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Goose, carp & co.: Which wines round off Christmas dinner perfectly
05
Dec
Dec
Introduction
Christmas is a time when the air in our homes smells of pine needles, candle wax and freshly baked biscuits. In Germany, Christmas is not just a celebration, it is a ritual: families come together to escape the hustle and bustle of everyday life and spend a few days focussing on the really important things – love, community, laughter and, of course, good food.
Hardly any other holiday is so closely interwoven with traditions. From decorating the Christmas tree to singing Christmas carols, there are numerous customs that make the Advent season and Christmas Eve special. And then there’s Christmas dinner, the culinary highlight of the year. While children eagerly await their presents, adults look forward to the sumptuous feast – whether it’s the traditional Christmas goose, simple potato salad or a convivial raclette. One thing is certain: the family comes together at the dinner table and the festive meal becomes the centrepiece of Christmas Eve.
But what would a festive meal be without the right wine accompaniment? A good glass of wine not only lifts the mood, but also takes the flavours of the food to a new level. Whether it’s an elegant Pinot Noir with crispy goose or a sweet ice wine with stollen – the right wine can transform any dish into a feast for the senses.
So, let’s dive into the world of Christmas delights – with a look at the Germans’ favourite dishes and the matching wines that turn every bite into an explosion of flavour.
After all, as the saying goes, ‘Christmas is when the food tastes like home – and the wine tastes like a smile in the glass.’
The Christmas goose: a classic throughout Germany
Historical and cultural significance
The Christmas goose is the undisputed star of the German festive table – a true classic with a history. Originally, the goose was a symbol of St Martin’s Day, but it found its way onto Christmas menus in the 16th century. Back then, the goose was a sign of prosperity: anyone who could afford one had ‘made it’. And let’s be honest, who could resist the smell of a crispy roast goose wafting through the house? Even the Brothers Grimm would probably have interrupted their fairy tales to grab a bite.
Today, the goose is simply part of many households. It stands for tradition, for enjoying together and for the cosy feeling of sitting at a richly laid table with family and friends – perhaps even with a secret competition to see who can get hold of the crispiest piece of skin.
Typical preparation methods
The classic Christmas goose is traditionally prepared with an apple and onion filling. The apples provide a slight sweetness, while the onions add flavour – an unbeatable duo! It is usually served with red cabbage, which we refine with cinnamon sticks and a dash of port wine, and potato dumplings, which should be so fluffy that you could use them as a pillow.
The preparation is a small test of patience, because a goose like this needs to be lovingly cared for: marinating, stuffing, basting regularly and, of course, making sure that the skin is nice and crispy. But it’s worth the effort, because in the end you’ll have a feast that will attract everyone’s attention – and fill every plate.
Recipe: Traditional Christmas goose with apple and onion stuffing
Ingredients (for 4-6 people):
- 1 goose (approx. 4 kg, ready to cook)
- 4 apples (tart, e.g. Boskop)
- 3 large onions
- salt, pepper, marjoram
- 500 ml poultry stock
- 200 ml apple juice
- 2 tbsp honey
- Side dishes: red cabbage, potato dumplings
Preparation:
- Preparing the goose: Wash the goose, pat dry and rub the inside with salt, pepper and marjoram. Preheat the oven to 180 °C (top/bottom heat).
- Stuffing: Roughly dice the apples and onions, mix and stuff into the goose. Seal the opening with kitchen twine or toothpicks.
- Bake: Place the goose breast-side down in a roasting tin, add a little stock and place in the oven. Turn after 90 minutes, brush with apple juice and honey and baste regularly with the gravy. Cook for about 3 hours in total.
- Crispy skin: For the final crispy factor, increase the temperature to 220 °C at the end or use the grill function.
- Side dishes: While the goose is resting (it needs about 15 minutes after it comes out of the oven), prepare the red cabbage and dumplings.
- Serve: Carve the goose and serve with the side dishes and a little gravy. It goes well with a strong Pinot Noir (Pinot Noir) – a perfect feast!
A little tip with a wink:
Don’t forget to secure the kitchen during the goose preparation – these smells even attract the neighbours! And have the wine ready – not only for the goose, but also for the chef. After all, as the saying goes: ‘Good things take time and a glass of wine.’
