Best Wine to Pair with Holiday Meals

Roast turkey, a classic centerpiece for many holiday meals, is complemented beautifully by both red and white wines. Pinot Noir offers bright acidity and subtle red fruit flavors that enhance the savory, herbaceous notes of the turkey and its sides. For a white option, Chardonnay—especially one with a touch of oak—brings a creamy texture and hints of apple and vanilla that pair well with both the bird and rich gravies.

Sweet and savory glazed ham benefits from wines with enough acidity and fruit character to balance its richness. Riesling, with its lively acidity and touch of sweetness, complements the ham’s glaze and offsets its saltiness. Alternatively, Beaujolais (made from the Gamay grape) offers juicy red fruit and light body, making it a refreshing match for this festive meat.

Prime rib’s hearty, beefy flavors call for wines with structure and depth. Cabernet Sauvignon delivers firm tannins and dark berry notes that stand up to the richness of the meat. For a softer, rounder option, Merlot provides plush fruit flavors and a smooth finish, making it an approachable yet elegant holiday pairing.

Vegetarian holiday dishes—think stuffed squash, mushroom Wellington, or roasted root vegetables—shine alongside wines that highlight their earthy and herbal qualities. Sauvignon Blanc brings zesty citrus and herbal notes that brighten vegetable-forward plates. For a red, Pinot Noir offers enough acidity and gentle tannins to complement a range of vegetarian flavors without overpowering them.

From creamy potatoes to tangy cranberry sauce and roasted Brussels sprouts, holiday sides are diverse and flavorful. A vibrant Rosé is a versatile choice, with enough fruit and acidity to pair with a range of sides. Gewürztraminer, with its aromatic, spicy profile, complements dishes that feature sweet or spiced elements, making it a festive and unique option for the holiday table.

• Choose versatile wines – Opt for wines that can complement a variety of flavors. Versatile reds like Pinot Noir and Merlot, and crisp whites such as Chardonnay and Riesling, are excellent choices.
• Consider the main dish – Pair wines based on the centerpiece of your meal. For roast turkey, try Pinot Noir or Chardonnay; for glazed ham, Riesling or Beaujolais work well; and for prime rib, consider Cabernet Sauvignon or Merlot.
• Balance flavors and textures – Match the wine’s acidity and tannin structure with the dish’s richness. Wines with good acidity, such as Sauvignon Blanc, can brighten vegetarian dishes, while full-bodied reds like Cabernet Sauvignon offer balance to hearty meals.
• Experiment with side dishes – Use a versatile Rosé or an aromatic Gewürztraminer to complement diverse and flavorful holiday sides, ensuring the wine enhances rather than overwhelms.