Wine with Christmas dinner: which wine with Dutch Christmas dishes

The three price tiers

Smart

up to €10

Generous

€10 to €25

All out

from €25

Prices are indications per bottle; they vary by shop.

Starter

Carpaccio

Parmesan and beef bring umami and salt, rocket is bitter and lemon sharp.

Prawn cocktail

Prawns are salty, the cocktail sauce sweetish.

Smoked salmon and salmon tartare

Smoked salmon is salty and rich, lemon brings acidity.

Main course

Gourmet (Dutch tabletop grill)

The grilled meat brings umami and salt, the sauces sweetness (cocktail, satay) and heat (sambal).

Beef Wellington

Beef and mushrooms bring a lot of umami, and umami makes tannin harsher and fruit less noticeable.

Rolled roast (rollade)

Rollade is mild and salty, the gravy adds umami.

Salmon

Salmon is rich and mild; lemon brings acidity.

Roast chicken

Chicken is mild and suits many wines.

Steak

Steak brings umami but is usually well salted, and salt makes wine softer and less astringent.

Venison steak

Venison is lean and flavourful, and the sauce is often sweet (port, forest fruits, cranberry).

Turkey

Turkey is lean and mild; the stuffing brings salt, the cranberry sauce sweetness.

Cheese fondue

The cheese is salty and rich in umami, and the wine in the fondue brings acidity.

Vegetarian Wellington

Mushrooms bring a lot of umami, beetroot a sweet, earthy note.

Dessert

Tiramisu

A dessert needs a wine that is at least as sweet, or the wine tastes thin and sour.

Chocolate dessert

Chocolate is sweet and, the darker it is, the more bitter.

Poached pears

Poached pears are sweet with a fresh edge.

How wine works with food

Sweetness in food makes wine taste less sweet and fruity, and makes bitterness, acidity and alcohol stand out.
Umami makes wine taste more bitter, more astringent and less fruity. Young, fruity, low-tannin wine works best; salt in the dish helps.
Acidity in food softens the acidity of the wine, which then seems sweeter and fruitier. A sharp dish does need a wine with enough acidity.
Salt makes wine softer and fuller, and less bitter or astringent: salty dishes are easy to match.
Bitterness in food intensifies bitterness and tannin in the wine.
Chilli heat intensifies the burn of alcohol and tannin and takes away fruit and sweetness. Fruity wine with lower alcohol and a touch of sweetness is the most comfortable.

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