Wines To Pair With Your Favorite Holiday Dishes | Listen

The Dish: Macaroni and Cheese

The Pairing: Dolly Wines California Chardonnay 

Why it Works: Leave it to Dolly Parton to partner with a winemaker to craft a Chardonnay that’s built for a wide range of palates. It’s from California, but it’s not too toasty or oaky and has a nice, light, lemony essence. Its crisp acidity is built to stand up to rich, creamy foods—meaning it’ll perform the ultimate duet with a plate of gooey baked mac and cheese.

The Dish: Thanksgiving Stuffing 

The Pairing: Te Mata Gamay Noir

Why it Works: New Zealand gamay is like a spicy younger cousin to Beaujolais. It’s all fresh raspberries, dusty roses, and saliva-inducing tannins, but with a light, chewy finish. Chill this one and serve it alongside your traditional Thanksgiving stuffing—the two will play nicely together, which can’t always be said for holiday tablemates.

The Dish: Rice Dressing with Mushrooms and Pecans

The Pairing: Cos d’Estournel G d’Estournel 

Why it Works: A little hint of incense jumps through this bold, rich red. There’s more merlot than anything (cab franc, cab sauvignon, and petit verdot round out the Bordeaux blend), which gives it a subtlety that begs for the earthy, heady flavors of fall. It’ll shine alongside this holiday dressing made with mushrooms and rice.

The Dish: Buttermilk-Brined Turkey 

The Pairing: La Valentía Carignan

Why it Works: While turkey acts like poultry in the oven—craves butter, herbs, and basting—on the table, it puts on the showmanship of red meat, commanding a wine that can dance with gamier flavors. This Texas wine, made from a grape with Mediterranean roots, has what it takes to do the turkey two-step—berries, a bit of baking spice, and fruit up front with a soft-yet-structured mouthfeel. Plus, it’s alluring enough to bring you back for more. 

The Dish: Brown Sugar and Soy-Glazed Roast Duck 

The Pairing: Souleil Le Rouge

Why it Works: This light-but-crispy syrah-grenache blend is a steal at $17, meaning you can buy a few bottles to pass around the table. Its bright nose is like dipping your head into a bowl full of raspberries while the body is light and crushable.

The Dish: Holiday Ham 

The Pairing: Gérard Bertrand Château de l’Hospitalet Grand Vin

Why it Works: Wines from France’s Languedoc-Roussillon are made to drink with food and this brilliantly colored example from winemaker Gérard Bertrand has just the right balance of fruity-spicy intensity to sit alongside a well-lacquered holiday ham.

The Dish: Gingered Pumpkin Pie

The Pairing: Veuve du Vernay Sparkling Brut 

Why it Works: Fresh and crisp, this zippy sparkler is both a great way to start a party and a fitting toast to end it. We especially like its creamy finish and lingering sweetness when sipping it with a slice of this spice-forward holiday pie.