Festive wine: how to choose and match your bottles with the right dishes?
Foie gras, seafood, poultry, cheese, dessert... at Christmas and New Year, wine is everywhere. But faced with shelves full of bottles, one question comes up every year: what do you serve with what?
No need to panic. You don't need to be a sommelier to make the right choices. With a few simple guidelines, you can enhance your dishes, avoid faux pas... and, above all, enjoy yourself.
First and foremost: forget rigid rules
We often hear: "white wine with fish", "red wine with meat". In reality, the right match depends more on the texture, sauce and intensity of the dish than on its color.
A delicate smoked salmon will not call for the same wine as a salmon steak in sauce. Roast poultry has nothing to do with meat in a long sauce.
➡️La key is balance: neither the dish nor the wine should overwhelm the other.
Foie gras: the great classic... but not only
It's impossible to imagine the holidays without foie gras. And contrary to popular belief, sweet wine is not the only option.
Safe bet
Sauternes, Monbazillac, sweet Jurançon: their sweetness and honeyed aromas go perfectly with foie gras.
Late harvest or young sweet wines: their acidity balances the richness of the dish.
Surprising (and very successful) alternatives
A dry but aromatic white wine (Alsace, Graves) works very well, especially if the foie gras is served plain.
A brut champagne for a lighter, more festive version.
Absolutely avoid: an excessively sweet wine with foie gras already accompanied by jam or chutney. The sugar + sugar combo tires the palate.
Seafood and shellfish: mandatory freshness
Oysters, shrimps, whelks, crab... here, the wine must remain discreet and lively.
The right choices
Muscadet, Chablis, Picpoul-de-Pinet
Dry white wines with good acidity
Champagne brut or extra-brut for a festive touch
Forget woody or overpowering wines: they mask the iodine and finesse of seafood.
Fish: it all depends on the preparation
A fish may call for very different wines, depending on the recipe.
- Grilled or steamed fish: dry, light white (Sancerre, Sauvignon)
- Fish in sauce (butter, cream): rounder whites (Bourgogne, Viognier)
- Semi-cooked salmon or tuna: some light, low-tannin reds may work.
Simple tip: the richer the sauce, the more structured the wine.
Poultry and white meats: the ideal playground
Turkey, capon... these are consensual dishes that easily accept several styles of wine.
Winning options
- Supple, fruity reds: Pinot noir, Beaujolais, light Côtes-du-Rhône
- Full-bodied whites if the sauce is creamy
- A red wine that's too tannic risks hardening the flesh.
A light, slightly chilled red is often an excellent compromise to please everyone.
Red meats and dishes in sauce: time for character
Beef, game, simmered dishes... here, wine has to hold its own.
- Bordeaux, Cahors, Madiran, Syrah
- Structured red wines, but not too young
- Melting tannins, especially with rich sauces
Caution : a wine that is too powerful can saturate the palate with an already copious meal.
Cheese: beware of the pitfalls
Contrary to popular belief, red wine is not always cheese's best friend.
Fresh cheese or goat's cheese: dry white
Soft cheeses (Brie, Camembert): white or light red
Blue cheeses: sweet or mellow wine
A wine with too much tannin makes the cheese bitter on the palate.
Desserts: staying consistent
Log, chocolate, fruit... the wine should be at least as sweet as the dessert.
- Chocolate desserts: vins doux naturels, Banyuls
- Fruit desserts: Muscat, Clairette
- Champagne demi-sec for a light finish
Choosing the right holiday wine isn't about strict rules or high prices
Above all, it's a question of harmony, pleasure and common sense.
Trust your tastes, adapt to the dishes... and remember that the best wine is the one you love to share.
Adèle Peyches
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