Navigating styles of red wine this festive season!
Red wine and the festive season are made for each other. The depth, warmth, and variety of great red wines match the richness of seasonal cooking — and there is far more to explore beyond your familiar favourites.
Many of us have a trusted red we return to year after year — a Rioja, a Malbec, perhaps a Chilean Cabernet. These are beloved for good reason. But the festive table offers the perfect opportunity to explore a little further: to try a silky Gamay alongside turkey, or to discover what a structured Chianti does for a chestnut Wellington. Here we cover the key techniques behind great red winemaking and share our favourite pairings for the British Christmas table.
How Red Wine Gets Its Character
Red wine derives its colour and tannins from the grape skins, which stay in contact with the fermenting juice during a process called maceration. The longer the contact, the more colour, structure, and flavour are extracted. This is why a light Pinot Noir and a bold Monastrell, both red grapes, can differ so dramatically in the glass — one barely touches the skin, the other lingers.
Oak ageing is the other major shaping force. Time in barrel adds notes of vanilla, clove, and cedar while softening tannins over time — giving wines like Rioja Reserva their distinctive warmth and roundness. Not all great reds see oak, however. Some winemakers prioritise freshness and purity of fruit, as in Beaujolais Gamay, which uses carbonic maceration to create juicy, low-tannin reds with vivid red cherry and floral notes. These lighter styles are enormously versatile at the Christmas table.
Grape Varieties Worth Knowing
The world of red grapes is vast, but a few key varieties reward familiarity. Pinot Noir is the lightest and most aromatic of the great reds — red berries, earthy depth, and silky tannins. Merlot is plump and smooth, with dark fruit and a plush texture. Cabernet Sauvignon is structured and age-worthy — cassis, cedar, and firm tannins. Syrah/Shiraz brings dark fruit, black pepper, and richness. Tempranillo (the backbone of Rioja) is savoury and structured. Sangiovese (Chianti, Brunello) offers bright cherry acidity and earthy complexity. Grenache is soft, ripe, and warming. Malbec is bold and velvety. Nebbiolo (Barolo, Barbaresco) is the most age-worthy of all — austere in youth but capable of extraordinary longevity.
Red Wine and the Festive Table
Christmas Day — Turkey, stuffing & trimmings
Despite what the traditionalists say, red wine can be outstanding with turkey — especially when the full plate includes rich stuffing, roasted vegetables, and savoury gravy. The key is finding a red with enough freshness to lift rather than overpower. Gamay from Beaujolais is a revelation here — juicy, light-bodied, and wonderfully aromatic. Serve it slightly chilled. For something more structured and special, a village-level Burgundy Pinot Noir brings elegance and depth.
For Christmas Day — turkey & trimmings
Domaine de la Chapponne Morgon Côte du Py
A single-vineyard Beaujolais from one of the appellation's finest producers — dark cherry, violets, and a granite minerality that places it well above everyday Gamay. Chill slightly for maximum festive pleasure.
Roast beef or a festive rib joint
A centrepiece roast deserves a wine with real depth and structure. Cabernet Sauvignon or a well-aged Rioja Reserva matches beautifully — the tannins bind with the protein, softening as they go, while the wine's fruit lifts the richness of the meat and gravy. Open the bottle at least an hour before serving.
For roast beef — structure & warmth
Oak-aged Tempranillo with ripe red fruit, vanilla spice, and supple, warming tannins. A benchmark Rioja at an accessible price — give it time to breathe and pair it with the beef alongside a rich, herby gravy.
Chestnut Wellington & vegetarian dishes
Earthy chestnut and mushroom flavours pair brilliantly with reds that have savoury undertones and bright acidity. Sangiovese from Tuscany is ideal — the acidity of Chianti cuts through pastry richness while its sour cherry and dried-herb notes echo the woodland flavours on the plate.
For vegetarian mains — earthy depth
Classic Sangiovese from Tuscany — sour cherry, dried herbs, firm acidity, and a savoury depth that is made for the Christmas table. Particularly fine alongside mushroom-based dishes and chestnut stuffing.
Hearty stews — beef bourguignon, venison pie, braised short rib
Slow-cooked dishes need reds with weight, dark fruit, and spice to stand up to rich sauces. Monastrell from Spain's sun-baked Jumilla plateau is a wonderful choice here — deep, concentrated, and full of warming dark fruit. Also consider a Corbières from the south of France for something with similar power and a more savoury, Mediterranean edge.
For hearty winter stews
Prisma Organic Monastrell, DO Jumilla
Certified organic and inky — dark cherry, plum, and a warming spice that makes this a powerfully satisfying winter red. Stands up confidently to beef bourguignon, venison, or slow-cooked lamb.
Festive cheeseboard — Stilton, Cheddar & Red Leicester
Stilton's boldness and saltiness demands a wine with equal concentration. A Late Bottled Vintage Port is the classic choice, and one of the great food and wine pairings of the year: the Barão de Vilar LBV Port alongside a generous wedge of Stilton is something quite special. For mature Cheddar and harder cheeses, look for a bold, fruit-driven red such as the Grand'Arte Alicante Bouschet, whose concentration and depth stands up admirably.