There’s plenty of good wines to match your Christmas dining writes Andrew Corrigan.

It is a time for commemoration, relaxation,family reunion in many cases, and hospitality with friends enjoying a Christmas wine.

Match up your craving for seafood with the freshest zingiest white wines you can find, served well chilled – young Riesling or Sauvignon Blanc. Try Rieslings by: Tim Adams, O’Leary Walker, Jim Barry, Jacobs Creek, Orlando St Helga, Richmond Grove, Annie’s Lane and Peter Lehmann (all around $13 – $19). Sauvignon Blancs from NZ are a good beginning: Montana, Allan Scott, Nautilus, Selaks, Isabel, Hunters, Grove Mill, Corbans, Cloudy Bay, Highfield Estate and Villa Maria (prices vary, $12 – $22; the higher the price the more intense the flavour).

In Australia, leaders of Sauvignon Blanc are: Shaw and Smith, O’Leary Walker, Bridgewater Mill, Geoff Weaver and Nepenthe ($15 – $25).A fresh white wine but with a bit of body and richness is Verdelho. The established region for this variety is Queensland’s Granite Belt – look for Hidden Creek (the wine estate part owned by myself – see, Robert Channon, Golden Grove, Summit Estate and others (all about $17).

For the humble chicken cooked with an Asian flavour and served cold, fuller flavoured whites would be okay but I’d head for a lighter red. Even a rose would be good. Chill the red well! I suggest: Brookland Valley Rose, Taltarni Rose (about $14) and lighter Pinot Noirs Gulf Station, d’Arenberg “Feral Fox”, Nepenthe, Stoniers and Tamar Ridge ($18 – $28).

With ham sliced off the bone, the Pinot Noirs listed above are a great match. Chilled sparkling reds are a traditional accompaniment to ham and chicken/turkey dishes. Seppelt Great Western is the leader of this; there are several great Australian sparkling reds. Sirromet Sparkling PV ($25) is a good one from Qld (the “PV” stands for Petit Verdot, an obscure red grape that is a “cousin” of Cabernet Sauvignon).

The season’s greetings to you!