Christmas dinner wine: reds, whites and fizz that can handle the whole plate

Chardonnay with enough body but good acidity, Chenin Blanc, white Rhône blends and richer dry Riesling can all cope with roast poultry, gravy and herbal stuffing.

Avoid very delicate whites if the plate is dominated by gravy, bacon and roast flavours.

Pinot Noir, Grenache-led reds, Rioja and other medium-bodied reds with moderate tannin are useful because they bring fruit and savoury character without overwhelming turkey.

For beef or richer game, you can move toward Cabernet, Syrah or fuller Bordeaux-style blends.

Sparkling wine can work brilliantly through starters and salty snacks, and some richer styles can stay on the table for lunch. Acidity and bubbles are particularly good with fried or fatty appetisers.

You do not need Champagne specifically: Crémant, Cava and English sparkling wine all offer strong festive routes.

Mushrooms, chestnuts, roast squash and nut roasts often suit Pinot Noir, Gamay, richer whites or skin-contact whites depending on the dominant flavour.

Again, the sauce matters. A rich mushroom gravy needs more weight than a lighter vegetable tart.