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Italian Christmas table with Barolo, Franciacorta, salumi board, Parmigiano, olives and candles on walnut wood

Italian Wine Pairing Guide for a Christmas Menu

A complete Italian Christmas menu with course-by-course wine pairings, from Prosecco with antipasti through Passito with panettone.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 guests
Calories: 420
Ingredients Method Notes

Ingredients
  

Antipasto Course
  • 2 bottles (750 ml each) Franciacorta DOCG or Prosecco Superiore di Valdobbiadene DOCG Chilled to 6-8 C / 43-46 F
  • 300 g Assorted salumi (prosciutto di Parma, salame Milano, mortadella) Sliced thin
  • 150 g Aged Parmigiano-Reggiano (24 months) Broken into rough chunks
  • 150 g Marinated Taggiasca or Castelvetrano olives
  • 1 pack (100 g) Grissini breadsticks
Seafood Primo (First Course)
  • 2 bottles (750 ml each) Vermentino di Sardegna DOC or Falanghina DOC Chilled to 10-12 C / 50-54 F
  • 6 portions Spaghetti alle vongole (clam pasta) or baked branzino fillets Serve hot immediately
  • 3 tbsp Extra-virgin olive oil Finish drizzled over the fish or pasta
Meat Secondi (Main Course)
  • 2 bottles (750 ml each) Barolo DOCG or Barbaresco DOCG Decanted 90-120 min before serving, served at 18 C / 64 F
  • 6 portions Brasato al Barolo (beef braised in Barolo) or roasted lamb with rosemary
  • 600 g Roasted winter vegetables (carrots, fennel, cipollini onions) Roasted at 200 C / 390 F for 35 minutes
Cheese Interlude (Optional)
  • 1 bottle (750 ml) Amarone della Valpolicella DOCG or Valpolicella Ripasso DOC Decanted, served at 18 C / 64 F
  • 100 g Aged Pecorino di Pienza
  • 80 g Gorgonzola naturale
  • 2 tbsp honey, 40 g walnuts Acacia honey and walnut halves For the cheese board
Dessert Course
  • 2 bottles (750 ml each) Moscato d'Asti DOCG or Passito di Pantelleria DOC Moscato lightly chilled to 8 C / 46 F; Passito at 14 C / 57 F
  • 1 loaf (1 kg) Panettone or pandoro Sliced into wedges
  • 200 g Torrone (nougat with almonds or hazelnuts)
  • 100 g each Dried figs and dark chocolate pieces Optional accompaniment for Passito

Method
 

Two Days Before Christmas
  1. Purchase all wines and store reds (Barolo, Amarone) lying on their sides in a cool, dark spot at 14-16 C / 57-61 F.
  2. Refrigerate sparkling wines (Franciacorta or Prosecco) and whites (Vermentino) upright from the day before the dinner.
Morning of Christmas Dinner
  1. Set up the antipasto board with salumi, Parmigiano chunks, olives, and grissini. Cover and refrigerate until 30 minutes before guests arrive.
  2. Open the Barolo and Amarone and pour them into a clean decanter. Leave them uncovered at room temperature for 90-120 minutes to open up.
  3. Begin the brasato or roast preparation so it cooks low and slow through the afternoon.
30 Minutes Before Guests Arrive
  1. Fill a large ice bucket halfway with ice and water. Nestle the Franciacorta or Prosecco bottle in the bucket to bring it to 6-8 C / 43-46 F.
  2. Pull the antipasto board from the fridge and set it on the table with small plates and cocktail napkins.
  3. Open the first bottle of sparkling wine when the first guests arrive, pouring 80-100 ml per glass.
Seafood Primo Service
  1. Pull the Vermentino from the fridge 10 minutes before plating the pasta or fish, so it warms slightly to 10-12 C / 50-54 F.
  2. Pour whites as the first course plates arrive at the table, 80-100 ml per glass.
  3. For spaghetti alle vongole, finish with a drizzle of extra-virgin olive oil and a pinch of fresh parsley before serving.
Meat Course Service
  1. Check decanted Barolo with a thermometer. It should read 17-18 C / 63-64 F. If it's cooler, cup the decanter briefly in your hands.
  2. Slice the brasato or carve the roast. Plate with roasted vegetables and pour Barolo at the table, 100 ml per glass.
  3. If offering an optional cheese interlude, set out the Pecorino, Gorgonzola, honey, and walnuts between the meat and dessert courses. Pour Amarone in 75 ml portions at this stage.
Dessert and Close
  1. Clear the table of all savory wine glasses before the dessert course. Set fresh glasses: standard 350 ml for Moscato d'Asti, or smaller 150 ml glasses for Passito.
  2. Slice panettone or pandoro into wedges and set alongside torrone and dried figs on a board at the center of the table.
  3. Pour Moscato d'Asti in 60-75 ml portions. Its low alcohol means guests can have a second pour without issue. Passito portions should stay at 50-60 ml given its sweetness and strength.
  4. Finish the meal with espresso, which needs no wine pairing and cleans the palate after the dessert wines.

Notes

Buy one extra bottle of sparkling wine than you think you need. The aperitivo stage always runs longer than planned at Christmas, and running dry before the first course is the one thing guests remember.