One of Fiona’s most popular posts ever was the “20 food and wine pairings to learn by heart” – which is a easy reference guide.
Here’s a special Christmas version to help you through the next few days along with links to longer posts on the site which will give you more options
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Smoked salmon + champagne or sauvignon Blanc
Champagne is the more festive pairing but Sauvignon is the better match IMO.
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Oysters + Chablis
A French tradition so a French wine. Muscadet and Picpoul de Pinet, both from oyster producing areas are also good options.
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Duck (or chicken) liver parfait + pinot Gris
I’ve chosen this in preference to foie gras as I don’t personally eat it but like foie gras it can also take a wine with a touch of sweetness. You could even go for Sauternes or a similar sweet Bordeaux.
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Seafood cocktail + Riesling
An off-dry Riesling from, say, Washington State or New Zealand
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Roast turkey + Rhone reds such as Chateauneuf du Pape
There are many other options but it’s hard to beat this one.
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Christmas ham + bright fruity reds such as Shiraz or Beaujolais
The sweeter the glaze, the riper and fruitier the wine you need
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Goose + Barolo or Chianti
Whites like spätlese Riesling work too but most people would expect a red
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Duck + Pinot Noir
Always works
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Roast beef + Cabernet Sauvignon, red Bordeaux
Or, to tell the truth, almost any medium to full-bodied red you enjoy
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Roast pork + Côtes du Rhône
Or, if you prefer a white and it’s served with apple sauce, German or Alsace Riesling
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Baked salmon + white burgundy
Salmon and chardonnay is always a winner
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Christmas pudding + muscat
Such as Muscat de Beaumes-de-Venise or (a bargain this) Moscatel de Valencia
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Christmas cake + tawny port
Sweet oloroso sherry is good too
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Mince pies + cream or oloroso sherry or sweet Madeira
Or port if that’s what you happen to have open.
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Chocolate Yule log + black muscat
Or any other sweet red wine
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Stollen + auslese or other sweet Riesling
But do check out the other options which are great too!
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Panettone + prosecco
Cook’s treat!
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Trifle + Moscato d’Asti
Depending on the trifle and how boozy it is! Check my full post for more options.
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Stilton + vintage port
THE Christmas pairing. Other types of port like Late Bottled Vintage (LBV) and 10 y.o. tawny are good too
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Vacherin Mont d’Or + vintage champagne
Not the classic pairing of the region but a great way to end a meal!
You may also find the original 20 food and wine pairings to learn by heart useful.
By: Fiona Beckett, Matching food and wine