A party for all the five senses
We combine Advent, Christmas and the end-of-year holidays with countless flavours, tastes and smells: steaming mulled wine, fresh fir branches, dried fruit, candle scent, advocaat, Christmas spices, gingerbread, cookies and the Christmas roast. From a culinary point of view, this all makes the festive season a very special time of year.
Culinary traditions
Every family has its own traditions when it comes to culinary delights for the holidays. Baked goods, festive meals and Christmas specialities also differ between countries and regions. The culinary traditions are always very personal, sometimes very simple and sometimes unusual. For example, roast duck or goose, stuffed turkey, baked carp, sausages, smoked salmon, a fondue or a festive roast.
Christmas spices
After all, what’s on the holiday table depends on the family's own traditions. Christmas spices are an absolute must: cinnamon, juniper, cloves, coriander, aniseed, nutmeg, ginger or allspice give food, side dishes and desserts their unparalleled festive flavour.
For many families, raclette is always on the menu during the holidays. A glass of fresh, juicy Grüner Veltliner goes well with this. With typical peppery notes and fine minerals, the grape variety impresses with the popular cheese dish. After a winter after-dinner walk, there’s nothing better than a steaming mulled wine that warms you up from the inside. Orange, lemon, vanilla and clove provide the wine with an incomparable aroma.