The holiday season is upon us, and there’s no better time than right now to figure out what wines you’re going to serve with your holiday dinners.
Even if you’re a knowledgeable wine drinker, it can be tough to find wines that pair well with the rich foods often served during the holidays. And what about your guests? Let’s face it: Not everyone appreciates super-bold reds or esoteric whites. Holiday wines must pair well with food, but they must also be crowd-pleasers, accessible and appealing to most people.
With that in mind, I asked Richard deBondt, co-owner of Northampton Wines, to pick five wines appropriate for holiday gatherings. Then, I invited five friends to taste the wines and share their thoughts. Everyone agreed deBondt’s picks were winners, but depending on what you’re serving, some wines are better suited for specific foods. And these picks—a rosé, two whites and two reds—should handle just about any situation.
Wine Pairings
Simonnet-Febvre Crémant de Bourgogne Brut Rosé
$25
This sparkling rosé is flexible and can be served with almost anything. It is made from 100% pinot noir grapes by a prominent producer in the north of Burgundy, France, and presents a fresh, clean style that is not too sweet. Gentle fruit flavors work well against the crisp acidity. “This is a wine to serve while gathering, or through the meal with almost any food,” deBondt says. I’d also recommend it as an aperitif.
Pair with: Appetizers, poultry, fish, fruit, chocolate
Character: Crisp and dry
Flavors/aromas: Raspberry, cherry, currant
Takeaway: Versatile
Trimbach Riesling, Alsace
$32
This is a traditional riesling from a well-respected French producer. It presents hints of apple and lemon with a nice balance of minerality and acidity. Don’t worry about it being too sweet like some rieslings you’ve probably had. This one is bone dry, which makes it a very versatile white. Drink it by itself or pair it with white meats, fish, and Asian dishes. “This would be my first white wine choice for turkey or ham,” deBondt says.
Pair with: Turkey, ham, shellfish
Character: Bone dry, full body
Flavors/aromas: Apple, lemon
Takeaway: Balanced
Schug Chardonnay Sonoma Coast
$24
Schug knows how to make great wine, but if you’re a fan of heavy oak or butter, look elsewhere. This chardonnay is produced without oak to showcase the character of the fruit in a complex-yet-balanced way. Aromas of citrus and peach preview a palate of lemon, apple, and honey. Expect a touch of minerality and nice acidity. “This is a very sophisticated chardonnay at a very reasonable price,” according to deBondt.
Pair with: Cheese, salmon, light pastas
Character: Fresh and balanced
Flavors/aromas: Lemon, peach, citrus
Takeaway: A great value
Château des Jacques Fleurie Burgundy
$39
This wine was a favorite during the tasting with my friends. Made with 100% gamay noir—a cousin to pinot noir—this is softer than most whites, but less heavy than most reds. This wine exhibits clean acidity and a full finish with mild tannins. Flavors of black cherry, raspberry, and currant abound, with hints of oak. “This wine is great when people are eating different foods. It’s softer than white wine, but leaner than most reds,” says deBondt.
Pair with: Turkey, grilled salmon, filet mignon
Character: Balanced, accessible
Flavors/aromas: Dark fruits
Takeaway: A crowd-pleaser
Day Zinfandel Grist Vineyard
$44
Hailing from California’s Dry Creek Valley, this is the heaviest of all the wines listed here, perfect for that holiday prime rib or roast. On the palate, this full-bodied red presents flavors of red fruits, including blackberry and currant. The finish is long and not overly tannic, and because it’s not one of those over-the-top zins, it can also work with other dishes. “This wine is great with turkey and gravy, stuffing, and traditional cranberry sauce,” deBondt says.
Pair with: Beef roasts, turkey, steak
Character: Bold and rich
Flavors/aromas: Dark fruits, herbs
Takeaway: A big wine for rich dishes
