Wild indulgence and red wine from Chile: Anthony's Christmas menu

Many regular customers know that master barber Anthony is a whizz not only with scissors and a razor, but also in the kitchen. So it comes as no surprise that the Hamburg native is once again treating his family to a homemade Christmas dinner this year. For anyone still looking for inspiration for the festive season: here, Anthony reveals which classic dish he’s preparing and why a good red wine is an absolute must.

A festive Christmas menu

“My Christmas menu? What am I cooking this year?” When we catch up with Anthony, he’s busy babysitting rather than cutting hair. The three salons have been closed for two days, leaving time for the final preparations for the festivities. And it doesn’t take long for the solution to emerge: “Oh yes, I’ve ordered a leg of venison from a hunter friend of mine!” The leg of venison in question is seasoned on the day of the feast, seared, deglazed and then subjected to a braising process lasting around two hours. To accompany the tender game, Anthony serves up some well-known Christmas classics: homemade dumplings and red cabbage, which was simmered in red wine and apple juice the day before, are a must on the festive table. As his wife is vegan, a plant-based main course made from soya is prepared at the same time.

Time to raise a glass

But what would a Christmas menu be without the right drinks? The meal begins with a Ruinart champagne from Reims in northern France, before the red wine glasses are brought out for the main course: “A 2016 Memorias is already waiting in the wine cabinet,” explains Anthony. The red wine from the El Principal winery in central Chile was recommended to the master barber by a customer and passed the initial taste test with flying colours. This dry blend of Cabernet Sauvignon, Carménère, Petit Verdot and Cabernet Franc grapes was allowed to mature for 15 months in a special wooden cask: around a third of the staves were originally part of another wine cask, thus introducing a new flavour component – much like with whisky. Enriched with exotic spices, this wine from the Maipo region pairs perfectly with game and thus fits perfectly into Anthony’s Christmas menu. “I like it when a red wine is full-bodied. When you drink it, you should feel as though every taste bud in your mouth is being stimulated,” says the qualified master barber, who opted for the Australian “Boxer” last year. For a bottle of wine to win Anthony over, “I don’t need to spend over 50 or 60 euros. Single-varietal wines aren’t really my thing either; I tend to go for a cuvée,” he explains, outlining his preference for blended wines. Incidentally, he learnt from his Italian father that a fine wine rounds off special occasions: “He knows his wine really well, and when I was 16, he let me have a glass at Christmas.” Looking for more inspiration for a fantastic festive feast? Here you’ll find Anthony’s cooking tips for a Christmas goose.