Christmas guides

What should I drink with Christmas dinner?

The traditional dinner might be much the same across the land, but everyone’s setup is unique in its own way. Whether your Christmas dinner table is a scene of calm or chaos, you can add your twist and soak it all in with the right choice of drink.

Contributed by

Adam O'Connell, writer at Master of Malt

Emma Symons

Wine

A good red wine ought to shine alongside your pigs in blankets. Pick something fruity to compliment the cranberry sauce! Whites work great with a seafood starter and will carry through to the main as an ideal accompaniment to the turkey and veg.

Champagne, Prosecco, and sparkling wine will no doubt make an appearance at Christmas and can offer a much-needed lift during the endurance marathon that is Christmas dinner.

You can also do fun things with bubbly, Mimosas (sparkling wine and orange juice) are a breakfast staple for many on Christmas Day, so why not keep them flowing for the food prep? A good Kir Royale (cassis and Champagne) is also a winning combo, before, during, and after a meal.

Sherry & Port

The flavour spectrum of sherry is extremely broad, check out our Sherry Guide to learn about all the different styles! Light, crisp varieties like Manzanilla will work splendidly with a seafood starter, while a good characterful Amontillado will see you through the main too. Sweeter sherries like Pedro Ximénez and Moscatel will go down superbly with a cheese board.

Sherry is a secret weapon when it comes to cocktails too! Try a measure of sherry and a dash of bitters topped with tonic and ice for a refreshing, flavourful sipper. You can even switch out the sugar in your Old Fashioned for a tablespoon of Pedro Ximénez.

The same goes for Port, which you can learn all about in our handy Port Guides! Try a dash of Port in your Old Fashioned, or stir some into a Negroni for an extra layer of complexity.

While sipping Port during the meal might be a bit heavy for most, it’ll make a great interlude between the main and the pudding, and with a cheese board, of course.

White Port is a different story though! Try it in a Highball, topped with soda or tonic, a dash of bitters, and ice for a flavourful, quenching serve that’ll work a treat throughout the meal.

Spirits… with a meal?!

Neat sipping might be a bit much for most, so Highballs are a top choice here, and next to a plate of food is a Highball’s place to shine (unless you’re in sweltering hot weather, then all the time pretty much…).

Try out different whiskies topped with soda and ice to find your favourite combo. Something coastal and peaty might work well with a starter, while a buttery grain could be just the thing for the main course. You don’t have to stick to whisky. Classics like a G&T or a vodka and soda are great options, or branch out with the likes of a Tequila and tonic, or a mezcal Highball!

Cocktails

Top tip: Prep your mealtime cocktails ahead where possible. Get your ingredients ready, slice/juice your fruits, and even mix batches, so your cocktails are partially prepared, ready to simply shake or stir with ice and add the finishing touches when you need.

Favourite cocktail for the meal: The French 75 is a great option, traditionally bringing together lemon, gin, and Champagne or sparkling wine, but this recipe from Rémy Martin switches the gin for Cognac in a deliciously indulgent twist.