The ultimate guide to Christmas food and wine pairings

You’ve nailed the menu, and now it’s time to select the ideal wine for Christmas. While this sounds simple, hosting friends and family over the festive season often brings added pressure. Do you need Champagne for Christmas Day? Should you go for a red or white wine with your turkey?

Our guide will help you pick the best wine for Christmas, whether you enjoy a garden BBQ, a seafood feast or a classic roast. We’ve got the food and wine pairings to make your festivities sparkle.

Choosing the best wine for Christmas

Sparkling wine – a festive start

Pair with fresh oysters, prawns and smoked salmon

Kickstart the festive season with a refreshing glass of sparkling wine.

French Champagne is a luxurious treat that brings a touch of sophistication to your celebrations. But if you’re looking for value without compromising on quality, plenty of other options are available.

French Crémants are an excellent alternative. These sparkling wines, from regions like the Loire Valley and Burgundy in France, are made using the same traditional method as Champagne, and feature fine bubbles and complex flavours.

Italian Prosecco is another festive favourite, thanks to its light and fruity character. Its lower alcohol content makes it perfect for daytime celebrations, as it pairs well with canapés and light starters.

But don’t overlook sparklers from home. Try a Champagne-style sparkling wine made from Chardonnay and Pinot Noir. Look for bottles from Tasmania, the Yarra Valley in Victoria and the Adelaide Hills in South Australia. The King Valley region in Victoria is best known for producing fabulous Prosecco-style sparkling wines.

A sparkling Shiraz can also be a smart choice – especially those from Barossa Valley and McLaren Vale in South Australia. A chilled glass of this sparkling red is a delightful aperitif for your Christmas feast.

Sauvignon Blanc – a refreshing match

Pair with grilled seafood, fish and light salads

Sauvignon Blanc pairs well with Christmas dishes like grilled seafood, particularly prawns or fish. Its bright acidity and fresh citrus notes complement the delicate flavours of seafood, making it a refreshing choice for a festive meal.

Sauvignon Blanc can also pair well with fresh salads or dishes featuring goat’s cheese, enhancing their crisp and tangy elements. Consider a Sauvignon Blanc from the Adelaide Hills, known for its vibrant acidity and flavours of passionfruit, citrus and green apple.

Alternatively, opt for a Sauvignon Blanc from Margaret River, which offers a slightly more restrained style with subtle tropical fruit notes and a hint of herbaceousness. A classic Marlborough Sauvignon Blanc from New Zealand will offer intense aromas and flavours of passionfruit, gooseberry, and citrus, along with crisp, refreshing acidity.

Chardonnay – a good all-rounder

Pair with roast turkey and chicken

A well-rounded Chardonnay is a classic choice if you’re serving roast turkey or chicken. Chardonnays from regions like Margaret River or the Yarra Valley balance citrus and stone fruit flavours with subtle oak influences. These wines complement the savoury notes of roasted poultry and herb-infused stuffing, adding a layer of richness to the dish.

Riesling – a zesty companion

Pair with Asian-inspired salads and glazed ham

Riesling’s vibrant acidity and bright fruit flavours make it an excellent partner for Asian-inspired salads and glazed ham. With its crisp citrus and apple notes, a Clare Valley or Eden Valley Riesling can balance the sweetness of a honey-glazed ham or the spicy kick of a Thai mango salad, providing a refreshing contrast.

Pinot Noir – a versatile red

Pair with duck, pork and lamb

Pinot Noir is a versatile choice if you plan on serving roast duck, pork or lamb this Christmas. This medium-bodied red wine has soft tannins and red berry flavours that pair well with the savoury and slightly sweet elements of these meats.

Consider a Pinot Noir from the Mornington Peninsula or Tasmania to complement the rich flavours of your Christmas dinner.

Grenache Blend – a fruity character

Pair with roast pork, herb-crusted lamb and baked ham

With their medium body and rich, fruity style, Grenache-based blends offer a warm embrace at your Christmas feast. They pair beautifully with roast pork, baked ham and herb-crusted lamb. Wines from regions like the Barossa Valley or McLaren Vale have notes of red berries, spice and earthiness, enhancing the savoury and aromatic elements of these festive dishes.

The gentle tannins and balanced acidity of Grenache blends work very well with the flavours of roasted meats, adding depth and warmth to your meal.

Shiraz – a bold partner

Pair with BBQ Meats and rich gravies

Shiraz is the wine to reach for if your Christmas menu includes barbecued meats or dishes with rich gravies. Known for its robust dark berries and spice flavours, Shiraz can stand up to the hearty, smoky flavours of grilled meats. Barossa Valley and McLaren Vale Shiraz are known for their depth and complexity, making them ideal for a festive Aussie barbecue.

Rosé – a summery choice

Pair with grilled vegetables and cold meats

Rosé wine is an excellent option for serving with cold meats and grilled vegetables. Its refreshing acidity and strawberry and watermelon flavours are perfect for lighter dishes. A dry rosé from the Adelaide Hills or the Hunter Valley will beautifully complement a summer-inspired Christmas meal.

Dessert wines – a sweet finale

Pair with pavlova, trifle, mince pies and Christmas pudding

End your meal on a sweet note with a dessert wine that complements traditional Christmas desserts.

Moscato is a fantastic choice for pairing with an airy pavlova. This light, sweet wine features floral and fruity notes that complement the fresh fruit and cream in the pavlova, creating a refreshing and delicious pairing.

A botrytised Semillon from the Hunter Valley or a late-harvest Riesling are also excellent matches for the rich, layered flavours of a Christmas trifle.

Finally, a rich, sweet Port, such as a Tawny or Ruby, complements the spiced fruitiness of mince pies or a slice of densely fruited Christmas cake.