Carols. Tree-trimming. Cookie decorating. Christmas is full of time-honored traditions, and chief among them is Christmas dinner.
Large gatherings call for making one or two main dishes with a satellite of sides. This is no time for precious plating or individually sautéed fillets. Think rib roasts and glazed hams.
When it comes to picking wines for the family table, you’ll want to find bottles that can play supporting roles to the star dishes of the night and work with the whole meal at the same time. Here are some options for the main course:
For the centerpiece of the meal, consider going retro with a glazed ham. Choose a fruit-forward red with moderate tannin for a solid match. The Petalos bottling below is made from mencía, a Spanish red grape variety, while the Tami is comprised of nero d’Avola, a leading red grape in Sicily.
A standing rib roast with aioli makes an impressive presentation. Serve it with an approachable cabernet-based wine that has some backbone but won’t overpower the rest of the meal.
For a twist on the familiar, try boudin blanc-stuffed turkey breasts with chestnuts. The combination of spice and fat in the boudin blanc calls for a simple, fruity red, such as gamay.