The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
The classic Boxing Day spread - cold turkey, ham, chips and pickles - or turkey sandwiches
Although they’re mainly cold the Boxing Day leftovers have enough in the way of Christmas flavours to call for a bright, fruity red. My ideal pairings would be Beaujolais, young Cabernet Franc from the Loire or a vividly fruity young Pinot Noir or Syrah but a fruity rosé would work equally well if you’re in the mood.
A sparkling cider, often overlooked at Christmas, would also be delicious - or a pale ale.
Turkey pot pie
Depends a little bit on the sauce but if you’re going for the classic béchamel I’d pick a creamy Chardonnay or Chenin Blanc. You could also go for a Viognier or a blonde ale.
An American-style pasta bake made with turkey, mushrooms, cheese - and sometimes a dash of sherry makes this a richer dish than the pie above. I’d go for an aromatic wine like a pinot gris myself. You could serve an traditional oaked white Rioja or - a bit of an off-the-wall choice - a crisp Savignin from the Arbois region of France which works really well with hot cheesy dishes.
Depends on the sauce and how hot it is. Assuming you’re not blowing your guests’ heads off and it’s a relatively mild one I’d go for a strong fruity rosé or a Viognier. If you’re giving your turkey the Thai green curry treatment try an Alsace, New Zealand or Oregon pinot gris.
Asian-style turkey salad
If you’re adding some fresh south-east Asian flavours to your leftovers as in this fresh-tasting salad try an Australian Riesling or Austrian Gruner Veltliner. A zippy New Zealand Sauvignon Blanc would work well too.
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