burgundy + crustacean.

New traditions are always welcome. And when the tradition involves a Christmas Eve feast of white Burgundy and dungenous crab, it is downright irresistible.  Especially when your holiday hosts happen to be an oenophile and his chef wife.  Oh, the joys of having foodies in the family.

champagne and oysters – eaten with nothing more than a lemon squeeze, as the purists do

a 2007 Saint Aubin

the main course – served with a simple anchovy caesar salad

Christmas cookies

French press

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This entry was published on December 28, 2010 at 6:12 PM and is filed under food & wine. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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