An Austrian Wine Christmas
In Austria Christmas is celebrated, as it is in Switzerland and parts of Germany, on Christmas Eve, and presents are exchanged after dinner, or at midnight (or at the return from Midnight Mass).
The traditional Christmas dish remains Goose, or, in the Eastern parts, fried or grilled Carp (as in the neighbouring Czech Republic) but as Carp is something you have to have grown up with (and difficult to procure and prepare, as one needs a large fresh one).
Many people eat other traditional meat dishes (such as Tafelspitz or roast venison) served with elabourate dumplings.
Dessert traditionally is the fabulous chocolate Sachertorte followed by a mountain of biscuits (and sometimes dessert dumplings too).
Austrians bake a phenomenal diversity of cookies and cakes around Christmas, the most traditional is the Wienerkipferl (a vanilla crescent shaped, melt in your mouth, cookie). They are truly the world champions at baking!
For us in the UK, Austrian reds are fabulous matches for the traditional Turkey dinner, and Austrian Sekt, being more aromatic than Champagne, is a great match for warm mince pies.
Here's our selection: