Which wines to serve on Christmas Day

So, you've made it through Christmas Eve so now comes the big day - kick off the morning with a glass of Bucks Fizz, whilst everyone is unwrapping presents, made from Codorniu Extra Brut Cava and fresh orange juice.


Pull out the stops and welcome your lunchtime guests with Champagne, from top brand Taittinger, to our very own great value Chaillot Champagne. See our Champagnes:

Now for the big challenge… finding whites and reds for the main event!

If you’re serving smoked salmon or prawns as a starter, choose a lively fresh white, with enough character to cope with the strong flavours of the salmon – play safe with a lively Sauvignon Blanc, or be bold and try my favourite match for smoked salmon, the aromatic and utterly delicious Riesling, one of top choices for so many food matches – elegant and apple fresh. My recommendation: Jacobs Creek Riesling


Turkey is the traditional favourite bird for Christmas – turkey in itself is very wine-friendly, and matches all sorts of wine; the challenge is finding wines bold enough to cope with all the richness of the stuffing and trimmings! Red wines need to be rich, yet soft, very fruity, with gentle tannins and a velvety moreishness to them; if you’re using stuffings with dried fruits, opt for a rich Aussie Shiraz, an elegant Pinot Noir from Chile or New Zealand, or a smooth Rioja, such as the strawberry and vanilla scented Ederra Rioja; for more herby flavours, Chianti and other Italian reds are always winners; Gabbiano Aleanza would be a dream!

If you want white with your turkey, again you need a wine with a bit of oomph and personality! One of my top choices are wines from the Viognier grape – full flavoured, aromatic, with a lovely, slightly spicy, apricot fruitiness, which will cope brilliantly with the medley of flavours on your Christmas plate, so why not try the vibrantly fruity Cono Sur Reserva Viognier; or try a creamy Chardonnay, such as the delightfully smooth and silky Jacobs Creek Reserve Chardonnay

If goose is the bird of choice, and you’re serving it with apples and herby stuffing, then I’d opt for the deliciously fruity Chenin blanc, Groote Post, from South Africa – bursting with ripe fruit flavour, fresh, smooth with a touch of exotic fruit.

Duck, guinea fowl or pheasant simply cry out for Pinot Noir – the gentle, raspberry fruit, low tannins and silky texture match beautifully; why not try the sublimely elegant and restrained New Zealand Invivo Pinot Noir, or the raspberry scented Cono Sur Pinot Noir from Chile

     
To end the feast, there is no better match than the sumptuous, luscious Concha Y Toro late harvest Sauvignon Blanc to add a touch of sweet indulgence to the Christmas pud and mince pies!


Next up - Boxing Day and the all important parties!




Christmas Pudding Image By Matt Riggott from Edinburgh, Scotland [CC-BY-SA-2.0], via Wikimedia Commons