It depends on what you’re eating — but classics like Pinot Noir, Rioja, beautifully balanced Chardonnay and Champagne always shine at Christmas. Our curated cases make it easy if you're not sure what to choose.

Pinot Noir for turkey, Rioja Reserva for beef, and richer reds like Primitivo or Malbec for hearty winter dishes.

A good guide is half a bottle per person, or one bottle per guest for the whole day if you’re serving drinks across multiple meals.

Christmas Delivery – Order in Time!

2026 dates are still to be confirmed buut are expected to be

🎁 Free Delivery / Express 48: Order by Monday 21st December

⚡ Express 24: Order by Tuesday 22nd December

All bottles are packed securely in our Manchester warehouse for safe delivery in time for the big day.

Our standard returns policy remains unchanged during the festive period. If you need to amend or cancel your order, contact us as soon as possible and we’ll do our best to help.

Our mixed cases, Port & Sherry picks, and premium bottles all make easy, thoughtful gifts, especially when you’re not sure what someone likes. Take a look at our gift collectionfor more inspiriation.

Going on what actually left our shelves last December, full-bodied Italian reds. Cantine Sampietrana Settebracciafrom Puglia, Baglio Gibellina U... Passimientofrom Sicily and Biscardo Neropassofrom the Veneto were the three biggest sellers, and they have a lot in common: ripe dark fruit, soft tannins. Christmas food is rich and people drink bold, flavoursome red wines accordingly.

If none of those are your thing, our best sellers collection is mix and match, so you can build a six with 5% off and find your own.

Depends how well you know their taste. If you do, a two bottle gift box is the sweet spot, and ours start at around £27 with a boxed pair of reds or a red and white duo. If you don't, a mixed case does the choosing for you.

The whole lot sits in our Christmas wine gifts collection, sorted by one bottle, two, three and six, so you can shop by budget rather than scrolling through everything. Add a message at checkout and we'll include it on a printed card. We don't don't incude anything that shows the price.

A gift card. It sounds like the easy answer but it's the one that gets used, and they can spend it online or in any of our shops. They start at £20.

If a card feels too impersonal, a gift subscription is a great option. Our team picks the wines, they get a delivery to look forward to, and you're not gambling on a single bottle.

Glassware is the obvious one and genuinely gets used. A pair of decent glasses turns a single bottle into a proper present without pushing the budget much.

Beyond that: an aerator pourer for anyone who opens big reds, a cooler sleeve for the person who always serves white too warm, or a wine book if they like reading about it as much as drinking it. They're all in the Christmas gifts collection alongside the bottles.

Mainland UK, yes, although we can't currently deliver to Northern Ireland and a few addresses fall outside our network. Standard delivery is free once you spend over £120. Full details are on our delivery page.

If anything turns up broken, message us within 24 hours and we'll sort a replacement or a refund.

Fizz. Cava is our go-to - we pour the Francesc Ricart Brut by the glass in all our bars for a reason. Topped up with orange juice while the presents are being opened, or alongside a proper cooked breakfast (poached eggs and avocado, maybe a drizzle of truffle honey - it is Christmas), it gets the day up and running.

A light dry white with zesty acidity. Albarino, dry Rielsing or Picpoul de pinet are great choices. For our Christmas case we chose a Southern French white blend. Granny Smith apple, zesty lime and zippy acidity, with enough ripe stone fruit and subtle almond complexity to stand up to the richness of the fish. Domaine Gayda En Passant White does the job.

Turkey dinner is a complicated plate - gravy, stuffing and sweet parsnips all fighting for attention - so you want something versatile

Light to medium-bodied reds such as Pinot Noir or Garnacha, or fuller whites like Chardonnay or white Rioja. They complement the richness of the meal without overpowering it.

For our christmas case we chose Glorioso Blanco. It has tropical fruit and honey aromas with a subtle smokiness, and the barrel ageing gives it a round, slightly creamy weight that holds its own. There's still enough fresh acidity to lift and cleanse the palate between mouthfuls.

A white Rioja such as Glorioso Blanco. Vegetarian centrepieces tend to be rich and savoury, and this has the weight to keep up: round stone fruit, a bit of oak, a creamy texture. The acidity underneath stops it feeling heavy. An oaky chardonnay would work here too if you want something bigger.

Have a Pinot Noir instead if you'd rather have a red open. The sweet spice in it goes nicely with chestnuts and mushrooms, and it's vegan.

Pinot Noir. It's the match for both birds, and if you're doing a three bird roast it covers everything on the plate. Terres Fidèles Montsable is lighter bodied but has real concentration of red berry fruit, silky tannins and sweet spice, which is exactly what you want next to redcurrant jelly or cranberry sauce. Vegan, too.

If the bird's coming with a rich dark sauce or a lot of spice, go fuller. The Brindisi Riserva from Puglia has the dense cherry and plum fruit to keep up.

Port. Niepoort LBV is dark red with lighter hues at the rim, with aromas of dark chocolate and a subtle floral character around deep fruits of the forest. The palate is balanced and fresh with a seductive middle and good extract, finishing on the spirit. Cheddar, Gouda and Brie all work with it.

Or stay on red and save opening another bottle. The Brindisi Riserva is a good cheeseboard wine, with dark fruit and soft tannins that can handle a strong cheddar.

Some people serve red too warm and white too cold, so the rule is to move both 20 minutes in the opposite direction. Put the red in the fridge for 20 minutes before you open it, and take the white out 20 minutes before you pour. A centrally heated house at Christmas makes this more useful than it sounds, because a red left by the fire will taste soupy and alcoholic.