At New Year's Eve, oysters, scallops, capon and other wonders arrive on the tables... Here are some tips to help you find the perfect wine pairings with your festive meals!

The Foie Gras

The association between foie gras and its wine depends mainly on when it will be served at the table. The sweet wine with foie gras is a popular association, but it risks annihilating the flavours of the other wines served after the foie gras as a starter, which will be too light after the sweet wine.

London French Morning

The ideal appellations to marry wine and foie gras

If you prefer to keep the place of the foie gras as a starter in the meal and change the wine with which your foie gras will be served we advise you, opt for a dry white wine with your foie gras. Prefer the Loire appellations such as Vouvray, Savennières and Saumur which are ideal.

Old white wines from the Graves in Bordeaux or Côtes-de-Provence in Provence also match.

For sweet wines, Jurançon and Monbazillac in the South-West will be adapted. Gewurztraminer from Alsace is also perfect, or Sauternes in the Bordeaux region. In the case of sweet wines, surprise and serve your foie gras between the dish and the dessert!

If you want to surprise again, choose the red wine option with your foie gras the old vintages will be your best allies, in the Medoc and Haut-Medoc in Bordeaux, Chinon and Saumur in the Loire.

Scallops

How to combine its taste with wine?

One would almost be tempted to say that nothing should be added to the taste of Saint-Jacques, but this is not true because the addition of a wine offers a sumptuous agreement. The texture of Saint-Jacques is very similar to that of other types of seafood but remains a little different. If it is well worked, it is very mellow, which therefore offers a unique pleasure. Here it will be necessary, as often with seafood, a dry white wine, with a fresh, mineral side which will support the iodine which can be slightly felt and some accompaniments such as spices or herbs. Wines with floral scents, with hints of citrus fruit, a little acidity due to the minerality will go well with the flesh of the nut which is very tender.

Which appellations to choose?

We have to move towards a dry, mineral and fruity white wine. Our choices are going to be directed towards grape varieties such as Chardonnay with a Chablis for a very simple pan-fried scallop, or aPouilly-Fuissé in Burgundy, the mineral side of these wines will go very well with the texture and the taste of walnut. We can also start with wines made from chenin like a white from Anjou in the Loire, which will have a little citrus taste that will go wonderfully with the scallop.

Oysters

As there are different types of oysters, they can be accompanied by different wines. The bunches therefore offer a wide choice of wines that will satisfy your taste buds!

The ideal appellations to accompany oysters

You can traditionally choose to accompany your oysters with dry white wine, in this case you can choose Muscadet, Chablis, or Sancerre. For an exotic side, Alsace wine will do the trick with for example a white Sylvaner d'Alsace.

We dare less traditional agreements

To vary the pleasures, don't hesitate to opt for champagne: the bubbles reinforce the acidic flavours of the wine and thus bring more freshness during tasting. Also, champagne served as an aperitif will arrive right at the beginning of the meal, at the same time as the oysters. It will also go very well with hot oysters. We thus advise you a brut or extra brut champagne like those of our winemaker Jeaunaux Robin which will go perfectly with hot oysters in dish or in aperitif. The fine bubbles and the acidity of these champagnes will sublimate the product and balance the iodine side.

To remain original, you can also serve red wine to accompany the oysters: white wine and champagne are out of the ordinary.The Dena Dela Red of Egia Tegia remains in the same spirit, fruity, but keeps this fresh and well-balanced acidity.

The Capon

A beautiful capon for Christmas, it's classic, you might say, but terribly effective. It's the main course, the dish that everyone is waiting for, the "star" of the menu. So get stuck on wine, you are good for a reminder of your monumental mistake for 1 year (until next Christmas).

What wine with a capon?

To be very honest with you, many wines can accompany the capon. Because capon does not have complex taste characteristics. Basically, it does not have a particular or pronounced taste. After all, it depends on the sauce and the accompaniment.

For white wine lovers

• Côtes-du-Jura - Chardonnay

• Santenay - Burgundy

• Meursault - Burgundy

• Puligny-Montrachet - Burgundy

• Châteauneuf-du-Pape - Côtes-du-Rhône

• Condrieu - Côtes-du-Rhône

For red wine lovers

• Santenay - Burgundy

• Vosne-Romanée - Burgundy

• Aloxe-Corton - Burgundy

• Saint-Emilion - Bordeaux

• Saint-Julien - Bordeaux

• Pommerol- Bordeaux

• Côte-rôtie - Côte du Rhône especially for those who like wines a little more powerful.

With these references, you're sure to hit the bull's-eye...

Sea Fruits

What wine to drink with oysters, crabs, whelks, ... Christmas is a real pleasure for seafood lovers. For those allergic to seafood, read on anyway, it will help you keep the conversation going. What wine with seafood?

What wine with seafood?

Wine is important for seafood because it is the first wine after the aperitif that you will drink. It's the launching pad for your festive meal. So, to know which wine to drink with seafood, here is a first list of white wines to drink with seafood :

• Muscadet Sèvre-et-Maine - Loire for its thirst-quenching character

• Alsace Riesling for its fruity notes

• Quincy- Loire for its mineral side

• Petit chablis- Burgundy for the richness of its aromas.

• Sancerre- Loire for its "flint nose".

• Champagne blanc de blancs, champagne with fine bubbles preferably, for its exceptional character.

With lobster, crayfish or scallops?

• Pouilly-fumé - Loire

• Chablis - Burgundy