Festive Flavors: Holiday Wine Pairing Suggestions for Thanksgiving, Christmas, Hanukkah Dishes & Beyond
The holiday season is upon us, and for many, that means indulging in our favorite foods and drinks. November and December call to mind wintry landscapes, ugly sweaters, large turkey dinners and fun with friends and family. But what wines pair best with all of this excitement?
Holiday tables span roast meats, rich sides and sweets, so build around versatile, fruit-forward, high-acid wines plus a bottle of sparkling and one dessert wine. A red, a white and bubbles will cover almost any spread.
Holiday Food & Wine Pairings at a Glance
| Food | Recommended Wine | Why It Works |
|---|---|---|
| Roast turkey | Pinot Noir (light, red-fruited) | Low tannin and bright acidity flatter lean white meat without overpowering it; red fruit echoes cranberry and herb stuffing |
| Honey-glazed ham | Off-dry Riesling or dry rosé | A touch of residual sugar mirrors the sweet glaze while acidity cuts the salt and fat of cured pork |
| Prime rib / beef roast | Cabernet Sauvignon (full-bodied) | Firm tannins bind to fat and protein, softening on the palate; blackcurrant depth stands up to a rich charred crust |
| Roast goose or duck | Zinfandel or Syrah | Bold fruit and moderate tannin match the fatty gamey meat; acidity and spice slice through the rendered fat |
| Roast salmon | Chardonnay (barrel-fermented) | Weight and creamy texture mirror the oily fish; subtle oak complements caramelized skin without clashing |
| Herb stuffing / dressing | Pinot Noir or Grenache | Savory earthy red fruit and gentle tannin echo herbs, onion and bread; acidity keeps a heavy dish lively |
| Cranberry sauce | Off-dry Riesling or Gewürztraminer | Residual sugar meets the tart-sweet berries so the wine doesn't read sour; high acid keeps both bright |
| Roasted root vegetables | Grenache or Pinot Noir | Ripe red fruit and soft tannin flatter caramelized sweet edges; acidity balances the roasting char |
| Mashed potatoes & gravy | Chardonnay (oaked) | Buttery full-textured white matches the richness; acidity refreshes the palate between starchy bites |
| Cheese course | Champagne or Port | Sparkling acidity and bubbles scrub fat from hard and soft cheeses; Port's sweetness pairs classically with blue |
| Christmas pudding / mince pie | Tawny Port or Pedro Ximénez sherry | The wine must be sweeter than the dessert; dried-fruit, caramel and nut notes mirror the pudding's spice and raisins |
| Potato latkes | Brut sparkling (Champagne/Cava) | High acidity and effervescence cut fried oil and salt, resetting the palate like a squeeze of lemon |
We went out and spoke with a number of certified sommeliers to get their opinions on the best holiday food and wine pairings. Throughout this guide, we’ll look at various styles of food, styles of wine (varietals and blends) as well as brand-specific recommendations you may be able to find at your local liquor or grocery store. Whether you’re planning meals for Thanksgiving, Christmas or Hanukkah, there’s a wine for every palate.
Feel free to ask us in the comments if you have any specific questions about pairings or where to find some of these wines.
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Appetizer Wine Pairings
Soft Cheese
For easy-eating soft cheese pairings, DipWSET Sommelier Sarah Phillips (find her on Instagram @whatsarahdrinks) recommends a lightly oaked Chardonnay or a White Burgundy.
“For soft cheese like Brie or Camembert, a lightly oaked and creamy chardonnay would work well. For something more traditional, there is Burgundy. There are also some excellent chardonnays coming out of the New World, particularly from New Zealand. One of the producers to watch there is Kumeu River.”
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Blue Cheese Balls
For a heavier, stinkier cheese pairing here’s an interesting suggestion from Zach Jones, Assistant General Manager at Corralito Steakhouse.
“Blue cheese, with its earthy flavors and abiding richness requires a wine that can match the funkiness and cleanse the palate with lazer-sharp acidity. The Els Vinyerons Xarel-lo is a naturally made white from Penedes (the home of Cava) that matches expressive orchard fruit and citrus flavors with an undercurrent of earthy Umami. Anyone who loves ciders from Basque Country or Normandy will see a kindred spirit in this lovely white wine.”
