A Heritage-Inspired Guide to Christmas Wine and Food Pairings
By Don Clemens
As another year winds down, and Thanksgiving becomes a memory, we find ourselves in the midst of Christmas and New Year’s celebrations—a time when traditions and flavors take center stage. For many of us, these traditions are deeply rooted in the culinary heritage of our ancestors.
In my case, my Danish heritage is unmistakable. Growing up surrounded by the hearty, comforting flavors of Danish cuisine, Christmas was a time of Flæskesteg (pork roast with cracklings), Frikadeller (meatballs), and the sweet, fluffy charm of Aebleskiver. These dishes, so central to my childhood, tell a story of my family’s journey from Bornholm, a small island in the Baltic Sea, to the United States.
Yet, wine was a rarity in my upbringing. Beer, cider, and aquavit were the staples at our holiday table—a reflection of the Scandinavian climate, where vineyards were a dream rather than a reality. It wasn’t until my years stationed in Germany with the U.S. Air Force that I discovered the joys of pairing wine with food. This experience broadened my palate and opened the door to pairing wines with the holiday dishes of my family and my wife’s rich culinary traditions.
Now, I embrace the idea that Christmas dinner isn’t just about honoring heritage but also about elevating it. Whether you’re savoring a Danish pork roast, a German red cabbage dish, or a classic English roast beef, the right wine pairing can bring out the best in every bite. Here’s a guide to pairing wines with some of the traditional and not-so-traditional Christmas dishes that grace tables around the world.
The Danish Table: Pork Roast and Comforting Classics
Flæskesteg, with its savory, crispy cracklings, is a centerpiece of Danish Christmas celebrations. Its richness begs for a wine that can balance its bold flavors while complementing its saltiness.
White Wine: A rich Chardonnay, such as a White Burgundy, brings creamy textures and balanced acidity that cut through the pork’s fattiness.
Red Wine: A Pinot Noir, especially one from Oregon or Burgundy, offers bright cherry and cranberry notes that complement the meat while echoing the sweetness of traditional red cabbage sides.
For Frikadeller, with their gentle spices and comforting texture, look to a light-bodied red like Beaujolais or a dry Riesling for a refreshing contrast.
The German Table: Roast Pork, Sausages, and Red Cabbage
From my wife’s German roots, I’ve come to love dishes like roast pork, sausages, and red cabbage. These hearty, flavorful dishes pair beautifully with wines that offer structure and spice.
Roast Pork and Sausages: Try a Spätburgunder (German Pinot Noir) or a Grenache-based Châteauneuf-du-Pape, which provide a balance of fruit and spice to match the dish’s richness.
Red Cabbage: A German Riesling—dry or off-dry—balances the cabbage’s tangy-sweet profile with its crisp acidity and touch of residual sweetness.
The English Table: Roast Beef, Yorkshire Pudding, and Lamb
From my wife’s English lineage, dishes like roast beef with Yorkshire pudding and leg of lamb with parsnips take the spotlight. These meals call for wines with bold flavors and firm structure.
Roast Beef: A robust Cabernet Sauvignon from Napa Valley or a Bordeaux blend from the Médoc is a classic pairing, bringing tannins and dark fruit flavors to complement the beef.
Leg of Lamb: For lamb, try a Syrah from the Rhône Valley or a Malbec from Argentina, whose earthy and spicy notes elevate the meat’s savoriness.
Desserts and Sweet Finishes
No Christmas feast is complete without dessert. From the dense spiced fruitcakes of my Danish upbringing to chocolate-laden indulgences, there’s a wine to enhance every treat.
Fruitcake or Christmas Pudding: A Tawny Port, with its nutty caramel flavors, mirrors the dessert’s complexity. Madeira also offers a bright, acidic counterpoint to its richness.
Chocolate Desserts: A Vintage Port or a Banyuls complements the decadence of chocolate with dark fruit and cocoa undertones.
Aebleskiver and Other Sweet Bites: For lighter, fruit-forward desserts, consider a Moscato d’Asti or an Alsatian Gewürztraminer.
The Joy of Pairing Wine with Tradition
While wine may not have been a part of my family’s original Christmas celebrations, it has become an essential element of our holiday table—a way to blend the past with the present. Each pairing tells a story, bringing together the flavors of my heritage with the discoveries of my travels.
As you plan your own Christmas feast, let wine be your companion in creating new traditions and celebrating old ones. Whether you’re pouring a bottle that honors your ancestry or trying something entirely new, remember: the best wine is the one you share with the people you love. Cheers to a season of joy, flavor, and discovery!