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Christmas is a time to eat, drink, and be merry! Giving a little thought to pairing which drinks go with which courses can do wonders for your meal. Here are our top 12 suggestions.
Oysters and Brut Cuvée
There are many great wines to pair with oysters. A sparkling Brut Cuvée captures the delicate cool-climate flavours of NSW in a wonderful, crisp sparkling wine that is simply perfect with oysters. Choose a Brut with a delicate palate of good fruit flavour, creamy yeast characters and a clean crisp finish.
Discover more: Markview Brut Cuvée
Baked Ham and Rosé
Nothing says Christmas in Australia quite like a baked leg of ham. Ham, with its sweet-and-salty richness, pairs best with wines that have a touch of sweetness, plenty of acidity and bold fruit. A great Rosé has enough weight and bright fruit to match any Christmas ham.
Discover more: On the Grapevine Rosé
Mince Pies and Botrytis Semillon
A classic Botrytis Semillon from the NSW Riverina is rich and full of glazed fruit flavours, perfect for sipping with your mince pies. An intense wine with dried apricot, marmalade, crème brulée and peach notes would drink well with the Christmas treats.
Discover more: Morning Light Botrytis Semillon
Cooking seafood this Christmas? Read more: 9 Essential Wine & Seafood Pairings
Prawns and Sauvignon Blanc
Sauvignon Blanc is a great match with fresh seafood. Prawns are a delicate flavour and a wonderful match for a crisp fresh white. Sauvignon Blanc pairs beautifully with garlic prawns too. The palate cleansing finish in the wine is a great excuse to go back for more prawns.
Discover more: McW 480 Tumbarumba Sauvignon Blanc
Roast Chicken and Chardonnay
A classic white, it’s about acidity and the pleasure it brings with chicken skin and salt. Chardonnay has a beautiful complexity and texture that’s perfect for roast chook. If you happen to overcook your chicken making it too dry, a nice cold glass of Chardonnay will really save your chicken.
Discover more: 842 Tumbarumba Chardonnay
Christmas Pudding and Muscat
No Christmas would be right without a bottle of fortified wine. Aged Muscat delivers a palate of concentrated raisin and fruit mince tart characters, with mouthwatering Christmas pudding flavours.
Discover more: Show Reserve Rare Muscat
Have a sweet tooth but also love wine? Read more: Wine & Chocolate Pairing
Salmon and Pinot Noir
Pinot Noir is a perfectly suited wine to pair with a wide variety of food because of its bright acidity, complexity, and rich fruit character. A good quality Pinot Noir stands up to the richness of the salmon while still being light and bright enough to pair with fish.
Discover more: McW 660 Reserve Tumbarumba Pinot Noir
Roast Turkey and Vermentino
Vermentino is an aromatic white wine variety – a soft, creamy and medium bodied wine that will match your Christmas turkey and all the trimmings. The white wine is incredibly versatile – a brilliant wine pairing for anything roasted.
Discover more: Hanwood Estate 1913 Series Vermentino
Pavlova and Moscato
A Moscato would be perfect with fruit desserts including pavlova. Choose a Moscato that is gently bubbling, refreshing and light. The sugar in the dessert won’t knock the Moscato around too much.
Discover more: Fruitwood Moscato
Dining out this Christmas? Read more: 5 of the best restaurants to drink wine in Sydney
Salad and Pinot Grigio
With green salads, think “green” wines. For a lighter green note, go with Pinot Grigio, a light to medium bodied wine with spicy nashi pear and crisp gala apple flavours.
Discover more: McW 480 Tumbarumba Pinot Grigio
Lamb and Cabernet Sauvignon
If you’re going for a lamb Christmas dinner, it’s all about the reds. For a full-bodied, dry, red wine that has sufficient tannins and notes of oak, try a Cabernet Sauvignon. The flavour of well-seasoned lamb, is able to stand up to the inherent power of the tannins.
Discover more: Off the Press Cabernet Sauvignon
Gingerbread and Apera
A great gingerbread cookies wine pairing involves a sweet, distinctly-flavoured variety like Sherry, known as Apera in Australia. While Apera can be sweet, it doesn’t overpower the gingerbread. This wine’s natural honey notes, along with its surprisingly salty finish, should work wonders for any type of cookie, especially ones in the gingerbread variety. In fact, the added kick from ginger should mix beautifully with the honey flavours in Apera.
Discover more: Cream Apera
Making mulled wine this Christmas? Read more: Mulled Wine, Two Ways
The McWilliam’s blog is the best place to learn about wine. Browse for wine articles, news, tips and infographics to start your wine education today.
Written by our wine educators and experts, this blog has everything from complex wine ratings to informative articles as well as more light-hearted posts that everyone can enjoy.
Since 1877, when founder Samuel McWilliam first planted vines on the banks of the Murray River in New South Wales, the McWilliam family have produced six consecutive generations of exceptional winemakers.
As custodians of the New South Wales wine industry, McWilliam’s has carefully selected a rich portfolio of premium vineyards located in the cool climate regions of Hilltops, Tumbarumba, Canberra and the expansive plains of the Riverina. Our wines showcase regional specific characters, premium quality, impressive depth and full flavour expression.