Wine recommendations for the Christmas goose: the perfect pairing for the festive feast
The Christmas goose is a rich and aromatic dish that calls for a wine that can match its intense flavour. This is where the best recommendations come into play to tantalise the palate:
Spätburgunder (Pinot Noir)
A true classic – and not without reason. Pinot Noir, also known internationally as Spätburgunder, is characterised by its elegance and versatility.
- Why does it go well with goose? The soft tannins and fruity flavours of cherry, raspberry and sometimes even a hint of strawberry harmonise perfectly with the tender goose. At the same time, it has a fine acidity that complements the rich side dishes such as red cabbage and dumplings wonderfully without being too heavy.
- Serving temperature: Slightly chilled at around 16-18 °C, Pinot Noir reveals its full potential.
- Tip: Choose a Pinot Noir from a cooler growing region. In addition to the original from Burgundy, France, Pinot Noir from the Kaiserstuhl, the Palatinate or the Ahr, regions that are known for their excellent Burgundy, are also ideal. Pinots from New Zealand are also outstanding.
Cellardoor24 wine recommendation: Pinot Noir with the Christmas goose
2021 Whitehaven Marlborough Pinot Noir, Whitehaven Wines Marlborough, New Zealand
2020 Mansion House Bay Marlborough Pinot Noir, Whitehaven Wines Marlborough, New Zealand
2018 Queenston Mile Vineyard Pinot Noir, Queenston Mile Vineyard, Niagara, Canada
2021 Main Divide Pinot Noir, Main Divide Wines, Waipara, New Zealand
Bordeaux or Bordeaux Blend (cuvée of Merlot and Cabernet Sauvignon)
A Bordeaux or Bordeaux blend is the right choice if you prefer a stronger wine that stands up to the intense flavour of the goose and its roasted aromas.
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Why does it go well with goose? Bordeaux wines are known for their structure and complexity. The blend of Merlot, which gives the wine a velvety fruitiness (blackberries, plums), and Cabernet Sauvignon, which scores with strong tannins and dark berry flavours, goes perfectly with the hearty goose and the intense sauce.
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Serving temperature: 18-20 °C – this wine can be slightly warmer to develop its full flavour.
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Tip: Go for a Bordeaux Réserve from the Médoc or Saint-Émilion – slightly matured to make the tannins more supple. Alternatively, I recommend a Bordeaux blend from overseas, which is characterised by soft tannins due to the warmer climate.
Cellardoor24 wine recommendation: Bordeaux blends for the Christmas goose:
2020 Mischa Estate Accordance, Mischa Estate Wines, Wellington, South Africa
2015 Destiny Bay Destinae, Destiny Bay Wines, Waiheke Island, New Zealand
2016 Besoain Estate Cabernet Sauvignon, Besoain Wines, Maipo Valley, Chile
Rioja Reserva
Spanish joie de vivre meets German Christmas cuisine: a Rioja Reserva brings sunshine to the glass and complements the roasted flavours of the goose like a musical duet.
- Why does it go well with goose? A Rioja Reserva matures for at least three years, including at least one year in oak barrels, which gives it notes of vanilla, leather and spices. These flavours play wonderfully with the crispy skin of the goose and the sweetness of the red cabbage. The silky tannins ensure a smooth mouthfeel that harmonises with every fork.
- Serving temperature: It unfolds its elegant flavours at around 17-18 °C.
- Tip: Look out for a Rioja Reserva from established producers such as Marqués de Riscal, Marqués de Murrieta, La Rioja Alta, Bodegas Muga or CVNE for a guaranteed flavour experience.
A little extra tip for the undecided:
If you’re not sure which wine tastes best to you or your guests, why not try a wine tasting before the festive meal? After all, Christmas is the perfect opportunity to treat yourself and your loved ones to a special wine – or perhaps all three?
Whether Pinot Noir, Bordeaux or Rioja – these wines will make your Christmas goose an unforgettable highlight!
Blue carp: a Christmas tradition from the monastery kitchen
Origin in German monastic traditions
Blue carp is a true classic of German Christmas cuisine – and also one of the most traditional dishes. Originally, carp was prepared in monasteries, where it served as a protein-rich substitute for meat, especially during Advent, a time of fasting. Incidentally, the term ‘blue’ does not describe the colour of the fish, but the typical discolouration that occurs when it is doused with hot vinegar. No wonder it was long regarded as a festive dish: it was simple but noble – perfect for monastic restraint.
