Navigating styles of red wine this festive season!
There's nothing quite like opening a bottle of red wine as the nights draw in and the festive season gets underway. Its depth, warmth and variety make it a perfect match for the richness and comfort of seasonal cooking. Many people often gravitate towards familiar favourites such as Malbec or Rioja, without realising quite how wide the world of red wine truly is. We explore here the key methods behind red winemaking, the classic grape varieties to know, and how best to pair them with beloved festive dishes.
How Red Wines Are Made
Colour, Tannin and Structure from Skin Fermentation
Red wine gets its colour and tannins from the grape skins. Unlike white wine, where only the juice is fermented, for red wine the juice stays in contact with the skins, extracting depth of colour, texture and flavour. Winemakers control the level of extraction to shape the style – from soft and fruity to bold and structured.
Oak Ageing – Spice, Roundness and Complexity
Oak plays a key role in many red wines. Ageing in barrel adds notes of vanilla, clove and cedar, and softens the tannins over time. Longer ageing brings additional layers of savoury depth and richness.
Whole-Bunch Fermentation – Freshness and Fragrance
Including whole grape clusters (stems and all) brings aromatic lift and adds texture. This technique gives a vibrant, herbal character and can lighten the perception of tannin.
Carbonic Maceration – Juicy, Fruit-Forward and Soft
A hallmark of Beaujolais, made with the Gamay grape, carbonic maceration produces very fresh, fruity red wines with soft tannins. The process emphasises lively red fruit and floral notes, making these wines wonderfully approachable.
Long Ageing and Powerful Structure – Wines Built for Winter
Some red wines undergo extended ageing both before and after fermentation, developing bold tannins and deep flavours. These styles stand up best to hearty winter dishes.
Classic Red Grape Varieties
Pinot Noir – light, expressive, full of red berries and gentle tannins.
Merlot – plump, smooth and juicy, with dark fruit and plush texture.
Cabernet Sauvignon – structured, age-worthy, packed with cassis and spice.
Syrah / Shiraz – peppery, dark-fruited and rich.
Grenache – soft, ripe and warming, often with subtle spice.
Tempranillo – savoury, structured and versatile, the backbone of Rioja.
Sangiovese – bright acidity, sour cherry fruit and earthy complexity.
Malbec – bold, velvety and known for its deep colour and richness.
Nebbiolo – elegant aromatics with firm tannins and remarkable longevity.
Pairing Red Wine with Festive British Dishes
Pairing red wine with winter food is about balancing richness, tannin and acidity. Heartier dishes can carry more structure, while lighter plates shine with softer, fruit-forward reds.
Christmas Dinner (Turkey, Pigs in Blankets & Stuffing)
Although turkey is poultry, the complete plate is full of strong savoury flavours. Choose a medium-bodied red with freshness and gentle tannins that won’t overpower the meat or stuffing.
Our recommendation for something extra special:
Domaine Georges Toillot Pommard Vielles Vignes
Domaine de la Chapponne Morgon Cote du Py
Maison Roche de Bellene Santenay Premier Cru
Roast Beef or Festive Rib Joint
A centrepiece roast deserves a red with depth and structure. Cabernet Sauvignon or a robust Rioja matches beautifully with the richness of roast beef, gravy and Yorkshire puddings.
Our recommendation:
Chestnut Wellington & Pastry Dishes
The earthy flavours of chestnut and mushroom pair brilliantly with reds that have savoury undertones and smooth tannins. Sangiovese or a Barbera brings bright acidity to cut through pastry richness.
Our recommendation:
Smoked Salmon Alternatives (for those who prefer red)
While traditionally paired with white wine, some guests may enjoy a light red with smoked salmon or smoked trout. Look for styles that can be lightly chilled.
Our recommendation:
Christmas Eve Fish Dishes – Salmon en Croûte or Tomato-Based Seafood Stews
Where fish is prepared in pastry or tomato-rich sauces, certain reds can add warmth without overpowering the dish. Lighter Mediterranean reds are ideal.
Our recommendation:
M. Chapoutier Areca Costieres de Nimes
Hearty Winter Stews – Beef Bourguignon, Venison Pie, Braised Short Rib
Slow-cooked dishes benefit from reds with weight, spice and intensity. Syrah or Malbec brings dark fruit and soothing warmth.
Our recommendation:
Festive Cheeseboards – Mature Cheddar, Stilton, Aged Red Leicester
Stilton’s saltiness and richness pair impressively with powerful red wines, ideally those with depth and fruit concentration.
Our recommendation:
Barao de Vilar Late Bottled Vintage Port
Rich Tomato-Based Christmas Eve Pasta or Vegetarian Dishes
Tomato acidity works best with reds that share freshness and bright fruit. Italian red varieties are the natural partners.
Our recommendation: