Over the years, I’ve had many people tell me (sometimes even those whom I trust) that red Bordeaux, or “Claret” – as we call it fondly in Britain, is not necessarily the best thing to go with a traditional Christmas dinner. It is claimed that the wines’ subtleties are lost amongst the powerful flavours that are part of a yuletide roast. To my mind this is stuff and nonsense. For me, Claret is the finest partner to a great number of what we consider to be the cornerstones of a Christmas feast. Whether it’s turkey with all the trimmings, a decadent goose, a rib of beef or even the joint of ham on Boxing Day, an even-mannered, savoury bottle of Claret is the absolute ticket.

I would go further and say that, for me, a decent case of Claret is an absolutely essential part of Christmas. With its inviting notes of cigar box, pencil shavings and blackcurrant fruit, there is something reassuring about it that few other wines can come close to offering. With food, red Bordeaux is more than capable of holding its own, but it rarely shouts too loud either. It is the classic accompaniment to a roast, with just enough fruit to be charming, yet enough structure to refresh the palate and bring the dish to life. Come the end of the meal you know exactly where you stand, or rather where you ought to be sitting – namely in your favourite armchair, clutching the last glass from the decanter, and perhaps a corner of the decent Cheddar you were hoping your companions were too full to tackle.

Browse our full range of Claret perfectly suited to drinking this Christmas on bbr.com