Traditionally white wine would be the only choice to serve at Christmas. However, this is no longer the case. Today there are many more options available to complement your menu, whether it is brunch, afternoon munchies, dinner, or dessert.
Christmas morning could start off seated around the holiday tree with a flute of Champagne or Prosecco. The sparkly can also be combined with orange juice to create mimosa. The same could be included as part of Christmas Brunch.
When serving hors d’oeuvres such as prawns or seafood, a zesty white is always good, such as Sauvignon Blanc or Pinot Gris. Rosé, Pinot Noir, or Beaujolais are also viable choices.
For a traditional turkey dinner, white options would include an oaked Chardonnay or White Burgundy. Red options include Pinot Noir, Baco Noir, Chianti, Beaujolais, a mature Bordeaux or Rioja.
With ham, wines with some sweetness, lots of acidity and bold fruit are in order. These would include Riesling, Moscato, Chenin Blanc, Rosé, Lambrusco, Grenache or Zinfandel.
If you are serving goose or duck during the holidays, these fatty meats should be paired with a white such as an oaked Chardonnay, white Bordeaux, Chenin Blanc or an off-dry Riesling. Red options would include a mature Châteauneuf-du-Pape, Pinot Noir, or Beaujolais.
When serving sweets or desserts, a Late Harvest Riesling or Ice Wine will suit the bill. The day can end with a glass of your favourite Port, whether it be a sweet ruby or a dry tawny.
Here’s to the best of the season!