To maintain your security you have have been logged out from Waitrose Cellar due to no activity. Sign in againClose
Tips, advice & delicious pairing ideas
The Christmas party season is upon us and finding wines to pair with your party spread can be quite tricky, purely down to the number of dishes and therefore flavours to contend with. Fortunately, fizz is up to the task and adds a touch of glamour to the occasion.
The richness of Champagne works well with seafood and also holds its own with meat and cheese. Alternatively, Prosecco is brilliant at balancing out spicy flavours with its subtle sweetness and soft bubbles. Italian wines are wonderfully versatile with food too, so a good Pinot Grigio should cover a lot of bases. For reds, try ripe fruited examples of Carmenère.
Take the hassle out of Christmas and purchase a pre-mixed case. We've done the hard work so you don't have too, reds, whites, mixed there is something for everyone.View all premixed cases
Want to know what Phillip will be drinking throughout the festive season. Click 'play' to viewBuy Bollinger
Christmas isn’t Christmas without a traditional turkey dinner, and when it comes to wine you could opt for a red or a white, or both (to please the masses).
Choose something finely textured that won’t overpower the delicate flavours of the bird but can also stands up to the trimmings. Try a full-bodied French Chardonnay or a supple and fruity red from the USA or Rhone to pair with cranberry sauce. For goose or duck, you need something with brightness to cut through the richness, so try a Pinot Noir from New Zealand or a classic French Beaujolais
Wines to match fish can be a lot more varied than you might think; different tastes and textures provide you with an exciting range of options for delicious pairings.
One such pairing is salmon matched with a rich, oaked white, especially if there’s a creamy sauce, or you’re serving it with buttery potatoes. A great example would be a rich South African Chardonnay , or for a truly elegant choice try a delicious white Burgundy.
If the dish has more herbs and a lighter touch, it’s worth moving to a lighter style of wine. Italian whites are often brilliant with herbs, such as a Pinot Grigio or Soave And for full on decandence why not try lobster with the new modern classic Albariño, from Rías Baixas in north-western Spain. It combines white peaches and flowers with a salty tang that seems to come straight from the nearby Atlantic.
Many of us only get round to drinking sweet wines at Christmas – so it’s no surprise that we tend to look to the tried-and-tested classics when the Christmas pudding rolls out.
Golden, luscious wines such as Sauternes, Tokaji or sweet Rieslings, would pair just as well with tiramisu as richer, darker, fortified styles such as molasses-like PX sherry or Madeira.
But the New World has its sweet wine traditions, too. Rutherglen Muscat, from Australia, is like liquid Christmas pudding, while the ‘straw wines’ of South Africa, made from grapes left to dry on straw mats in the sun, can be exotically fruited, honeyed delights.
If you still have room or just enjoying a lighter Boxing day treat there is nothing better than a cheeseboard. There are a lot of different flavours and textures on a cheese board making it difficult to match the complete experience instead of one cheese in particular.
With gentle tannin alongside sweetness, port has the best chance of coping with the diverse flavours, and it also doubles up as a digestif after a big meal. When it comes to matching wines and cheese specifically, there are some divine matches! Sauternes is wonderful paired with blue cheese, Sauvignon Blanc is ideal with goat’s cheese and white Burgandy (or a very mellow red) can be brilliant with soft cheeses.