A Sommelier Shares His Christmas Wine Pairing Tips

So you’ve sorted the canapés, and got all the ingredients for a slap-up roast, but how to plan your Christmas wine selection? And which varieties pair best with traditional festive foods? Here award-winning sommelier Romain Bourger has joined forces with specialist wine retailer Majestic to share his top tips for Christmas wine pairing. 

How To Plan Your Christmas Wine

Plan Ahead

‘Whether you are new to pairing, or an experienced hand, it’s important to think ahead to what you will be serving. Cranberry sauce, for example, adds sweetness to a turkey spread but is also quite acidic. So you need something like a Pinot Noir to soften and cut through the sweetness of the dish, or something low in acidity like a Shiraz. If you have a thick gravy, wines with fruity, spicy notes tend to go well. A Grenache based wine should do the trick.’

Consider Your Own Palate

‘The main thing to consider is the flavours you love. Do you prefer a fuller body or a lighter profile? Are you more attracted to fruity, floral scents, or earthy, smoky notes? Acidity, sweetness, tannins, texture – there’s a lot to consider and so many wines to try across each of those different questions. That’s why I recommend trying different wines to help you better assess what you enjoy, which will help you pair it with your favourite foods.’

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Remember Your Guests

‘The best host is one who offers their guests options, and it’s no different when it comes to wine. Try and provide a range of wines on the table – different colours perhaps, or different flavour profiles – to ensure no taste is left uncatered for.’

Add a Sense of Occasion

‘Pairing wine with food also adds a sense of occasion to the meal. Take this further with other special touches, like decanting your wine or buying a magnum. A decanter will aerate the liquid, releasing its fruity aromas and softening the texture, while a magnum format of your favourite wine feels very festive.’

Which Wine Pairs Well With Christmas Foods?

Turkey

Turkey tends to veer on the dry side, but this can be made up for with the right wine. The Christmas staple pairs well with relatively full-bodied white wines or medium-bodied reds – but don’t pick anything too overpowering, as this could overwhelm the mild meat.

Glazed Ham

Swerving the turkey and opting for some succulent glazed ham instead? Since this style of ham is sweet, it will work well with wines that are also sweet or fruity. On the more dry side, consider a Riseling or a Chenin Blanc, or if you fancy something sweeter go for something like Moscato or Vin Santo.

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Smoked Salmon

Whizzing up some smoked salmon blinis? It’s time to crack open the champagne or sparkling wine. The high acidity of the fizz will cut through the richness of the fish, and the toasty characteristics complement the smoky flavours. 

Yule Log

Ending your Christmas dinner with a traditional yule log? Avoid dry wines and serve a natural sweet wine to accompany dessert – or, if it features berry flavours, consider a sparkling rosé or red.