Choosing your perfect white wine this Christmas!
White wines are some of the most diverse and expressive in the wine world. From crisp, mineral-driven bottles perfect for Christmas Eve seafood, to full bodied, oak-aged styles that standup alongside the full British festive feast, the breadth of techniques and grape varieties offers something for every palate.
Often, many people instinctively reach for the familiar, a Sauvignon Blanc from New Zealand, a light bodied Pinot Grigio from northern Italy, or perhaps a classic Chardonnay. But while these are beloved for good reason, there is a whole spectrum of styles worth exploring. Here we discuss the key methods used to craft white wine, the classic grape varieties behind them, and suggestions for pairing with your favourite festive dishes.
How White Wines Are Made
Fresh, Bright and Crisp
Many white wines are fermented at cooler temperatures to preserve delicate aromatics. Stainless steel is often used to keep oxygen away, allowing the wine to retain purity and lift. This technique creates vibrant styles such as Sauvignon Blanc, Albariño and Pinot Grigio, known for citrus, green fruit and a clean, refreshing finish.
Full bodied, Textured and Complex
Some white wines such as Chardonnay and Chenin Blanc develop depth through fermentation or ageing in oak barrels. The wood adds layers of spice, vanilla and toasted notes, while lees stirring (bâtonnage) creates a silky texture.
Savoury, Rounded and Structured
Ageing a wine on its lees – the spent yeast cells from fermentation – builds body and complexity. Extended lees ageing brings a savoury, biscuity character that works beautifully with richer dishes. A classic example is Muscadet-Sevre-et-Maine sur lie from the Loire Valley.
Floral, Exotic and Expressive
Some grapes such as Riesling, Gewürztraminer and Viognier naturally produce highly perfumed wines, often fermented cool and kept in neutral vessels to emphasise their fragrance. Expect aromas of blossom, spice and tropical or stone fruit.
Pairing White Wine with Festive British Dishes
The key to pairing white wine with food is matching intensity and complementing the flavours on the plate. White wines shine particularly well with festive dishes where freshness, acidity and aromatic lift help brighten rich ingredients.
Christmas Dinner (Turkey with all the trimmings)
Roast turkey, stuffing and gravy call for a white wine with enough weight to stand up to the plate, but with freshness to keep everything balanced.
Oak-aged Chardonnay or fuller-bodied Viognier and Chenin Blanc works beautifully, offering texture and depth and some aromatics for complexity.
Our recommendation:
Chestnut Wellington & Pastry-Led Vegetarian Dishes
Earthy chestnuts and flaky pastry pair wonderfully with whites showing savoury depth. Styles with lees ageing or gentle oak add the right nuttiness and creaminess.
Our recommendation:
Guy Saget Muscadet Sevre et Maine Sur Lie
Herencia Altes Garnaxta Blanca
Smoked Salmon Starters
This classic festive favourite needs a wine with bright acidity and precision to cut through the oily richness of smoked salmon. Think steely, clean and mineral.
Our recommendation:
Christmas Eve Fish Dishes – Cod, Seabass, Sole
Delicate white fish benefits from crisp, aromatic whites. Choose something citrus-led with subtle salinity to enhance the flavours of the sea.
Our recommendation:
Rich and Creamy Festive Starters – Leek & Mushroom Tart, Chicken & Tarragon Pie
Creamier dishes appreciate wines with rounded textures and subtle spice. Barrel-fermented or lees-aged whites add harmony to these comforting festive flavours.
Our recommendation:
Mature Cheddar, Brie and British Cheese Boards
White wines can be outstanding with cheese, especially those with a combination of freshness and complexity. Semillon-Sauvignon blends or aged Chardonnay create a lovely balance with creamy or nutty cheeses.
Our recommendation: