From aperitif to dessert: which wine suits which course at the Christmas menu? With concrete recommendations for every taste and every budget.
The Christmas menu is set, the ingredients are bought — but which wine actually goes with which course? The wine selection is at least as important as the food itself. A well-matched wine enhances the flavours of the meal and transforms a good menu into an unforgettable experience. Yet at Christmas, when several courses are served, the wine selection can become a challenge.
No need to worry: in this guide you will learn exactly which wine goes with which course — from aperitif through starter to dessert. With concrete recommendations that work for different tastes and budgets. That way your Christmas dinner becomes a perfectly harmonised pleasure from start to finish.
The aperitif is more than just a drink — it is the official starting pistol for the festive evening. The rule here is: light, sparkling and not too alcoholic. You want to awaken the palate, not overwhelm it.
Champagne: The classic par excellence. A Champagne Brut with its fine perlage and elegant freshness is perfect for the start. Ideally as a cuvée of Chardonnay and Pinot Noir — not too heavy but with enough character.
Price range: €30–60 for a solid Champagne, from €60 for branded Champagnes like Moët, Veuve Clicquot or Bollinger.
Crémant: The clever alternative for those without the budget for Champagne. A Crémant d'Alsace or Crémant de Bourgogne is made by the same method as Champagne but costs half as much. Fruity, finely sparkling and absolutely at festive-dinner level.
Price range: €10–20 for very good quality.
Estate sparkling wine: If you want to keep things regional, a German estate sparkling wine with traditional bottle fermentation is a wonderful choice. Look for the designation "Sekt b.A." (from a designated wine region) — this guarantees quality. Riesling sparklers in particular are elegant with a fine acidity.
Price range: €12–25.
Serving temperature: 6 to 8 degrees Celsius. Not colder, or the aromas will be lost.
The starter is often light and elegant — the wine should be too. This is where fresh whites come into play; they must not overpower the delicate aromas of the starter.
With smoked salmon, salmon tartare or seafood:
Price range: €10–25.
With goat's cheese salad or roasted vegetables:
With terrine, pâté or goose liver pâté:
Price range: €12–25.
Sommelier tip: with multiple courses, the rule "from light to heavy, from dry to sweet" applies. The aperitif is lightest, the dessert wine heaviest and sweetest.
The main course is the highlight of the menu — and here the wines may also be powerful and full of character. Recommendations vary depending on the main dish.
The classics:
Price range: €20–50 for very good quality, from €50 for great vintages and estates.
White wine alternatives: Yes, white wine goes with goose too — if it is full-bodied enough.
Price range: €20–40.
Game is intense, dark and needs a wine with power and structure.
Price range: €25–60.
The classic, uncomplicated Christmas meal deserves an equally uncomplicated wine.
White wine:
Red wine:
Price range: €8–15.
Fish calls for fresh whites with vibrant acidity.
Price range: €12–25.
If you serve a cheese course between the main and dessert, you need a wine that pairs with cheese — and that is not always red.
With soft cheese (Brie, Camembert):
With hard cheese (Comté, old Gouda):
With blue cheese (Roquefort, Gorgonzola):
The dessert needs a wine that is at least as sweet as the dessert itself — otherwise the wine tastes sour.
With Stollen, gingerbread, Christmas biscuits:
Price range: €15–40 for 0.375 l.
With chocolate desserts:
With fruity desserts (tarts, sorbet):
Insider tip: serve dessert wines in small glasses (about 0.1 l per person). The concentration is high — more is not needed.
Rule of thumb per person:
Total: About 0.5–0.75 l per person over the whole menu.
Calculating bottles: For 4 people you need roughly:
Do not plan too many different wines — that overwhelms your guests and yourself. I usually go for a lean concept:
This combination has never let me down and is easy to prepare in advance.
The wine selection for Christmas dinner does not need to be complicated. Stick to the rule "from light to heavy" and make sure the wine complements the food rather than overpowering it. With an elegant aperitif, a fresh white with the starter, a full-bodied red with the main and a sweet dessert wine, you simply cannot go wrong.
Buy in good time, store the wines at the right temperature and above all: enjoy the evening. The best wine is the one you and your guests enjoy. Cheers and Merry Christmas!
For each course, the rule "from light to heavy, from dry to sweet" applies: a light sparkling wine for the aperitif, a fresh white wine for the starter, a powerful red wine for the main course, and a sweet dessert wine to finish. That way you're guaranteed not to go wrong.
Light, sparkling, and not too alcoholic: Champagne Brut (30-60 euros) as the classic, a Crémant d'Alsace or de Bourgogne as a clever alternative for 10-20 euros, or a German Winzersekt b.A. with bottle fermentation. Serving temperature 6 to 8 degrees.
With goose or duck in a dark sauce, a Bordeaux, Burgundy Pinot Noir, Barolo, or a Rioja Reserva pairs well. With game, a powerful Châteauneuf-du-Pape, Amarone, or Brunello di Montalcino. With sausages and potato salad, uncomplicated wines such as Primitivo or a dry Riesling.
With stollen, Lebkuchen, and pastries, Eiswein, Beerenauslese, or Trockenbeerenauslese, Sauternes, or Hungarian Tokaji Aszú pair well. With chocolate desserts, a Ruby or Tawny Port, or Banyuls or Maury. The wine should be at least as sweet as the dessert.
About 0.5-0.75 litres per person over the entire menu: 0.1-0.15 l aperitif, 0.1 l with the starter, 0.2-0.3 l with the main course, and 0.1 l dessert wine. For 4 people, count on 1 bottle of Sekt, 1 bottle of white wine, 2 bottles of red wine, and half a bottle of dessert wine.
Grape Guru makes wine knowledge come alive: Scan labels, discover food pairings, and build your wine collection.
