The sommelier's guide to Christmas wine matching

Jane Semple, Brooks, Melbourne

Roast pork: Sangiovese is medium bodied and savoury with perfect tannins for driving that lovely porky flavour further.

Roast chicken: Nebbiolo, preferable from Piedmont. It's about acidity and the pleasure it brings with chicken skin and salt

Roast turkey: Gamay. With its poached berry character, it almost makes the cranberry sauce redundant.

Slow-roasted beef: Claret, like the Right Bank Merlot or a Margaret River cabernet but if it's hot, go for stout or a dark ale like Moo Brew.

Chinese roast duck: Who can go past duck and pinot? Victoria and Tasmania are making really good pinot so you don't have to go the Burgundy for this style.

Oysters: I think a beautiful crisp beer like Trumer Pils would be great here, or champagne of course. But Tasmanian sparkling – if natural, Blanc de Noirs or vintage – is a great match too.

Prawns: Chablis because it's generally not oaked and has the mineral and citrus elements that go well with prawns, particularly if you've also got some lemony mayo.

Ham: It's very convivial, ham. You can really drink anything with it – Campari and soda, martini, sherry, cider, beer red wine, white wine…

Leftovers: Champagne. It brings Boxing Day back to life.

Fruit mince pies: I love Sauternes or local Botrytis wines – it's all about the butter pastry.

Plum pudding: Rutherglen Topaque or Muscat – chilled. Campbells Liquid Gold is a ripper.

Pavlova: Moscato, gently bubbling, refreshing and light. I can't stop at one glass and, at only six per cent alcohol, I don't have to.

Sebastian Crowther, Rockpool, Sydney

Roast pork: A pure and delicious sparkling cider from Normandy, such as the 2013 Eric Bordelet Sydre Brut Tendre.

Roast chicken: I have a family connection to this winery, but in my opinion the 2006 Crawford River Riesling is one of Australia's great rieslings and has a beautiful complexity and texture that's perfect for roast chook.

Roast turkey: The 2009 Yarra Yarra Sauvignon Blanc-Semillon is aged in French oak and has a beautiful creamy fruit intensity that will match Mr Turkey and his friends.

Slow roasted beef: The 2006 Ashton Hills Sparkling Shiraz from South Australia proves this style is not dead. Spice, chocolate, leather and a soft sweetness.

Chinese roast duck: Pinot noir, like the 2012 Sato Pinot Noir from Central Otago in New Zealand.

Oysters: High quality fino style sherries have a briny intensity and are so dry. If you can't find NV Equipo Navazos La Bota de Fino #35, other high quality sherries of the same style will work too.

Prawns: With a little cocktail sauce in the mix and a glass of NV Gosset Rose, you'll be in heaven.

Ham: A beaujolais like the 2013 Jean Foillard 'Cote du Py has enough weight and bright fruit to match any Christmas ham.

Leftovers: One of my favourite brewers in Australia is the Red Hill Brewery on Victoria's Mornington Peninsula. Their Scotch Ale has a slight copper tinge and soft caramel sweetness. Yes!

Fruit mince pies: A NV Stanton & Kileen classic muscat from Rutherglen is rich and full of glazed fruit flavours, perfect for sipping with your mince pies.

Plum pudding: No Christmas would be right without a bottle of fortified wine from Portugal The 1996 Late Bottled Vintage Quinta da Cavadinha is a beauty and it won't break the bank.

Pavlova: The 2014 Braida, Brachetto d'Acqui from Piedmont is a red version of Moscato d'Asti and is bright, refreshing, juice and fizzante (half sparkling).