By the time Christmas dinner rolls around, there will likely have been several arguments in the house – be them about bad presents, cramped sleeping arrangements or how much chocolate it is acceptable to eat for breakfast.
Whatever these festive fracas concern, you’ll likely be ready for a drink by lunchtime. But, rather than grabbing a double magnum of Bucks Fizz just because it’s there, try to get your wines right – and pair them perfectly depending on what meat you’re carving.
With turkey, the best way to go is white. A full, fruity and oaked white wine will have a creaminess that will complement the poultry’s texture, whilst remaining refreshing. The flavours will combine to create a buttery and often nutty finish. Our pick: a southern French Chardonnay.
A tannic red wine is what you’re looking for here. When roasting your joint, it’ll likely break down and take on big, rich flavours. A Rhône blend — with its robust tannins, herbal notes, and earthiness of young Grenache-based wine, will pair brilliantly with your Christmas beef.
One of the more traditional Christmas meats, goose is a trickier bird to match with wine because of its massive fat content. As a result, you need a top quality Red Burgundy or mature Claret to take the edge off and cut through the grease. We’d suggest a Pinot Noir.
Not a classic Christmas meat, but a crackling joint is a favourite amongst many. Although a white can work with pork, psychologically we want a red with a roast, so try out something Italian. A Chianti Classico is a brilliant compromise – but ensure that whatever vegetables and sauce you’re having won’t jar with your choice.
Again, a big red is the perfect accompaniment to lamb. So that means that everything from a Pauillac, Haut Médoc and Médoc or Petits chateaux is on the table – literally. Lamb is one of the most flavoursome of meats – so do it justice.