How to choose the perfect wines to match your favourite Christmas meal? Wether it's classic roast turkey or game meat, oysters or foie gras, here is our guide to find the perfect wines.
Oysters love crisp, sharp and fresh wines to balance the saltiness and acidity. Chardonnay (Chablis, Champagne) or Sauvignon Blanc (Pouilly-Fumé) are the natural partners for your oyster treat!
Your Sommelier's Suggestions:
The rich and savoury texture of Foie Gras goes perfectly with the sweet wines from Bordeaux (Sauternes) or the South-West (Monbazillac). Another excellent match, especially when served as an appetiser or starter, is a fresh and light Champagne: perfect for taste and style!
The best thing about roast turkey is that it offers various pairing options: if you decide to have a white wine, it should preferably be oaked and full-bodied, like a Puligny-Montrachet (Bourgogne). Red wines should not be too tannic and rather medium-bodied like a Gevrey Chambertin (Bourgogne) or a Lalande de Pomerol (Bordeaux)
Game meat usually calls for red wines but it depends on the cooking style and the game itself. Duck would be perfect with a Madiran (South-West), venison would require something slightly less bodied, a Haut-Médoc (Bordeaux) would work perfectly. Finally stronger meat like wild boar or venison stew would need more body and flavour which a Châteauneuf-du-Pape (Rhône Valley) would definitely provide!
Wine and cheese is a classic pairing question that we regularly get and there is no right or wrong answer here. Balance between the flavours is essential and a good start is to go for the regional match: Burgundy and Franche-Comté cheeses (like Brillat-Savarin and Comté) would be perfect with a chardonnay from Bourgogne or Jura. For something more tasty like Brie or Camembert, a red wine would work nicely if not too tannic, why not have a young Cahors (South-West) or Lirac (Rhône Valley). Finally blue cheeses have a special affection for sweet or fortified wines (Sauternes, Monbazillac, Port... etc)