For the aperitif: bubbles
Nothing opens a celebration like champagne. A brut or the even drier brut nature whets the appetite without weighing you down. A crémant is a lovely, more affordable alternative.
Oysters, salmon and seafood
You need a dry, mineral, saline white: Muscadet, Chablis or Pouilly-Fumé. With oysters, a blanc de blancs or brut nature champagne is a festive match too. Smoked salmon likes slightly rounder whites, such as a white Burgundy.
Foie gras
The classic pairing is a sweet or medium-sweet wine whose sweetness echoes the silky foie gras. Prefer dry? A champagne or a full, lightly oaked white works very well too.
Turkey, capon or game
Festive poultry goes well with a white Burgundy or a light, fruity red. For game, venison or a slow-cooked dish, go for a powerful red: Amarone, Châteauneuf-du-Pape or Crozes-Hermitage. Open big reds an hour before the meal.
The cheese board
A dry white with goat's cheese, a red with hard cheeses like Comté, a sweet wine with blue cheese. If you only serve one bottle, choose a white: it goes with most cheeses.
Yule log and desserts
A brut champagne tastes sour next to a very sweet dessert. Choose a rosé crémant, a sweet wine or, to finish in style, a liqueur.
How many bottles do you need?
A 75 cl bottle pours about six glasses. For a festive meal, allow roughly half a bottle per adult, including the aperitif bubbles.
| Guests | Bottles |
|---|---|
| 4 | 2 to 3 |
| 8 | 4 to 5 |
| 12 | 6 to 8 |
For a reception, a wedding or a corporate party, see our guide How much wine per person.