Wine cases from Pfalz

A German Christmas table, put together by wine expert Martin Åkesson. The sweetness, saltiness and pickles of a Swedish Christmas table make choosing wine tricky, but German cooking has a lot in common with ours: cabbage, sausage and pork. That is why I chose two wines from Weingut Krauss with freshness and fruit. Riesling for pickled herring, gravlax and the sweeter cabbage dishes. Sweet food can make a wine taste sour, but the gentle sweetness of the Riesling is a good match. Spätburgunder for the meatballs and small sausages, a lighter red with gentle tannins that also works with hot-smoked salmon. Serve the Riesling at 8–10 °C and the Spätburgunder slightly cool, at 14–16 °C. The box holds three bottles of each wine.