern or a trip around the world: what matters is that wine and food harmonise. The right combination brings out aromas, balances flavours and creates that special moment when everything fits together perfectly.Our sommelier Michael Kutej (Pese Wein) has the perfect wine recommendation for each menu - with exciting bottles from the online wine shop's range.
The golden rules of wine pairing
Mild, fruity wines pair well with acidic or slightly spicy food.
Full-bodied, acid-driven wines harmonise wonderfully with smoked or salty dishes.
Tannic wines (oak-aged!) love fat, but not acid or spice.
Sweet wines should always be sweeter than the dessert - then the combination works harmoniously rather than cloyingly.
A Fresh Take on Christmas Menus
We're starting with vegetarian Christmas menus - a creative mix of ingredients that incorporate festive flavours into modern cuisine.
Vegetarian Menu
Seasonal vegetables, bold flavours, festively served - this menu proves that Christmas can become a culinary highlight even without meat.
Starter:
Pumpkin-coconut soup with roasted chickpeas and a touch of chilli oil.
Main course:
Stuffed butternut squash with lentils, spinach and goat's cheese.
Dessert:
Crispy chocolate tart with creamy salted caramel filling.
Pumpkin-coconut soup with roasted chickpeas and a touch of chilli oil.
Main course:
Stuffed butternut squash with lentils, spinach and goat's cheese.
Dessert:
Crispy chocolate tart with creamy salted caramel filling.
Wine tip:
A dry Riesling, a fruity Sauvignon Blanc or a light Pinot Noir harmonise beautifully with the spicy, slightly sweet notes of the menu. Port, Madeira or a PX Sherry pair perfectly with the chocolate tart.Sommelier Michael Kutej Recommends:
"Our JUBILUM Riesling No. 1, a 2022 village wine from Dr. Wehrheim (Südpfalz), is a real all-rounder: juicy, mineral, with fine extract - and only 11.5% ABV. Also available as a magnum! Just put it on the balcony - perfectly chilled for the festive day."Available in the Pese Wein Online Shop:
Classic meets modern
Here, familiar flavours combine with modern sophistication - perfect for anyone who wants to celebrate Christmas traditionally, but not boringly.
Starter:
Beetroot carpaccio with goat's cheese cream and caramelised walnuts.
Main course:
Venison fillet with red wine sauce, celeriac purée and glazed baby carrots.
Dessert:
Spiced parfait with baked apple and almond slivers.
Beetroot carpaccio with goat's cheese cream and caramelised walnuts.
Main course:
Venison fillet with red wine sauce, celeriac purée and glazed baby carrots.
Dessert:
Spiced parfait with baked apple and almond slivers.
Wine tip:
An elegant Sekt or Champagne as an opener, followed by a powerful red wine like Barolo or Brunello di Montalcino - this turns the festive menu into an experience.Sommelier Michael Kutej Recommends:
"To start, our JUBILUM Blanc de Noir - three years on the lees, only 2g residual sugar, clear and elegant. For the main course, a Bolgheri Rosso fits perfectly, a little brother of Sassicaia - big in taste, affordable and blessed with 93 Parker points."Available in the Pese Wein Online Shop:
Christmas around the world
Who says festive cuisine always has to be German, French or Italian? This menu takes you on a culinary journey to distant lands - with matching wines that accompany the trip perfectly.
Starter:
Salmon ceviche with lime, avocado and pomegranate.
Main course:
Moroccan leg of lamb with couscous, dates and mint yoghurt.
Dessert:
Matcha tiramisu with white chocolate.
Salmon ceviche with lime, avocado and pomegranate.
Main course:
Moroccan leg of lamb with couscous, dates and mint yoghurt.
Dessert:
Matcha tiramisu with white chocolate.
Wine tip:
With the ceviche, a vibrant Grüner Veltliner; with the lamb, a spicy Rioja Gran Reserva. For dessert, a Trockenbeerenauslese rounds off the menu perfectly.Sommelier Michael Kutej Recommends:
"For the leg of lamb, I recommend a Gran Reserva - the great complexity of the various aromas pairs perfectly with the oriental play of flavours. Another wonderful combination is the tiramisu with the Trockenbeerenauslese, where the sweetness reveals itself with deep minerality and fine acidity into a complex experience."Available in the Pese Wein Online Shop:
Extra tip
By the way, for a change you can also accompany an entire menu with Champagne: from light starters, through pasta and risotto dishes, sushi and fish dishes, to meat courses - whether white or dark meat. Even with cheese and dessert, a Champagne is fitting. Following the motto: Champagne goes with everything!
Sommelier Michael Kutej Recommends:
"What works particularly well is a Champagne that's powerful enough to harmonise even with meat dishes, dry enough not to find the sweetness boring, and the be-all and end-all is a harmonious yet lively acidity. All to be found in this Champagne."Available in the Pese Wein Online Shop:
"A Champagne that has enough power for meat dishes but stays fresh and convinces with lively acidity - that's the art," says Kutej.
Cheers - to pleasure, community and good wines!
Whether you prefer to celebrate Christmas Eve traditionally, vegetarian or experimentally - the most important thing remains: enjoying together. And with the right wines, every menu becomes a celebration in the glass.
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