While the kids are counting the number of sleeps till Santa comes, parents at this time of the year are counting costs – the cost of filling Santa's bag with gifts and the cost of the eating, drinking and being merry that is central to the Christmas celebration.

And the good news is that buying in the drinks, particularly the wines that traditionally go with Christmas dinner, has never been cheaper.

We're not talking about the cheap and marginally cheerful stuff that fills the bargain bins these days, but wines we have come to trust and enjoy, most notably from New Zealand wine producers, some from Oz and other parts of the world. Let's not be too concerned about the reasons for this.

Let's just say that for the moment supply exceeds demand and that competition among producers and the people who sell their brands, is fierce. Which means the consumer has never had it so good. This week, for instance, I saw one of our best known bubblies selling at almost half the "recommended retail price", whatever that means now.  Likewise, several other wines.

The bigger problems for most of us is working out which wines to buy in terms of which goes with what.  The fact is that when it comes to meats we sometimes tend to have a bit of everything if we're having a traditional Christmas dinner which means that just about anything will do. But here are some basics:

Roast beef demands a bit of respect – a cabernet, or a Bordeaux blend. Roast chicken and chardonnay are made for each other, but pinot noir, gamay, or a good rose will also make an excellent match. Roast lamb, meantime, will happily settle for a middleweight syrah/shiraz.  With turkey? Take my word for it and go with an Australian sparkling shiraz. And it needn't be expensive.

Which brings us to roast pork which responds perfectly to a lighter pinot noir and to chardonnay. Ham also goes well with pinot noir, even better with a dry rose, and is comfortable with a generous viognier or chardonnay.

And what about desserts? Especially the rich and sticky puds (the ones like grandma used to make) that are as much a part of Christmas as crackers and funny paper hats? The most obvious choice is an Australian liqueur muscat from the Rutherglen region of Victoria.

One of these little beauties (remember they come in 375ml bottles) will also go a treat with the Christmas cake, fruit mince pies, even with some fruit dishes unless, of course, you prefer a sticky white with these.  For those breaking with tradition (and there are plenty who are) and opting for a Christmas barbecue, much the same wine/food matches will still apply. But because of the way the food is being cooked make sure the wines have got a bit of guts. And if fish and summer salads are involved have more whites on hand – particularly sauvignon blancs.

As for bubblies, which are essential to any celebration, the selection has never been bigger, or more affordable, particularly for home-grown methode traditionelles. And let's not be too fussy about when these should be drunk – before, during or after the Christmas repast. They are, like roses, among the most versatile of wines, especially at this time of the year.

A basic Christmas selection that won't blow the budget (prices will vary): Main Divide 2008 Canterbury Pinot Noir ($25), Clearview 2009 Estate Black Reef Blush (Rose) $16, Esk Valley 2007 Merlot Cabernet Malbec ($23), Montana Marlborough 2009 Sauvignon Blanc ($18), Selaks 2008 Winemakers Favourite Chardonnay ($21), Lindauer Special Reserve Blanc de Blancs ($20), Campbells Rutherglen Muscat ($20), Saltrams Mamre Brook 2006 Shiraz, ($20).  And remember, this is only a guide. There are any number of wines, cheaper and more expensive, from which to choose.