Appetizers  

Baked Brie with Cranberries & Walnuts - Champagne 

No appetizer kicks the holiday meal off on a high note like warm, gooey cheese! We love baked brie for its crowdpleasing, approachable nature and creamy, satisfying texture, both of which are amplified when paired with Champagne. While other French sparkling wines (think Crémant d’Alsace or Crémant de Loire) will do the trick, the toasty, brioche undertones found in this signature French bubbly is truly the cream of the crop - and what’s more festive than popping a few bottles of Champagne to get the meal started? 🍾  

Shrimp Cocktail — Sauvignon Blanc 

Crunchy shrimp cocktail has long been a Christmas appetizer staple, as its refreshing and mild flavors get the palate primed for a long meal ahead. While Champagne would definitely work with this appetizer as well, reaching for a glass of crisp Sauvignon Blanc makes for a slightly more compelling pairing, as the vivacious acidity and citrus notes pair with both the innate sweetness of the trip and the tangy tomato notes found in cocktail sauce. For bright and balanced expressions of Sauvignon Blanc, look no further than Touraine PDO, the Loire Valley epicenter of delicious, budget-friendly iterations of the grape.  

Main Courses 

Prime Rib Roast — Syrah 

No main course is as synonymous with Christmas as prime rib roast. Beloved for its crunchy brown crust and tender exterior, this tasty red meat dish calls for something equally robust-enter Syrah, the answer to red meats of all styles and preparations. The wine’s dark fruit flavors, peppery undertones, and prominent tannins amplify the savory flavors found in the meat, while its high levels of acidity keep the palate cleansed and ready for the next bite. Some of the best single-varietal expressions of Syrah hail from France’s Northern Rhône area (top appellations include Cornas, Côte-Rôtie, and Saint-Joseph), though approachable GSM (Grenache, Syrah, Mourvèdre) blends from the Southern Rhône make for an equally satiating alternative.  

Roast Turkey or Goose — Pinot Noir 

For those who prefer poultry over red meat, Christmas goose- or equally, Christmas turkey- make for a great alternative. Lighter and leaner than their red meat counterparts, these poultry-based centerpieces come to life when paired with a light, chilled red, though reaching for something with vibrant acidity and low levels of tannins is key. Enter Pinot Noir from Bourgogne, an earthy-meets-fruity option that promises to enhance the flavors of various poultry dishes abound (roast chicken, too!) Entry-level options from regional or village-level appellations are always a safe bet, though if seeking out something a bit special, look for a premier cru bottling to take the pairing to the next level.  

Glazed Ham — Chenin Blanc  

The tradition of serving ham on Christmas is actually rooted in pagan rituals, as boars were deemed a sign of prosperity. Nowadays, most simply reach for the meat for its sweet, juicy flavors and all-around crowdpleasing nature. Though most meats pair better with red wine, the sweeter nature of ham screams for something equally soft and fruit-forward-enter Chenin Blanc, the perfect match for Christmas ham. The wine’s signature flavors of apple, pear, and honey pair beautifully with similar flavors found in the main course, especially if glazed with jam or sugar. We recommend reaching for Chenin Blanc from the Vouvray PDO, which is one of the most highly regarded areas in the Loire Valley for the grape, thanks to its chalky tuffeau limestone and silex soils, which produce lead to high-acid wines laden with minerality.  

Beef Wellington — Cabernet Sauvignon and/or Merlot 

Did you know that Beef Wellington is actually an adaptation of French filet de bœuf en croûte? It’s true. The story goes that the dish was renamed in honor of the Duke of Wellington after the 1815 Battle of Waterloo, and over the years, became a staple on holiday dinner tables. Beloved for its contrasting textures and juicy interior, the dish offers a luxurious alternative to classic rib roast or goose. Such a hearty dish requires an equally hearty wine, making red blends from Bordeaux an absolute must. Whether bold, Cabernet Sauvignon-dominant blends from the Left Bank or silky, Merlot-based blends from the Right Bank are more your style, one thing’s for sure—you really can’t go wrong here. 
Note: Cabernet-dominant wines will generally be higher in tannins and alcohol, whereas Merlot-based wines will usually be more velvety and plush. 

Vegetarian / Sides 

Stuffed Butternut Squash — Gamay 

Vegetarians, worry not- just because you can’t partake in Christmas’ signature main courses doesn’t mean you’ll miss out. The arrival or winter is synonymous with some of the year’s best produce, including crunchy leafy greens and savory root vegetables. For roasted squash with a Christmas-inspired twist, slice down the middle and fill each half with sautéed onions, dried cranberries, and pecans for a festive iteration. To pair with the dish, reach for a slightly chilled Gamay from the Loire Valley or Beaujolais, as the wine’s bright acidity and flavors of tart red fruits, cranberry, and raspberry will perfectly complement the flavor-packed stuffing. 

Potato Gratin — Chardonnay 

No holiday dinner is complete without a hearty side of potatoes, and in the case of Christmas dinner, gratin is a surefire choice. Hailing from the French region of Dauphiné, this beloved potato dish includes thin layers of sliced potatoes, cream, garlic, and cheese—think of it like your standard casserole, but with a signature French flair. The rich flavors in gratin come to life alongside Chardonnay, though a bit of acidity is necessary to keep the palate refreshed. We recommend reaching for expressions from Chablis or elsewhere in Burgundy, just ensure that oak influence is minimal so as to let the wine’s fruit flavors and acidity shine.  

Dessert 

Bûche de Noël (Yule Log) — Vin Doux Naturel (Rivesaltes or Banyuls)  

Few seasonal desserts are as festive as a Christmas Yule Log. Known as Bûche de Noël in French, this signature holiday treat comprises sponge and chocolate cakes rolled together and filled with buttercream, whipped cream, and/or various liqueurs (optional), then topped with chocolate frosting or ganache. When seeking out the perfect pairing for dessert courses, remember that the wine in the glass should always be sweeter than the treat at hand. In the case of chocolate, reaching for Rivesaltes or Banyuls, the signature fortified wine styles from the south of France, are always a good idea. The wines gain their sweetness from the halting of fermentation via the addition of added distillate, similar to how Port and Madeira are made. 

Gingerbread Cookies — Gewürztraminer (Off-Dry) 

Gingerbread cookies and Christmas go hand in hand—and if you dip into your stash before dessert, make sure the wine in your glass fits the bill! While the fortified wines above tend to have slightly higher ABVs due to the distillate addition, off-dry Gewürztraminers will remain at a standard 12-14% ABV. The signature notes of orange blossom, ripe pear, and—you guessed it, ginger—beautifully complement the flavors of the cookie, making it an absolute match made in heaven for Christmas Day.  

From our Taste France family to yours, we wish you a joyful Christmas celebration ahead (Joyeux Noël!)