Wine enthusiasts wondering what bottle to serve with their Christmas dinner should look for Burgundy, according to a leading panel of experts.

Burgundy wines proved popular with the experts from Decanter magazine, complementing the flavours usually found in a large helping of turkey and all the trimmings.

However, the stand-out performer was not the favourite Pinot Noir, but instead a white wine.

Jean-Noel Gagnard's 2004 Chassagne Montrachet Les Chenevottes 1er Cru took the top prize, a "shock conclusion" according to the publication's consultant editor Fiona Beckett.

She explained that it worked well with both brown and white meat as well as the vegetables and trimmings and went on to comment that the wine "not only held its own but brought a refreshing lift to what is always an incredibly rich meal."

Other wines tested include the 2000 Branaire Ducru from Bordeaux, another from St Emilion, an example of the best of Chateauneuf du Pape and a selection of New World offerings.

Each of the wines chosen - seven reds and one white - was selected as a likely option for wine enthusiasts this winter.

The New World wines were said to have been "overwhelmed" by the food, while the St Emilion bottle was "knocked sideways" by the stuffing and gravy.

When it comes to doing away with tradition and serving white Burgundy to guests ready to enjoy a turkey meal, Becket adds: "You can – and should – offer them a choice."

The London Evening Standard's wine critic, Andrew Neather, says that people shouldn't get too hung up on the decision over red or white with a turkey dinner.

He suggests people should simply opt for something powerful, and in the white camp, the 2010 Domaine Fontanel Blanc. In the red corner, he recommends 2002 Chateau Griviere, which is mature yet made affordable as it comes from a "patchy" vintage.