Christmas dinner usually revolves around a show-stopping main — a rib roast, a glazed leg of lamb, a stuffed goose, or a honey-baked ham — flanked by rich sides and finished with a cheese board. The occasion calls for bottles with presence, but also enough balance to carry the table through multiple courses. Below are the styles that reliably impress across the full Christmas spread, from aperitif through to dessert.
Our sommelier's picks
Grand Red
17–19°CA mature Barolo or Barbaresco has the structure and complexity to match Christmas's most impressive centrepieces — roast beef, braised oxtail, or a bone-in rib roast. Its firm tannins soften beautifully against the fat and depth of slow-cooked meats.
The pairing for prime rib, beef tenderloin, and aged hard cheeses.
Elegant Red
14–16°CA village-level Burgundy brings earthy complexity, cherry fruit, and a silky texture that works across goose, duck, turkey, and the full cheese board. It is the most versatile bottle at the Christmas table.
Excellent with roast goose or duck, stuffed turkey, and soft cheeses.
Festive Sparkling
7–9°CChampagne is Christmas in a glass — its toasty, nutty complexity and fine bubbles suit the celebration, aperitif, and dessert course equally. A Blanc de Noirs is the best choice if you want to pair it alongside the main course.
Perfect as an aperitif and alongside smoked salmon, oysters, and hard cheeses.
Velvety Red
16–18°CA Pomerol or Saint-Émilion Merlot brings plush, rounded fruit and subtle earthiness that pairs equally well with roast beef, lamb, or glazed ham. It is approachable enough for guests who find Barolo or Burgundy intimidating.
Brilliant with roasted leg of lamb, beef tenderloin, or glazed ham.
Dessert & Cheese
8–10°CA half-bottle of Sauternes at the cheese board is one of the great Christmas indulgences — its honeyed apricot and botrytis complexity transforms blue cheese and foie gras into something extraordinary.
Serve with blue cheese, foie gras, and paté for a classic festive finish.
Common dishes at christmas dinner
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Get started — freeChristmas Dinner wine questions answered
What wine goes with a Christmas goose or duck?
Both duck and goose have rich, fatty meat that loves Pinot Noir — specifically Burgundy or a good Oregon Pinot. The acidity and red fruit cut the fat without overwhelming the gamey depth. A mature Châteauneuf-du-Pape Grenache is another excellent choice.
Should I open an expensive bottle at Christmas?
Christmas is the occasion for a special bottle — but it does not have to break the bank. A village-level Burgundy, a mid-tier Rioja Gran Reserva, or a Blanc de Blancs Champagne all punch above their price point and will impress guests without requiring a second mortgage.
How far in advance should I decant my Christmas red?
Younger Barolo and Bordeaux benefit from 2–3 hours of decanting to soften tannins and open up. Mature Burgundy (10+ years) needs only 30–45 minutes — over-decanting can strip the delicate tertiary aromas that make aged wine special.