I’m a frightful curmudgeon at Christmas and avoid both roast turkey and Christmas pudding if at all possible. That being
said, any turkey is immeasurably improved by a decent wine and I would suggest either a full-flavoured white such as a rich, buttery burgundy from Meursault, say, or a fine Alsace Pinot Gris, or a smooth and silky red (you don’t want it too big or tannic) like a soft, mellow and mature Rioja or a young juicy Pinot Noir from Oregon, Central Otago or California.

As for the pud, a rich, raisiny Liqueur Muscat from Rutherglen in Australia is a cracking match, as is a marmaladey-sweet Tokay 5 Puttonyos from Hungary. Or how about a nice nutty Madeira (not too dry) or tawny port?