Ever since swapping London for Madrid, a new tradition has taken hold in my family. Every December, I arrive back in the UK with a suitcase clinking suspiciously and permanently perfumed with toasted oak, citrus zest and the gentle rustle of bubble wrap.

I bring Spanish wines for Christmas. And now it wouldn’t feel like Christmas without them.

This is Christmas at my house: British plates, Spanish bottles, and long, lazy meals where people never really leave the table. Here’s exactly what we’re eating this year, and the wines I’m pairing with each plate.

White Rioja Reserva for Christmas Dinner (Pork Belly, Turkey, Stuffing, Roasties & Trimmings)

Our Christmas dinner is indulgently over-the-top. We roast pork belly and turkey, because why choose? There’s herby stuffing, crispy roast potatoes, parsnips roasted in honey, and gravy in quantities that could legally be described as excessive.

This busy plate needs a wine that’s calm and versatile. White Rioja Reserva has that lovely creamy texture from the oak, enough brightness for turkey, and enough savoury depth for pork. It bridges the flavours rather than competing.

A peacekeeping wine for a chaotic meal.

Cava Brut Nature from Penedès for Smoked Salmon Bagels

Christmas morning begins with smoked salmon bagels in our house. Cream cheese, lemon, capers (if I remember them), and a bottle of Cava Brut Nature chilling overnight.

It’s crisp, dry, and utterly unfussy. The bubbles cut through the richness, the acidity lifts the salmon, and it turns a sleepy morning into a celebration without being too heavy. Quiet luxury. Perfect.

Cava Semi-Seco from Requena for The Cheeseboard (Soft, Hard, Creamy & Blue)

Every family has a moment during Christmas when the cheeseboard simply appears. No warning. Just a slab of Stilton, a collapsing Brie, a bit of Cheddar and whatever someone brought “just in case”.

A full cheeseboard - soft, hard, creamy and blue - is notoriously difficult to pair with wine. Each style wants something different: soft cheeses can smother delicate wines, hard cheeses crave structure, creamy cheeses need acidity, and blue cheeses can make most dry wines taste metallic.

That’s why I’m turning to a semi-seco Cava from Requena. The gentle sweetness smooths over the contrasts, bringing all the cheeses into harmony. Its bright acidity cuts through richness, the bubbles lift the palate, and the touch of residual sugar balances the salty bite of blue cheese. It’s one of the very few wines that can genuinely cope with the entire board and keep everyone happy at the table.

Fresh Godello from Valdeorras for Fish & Chips (Christmas Eve)

We don’t cook on Christmas Eve. We order fish and chips, lay it out on the table, and declare it tradition.

A fresh, young Godello is perfect: citrusy, crisp and with just enough texture to handle batter and vinegar. It turns the whole meal into something a little more intentional without pretending it’s anything other than fish and chips.

Ribera del Duero Gran Reserva for The Christmas–New Year Lull (Leftover Mash-up)

Ah, the lull. The sleepy, cosy, slightly feral days between Christmas and New Year. You’re reheating stuffing, cold pigs in blankets are acceptable breakfast, and gravy becomes a legitimate beverage.

A Gran Reserva from Ribera del Duero is exactly right here. Long-aged Tempranillo has those warm spices, softened tannins and savoury depth that make everything taste better. Especially cold roasted meats and leftovers that have somehow merged into a single dish.

Why I Do This Every Year

Bringing Spanish wine home to the UK has become one of my favourite traditions. It closes the gap between the life I have in Madrid - vineyards, winemakers, the hum of wineries during harvest and bottling - and the life I return to at Christmas.

It’s a way of bringing everyone I care about into my world for a moment. And honestly, the wines taste better for it.

Feliz Navidad, and cheers from my table to yours.