Over time, carp has made its way from monastery kitchens to the Christmas tables of Germany. Especially in regions such as Bavaria, Franconia and Saxony, it is still part of the festive programme today.
Classic side dishes: potatoes and horseradish sauce
A blue carp rarely comes alone – it’s the side dishes that make it a harmonious feast. It is traditionally served with boiled potatoes, which complement the delicate flavour of the fish wonderfully. And then there’s the horseradish sauce: spicy, hot and a little creamy – a real palate-pleaser that gives the carp just the right amount of pizzazz.
The combination of tender fish, mild potato and spicy sauce is a feast for the senses – traditional, down-to-earth and yet refined. No wonder so many families swear by this combination.
Recipe: Blue carp with horseradish sauce
Ingredients (serves 4):
- 1 whole carp (ready to cook, approx. 2 kg)
- 1 litre of water
- 200 ml vinegar (white wine vinegar or apple cider vinegar)
- 1 onion
- 1 bay leaf
- 5 peppercorns
- 2 cloves
- salt
For the horseradish sauce:
- 2 tbsp butter
- 2 tbsp flour
- 250 ml milk
- 250 ml fish stock (from the carp)
- 2 tbsp freshly grated horseradish (or horseradish from a jar)
- 1 tsp sugar
- salt and pepper
Enclosures:
- Boiled potatoes
Preparation:
- Prepare the carp: Wash the fish thoroughly. Important: Do not wash off the layer of mucus on the skin – it gives the fish its typical blue colour. Divide the fish into portions (or leave whole, depending on the size of the pot).
- Prepare the stock: Bring the water, vinegar, onion (quartered), bay leaf, peppercorns, cloves and a pinch of salt to the boil in a large pan.
- Cook the carp: Remove the pan from the heat and carefully add the pieces of fish. Then leave to cook at a low temperature for about 20 minutes, do not boil!
- Horseradish sauce: Melt the butter in a pan, stir in the flour and sweat gently. Gradually add the milk and fish stock, stirring until you have a smooth sauce. Stir in the horseradish and flavour with sugar, salt and pepper.
- Serve: Serve the carp on warmed plates with boiled potatoes and horseradish sauce. Garnish with parsley for visual appeal.
Tip for a successful result:
To ensure that the carp retains its beautiful blue colour, do not touch it with your hands after using vinegar – this destroys the colour layer. And when it comes to the horseradish sauce: freshly grated horseradish gives it that extra kick, so don’t be afraid to be bold!
The blue carp brings a piece of culinary history to your table – and perhaps a touch of monastery flair. A dish that perfectly combines tradition and flavour!
Wine recommendations for blue carp: fine, elegant and harmonious
A dish like blue carp deserves an equally careful selection of wine. The mild flavour of the fish, the acidic note from the vinegar and the spicy heat of the horseradish sauce call for white wines that are fresh, subtle and harmoniously balanced. Here are the best accompaniments:
Riesling (dry): Fresh and mineral
Riesling is one of the most versatile wines of all – and it is almost unbeatable when paired with fish dishes.
- Why does it fit? The freshness of the Riesling with its citrus and stone fruit flavours perfectly accentuates the delicate taste of the carp. In addition, the mineral notes harmonise wonderfully with the light acidity of the vinegar and the spiciness of the horseradish sauce.
- Recommendation: Go for a dry Riesling from the Rheingau or Moselle or choose one of the following recommendations – there you will find fine minerality paired with precise fruit.
- Serving temperature: Chilled at around 7-9 °C.
Cellardoor24 wine recommendation: Riesling with Christmas carp
2021 Besoain Single Vineyard Riesling, Besoain Wines, Casablanca Valley, Chile
2022 Maxwell Eden Valley Riesling, Maxwell Wines, McLaren Vale, Australia
2022 Main Divide Riesling, Main Divide Wines, Waipara, New Zealand
Pinot Blanc: Creamy and elegant
Pinot Blanc is a first-class choice if you are looking for a wine that accompanies the carp in flavour without pushing itself to the fore.
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Why is it a good match? Its subtle fruitiness (apple, pear) and light creaminess make it a pleasant partner for the delicate sweetness of the fish. At the same time, its fine acidity ensures that the dish does not appear heavy, but is elegantly rounded off.
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Recommendation: A Pinot Blanc from the Palatinate or Baden, where this grape variety is often vinified with a beautiful balance of freshness and fullness.