Stuffed Mushrooms
For this popular hot appetizer packed with umami flavors, we spoke with Karen Bonarrigo, Chief Administrative Officer at Messina Hof, past President of The Hill Country Wineries, and Foundation Director for the Texas Wine Foundation. She suggests rustic red wines with earthy undertones that are naturally a fantastic pairing. Try wines like Cabernet Franc or Malbec.
Cheese, Cured Meats and Olives
Classic and timeless selections for holiday get-togethers, cheese plates with cured meats, olives and beyond are perfect when having house guests over. Karen recommends thinking Italian, with a focus on wines with sharp acidity and youthful exuberance such as Pinot Grigio and Sangiovese.
Main Course Wine Pairings
Before we get into pairing wines with specific dishes, let’s talk about a more general all-encompassing pairing: Champagne. But not just any Champagne – Rosé Champagne! We spoke with Champagne Specialist at Moet Hennessey Alyse Mizia for her thoughts.
“I like to think that a powerful style of Rosé Champagne is a perfect match for a holiday meal. It will hold up against most meats, and compliment them with their high-acid content as it cuts through some of the fattiness.
Since we use a blending process to make Rosé in Champagne (unlike most other rosé-producing regions of the world), the wine actually has tannin & structure, lending itself beautifully to food pairings. I love it with everything from a roasted turkey, a rack of lamb, duck, or beef tenderloin (think anything you might add a fruit-based sauce or side-dish to).”
Here are a few Rosé Champagne pairings in particular that Alyse recommends for these styles of meals:
- Ruinart Rosé, NV – Great balance and elegance with a high percentage of Chardonnay, with the strength of almost 20% Pinot Noir.
- Veuve Clicquot, Vintage Rosé – A toasty, structured style of rose that will hold up against some big dishes. Only made in special years and crafted specifically by the Chef de Cave, Dominique Demarville.
- Krug Rosé – If you’re looking to splurge!
Turkey
Turkey is one of the most popular main course dishes served in the United States around the holidays. Given the assortment of spices, marinades, and side dishes that can go along with it, you’ll have several great wine pairing options to consider. Founder at The Wine Militia and Advanced Certified Sommelier Lamar Engel gave us his thoughts:
“When speaking of Turkey I instantaneously think of Zinfandel from Dry Creek in Sonoma. More known for its complimenting flavors of cranberry and sweet pipe tobacco smoke, this duet is timeless.”
For a little different and more Old World take on a Turkey pairing alongside a stuffing dish, Bret Heiar, Wine Director of Nico Osteria, recommends Cabernet Franc by Bernard Baudry from Chinon, France.
“It has grit and character and a touch of funk, like Bootsy Collins riding on Merle Haggard’s Saddle. The tannins, however, are suave and elegant and do not overpower most holiday dishes. Soulful but effortless, wine nerds and Aunt Kathy will both be happy.”
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Not a fan of red wine but still want something nice to drink alongside turkey? We’ve got you covered. Head Sommelier Adam Sweders of DineAmic Group recommends a California Chardonnay (typically oaked), such as “Unity” from Fisher Vineyards.
Further still, Sparkling Wine can work with turkey as well! Sommelier Coly Den Haan, one of Los Angeles’ first female sommeliers and co-owner of Silver Lake’s new female-driven wine shop, Vinovore — notes that Bubbly is great with a turkey dinner with all kinds of spices and side dishes.
“I love a great real Champagne such as Gremillet Selection Brut from Anne Gremillet. If you’re looking for something more affordable, another Dry Sparkling Wine like Cava or Prosecco would be fantastic as well.”
Beef
Left-Bank Bordeaux (Cabernet Sauvignon dominant, often referred to as Claret in the UK) from a quality producer is a reliable choice for most beef pairings. These full-bodied, red fruit forward and earthy wines offer depth and complexity and the right amount of acidity and tannin to balance out most beef dishes on the palate — especially with steak.
RELATED: How to Pair Bordeaux Wines with Food
However, for a change of pace, Lamar Engel recommends an incredible wine that many unknowingly pass over this time of year — Barolo from Italy (Piedmont). These wines are classically made from the Nebbiolo grape and can complement the many ways in which beef dishes are prepared.
