Which wine to greet your guests with? And pair with your turkey? And cheeses? Answers below!
Look no further for your perfect pairings for Christmas Day, from the best celebration tipple to greet your guests with through to wines that’ll elevate your turkey, pudding and cheese.
With the canapés
Kick off festive celebrations in style with a white wine that’s a little different, but still has great pedigree and precision. We recommend greeting guests with a glass of Tállya Radicals Furmint from the volcanic soils of Tokaji in Hungary. It has mouth-watering freshness alongside a burst of lime, but the palate has richness and more subtle flavours of pear and quince too.
Smoked salmon or oysters are a classic way to begin any Christmas feast and pair beautifully with a bright, crisp and minerally premium white. Try our Domaine Reverdy-Ducroux Sancerre which works delightfully with rich seafood starters.
Turkey and goose
A roast turkey or goose calls for a wine that can cut through the richness and gamey flavour of the meat. Our Chiroubles Beaujolais Cru works beautifully with both of these. It’s a red that’s on the lighter side but bursting with cranberry and fresh raspberries – perfect for a long and relaxing Christmas lunch.
Roast beef or lamb
Fuller, bolder reds are a great match here. Our top choice to pair with the big flavours in this dish is our Flor da Pedra Alta Tinto. A complex Douro red, it’s powerful yet graceful enough to marry well with roast beef or lamb. From a highly esteemed producer – this is generously laden with bramble fruits, great structure and a full body.
Vegetarian nut roast
Look to our rich, fruity and elegant Madiran. Its plum compote flavours, a note of sweet spice and hint of thyme make it a worthy match for the earthy flavours of a nut roast.
Cheese boards and Christmas desserts
A good cheese board (which is arguably the most important and delicious part of any Christmas dinner) deserves its own perfectly paired glass of wine.
One of our dessert favourites is Field of the Bee, a white Grenache Gris and Grenache Blanc blend from the foot of the Pyrenees. It has enough body and weight on the palate to stand up to a tasty cheese board, but is zesty with stone fruits which would equally work alongside a mince pie or red berry trifle.