Holiday Pairings

By: The Local Palate

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What to Pour and What to Pair

’Tis the season to eat, drink, and be bold in your pairings. There’s no better way to bring cheer to the table than finding just the right cocktail to pair with each dish. Whether complementing sweet and salty elements on the plate with citrus in the glass or sipping boozy eggnog with an over-the-top dessert, we’ve got you covered with a host of sharable holiday dishes and the cocktails to mix up with them.

Creamy Artichoke, Bacon, and Parmesan Dip + Illumination

At Elvie’s, chef Hunter Evans uses this mix to top oysters before charbroiling them for his signature Oysters Elveretta dish, named after his grandmother, who is also the restaurant’s namesake. At home, it can be served as a warm dip or used as a stuffing for fish like flounder or salmon.

Conecuh Sausage and Bacon Poppers + Champagne with Breakfast

Oyster Pot Pie on the Half Shell + Tricentennial Cocktail

Roasted Golden Beets with Mushrooms + Krug Grande Cuvée

“This dish is amazingly complex with the sweet flavors of the beets, the earthy mushroom flavors, and the slight scent of pine from the pin bud syrup. Krug Grande Cuvée is a profoundly powerful wine with slight earthiness to complement the mushrooms as well as the refreshing acidity and bubbles that are needed to refresh one’s palate while enjoying this dish.” —Cassidee Dabney, Blackberry Farm