Rib Roast anyone? It’s getting us hungry just thinking about it. Again, Zach Jones comes in the clutch with an ideal red wine pairing that won’t disappoint.
“Prime rib, in all of its fatty glory, needs a wine just as fat. Enter the Luca Malbec from the Uco Valley in Mendoza, Argentina. A nearly perfect expression of Malbec from Laura Catena (daughter of the legendary Nicolas Catena). Extended oak aging gives Luca a sturdy backbone of tannin to match the richness of the beef, and a palate of lush dark fruits, cocoa, coffee and holiday baking spices make this a perfect red was down an indulgent entree.”
Additionally, Rib Roast can provide an opportunity to incorporate a Right-Bank Bordeaux blend, which is Merlot dominant. Assistant General Manager and Tim Smith notes that “a merlot-driven blend such as Pomerol or St. Emillion will provide medium body and weight, with plenty of flavor. The darker fruit notes are layered with dried herbs and softer tannins. Remember to open it earlier in the day to allow it to breathe.”
Looking for something a little more local? Head on over to Sonoma Valley. Specifically, the Knights Valley AVA. Complex, velvety black and blue fruit-forward Cabernets are made here with a beautiful tannin structure.
Pork
Holiday ham and other cuts of pork often call to mind Merlot or a silky Zinfandel from Lodi California which also work nicely alongside cranberry. However, as wine nerds, we prefer something a little more unique and legendary in this instance. For a Pork Shoulder pairing, Bret Heiar recommends the Trousseau/Poulsard/Pinot, Bourdy from Cotes du Jura in France.
“About as common as Steve Harvey wearing a boring suit, the Jura is unknown in the mainstream but loved by wine nerds and Bourdy is about as O.G as it gets. It’s elegant but has enough structure to handle Pork with just the right amount of a feral streak.”
Lamb
For more carnivorous wine pairings, specifically when it comes to lamb, Stacey Khoury-Díaz, Owner of Dio Wine Bar in Washington DC, recommends some big-bodied and a little less mainstream concepts.
“When it’s chilly outside and you want to cozy up inside, most folks are looking for a full soul and body-warming red wine. The Babylonstoren 2016 Babel Red Blend from South Africa is largely Shiraz, but it has some other heavy hitters like Cabernet Sauvignon and Petit Verdot. This deep and tannic red would pair beautifully with the traditional carnivorous holiday roast, from lamb chops to steak. Throw in some root vegetables, potato sides, or a stew, and you’re good to go. Not only is this wine friendly to many pallets, but it holds an Integrity and Sustainability Certification.”
Oysters
For a truly perfect oyster pairing, consider looking towards the Loire Valley in France. Specifically, within the Muscadet region. Bret Heiar recommends the Melon de Bourgogne, Domaine L’Ecu from Muscadet.
“Keep it simple stupid, Occam was on to something. It’s a classic pairing, so why stray? It rules delicious with an iron fist. The key is good Muscadet, and it doesn’t have to be expensive to be good, like anything in the culinary world, know your farmer. High acid, refreshing salinity, surprisingly ageable and just plain crave-able.”
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Vegan & Vegetarian
Some of our favorite holiday food and wine pairings go along with grilled or raw veggies. Lamar Engel offers some interesting concepts to consider whether you’re vegan, vegetarian, or you’re simply looking to pair a wine with a veggie side dish.
“When cooking and serving any vegetables — such as asparagus, broccoli or cauliflower — I always have on hand a few white wines such as Grüner Veltliner or Albariño. Sometimes vegetables offer a more earthy and bitter approach to the dish where these two styles of wine help harness these flavors and tame them, offering a counterbalancing act that leaves the palate wanting more.”
RELATED: Top Vegetarian & Vegan Food & Wine Pairings to Try
Dessert
Yule Log Wine Pairings
Yule Log is a popular dessert most commonly associated with Christmas time. A roulade is typically made of sponge cake, it can come in the form of a rolled pasty and is occasionally made with meat. It’s especially popular in France and Belgium where it’s almost always served as a dessert around the holiday season. We spoke with Zach Jones again to get his thoughts on the ideal Yule Log and wine pairings.