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Serving temperature: Chilled at around 8-10 °C.
Silvaner: Subtle and reserved
If you are looking for a wine that stays discreetly in the background and emphasises the flavours of the dish, then Silvaner is the right choice.
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Why does it fit? The Silvaner has a restrained fruitiness (green apple, melon) and a fine herbal flavour that perfectly accompanies the carp and the horseradish sauce. It doesn’t overpower anything, but lets the dish take centre stage – a real team player.
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Recommendation: Try a Silvaner from Franconia, where it is considered the ‘king of white wines’. The varieties from the Bocksbeutel are particularly good – an eye-catcher on any table.
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Serving temperature: Chilled at around 8-10 °C.
Tip for insecure connoisseurs:
If you are unsure which wine to choose, go for a Riesling – it is the all-rounder among white wines and guarantees harmony. Alternatively, you can also provide a small selection so that your guests can decide for themselves.
With these wine recommendations, the blue carp will be a culinary highlight – and you will shine as a host with a sense of taste and style. Cheers!
Sausages with potato salad: the pragmatic classic for Christmas Eve
Why sausages with potato salad?
Some say it’s the simplicity, others claim it’s the convenience – but in the end, it’s the love that makes sausages with potato salad the undisputed Christmas Eve favourite of many Germans. No hours-long kitchen marathons, no complicated recipes – just a simple, down-to-earth treat that fills you up and makes you happy. It’s the dish that gives you time: for presents, stories and perhaps a glass of wine or two.
And let’s be honest: after weeks of baking biscuits, visiting Christmas markets and stressing over presents, it’s kind of nice to put your feet up while the sausages simmer gently in the water. Pragmatism meets tradition – a combination that is simply unbeatable.
The variations of potato salad
Potato salad is not just a side dish, it is a cultural matter of faith! Opinions are divided here and perhaps even family ties. The two big camps:
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Vinegar-oil dressingThis variation is particularly popular in southern Germany and is often referred to as the ‘real thing’. Refined with stock, it is light, refreshing and harmonises perfectly with crispy sausages. The ideal accompaniment for those who crave something light (well, relatively light – it’s still potato salad!).
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Mayo dressingIn northern Germany, the potato is generously drenched in mayonnaise. Creamy, rich and a little piece of heaven on the plate. It is the comfort food of the holidays, giving you the feeling of floating on a cloud of mayonnaise. Ideal for anyone who wants to be full and satisfied all evening.No matter which version you choose, in the end only one thing counts: potato salad is love – in any form.
Recipe: Swabian-style potato salad
Ingredients (for 4 people):
- 1 kg waxy potatoes
- 200 ml hot vegetable stock
- 3 tbsp vinegar (e.g. white wine vinegar)
- 3 tbsp oil (e.g. sunflower or rapeseed oil)
- 1 small onion, finely diced
- 1 tsp mustard
- salt, pepper, sugar
- Chives to garnish
Preparation:
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Cook the potatoes: Boil the potatoes in their skins in salted water until cooked (approx. 20 minutes). Then leave to cool slightly, peel and cut into thin slices.
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Mix the dressing: Mix the hot stock with vinegar, oil, mustard, salt, pepper and a pinch of sugar. Add the diced onion.
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Marinate the salad: Place the potato slices in a large bowl and pour the warm dressing over them. Mix well so that the potatoes can soak up the liquid.
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Leave to marinate: Leave the salad to infuse for at least 30 minutes (preferably 1 hour). Season to taste again before serving and sprinkle with fresh chives.
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Serve: Serve with hot sausages and enjoy!
A pragmatic pleasure with tradition
Potato salad with sausages is like the faithful friend of German Christmas cuisine: uncomplicated, reliable and always welcome. And if someone at the table asks why there isn’t something more ‘festive’ on Christmas Eve, you just smile and say: ‘The festive meal will be tomorrow – today we’re celebrating simplicity.’
P.S.: Whether it’s vinegar and oil or mayo – what counts in the end is that the potato salad is made with love. And perhaps with a little extra chives – for a clear conscience
Wine recommendations for sausages with potato salad: simple, but brilliant
Who says that a simple dish like sausages with potato salad doesn’t deserve a matching wine? Quite the opposite! The very simplicity of the dish makes it the perfect stage for uncomplicated and charming wines. Here are our top recommendations:
Rosé: fresh and versatile
A dry rosé, whether from Provence, German wine-growing regions or the New World, is a real jack-of-all-trades, accompanying both the vinegar-and-oil and mayo versions of potato salad as if it had done nothing else all its life.
