Holiday meals: which wines to serve with festive foods  ?

On roasted poultry
Serve a gourmand wine with roasted poultry
With roasted poultry, don't hesitate to serve a beautiful Burgundy pinot noir. I recommend that you try a Marsannay les Langeroies 2000 from Denis Mortet. Here, the pinot noir expresses more fruit than it does power, and comes across extremely gourmand.

or poultry with cream
However, if you are serving your poultry with a sauce made with cream, I would select a white wine such as a Côte-du-Jura 2000 from Jean Macle. Served at 12°C and opened ahead of time, this wine develops splendid notes which go beautifully with mushrooms. Another great white that I would recommend is an American Chardonnay from Kistler Vineyards - Dutton Ranch 2000 from the Sonoma Valley.

Serve a fruity wine with game
With venison or boar, most often served with a sauce Grand Veneur, I think it is a huge mistake to select highly developed wines. I personally would do just the opposite, choosing wines full of fruit, able to satisfy thirst and revive a palate which is dry or saturated. With venison, I would turn to a Côte-rôtie from Jean-Paul and Jean-Luc Jamet and go with a deliberately young vintage, such as 2000. The Syrah, with its spicy, peppery notes, goes splendidly with game.