The festive season is a time of warmth, laughter, and sumptuous meals. While the main course often steals the spotlight, the side dishes play a crucial role in rounding out the Christmas feast. Each side dish, with its unique flavours and textures, presents an opportunity to enhance the dining experience with a carefully chosen drink pairing. From the crisp golden roast potatoes to the sweet and earthy carrots and parsnips, let’s explore the perfect beer, wine, fortified wine, spirit, and cocktail pairings for these beloved Christmas side dishes.

Roast Potatoes

Crispy on the outside and fluffy on the inside, roast potatoes are a staple at any Christmas dinner.

• Beer: A Pale Ale with a balance of malt and hops complements the crispy, golden exterior and fluffy interior without overwhelming the palate.
• Wine: A Chardonnay, preferably oaked, with buttery notes, pairs beautifully with the roasties, echoing the richness of the dish.
• Fortified Wine: A dry Amontillado Sherry, with its nutty and complex profile, stands up to the roasted flavours and adds a touch of elegance.
• Spirit: A smooth Irish Whiskey, neat or on the rocks, with its vanilla and caramel notes, can enhance the comforting taste of the potatoes.
• Cocktail: A Classic Martini, with its clean and crisp profile, offers a refreshing counterpoint to the dish’s richness.

Mashed Potatoes

The creamy and comforting texture of mashed potatoes is a canvas for flavour.

• Beer: A Stout with creamy, chocolatey notes creates a harmonious blend with the buttery mash.
• Wine: A Viognier, with its creamy texture and stone fruit flavours, complements the smoothness of the potatoes.
• Fortified Wine: A slightly chilled Fino Sherry, with its almond and apple notes, cuts through the richness while complementing the dish.
• Spirit: A Bourbon with a hint of sweetness can match the creamy texture and add a layer of complexity.
• Cocktail: A Whiskey Sour, with its citrus balance, provides a tangy contrast to the creamy potatoes.

Brussel Sprouts

These little green gems can be divisive, but when cooked right, they’re a Christmas delight.

• Beer: A Saison, with its peppery and citrus notes, pairs well with the earthy, slightly bitter sprouts.
• Wine: A Sauvignon Blanc, with its crisp acidity and green notes, complements the sprouts’ natural flavours.
• Fortified Wine: A Manzanilla Sherry, with its light body and hint of saltiness, enhances the sprouts without overpowering them.
• Spirit: Gin, with its botanicals, can be a surprisingly fresh pairing, especially when the sprouts are roasted with a touch of garlic.
• Cocktail: A Bloody Mary, with its savoury depth, can stand up to the strong flavours of the sprouts.

Carrots and Parsnips

The natural sweetness of these root vegetables is accentuated when roasted.

• Beer: A Belgian Dubbel, with its caramel and toffee notes, complements the caramelisation of the vegetables.
• Wine: A Riesling, with its balance of sweetness and acidity, pairs well with the sweetness of the carrots and parsnips.
• Fortified Wine: A sweet Pedro Ximénez Sherry, with its rich fig and molasses notes, can match the vegetables’ roasted sweetness.
• Spirit: Aged Rum, with its sweet vanilla and spice, echoes the natural sugars of the carrots and parsnips.
• Cocktail: A Carrot Cake Cocktail, made with cream liqueur, cinnamon, and nutmeg, plays off the sweet and spicy notes of the dish.

Sage and Onion Stuffing

This herby and aromatic side is a flavourful companion to any Christmas meat.

• Beer: A Brown Ale, with its malty sweetness and slight hop bitterness, pairs nicely with the savoury stuffing.
• Wine: A Pinot Noir, with its earthy undertones and red fruit flavours, complements the herbaceous quality of the stuffing.
• Fortified Wine: A Ruby Port, with its bold fruitiness, can stand up to the robust flavours of the sage and onion.
• Spirit: A Rye Whiskey, with its spicy and fruity profile, matches the stuffing’s hearty flavours.
• Cocktail: A Gin Fizz, with its herbal notes and effervescence, offers a refreshing contrast to the stuffing.

Gravy

Rich and savoury, gravy is the ultimate condiment to bring the Christmas feast together.

• Beer: A Porter, with its rich and roasted flavours, can complement the savoury depth of gravy.
• Wine: A Merlot, with its soft tannins and ripe fruit profile, pairs well with the rich and meaty gravy.
• Fortified Wine: A Vintage Port, with its complex and rich flavours, adds a luxurious touch to the gravy’s umami character.
• Spirit: A Scotch Whisky, particularly one with a smoky profile, can add an extra dimension to the gravy’s richness.
• Cocktail: A Manhattan, with its balance of sweet and bitter, can stand alongside the complexity of a good gravy.

Cranberry Sauce

The tart and sweet sauce is a festive burst of flavour that cuts through the richness of the meal.

• Beer: A Lambic, with its tartness and slight sweetness, mirrors the profile of cranberry sauce.
• Wine: A Zinfandel, with its fruity and spicy notes, complements the tangy sweetness of the sauce.
• Fortified Wine: A Tawny Port, with its nutty and caramel notes, balances the tartness of the cranberries.
• Spirit: An Orange Liqueur, served neat or on the rocks, can enhance the citrusy sweetness of the sauce.
• Cocktail: A Cosmopolitan, with its cranberry and lime flavours, is a playful and thematic pairing.

In conclusion, the right drink can transform a side dish from a mere accompaniment to a star in its own right. This guide offers a starting point for pairing, but the true joy comes from experimenting to find what tantalises your taste buds the most. So this Christmas, as you gather around the table with loved ones, raise a glass to the unsung heroes of the holiday feast—the side dishes. Sláinte!