Wine & Food Pairing
The Christmas Wine Guide
The right bottle for every course, from the first glass of fizz to the last drop of Port
Christmas Wine Guide
Which wines will bring out the best in your Christmas food?
Our Christmas wine guide takes you through the festive meal course by course, from the first glass of fizz to the ultimate cheeseboard. With rich roasts, sweet and sharp sauces, salty ham and smoked fish on the menu, no single bottle can do it all, and choosing wines for the occasion is half the fun.
We’ve paired the classic Christmas dishes with the wine styles that show them at their best, so you can shop with a plan and pour with real confidence. Of course, this list isn’t definitive – personal taste always has the final say – but if you’re torn between your favourites, let The London Wine Academy help make up your mind.
Give the wine lover in your life a Christmas to remember with our wine tasting gift vouchers. The vouchers arrive instantly by email and let the recipient choose their own course or masterclass.
Before you shop
Look at the whole plate, not just the bird
Turkey itself is gentle. It is the stuffing, cranberry, bread sauce and gravy around it that actually decide the wine. So make sure to plan around the boldest flavours on the plate and choose a wine with the weight and character to stand up to them.
Fizz and starters
Start bright and fresh, and the rest of the meal follows
The aperitif
Something sparkling
Champagne and other traditional-method sparkling wines, from English sparkling wine to Crémant and Cava, bring freshness and fine bubbles that wake up the palate and cut through salty canapés.
Starters
Smoked salmon and prawns
Blanc de Blancs Champagne, Chablis or a crisp Sauvignon Blanc. Their citrus freshness does for the fish exactly what a squeeze of lemon would.
The main event
The roast, the trimmings and everything in between
Turkey
Roast turkey with all the trimmings
A fruity red with soft tannins flatters the meat and the cranberry alike: Pinot Noir, a Beaujolais Cru or a Grenache blend. White wine lovers can reach for an oaked Chardonnay with the body to match the gravy.
Goose and duck
Rich roast birds
Duck, goose, quail and guinea fowl are full of flavour and can handle a more powerful wine than chicken. Pinot Noir or northern Rhône Syrah bring freshness to the richness, while an off-dry Vouvray or Riesling balances the fat beautifully. Roast goose is a real luxury, and a fine vintage Champagne makes a glorious partner.
Ham
Glazed ham
Ham’s strong, salty flavours make it a tricky match for many wines, but it absolutely can be done. Whether you choose red, white or rosé, look for a wine that is fruity and fresh: a chilled Beaujolais, a dry rosé or even an off-dry Riesling.
Beef
Roast beef or beef Wellington
Structured reds with firm tannins, such as Bordeaux, Rioja Reserva, Barolo or Cabernet Sauvignon, work so that the tannins and meat soften each other.
Vegetarian
Nut roast and mushroom centrepieces
Earthy chestnuts and mushrooms love a mature Pinot Noir or a savoury Rioja, while a rich white Rhône or oaked Chardonnay is a lovely pairing too.
On the side
Christmas sauces
Cranberry sauce suits fruity reds with good acidity. Bread sauce and similar creamy sauces call for a fuller white such as oaked Chardonnay. Cherry sauce will match both red and white wines.
Pudding, cheese and beyond
Save the sweetest bottles for last
Pudding
Christmas pudding
Rich, spiced and sweet, so the wine must be at least as sweet: Tawny Port, Pedro Ximénez Sherry, Rutherglen Muscat or a sweet Madeira.
Festive bakes
Mince pies
Mulled wine, of course! Or a really nice glass of sweet Oloroso Sherry or Tawny Port.
Chocolate
Chocolate and Yule log
Chocolate coats the palate, so choose a rich, fruity fortified wine such as Ruby or LBV Port, Banyuls or Maury.
Cheese
The cheeseboard
Port and Stilton is a classic for good reason, and sweet golden wines such as Sauternes are just as thrilling with blue cheese. Crisp Sauvignon Blanc suits goat’s cheese, a fuller Chardonnay suits Brie, and a structured red suits mature Cheddar.
Boxing Day
Leftovers
Cold cuts, pickles, and bubble and squeak call for something juicy and fresh: a chilled Beaujolais or a dry rosé keeps everything lively.
A few golden rules
Keep these in mind, and Christmas wine almost chooses itself
Rule one
Light to heavy, then sweet
Start with lighter wines and work through to fuller-bodied ones, finishing with a sweet wine. Serving foie gras as a starter? Then start with the sweet: Sauternes or a sweet Riesling is the best match for the richness.
Rule two
Match the sweetness
Never serve a wine that is drier than the food, or the wine will taste flat and dull. With pudding, the wine should be at least as sweet as the dish to keep the balance in hand.
Rule three
Forget red with meat, white with fish
A delicate light red or rosé is superb with turkey, ham or salmon. Flavour, sauce and cooking method matter far more than the colour of the wine in your glass.
Give the gift of great wine this Christmas
Treat a wine lover to a course or masterclass of their choice with a wine tasting gift voucher, sent instantly by email. Or discover how the best pairings really work, course by course, on our Fine Wine & Food Pairing Course.