- Why does it fit? Its crisp freshness and delicate fruit – from raspberries and strawberries to a hint of grapefruit – form a great contrast to the creaminess of the mayonnaise or the acidity of the vinegar. And let’s be honest: rosé simply looks festive in a glass!
- Tip: For a German touch, go for a Pinot Noir rosé, which is particularly elegant and fruity.
- Serving temperature: Serve well chilled at 8-10 °C.
Cellardoor24 wine recommendation:
2022 Whitehaven Marlborough Rosé, Whitehaven Wines Marlborough, New Zealand
2022 Mansion House Bay Marlborough Rosé, Whitehaven Wines Marlborough, New Zealand
2021 Creekside Rosé, Creekside Estate Winery, Niagara, Canada
Pinot Gris: The all-rounder for white wine lovers
If you are not a fan of red or rosé wines, Pinot Gris is your first choice. This medium-bodied white wine is the Swiss army knife of wines: it goes almost anytime and anywhere – even with sausages and potato salad.
- Why does it fit? The subtle fruitiness (apple, pear) and nutty notes of Pinot Gris perfectly complement the flavours of potatoes and sausages. Its light spiciness makes it particularly exciting, especially with the vinegar and oil version of the salad. A down-to-earth wine for a down-to-earth dish – and yet refined.
- Tip: Choose a Pinot Gris from Baden, where it is often vinified with plenty of character and depth.
- Serving temperature: Chilled at 8-10 °C.
Cellardoor24 wine recommendation:
2021 Main Divide Pinot Gris, Main Divide Wines, Waipara, New Zealand
2023 Longview Queenie Pinot Grigio, Longview Vineyard, Adelaide Hills, Australia
2020 Backyard Vineyard Social Pinot Gris, Backyard Vineyard, British Columbia, Canada
Trollinger: The fruity everyday hero
Trollinger, a southern German red wine speciality, is light, fruity and, above all, uncomplicated – just like the dish itself.
- Why does it fit? Its fine aromas of strawberries and cherries harmonise wonderfully with the mildly spicy sausages, while its light acidity spices up the potato salad flavours without overpowering them. With a Trollinger in your glass, Christmas Eve suddenly feels like a cosy summer evening – and who couldn’t use a little summer in December?
- Tip: Try a Trollinger from Württemberg – it comes directly from the home of this charming wine.
- Serving temperature: Slightly chilled at 12-14 °C.
Our insider tip for the after-work round:
Don’t feel like deciding? Simply place all three wines on the table and let your guests choose their favourite. After all, Christmas Eve is not only a celebration of love, but also one of sharing – even if it’s just the last sip of Trollinger.
Either way, with these wines in your glass, even the simplest sausage and potato salad will become a festive highlight. Cheers!
Raclette and fondue: conviviality with flavour
Socialising takes centre stage: a trend dish for modern families
Raclette and fondue are not just dishes – they are an event! It’s not about meticulously timed courses or fixed seating arrangements, but about fun, creativity and enjoyable chaos. Everyone sizzles, dips or stirs to their heart’s content, while stories are exchanged and perhaps a glass of wine or two is poured. In short: raclette and fondue are the culinary version of ‘Merry Christmas, let’s enjoy it together!’
The best thing about it? It’s easy to prepare and still a real eye-catcher. No hours of kitchen work – guests often bring their own ingredients and you have more time to focus on the enjoyable things: the perfect wine and the right order for the dessert buffet.
Combination options with meat, vegetables and cheese
The great thing about raclette and fondue? There is no right or wrong, only delicious possibilities. Here are a few inspirations:
- Meat
For raclette: thinly sliced fillet of beef, strips of chicken or savoury mini sausages – anything that can be cooked briefly and crisply.
For fondue: Classic: tender beef or pork fillet. Modern: marinated prawns or chicken in a fine lemon-herb marinade.
- Vegetables
Peppers, courgettes, mushrooms or broccoli – whether grilled, baked or steamed, vegetables bring colour and freshness to the table.
Tip for raclette: marinate with herbs and a little olive oil before adding to the pans.
