From the turkey to the pie, these are the wines to pour with every dish.
For most meals of the year, we tend to stick to the basics when it comes to wine pairing—as in, we’ll pick a single bottle of wine and hope it goes with everything on the plate. But the holidays are an excuse to go off script, a time to find a bottle to pair with each dish or to test new ones as a way to mix and match. We say go ahead and open a few—it’s a good excuse to try something new and see what you like best. Here to help is our handy holiday pairing cheat sheet.
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.
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