“Yule Log is a truly bizarre confection, with many iterations, so it needs a very versatile pairing. Casa Mariol – a black Vermouth from Barcelona – is a staff favorite. Sweet blackberry and blueberry flavors are followed by notes of cocoa, cinnamon, nutmeg, clove and vanilla (basically all the flavors of a yule log). It’s also low proof, so you can sip away without fear of bad tidings the next morning.”
Pudding
For puddings, especially with a toffee focus, Sarah Phillips recommends a sweet & nutty-styled Tawny Port. These rich, seductive yet pleasantly soft fortified wines from Portugal are typically found aged for 10, 20, 30, and even up to 40 years. This is a popular dessert pairing that is often served chilled.
RELATED: Must-Know Facts About Port Wine and Fortified Wine
Dark Chocolate
For a dark chocolate pairing, again Sarah recommends a Port wine, yet this time an LBV, or “Late Bottle Vintage.” Typically, fortified wines are fruitier on the palate with a silky tannin structure. Released 4 to 6 years after their vintage, they are usually ready to be consumed upon release.
Liquid Dessert and/or Fruit Tart Pairings
Coly Den Haan notes that sweet food needs sweet wine but the trick is balance. Dessert wines need to have a tremendous amount of acidity to keep them from being cloying.
Lastly, Sarah suggests trying a luscious Sauternes or Tokaj from a good year if you happen to have a fruit tart. Although, you really don’t need an excuse to drink one of these exceptional styles of wine. They act as an ideal liquid dessert to sip on in and of themselves.
What are some of your favorite holiday food and wine pairings? Share with the rest of our readers in the comment section below!
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How to Pair Holiday Food & Wine Pairings
- For mixed plates, choose versatility over power: high-acid, fruit-forward, low-tannin wines flatter more dishes than a big tannic red.
- Open with sparkling as an aperitif and palate reset; its acidity and bubbles cut fat all through the meal.
- Reach for off-dry whites (Riesling, Gewürztraminer) whenever sweet or tart elements are on the plate, like glaze and cranberry.
- Save bold tannic reds (Cabernet, Syrah) for the fattiest red meat such as prime rib or goose, where fat tames the tannin.
- Match sweets with a wine sweeter than the dish; a dessert wine like Tawny Port or PX keeps the pairing from tasting sour.
- Set out a red, a white and a bottle of bubbles so every guest and every dish has a comfortable match.
Frequently Asked Questions
What is the best all-around wine for Christmas dinner?
Pinot Noir is the most versatile single bottle. Its bright acidity and low tannin pair with turkey, ham, stuffing and vegetables alike, while its red-fruit character echoes cranberry and herbs without overwhelming lighter dishes on a mixed holiday plate.
What wine goes with turkey?
Turkey is lean and mild, so pick a light, high-acid wine. Pinot Noir is the classic red; for white, an unoaked Chardonnay or off-dry Riesling works. Acidity refreshes the palate and complements herb stuffing, gravy and tart cranberry sauce.
Red or white wine for the holidays?
Serve both, plus sparkling. Whites and rosé suit ham, salmon and mixed sides; reds like Pinot Noir suit turkey and Cabernet suits beef. Offering a red, a white and bubbles ensures every dish and guest finds a comfortable match.
What wine pairs with honey-glazed ham?
An off-dry Riesling or dry rosé. The wine's slight sweetness mirrors the honey glaze so it doesn't taste sour, while brisk acidity cuts the salt and fat of cured pork. Sparkling also refreshes the palate against the rich, sweet meat.
What wine goes with Christmas dessert?
Match sweetness to the dish. For Christmas pudding, mince pie or fruitcake, choose Tawny Port or Pedro Ximénez sherry; their dried-fruit, caramel and nut flavors echo the spice and raisins. The rule: the wine should always be sweeter than the dessert.
What wine should I use for mulled wine?
Use an inexpensive, fruit-forward, low-tannin red like Grenache or Merlot. Heat and added sugar exaggerate tannin and alcohol, so a soft, supple wine tastes best. Save fine, tannic bottles for the glass; spices and citrus mask their nuance anyway.
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