- Cheese
For raclette: Raclette cheese is the classic, but also try Camembert, Gruyère or flavoursome mountain cheese.
For fondue: A mixture of Gruyère and Emmental for the classic, or try a modern fondue with Gorgonzola and mascarpone. - Extras for variety
Potatoes, crusty baguette, pickled vegetables, fresh fruit such as grapes or pineapple. And not to forget: Dips and sauces, from aioli and herb quark to chilli mayo.
Recipe: Tips and ideas for a successful raclette
Ingredients for 4 people (can be varied according to taste):
- Cheese: 800 g mixed raclette cheese (or other varieties such as Gouda, mozzarella, Camembert)
- Meat: 400 g beef, chicken or prawns
- Vegetables: peppers, courgettes, mushrooms, onions
- Side dishes: potatoes, baguette, pickled cucumber and pearl onions
- Dips: herb quark, cocktail sauce, mustard dip
Preparation:
- Preparation: Prepare everything so that it can go straight on the table. Cut the vegetables into small pieces, marinate the meat if necessary, cut the cheese into handy slices.
- Set up: Place the raclette grill in the middle of the table, arrange the side dishes in bowls – it can be colourful!
- Cooking: Each guest creates their own pans with cheese, vegetables, meat and whatever their heart desires. Experimentation is expressly encouraged!
- Enjoy: Sit together with family or friends, chat, enjoy and forget the time.
A little extra tip:
The same principle applies to a fondue (cheese or meat): good preparation and creative ingredients. With cheese fondue, it’s worth adding a dash of white wine to the cheese – both for the flavour and for the cook (if you stir, you can snack!). With meat fondue, a well-seasoned broth or hot oil brings out the best in the meat.
Wine recommendations for raclette and fondue: the right wine for the convivial table
The good news: There are no fixed rules when it comes to raclette and fondue – just as there are no rules when it comes to choosing wine. Whether white wine, red wine or something in between, the right drink depends on what ingredients are on the table. Here are a few recommendations that are guaranteed to ensure harmonious interaction.
Sauvignon Blanc: Fresh and crisp
A dry Sauvignon Blanc brings the necessary freshness to the table to balance out the heaviness of melted cheese or fatty ingredients.
- Why does it fit? Its crisp acidity, combined with grassy and citrusy notes, harmonises particularly well with vegetables, fish and lighter ingredients in raclette or fondue. It ‘cleanses’ the palate and leaves room for the next bite – and the one after that.
- Recommendation: A Sauvignon Blanc from the Loire (e.g. Sancerre) or a fruity representative from New Zealand if you prefer something more exotic.
- Serving temperature: Chilled at 7-9 °C.
Cellardoor24 wine recommendations: Sauvignon Blanc with raclette or fondue
2021 Eva Pemper Sauvignon Blanc, Eva Pemper Wines, Marlborough, New Zealand
2022 Whitehaven Marlborough Sauvignon Blanc, Whitehaven Wines Marlborough, New Zealand
2022 Besoain Los Morros Sauvignon Blanc, Besoain Wines, Casablanca Valley, Chile
Chardonnay (wooden barrel): Full-bodied and buttery
For meat lovers or stronger ingredients such as bacon, mushrooms and hearty cheese, a Chardonnay from a wooden barrel is the right choice.
- Why does it suit? Its aromas of vanilla, butter and ripe fruit play off the roasted flavours of the meat and complement the strong components of a hearty raclette or fondue perfectly.
- Recommendation: A Chardonnay from Burgundy if you like it classy, or a Californian Chardonnay if you like it a little bolder.
- Serving temperature: Slightly chilled at 10-12 °C.
Cellardoor24 wine recommendations:
2016 Elephant Hill Chardonnay, Elephant Hill Winery, Hawke’s Bay, New Zealand
2021 Whitehaven Marlborough Chardonnay, Whitehaven Wines Marlborough, New Zealand
2021 Queenston Mile Vineyard Chardonnay, Queenston Mile Vineyard, Niagara, Canada
Light red wine: fruity and charming
For all those who swear by red wine, a Pinot Noir (Pinot Noir) or a Gamay (e.g. Beaujolais) is the perfect choice.
- Why does it fit? These wines are light, fruity and have soft tannins that are not too strong to mask the flavours of the cheese or ingredients. They go particularly well with pieces of meat in raclette or fondue and harmonise with hearty components such as bacon or sausages.
