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This list is for choosing a red wine to serve with the Christmas meal, whether the centrepiece is roast beef, lamb, goose or turkey. It is drawn from what The Wild Duck has in stock and what sells here. Start at the top for the fullest reds and move down for lighter bottles that suit poultry, ham and the first courses.
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A 100% Nebbiolo Barolo with firm tannin and high acidity, made for roast beef or a rich braise.
A Sangiovese-led Chianti Classico Riserva, savory and acidic, that suits roast meats and tomato-based sides.
Brunello is made only from Sangiovese and is usually fuller and more structured, a fit for roast beef or lamb.
Amarone is rich and dry with dried-fruit character, suited to slow-cooked meats and aged cheese.
Ripasso sits between Valpolicella and Amarone, with enough body for roast pork, ham or turkey.
Vino Nobile is mainly Sangiovese from Montepulciano, a savory red for roast meats and stuffing.
Nebbiolo at a lighter level than Barolo, with high acidity that cuts through rich gravy.
Nebbiolo with pale colour and firm structure, good beside roast duck or beef.
Nero d'Avola is Sicily's signature red, dark-fruited and smooth, a fit for roast lamb or sausage.
Frappato is a light-bodied Sicilian red that suits turkey, goose or ham without overpowering them.
Valpolicella is a lighter red, useful for starters, charcuterie and a ham course.
