You don’t do the holidays without Champagne! Appetizers are the ideal course to pair with this iconic bubbly and get the celebration off to an elegant start. Light and fresh fare like oysters and salmon blinis are a great way to whet your guests’ appetites and offer the perfect opportunity to serve a fine dry Champagne like Agrapart Avizoise Extra Brut.

Crafted by critically acclaimed Pascal Agrapart from old vines and the superior, chalky soils of Côte des Blancs, this Champagne sees barrel vinification and several years of lees maturation before its second fermentation. The result is layers of complex brioche, creamy mousse, and delicate acidity that harmonize with the fine briny notes and umami of the fresh oysters and the smoky flavor of the salmon blinis.

What nails it: The vibrant effervescence of the Champagne freshens the palate plus its nutty, citrus tones match the savory richness of the seafood.

Top tip: Squeeze a lemon over the oysters to bring out the lively minerality of the Champagne.

A deluxe wine menu simply has to include a top-classified white Burgundy like Domaine Leflaive, Chevalier Montrachet. This Grand Cru’s aromatic, opulent, fruity, delicately oaky profile matches a creamy sumptuous starter like lobster bisque like a dream.

From one of the leading appellations and houses in the legendary Côte de Beaune, biodynamic viticulture enhances terroir expression, while extended fermentation with natural yeast and gentle lees bâtonnage creates a layered, creamy wine featuring fleshy white fruit and hazelnut hints. Its characteristics match the buttery, velvety decadence of a classic lobster bisque.

What nails it: This Grand Cru white Burgundy and bisque match one another in opulence while the wine’s acidity cuts through the smooth, savory texture of the chowder-style soup.

Top tip: While preparing the bisque, add a drop of wine to enhance the harmony of the pairing.

Now to the festive menu’s centerpiece: roast turkey, served with savory stuffing, tasty gravy, and oven-baked vegetables. Hearty layers of flavor and crispy textures mean nothing other than the best that Bordeaux has to offer. A Château Margaux with its cassis hints, silky tannins, and earthy undertones is a luxurious match for this showstopper course.

The First Growth Château Margaux is one of the “blue chip” Bordeaux producers, boasting the finest gravel soils, old vines, hand-plowed vineyards, and meticulous winemaking. Cabernet Sauvignon dominates in this Bordeaux blend, giving it deep dark berry tones, violet, toasty oak, a touch of vanilla, and earthy hints. Its structure, silky tannins, and savory hints make it an ideal match for the star of the table: the lean, juicy turkey meat drenched in gravy.

What nails it: The wine’s flavor complexity means it’s a great pairing wine not only for the turkey but also for traditional trimmings like stuffing and vegetables.

Top tip: Decant for at least an hour before serving to allow this wine to unfurl in all its glory!

When it comes to vegan options for the festive table, you’re spoilt for choice. With its tasty, crumbly crust and savory filling, beetroot red onion tart is a good bet – and it’s a match made in heaven for a tart, satiny Burgundy.

This single-vineyard Corton Les Perrières wine produced by Meo Camuzet is from the Corton Grand Cru appellation, an area renowned for its elegant Pinot Noir. Old vines on the lower slopes of Corton Hill, clay soils, and minimal-interventionist winemaking result in a velvety, lightly spicy red wine with fresh cherry, light smoky hints, and mushroom notes. This red’s bright fruit and earthiness complements the beetroot and its fresh acidity contrasts with the buttery texture of the tart crust.

What nails it: The wine and tart have a similar mid-weight character so balance one another beautifully.

Top tip: There’s no need to decant this fresh, medium-bodied Grand Cru before serving.

No holidays go without pudding! Richly fruity, dense, and spicy, a classic holiday pudding just cries out for an equally opulent partner like a sweet and velvety vintage Port.

For over 200 years, Grahams has been the last word in classic port wine and this vintage style can stand toe to toe with this richest of desserts. Hailing from around Portugal’s Douro region, this vintage Port is packed with layers of dark cherry, kirsch, strawberry liqueur, chocolate, and licorice in a rich, plush, velvety texture. Its fruity opulence extravagantly enhances the lush flavors and textures of traditional pudding.  

What nails it: The key to the success of this match is the sweetness of the port. It complements the dessert’s spice and dried fruit.

Top tip: Drizzle the pudding with vanilla or brandy sauce and serve warm to enjoy this pairing to the max.

Every five-star menu finishes off with a cheese platter and only the best pairing wine will do. A lush, nutty, fruity, and sweet Sauternes is a legendary match for timeless Stilton, Gruyère, and Camembert.

Chateau d'Yquem is famed for its classic, benchmark Sauternes, produced since the late 1500s and graced with the Premier Cru Supérieur title in the official Bordeaux Classification of 1855. The perfect environment for the noble rot that creates the luscious sweetness of this wine, quality fruit, and a super-precise approach to vinification turns out a lush yet fresh, honeyed wine with tropical fruit, stone fruit, coconut, nutty notes, and newly-cut orange hints. These features both contrast and complement to perfection the salty, creaminess in a range of blue, hard, and soft cheeses.

What nails it: Although sweet and velvety, Sauternes is renowned for its bright, fresh acidity. This balances the creamy, buttery characteristics typical of a cheese platter,

Top tip: Add a handful of walnuts or pecans to the platter to enhance the flavors of the cheeses and the wine.