How to Host a French Christmas

A Celebration of Family, Food, and Fine Wine

JP’s favorite bottles and simple tips for hosting a warm, elegant French-style Christmas Eve dinner.

 

In France, Christmas is a cozy but elegant affair. A time for family, loved ones, and time well spent at the table. The true celebration happens on Christmas Eve, when families gather for “le réveillon”, a long, leisurely dinner that stretches late into the night. Every detail is considered, from candles in simple glass holders to crisp linens, and the French fondness for silverware rests that keep the table spotless between courses. These small gestures remind me of home and family.

This year, I invite you to host your own French-style Christmas Eve, complete with wines that reflect the diversity of France’s vineyards. Think intimate over extravagant, thoughtful over complicated, and delicious over everything else.

Wine is part of everyday life in France, but le réveillon is special. It is the one night of the year when I reach for the bottles I’ve been saving for the people I love most. Below are the wines I’ll be pouring this year, and my suggestions for how to host a French-style Christmas Eve wherever you are.

 

 

Start the Evening Right

Philippe Fontaine Cuvée des Lys Blanc de Blancs Pinot Blanc (Champagne)

In France, every day is a good day for Champagne, but Christmas Eve is where it shines brightest. There’s no more elegant and festive way to make your guests feel special than greeting them with a glass of bubbles as they arrive.

This gorgeous Blanc de Blanc made from 100% Pinot Blanc is my go-to for special nights. The Philippe Fontaine Cuvée des Lys Blanc is redolent of white flowers, pear, and toasted almond; the wine is fresh and complex. A perfect start for an evening with family and friends. I like to serve it with something light and celebratory, such as gougères (cheese puffs), smoked salmon toasts, or a few perfectly poached shrimp.

 

 

The Seafood Course

Didier Raimbault Sancerre Blanc (Loire Valley)

A traditional French réveillon unfolds slowly, with multiple courses, a pace designed for conversation and connection. Early in the meal, a seafood course honors France’s deep affection for the ocean. Platters of oysters, shrimp, or scallops are a staple on holiday tables from Brittany to Provence.

For the seafood course, I love Didier Raimbault’s Sancerre. This pure Sauvignon Blanc from Verdigny is the essence of limestone and light, crisp, mineral, and alive. I think there is something magical about Sancerre with seafood. Like the vineyard and the sea are speaking to each other.

 

 

The Fish Course

Louis Dorry Mâcon-Bussières “En Prôle” (Burgundy)

Following the freshness of the sea, we move to a warm fish course, something gently cooked or baked, usually served in a sauce. Think sole meunière, trout with almonds, or even a classic salmon en croûte.

The choice is obvious: Louis Dorry’s Mâcon-Bussières brings balance and grace to this moment. A lean, classical Chardonnay that recalls old-school Burgundy, it tastes of green apple, hazelnut, and limestone. 

The Main Event

Numa Cornut Meursault and Numa Cornut Pommard (Burgundy)

When the main dish arrives, the wines rise to meet it. Out come rich dishes that invite generosity from the cellar. On Christmas Eve, that means roast poultry, duck, or lamb.

Here, I have two options for you: The Meursault from Numa Cornut is golden and layered. A perfect complement for creamy sauces and roasted chicken or duck. The Numa Cornut Pommard, with its deep red fruit and structured spice, brings warmth and gravitas to red meats or game. Meursault and Pommard are like the king and queen of the table. They remind us why Burgundy is so iconic.

Just a few touches like linen napkins, candles in simple glass holders, and a basket of perfectly baked sliced baguette on the table add that perfect homey French vibe.

 

 

The Cheese Course

Pas de l’Ane Saint-Émilion Grand Cru (Bordeaux)

No French feast is complete without cheese. After the main course (but before dessert) comes a simple plate of cheeses served at room temperature. This is the moment to slow down, refill glasses, and linger.

No night of French wine is complete without a Bordeaux. The cheese course offers the perfect opportunity to open up a bottle of Pas de l’Ane Saint-Émilion Grand Cru. With its black fruit, cedar, and spice, it pairs beautifully with aged Comté, Brie de Meaux, or Saint-Nectaire.

 

 

Something Pink and Perfect for Dessert

Philippe Fontaine Brut Rosé (Champagne)

In France, rosé Champagne is the guest of honor during special occasions, and what better time than Christmas Eve? This saignée-method rosé is powerful and refined, with savory red fruit and structure. You will find that French desserts are often lighter than their American counterpart, and nothing is more traditional than a bûche de Noël. You could also choose poached pears or a selection of petits fours. Rosé Champagne has a way of reviving people. By this point in the night, it’s the perfect spark.

 

 

Finish with Grace

Résidence Cognac

After dessert and the tables are cleared, the French linger with a digestif and great conversation as they await the arrival of Père Noël (Santa Claus!) at midnight. Children are sent to bed in eager anticipation of what Santa will bring, while the adults tear open their gifts that evening. 