- Recommendation: A German Pinot Noir from the Ahr or a Beaujolais Villages from France – both are elegant and accessible options.
- Serving temperature: Slightly chilled at 12-14 °C.
Cellardoor24 wine recommendations:
2016 EastDell Gamay Noir, EastDell Estates, Niagara, Canada
2021 Main Divide Pinot Noir, Main Divide Wines, Waipara, New Zealand
2020 Mansion House Bay Marlborough Pinot Noir, Whitehaven Wines Marlborough, New Zealand
Chasselas (Chasselas): The Swiss classic
Those who honour Swiss tradition reach for a Chasselas – also known as Chasselas. In Switzerland, this wine is practically served with the fondue spoon.
- Why is it a good choice? Its mild flavour, delicate fruitiness (green apple, citrus) and subtle acidity make it the perfect accompaniment for cheese raclette and cheese fondue. It does not impose itself, but subtly supports the creamy, melted cheese flavours.
- Recommendation: Chasselas from the Vaud region in Switzerland or a German Chasselas from Baden – both are light, charming and convivial like the dish itself.
- Serving temperature: Chilled at around 8-10 °C.
Small pro tip:
If you can’t decide, why not offer a small wine tasting? Place a white wine, a red wine and perhaps a rosé on the table. This way, every guest can find the perfect wine for them – and you’ll be the star of the party.
With these wine recommendations, the next raclette or fondue meal is guaranteed to be not only delicious, but also stylish – and the glass will be empty as quickly as the cheese pan!
Biscuits and desserts: sweet Christmas treats for the grand finale
After a sumptuous Christmas dinner, a sweet finish is simply a must. Vanilla crescents, gingerbread and stollen are not only heavenly delicious, but also a bit like Christmas itself: sweet, cosy and full of memories of childhood days. They bring the magic to your plate when the bells ring and the tree shines in candlelight.
Vanilla crescents: tender, buttery, irresistible
These little crescents are a must-have on every biscuit plate. With their delicate, buttery consistency and vanilla sugar coating, they literally melt in the mouth. They taste like the scent of freshly fallen snow – only much better.
Gingerbread: The heart of Christmas baking
Gingerbread is more than just a biscuit, it is an institution. Whether covered in chocolate, decorated with sugar icing or as an artistic gingerbread man – their spicy flavour of cinnamon, cloves and nutmeg brings the Advent season straight to the palate.
Christmas stollen: The king of Christmas baking
Stollen is a symbol of the Christmas season and a feast for the senses with its rich filling of sultanas, marzipan and a hint of icing sugar. Every bite is a reminder that Christmas is all about indulgence and generosity – especially when it comes to calories.
Recipe: Classic Christmas stollen with marzipan
Ingredients (for 1 large stollen):
- 500 g flour
- 100 g sugar
- 1 cube of fresh yeast (42 g)
- 200 ml lukewarm milk
- 150 g butter (soft)
- 1 egg
- 1 pinch of salt
- 200 g sultanas
- 100 g almonds (chopped)
- 100 g candied lemon peel and candied orange peel (finely chopped)
- 1 tsp cinnamon
- 200 g marzipan paste
- 100 g butter (for coating)
- 100 g icing sugar (for dusting)
Preparation:
- Prepare the dough: Place the flour in a bowl and make a well in the centre. Dissolve the yeast in the lukewarm milk, pour into the hollow with a little sugar and leave to rise for 10 minutes.
- Knead: Add the remaining sugar, butter, egg, salt, cinnamon, sultanas, almonds, candied lemon peel and candied orange peel. Knead everything into a smooth dough, cover and leave to rise for 1 hour.
- Work in the marzipan: Roll out the dough on a floured surface, shape the raw marzipan mixture into an oblong shape and wrap it in the dough. Shape the dough into a classic stollen.
- Bake: Place the stollen on a baking tray lined with baking paper and bake in a preheated oven at 180 °C (top/bottom heat) for approx. 50 minutes.
- Brush and dust: Brush the hot stollen with melted butter and dust with icing sugar – at least twice for the perfect ‘snow’ look.
- Store: Wrap in aluminium foil and leave to rest for at least 1 week (if you can stand it!) – this is when it tastes best.
Why biscuits and desserts are irreplaceable at Christmas
- Emotions on a plate: they are like little memories of the Christmas miracle.
