Editor's note: This is a corrected version of a story posted Wednesday afternoon. The corrected version was supplied by the author and posted at 9:56 p.m. Wednesday.

Pedants beware. If the amount of time you spend fussing over which wines to pair with your Christmas dinner equals—or surpasses—the amount of time you spend festooning your house with festive decor, you'll all too quickly lose sight of the Christmas spirit.

Unlike Thanksgiving, which is defined by its trademark turkey dinner, Christmas isn't restricted to one main dish in particular. Each family has their own idiosyncratic traditions. For some families, roasted prime rib, herb-crusted turkey or clove-studded ham make for the evening's victuals. Others adhere to the Italian tradition of Festa dei Sette Pesci—Feast of the Seven Fishes—in which seafood commands the menu. With the array of menu possibilities, one can easily get entrapped in the minutiae of wine pairing. But since Christmas is a time for familial merriment, why get stuffy with such precision?

There are, however, certain prescribed guidelines to help successfully navigate your wine and food marriage.  For the most part, a high-caliber wine has the adeptness to pair with any food, so long as the food to wine relationship isn't extreme.  For example, if your Christmas Eve revolves around Festa dei Sette Pesci, you certainly wouldn't pair the oyster stew you labored over with a burly, tannic Cabernet Sauvignon from Napa Valley, California. Such a pairing would be radical. The delicate oysters simply wouldn't have a chance against such a juggernaut of a wine. Similarly, you  wouldn't want to pair a delicate, Pinot Grigio with that roasted wild boar of yours. A Pinot Grigio's subtleness would be mauled by the wild boar's feral force.

So, it's best to think in terms of personalities. A delicate person tends to acquaint themselves with other delicate people, just as a vibrant, powerful person consorts with those of similar dispositions. The same can be said of wine and food. To help further facilitate your wine pairing conundrum, compiled below is a list of value-driven wines available in your local Fairfield wine shops, matched with their food friendly counterparts.

But remember, it's the season of joy, the season of love, the season of peace. So don't sequester yourself in the kitchen, obsessing over creating the idyllic pairing. Enjoy your family. Enjoy the food. And most of all, drink what you like.

Wines for red meat and game (beef, venison, wild boar, lamb, goose, duck)

2009 Boekenhoutskloof Wolftrap; South Africa; $10.

This Syrah, Mouvedre and Viognier blend lends a supple and concentrated mouthfeel. Flavors of smoked pepper, cured meat, blackberry and cherry are modestly shaded with coffee-oak tones. And at $10, it's a steal.

2006 Kaesler Avignon G.S.M.; Australia; $26.

Deep ruby. Aromas of dried sugared fruit, blackberry liqueur, violet and leather are nuanced with clove and cinnamon spice. Soft and lythe on the palate, the blend of syrah, grenache and mouvedre glides along with balance and a restrained intensity.

2007 The 75 Wine Co. The Sum; California; $20.

Lush with silky, fine tannins that emerge on the finish. This Cabernet Sauvignon dominant blend exudes loads of blackberry liqueur, cherry, cedar and spiced mocha flavors, which lend great length and depth.

Wines for white meat  (turkey, chicken, pork)

2001 Cascina Ballerin Barolo Tre Ciabot; Piedmont, Italy; $35.

With nine years of age, the 2001 Tre Ciabot is in a beautiful stage in its life. It's poised and supple, yet still exhibiting a youthful vibrancy. Exuding aromas of sour cherry, violet, leather and spiced dried fruit, this sleekly structured red weaves dusty tannins amongst a well-balanced palate, staying fresh with plum and cranberry subtleties.

2008 McKinlay Pinot Noir Willamette Valley; Willamette Valley, Oregon; $20.

Rose potpouri and pretty lychee fruit fuse with ripe cherry and spice cake. Picks up vanilla, almond and berry fruit upon its soft and harmonious palate.

2008 Trimbach Riesling; Alsace, France; $18.

Richly fragrant of spiced fruit cake, quince paste and candied lemon peel with a peep of petrol emerging. Medium-bodied and well-balanced. The zesty acidity stretches into a finish of lemon confit and warm caramel apple with a streak of minerality.

Wines for seafood (oyster stew, lobster, grilled salmon)

2009 William Fevre Chablis Champs Royaux; France; $20.

Flavors of wet stone, acacia flowers and citrus are filled out with apple and apricot. Supple and broad, yet possessing great cut with its acidity.

2009 Licia Albariño; Spain; $15.

Lean and lively; white peach, lemon zest and kiwi fruit make for a wine with plenty of lift and freshness.