Winters are full of celebrations in our family, which start of course with birthdays in November, Christmas, New Year’s, Epiphanie/La Galette des Rois, and birthdays in January. Which all call for having Champagne, or Champagne rosé, in my case, or just a good Champagne brut.
For this Christmas menu, I would recommend always starting off with a glass of Champagne 🍾, which would go well with the Escargots 🐌 as well.
With the smoked salmon and hareng, à nice dry white wine would be nice, like an Entre Deux Mers, or à Sauvignon blanc.
With the duck, a nice Cote du Rhône or a Bourgogne would be quite appropriate.
To accompany the dessert buffet , champagne 🍾 will be perfect !