- Variety for everyone: Whether nutty, fruity or chocolaty – everyone will find something that makes their heart beat faster.
- The perfect finish: After a savoury Christmas dinner, you simply need something sweet to round off the festive menu.
If the stollen disappears faster than planned after the first bite, just pretend you never baked it. After all, it’s Christmas – nobody will hold it against you.
With this in mind: happy baking, snacking and savouring!
Wines with desserts: a sweet finish for heavenly moments
Dessert is the crowning glory of every Christmas menu. Whether it’s vanilla crescents, gingerbread or a sumptuous Christmas stollen – with the right wine, the sweet finale becomes flavourful perfection. This is where the true stars of dessert accompaniment come into play: sweet wines. But why sweet wines? It’s simple: sweet things go with sweet things, and the delicate, fruity notes of the wines emphasise the flavours of pastries, cakes and the like without overpowering them. Here are the best recommendations:
Ice wine: The frost prince among wines
Ice wine is a Austrian, German and Canadian speciality that is one of the finest wines of all. The grapes are harvested at freezing temperatures when they are still frozen on the vine – this results in a concentrated sweetness with intense fruity flavours.
- Why does it fit? Its fruity aromas of apricot, honey and citrus harmonise wonderfully with Christmas biscuits or Christmas stollen. The crisp acidity in ice wine ensures that it is not too heavy despite its sweetness
- Tip: Try an ice wine from Rheinhessen or the Palatinate – the frost wine is at its best there
- Serving temperature: Chilled at 6-8 °C.
Cellardoor24 wine recommendations:
2016 Pillitteri Carretto Riesling Icewine, Pillitteri Estates Winery, Niagara, Canada
2017 Lakeview Cabernet Franc Icewine, Lakeview Cellars, Niagara, Canada
2019 Lakeview Vidal Icewine, Lakeview Cellars, Niagara, Canada
Beerenauslese: Golden pleasure in a glass
Beerenauslese is a treasure of the wine landscape. These wines are made from overripe, partly noble rotten grapes and are characterised by their golden colour and honey-like sweetness.
- Why is it a good choice? With its flavours of tropical fruit, honey and a hint of spice, it complements both the fruitiness of a stollen and the creaminess of desserts such as panna cotta. It is light, elegant and yet full of character – the perfect end to a feast.
- Tip: Go for a Beerenauslese from the Moselle or the Rheingau or follow the recommendations below – you won’t regret it.
- Serving temperature: Chilled at 8-10 °C.
Cellardoor24 wine recommendations:
2014 Pegasus Bay Finale Noble Sauvignon Blanc, Pegasus Bay Winery, Waipara, New Zealand
Port wine: the velvety seducer
A glass of port wine with dessert is like a warm blanket on a cold winter evening – it envelops the flavours of the dessert and adds a pleasant depth. Whether Ruby (fruity and youthful) or Tawny (nutty and mature), port wine goes particularly well with gingerbread and chocolaty desserts.
- Why does it suit? The rich, complex flavours of dried fruit, nuts and caramel enhance the spice and sweetness of Christmas desserts. And let’s be honest, a sip of port is almost a dessert in itself!
- Tip: A Tawny Port from Portugal is a safe choice – especially a 10 or 20-year-old for that special touch.
- Serving temperature: At room temperature (16-18 °C).
A little tip for hosts:
If you want to offer your guests something special, serve the sweet wines in small, elegant glasses. Because sometimes just a few sips are enough to trigger a ‘wow’ – and you have the perfect reason to reward yourself with a second helping.
With ice wine, port or a Beerenauslese in the glass, every dessert becomes a culinary firework. Cheers to the sweet moment!
Conclusion: A feast for all the senses
Christmas is the time when it’s about more than just presents and festive decorations – it’s about shared moments, shining eyes and the pleasure that warms body and soul. Whether it’s the crispy Christmas goose, the tender blue carp, the convivial raclette or the sweet delights of biscuits and stollen – every dish plays its part in the magic of this festive season.
And with the right wine accompaniment, the Christmas menu is not just a pleasure, but an experience. Because as the saying goes: a good meal can sweeten the day, but a good wine adds glamour.
Whether you are celebrating with family, friends or just a small group – enjoy the delicacies you conjure up on the table and the time with your loved ones. With this in mind: Merry Christmas, bon appétit and a hearty ‘cheers’ to unforgettable moments of pleasure!
