For many people, a festive dinner just isn't right without the right drinks selection. But with a whole range of wines and spirits available, the flavours and pairings you know may be shifting to a whole new tasting experience.
In this article, two WSET educators share their top tips for Christmas food pairings, whether you’re a traditionalist, or after an alternative twist for your tipple.
Lydia Harrison MW, a WSET Wine Educator offers the more traditional wine and food pairing options, while Will Lowe MW co-founder of the Cambridge Distillery, suggests a more unconventional spirits option.
Smoked salmon starter
Traditional:
White: Start with a pop and go with something dry, white and fizzy. Traditional Champagne or an equally light and bubbly English sparkling wine will cut through the oil of the fish.
Red: If you insist on something darker, head to New Zealand and try a light Pinot Noir – delicate enough to match and not mask the fish’s flavour.
Alternative:
Gin and Tonic! These two are a match made in heaven – you can even cure the salmon in your gin of choice, and bring in savoury herbs to the G&T to complete the picture.
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Roast turkey with all the trimmings
Traditional:
White: An oaky Chardonnay, from somewhere like California, will bring out the creaminess of the bird, whilst standing up to the bolder flavours on the table.
Red: Splash out on a red Burgundy to complement the cranberry accents of the feast, with just the right amount of acidity to pleasingly cut through the fattier meat and potatoes.
Alternative:
A fruity twist on a classic Collins would be great here to pick up on the cranberry elements in the dish and add something slightly sweet to match. Pour 2 parts cranberry juice, 3 parts golden rum, 6 parts soda water and a generous dash of angostura bitters over ice. Sweeten to taste with brown sugar and stir until thoroughly mixed and chilled. Strain into a glass and enjoy!
Christmas pudding with Sherry or rum
Traditional:
Fortified: A Pedro Ximénez Sherry is a good match, as it has fruit flavours and treacle-like characteristics that complement this traditional pud.
Alternative:
An aged rum is an excellent, rounded spirit with enough body and a dash of sweetness to complement Christmas pudding beautifully.
Cheeseboard with crackers and preserves
Traditional:
White: Sauvignon Blanc is a good choice if goats cheese is your favourite.
Fortified: A vintage Port is a perfect foil for a stinky stilton.
Red: For strong hard cheeses a tannic red like a big Argentine Malbec is great. The flavour intensity will pair while the salt in the cheese softens the feel of the wine.
Alternative:
To France! Push the boat out with an indulgent Cognac, or discover the amazing value available in Armagnac.
Want to learn more about food and wine pairing? The Level 2 Award in Wines teaches students the principles of food and wine pairing.
