Vintner's Feast - By the Glass wines for Christmas
Christmas is around the corner – and while it’s a magical time of love and celebration, when you strip back the tinsel and remove those Burgundy-tinged goggles, the reality is stark: it’s massively important for the on trade’s bottom line.
Latest figures* show that Christmas generally sees a 24% uptick in consumer spend, with 21% more drinks sold. So, what can we expect from consumer behaviour this year? And how can venues make the most of it?
Make it memorable
Some consumers will go out with a treat mentality (being Christmas and all), willing to spend a bit more on their special occasions. 74% of consumers say they prioritise venues offering an elevated experience.
Aim to create a memorable experience to drive repeat visits – try drinks menu nudges and staff recommendations to drive upsell.
Early bird catches the crowds
6pm is the new 8pm – according to Zonal – with 2pm to 5pm the fastest growing occasion. And don’t forget lunch! 20% of consumers went out for lunch last Christmas.
Cater for the early birds with activations to drive pre-6pm spend, while ensuring an enticing lunch offering.
By-the-glass does it best
A memorable offer. Earlier occasions. Less but better. Mini-treats. Premiumisation. Less wastage.
No matter the trend, ensuring a great by-the-glass range seems to be the answer to it all. The perfect list encourages visitors to get adventurous and indulge, while also allowing for flexibility with food pairings.
So, to help you craft an exciting (and profitable) by-the-glass range, we’ve called in help from our extended family – curating interesting pairing suggestions for the entire Christmas meal, from appetisers to dessert.
Win a Coravin
Using a wine preservation system is key in ensuring zero wastage, while offering a wide range of wines by the glass.
Don’t have one? No problem!
Order any of the wines from our Vintner’s Feast by-the-glass range below and stand the chance of winning a Coravin for your venue. There’s one up for grabs every 2 weeks until Christmas! Take a look at the full terms and conditions here.
So, let’s dig in and enjoy these pairings that draw inspiration from across the globe.
Discover and shop the range on Bibendum Wine Online.
Appetisers
Wine |
Pairing by… |
Food suggestion |
Vistarino Cepage Brut (NV) |
Tomas Trnka, Sommelier at The Sea The Sea |
Duck Leg Confit with sweet and spiced red cabbage and chestnut. |
Chateau Roubine ‘en Rose’ Cotes de Provence Rosé 2024 |
Kristina Babelyte, Team Bibendum |
Baked slice of sweet potato topped with thinly sliced avocado and yet again topped with a nice piece of salty, fatty herring |
Champagne Lallier R20
|
Team Bibendum |
Pig ear fritti served with an anchovy emulsion. |
First course
Wine |
Pairing by… |
Food suggestion |
Chateau l'Hospitalet Grand Vin Rouge La Clape 2020 |
Hessia (Geraldine Morizet and Albane FC) |
Rabbit pâté, goat’s cheese, or onion tarts. |
La Chablisienne Chablis Vénérables 2021
|
Hessia (Geraldine Morizet and Albane FC) |
Comté or duck confit. |
Weingut Nittnaus Kalk & Schiefer Weiss 2020
|
Luke Manis, Team Bibendum |
Grilled crayfish – halved, smothered in garlic, chilli, lime and lashings of butter, with a fresh summer salad of mango, red onion and coriander. |
Springfield Estate Albarino 2023
|
Team Bibendum |
Seafood: sashimi or crudo of a fattier fish, with a light herbal dressing. |
Tabula Ribera Del Duero 2017 |
Team Bibendum |
Beef arancini served with a tomato ragu. |
Mains
Wine |
Pairing by… |
Food suggestion |
Battle of Bosworth Heretic 2023 |
Team Bibendum
|
Game: venison, rabbit or quail. |
Chateau Cazau Martet Organic Bordeaux Rouge 2020
|
Angus Ross, Team Bibendum
|
Beef Wellington, or a festive nut roast with currants or dried fruit. For a South African twist: Boerewors straight off the braai. |
Santa Rita Triple C 2021 |
Bibendum |
Beef Wellington |
Bourgogne Hautes-Cotes de Nuits 2020
|
Johnny Shaw, Team Bibendum
|
Venison steaks, seared in thyme and garlic butter, with sautéed mushrooms and spinach. |
Larry Cherubino Adhoc Wallflower Riesling 2022
|
Ranjeet Shirke, Sommelier at 67 Pall Mall
|
Roast Goose with a citrus and herb glaze, served with spiced red cabbage and apple compote. |
Journey's End V4 Cabernet Sauvignon 2021 |
Catherine Richards, Team Bibendum |
Beef pie |
Masseria Borgo dei Trulli Negroamaro 2023 |
Matt Correal, Team Bibendum |
Italian Pork dish, Porchetta. |
Morgassi Superiore Tuffo Gavi di Gavi Volo 2020
|
Claudia Kitching, Sommelier at Raffles Hotel
|
Petit farci: seasonal vegetables filled with fragrant Mediterranean herbs such as rosemary, thyme, and oregano, complemented by a savoury stuffing. |
Eroica Riesling 2022
|
Heidi Ma, Sommelier at Raffles Hotel |
Peking duck, served with plum sauce, hoisin sauce, and julienned cucumbers in a soft dough pancake. |
Acustic Cellers Ritme Priorat 2021 |
Nina Lloyd, Team Bibendum |
Mushroom and marmite risotto |
Desserts
Wine |
Pairing by… |
Food suggestion |
Quinta da Pedra Alta No. 10 Ten Year Old Tawny Port
|
Nina Lloyd, Team Bibendum |
Dark chocolate tart topped with roast cherries. |
Grand Tokaj Terroir Selection Sweet Szamorodni 2021 |
Lucie Hammerschmiedová, Head Sommelier at Portland Restaurant |
Apricot and almond Tarte Tatin. |
Graham Beck Cuvée Clive 2019 |
Emma Denney, Director of Wine at Claridges |
Warm cinnamon poached pear served with a vanilla chantilly cream and a honey drizzle. |