I love to wrap up the night with a glass of Résidence Cognac. Aged five years in Limousin oak, this Cognac is smooth and layered, with notes of dried apricot, bergamot, and toasted bread. It’s the soft landing of the night, a toast to friendship and family before midnight.

A French Christmas, Wherever You Are

You don’t need to be French to host an exceptional réveillon. All you need is your family and loved ones around you, a few delicious dishes, and wines you can’t wait to share.

Whether you recreate the full réveillon or simply open one special bottle on Christmas Eve, JP Bourgeois’s selections bring a touch of French warmth to any table. After all, the true spirit of the holidays is in the pleasure of sharing what you love with the ones you love.

Wines Featured in This Story

Philippe Fontaine Cuvée des Lys Blanc de Blancs Pinot Blanc

This Champagne is a true rarity in the region, crafted entirely from Pinot Blanc, a historic white grape. Philippe Fontaine ages this cuvée for 36 months on lees, which creates a fine, persistent mousse and a graceful texture. The aromatics are delicate yet expressive, with notes of white blossoms, fresh pear, citrus zest, and warm almond skin. On the palate, it offers both brightness and depth, carrying its fruit through a long, clean finish. This is the kind of Champagne that is perfect for welcoming guests or enjoying during quiet moments before the evening begins.

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Didier Raimbault Sancerre Blanc

Sancerre is beloved for its precision and purity, and Didier Raimbault embodies this classic style. The vines grow on the steep limestone slopes of Verdigny, and you can taste the mineral tension in every sip. Aromas of lemon peel, white peach, crushed stone, and fresh herbs drift from the glass. The palate is bright and linear, balancing citrus with a subtle saline note, making it an exceptional partner for shellfish. Elegant and unmistakably Loire Valley, this wine brings a taste of France’s maritime spirit to the table.

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Louis Dorry Mâcon-Bussières “En Prôle”

This Chardonnay comes from a small parcel in the hills of the Mâconnais, where limestone soils and cool nights give the wine structure and finesse. “En Prôle” shows aromas of green apple, underripe apricot, hazelnut, and a touch of fresh cream. On the palate, the wine is clean and vibrant, offering a classic Burgundian balance between fruit, minerality, and gentle oak influence. It has that old-world charm that Burgundy lovers instantly recognize: honest, expressive, and confident. A natural companion to warm fish dishes or buttery holiday classics.

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Numa Cornut Meursault

Meursault is known for richness and elegance, and Numa Cornut captures both with remarkable balance. The wine opens with aromas of ripe orchard fruit, honeycomb, and acacia, layered with hints of browned butter and toasted hazelnut from careful barrel aging. On the palate it is broad yet refined, offering weight without heaviness. Its texture makes it ideal for dishes with cream, mushrooms, or roasted poultry. This Meursault brings warmth and luxury to the center of the holiday meal.

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Numa Cornut Pommard

Pommard represents the more structured side of Burgundy’s Pinot Noir, and this bottling lives up to that reputation. Aromas of dark cherry, raspberry, dried rose petals, and warm spice draw you into the glass. The palate follows with polished tannins, lively acidity, and notes of baking spice and forest floor. It has both muscle and elegance, making it a superb match for duck, lamb, or beef. This is a wine that anchors the meal, carrying depth and energy through each sip.

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Pas de l’Ane Saint-Émilion Grand Cru

This Grand Cru blend of Merlot and Cabernet Franc comes from a small family estate that farms meticulously and treats every vintage with care. In the glass, it shows layers of black plum, blackberry, cedar, cocoa, and warm spice. The palate is plush, with rounded tannins and a long, polished finish. Its structure makes it ideal for pairing with rich cheeses, but it is equally enjoyable on its own at the quiet midpoint of the evening when everyone begins to relax and linger.

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Philippe Fontaine Brut Rosé

This saignée-method rosé is bold, expressive, and beautifully structured. The wine’s deep salmon color hints at the concentration within. Aromas of wild strawberry, raspberry, pomegranate, and a faint savory note rise from the glass. The palate carries bright red fruit, lifted acidity, and a subtle earthiness that grounds the wine and gives it remarkable versatility. It shines with desserts that are not overly sweet, and it is equally suited to richer dishes like foie gras or roast beef. A joyful Champagne that brings energy back to the table.

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Résidence Cognac

Résidence Cognac is aged for five years in Limousin oak barrels, which lend both structure and depth. Aromas of dried apricot, orange peel, fresh vanilla, bergamot, and toasted bread give the nose a warm, festive character. The palate is smooth and layered, offering a slow build of fruit, spice, and gentle smoke. It finishes with richness and calm, making it the perfect final note after a long Christmas Eve meal.

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