An indulgent Christmas doesn’t always need to break the bank. Follow these simple steps to enjoy a beautifully luxurious day, but without the price tag.
Swap lobster and Champagne for king prawns and crémant
For that extravagant feel and sparkle — without the wallet-emptying price tag — skip the lobster (and frankly, all that cracking mess) and Champagne, and instead grab some jumbo prawns (frozen and raw for value and meaty goodness) to pair with my favourite crémant, which I fondly dub “Bolly on a budget.”
Made by the revered Bollinger family, but over in the Loire, it follows the same Champagne method, using different grapes and undergoing more extensive ageing than most crémant. The result? A spin on that classic Bolly richness, but for less than half the price.
My pick: Langlois-Chateau 'Classique' Crémant de Loire Brut, £20 (£15 mix 6) at Majestic; majestic.co.uk
Swap goose and red Burgundy for duck legs with Xinomavro
Trade in an expensive whole fatty bird and pricey red Burgundy for easy-to-cook, portion-handy duck legs paired with a delicious Greek Xinomavro. I’ve fallen for this wine over the last few years — some call it the Barolo of Greece — with its heady perfume and intriguing layers of wild berries, spice, leather, and earth. It’s one of my top picks with duck, especially with berry sauces; I love the synergy between the fruit and smoky flavours in these dishes and this grape will absolutely hit the spot.
My pick: TExhibition Naoussa Xinomavro, £14.95, from the Wine Society; thewinesociety.com
Swap beef Wellington and Bordeaux for a sausage Wellington and luxury boxed Malbec
I’ve had my fair share of adventures making sausage Wellingtons over the years, and they’ve never failed to steal the show. A Wellington is always an attention-grabbing centrepiece — especially if you go to town with the latticing — but forgo eye-watering cost (and fuss over perfect pink centres) of a traditional fillet with sausage meat, which is easily jazzed up with a dollop of port jelly or similar. Pair it with an unpretentious, but utterly delicious, smooth red like this luxury boxed Malbec from Laylo — velvety, fruit-forward, and effortlessly stylish.
My pick: Laylo Malbec box £34.99 (equivalent £11.66 per bottle); drinklaylo.com
Swap tarte Tatin and Sauternes for vanilla ice cream with PX Sherry
Few pairings are as lavishly enchanting as tarte Tatin and Sauternes, but if you’re hosting a crowd, skip the expense and effort for something equally luxurious and a bit more playful. Simply pour PX Sherry generously over vanilla ice cream and serve with a little glass of this unctuous sweet wine on the side for good measure. A scoop of ice cream works perfectly, but for extra fun, go for individual mini tubs. PX Sherry is a fortified sweet style — rich and mouth-coating, with flavours of dates, figs, and walnuts — and this pick from Tesco is quality but a bargain.
My pick: Tesco Finest Pedro Ximenez,£7.25; tesco.com
Swap vacherin and Chablis for brie and New Zealand chardonnay
Rich, oozingly creamy and indulgent cheese paired with a poised white wine with brisk acidity that slaps the tongue really does it for me. I love the way fatty food contrasts with fresh acidity for a scintillating palate ride. If vacherin and Chablis are looking a bit dear after one too many Cyber Monday splurges, swap them for the beloved British favourite brie, and a bottle of Aldi’s Freeman’s Bay chardonnay. While this wine country is better known for its zesty sauvignon blancs, it also produces whites with similar vibrancy. This unoaked example is elegant, with bright citrus and fresh acidity keeping it all beautifully taut.
My pick: Freeman’s Bay New Zealand chardonnay, £8.19, groceries.aldi
Top tips for wine hosting this Christmas
Charlotte Kristensen is the weekly drinks columnist at You Magazine in The Mail on Sunday, a certified WSET wine educator, and recently published her debut book, Wine: Taste Pair Pour, a practical and contemporary guide to wine. It focuses on tips for tasting, choosing, serving, and pairing wine with food.
