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20 Christmas Wine Pairings to Learn By Heart


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

  • Smoked salmon + champagne or sauvignon Blanc

Champagne is the more festive pairing but Sauvignon is the better match IMO.

  • Oysters + Chablis

A French tradition so a French wine. Muscadet and Picpoul de Pinet, both from oyster producing areas are also good options.

  • 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.

  • Seafood cocktail + Riesling

An off-dry Riesling from, say, Washington State or New Zealand

  • Roast turkey + Rhone reds such as Chateauneuf du Pape

There are many other options but it’s hard to beat this one.


  • Christmas ham + bright fruity reds such as Shiraz or Beaujolais

The sweeter the glaze, the riper and fruitier the wine you need

  • Goose + Barolo or Chianti

Whites like spätlese Riesling work too but most people would expect a red

  • Duck + Pinot Noir

Always works

  • Roast beef + Cabernet Sauvignon, red Bordeaux

Or, to tell the truth, almost any medium to full-bodied red you enjoy

  • Roast pork + Côtes du Rhône

Or, if you prefer a white and it’s served with apple sauce, German or Alsace Riesling

  • Baked salmon + white burgundy

Salmon and chardonnay is always a winner

  • Christmas pudding + muscat

Such as Muscat de Beaumes-de-Venise or (a bargain this) Moscatel de Valencia

  • Christmas cake + tawny port

Sweet oloroso sherry is good too


  • Mince pies + cream or oloroso sherry or sweet Madeira

Or port if that’s what you happen to have open.

  • Chocolate Yule log + black muscat

Or any other sweet red wine

  • Stollen + auslese or other sweet Riesling

But do check out the other options which are great too!

  • Panettone + prosecco

Cook’s treat!


  • Trifle + Moscato d’Asti

Depending on the trifle and how boozy it is! Check my full post for more options.

  • Stilton + vintage port

THE Christmas pairing. Other types of port like Late Bottled Vintage (LBV) and 10 y.o. tawny are good too

  • 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