Wine Pairings for Holiday Dining

A guide to pairing wine with traditional dishes


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Wine Pairings for Holiday Dining The holidays are all about traditions. We do the same things as our parents, buy the toys that we received, and of course, cook our family classics to relive the warmth and joy of all the previous holidays spent sharing time with the ones we love.

Every family has their own unique holiday routine, and unlike Thanksgiving when turkey really rules the communal table, Christmas is a time when each of us expresses our culture and family history rather than the bounty of the country.

Consider some of these options for your next holiday meal, they are enjoyed around the world. Even Turkey makes a cameo appearance!

Photo courtesy Jill Clardy via Flickr/CC

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  • Snooth User: almazy
    102115 0

    What about Salmon? Not everyone eats red meat!

    Dec 07, 2011 at 3:02 PM

  • This is awesome, I know it is probably common sense for most , but what is (in your opinion ) the best Turkey pairing? Also for a prime rib? It is probably on this site somewhere, apologies in advance if it is.

    Dec 07, 2011 at 3:59 PM

  • No pairings for vegetarian families...

    Dec 07, 2011 at 4:10 PM

  • I was a house guest recently, and the host/hostess served a marvelous Rombauer Chardonnay with the main entree' grilled was the best I've ever tasted.... down right mouth-watering.

    Dec 07, 2011 at 9:12 PM

  • Snooth User: teddz
    880703 39

    No rieslings for the ham? Classic match all along the Rhine, so why not in the US?
    Hey, Gargouillade, there should be an article on this site from a couple of weeks ago on turkey wines. If you like white, think about pinot gris. For red, go for a pinot noir. If I recall correctly that article mentions that typical AMerican supermarket turkeys are pretty bland, so any wine will work with the bird which means you should match the wine to the side dishes (I like pinot noir cause it goes with things like sweet potatoes, cranberries, which are a bit tough on a white). If you get a free range bird, it should tilt the scale to pinot noir. For prime rib, get a big, full bodied red: malbec, shiraz, cabernet, merlot. Enjoy!

    Dec 07, 2011 at 9:26 PM

  • Thanks Teddz :)

    Dec 08, 2011 at 2:12 AM

  • Snooth User: luca chevalier
    Hand of Snooth
    533661 2,535

    Pheasant is considered "a wild bird" in italy, with a strong taste, so we usually pair it with a smooted red wine with enought taste...i suggest a good Barbaresco, traditional made ( no french oak)...

    Dec 08, 2011 at 4:05 AM

  • Here we are again with "sweet riesling" - a match for pheasant. What on earth is sweet riesling and why do Americans get fobbed off with it? Rieslings from Alsace, Australia, New Zealand, Spain are mouthpuckeringly dry, and quite high in acids, often with a lime/lemony flavour and a little petillance. Occasionally one gets an off dry, grapey style out of NZ or Germany.
    Sweet riesling is - presumably, that German stuff old ladies drink?

    Dec 08, 2011 at 6:44 AM

  • Duck loves wine with a bit of tannin IMHO. SW France's Bordeaux Rouges, Madiran, Cahors etc. Also most cabernets love a little bit of fat in meat, as you get with Duck. Cant go wrong with a good Cotes Du Rhone either.
    Or Chinese tea if your money ran out

    Turkey and Pinot Noir great match - the latter the best for associated stuff like redcurrant jelly, yam, etc

    Dec 08, 2011 at 12:01 PM

  • Snooth User: BritUSA
    618623 30

    Am I missing the Pork Tenderloin recipe? BTW Pinot Gris goes great with Tenderloin!

    Dec 09, 2011 at 10:57 AM

  • Snooth User: coltspam
    1327708 34


    Aug 03, 2013 at 12:00 AM

  • Snooth User: EmmaJansen
    1339600 34


    Sep 07, 2013 at 12:55 AM

  • fantastic

    Sep 08, 2013 at 4:09 PM

  • really nice one

    Sep 09, 2013 at 3:21 PM

  • Snooth User: cglaw2013
    1341096 33


    Sep 11, 2013 at 4:08 AM

  • Snooth User: GEMINIMAN
    1418715 6

    Christmas Eve we eat a lot of fish ( shrimp, smelts, eels, cod, conch ) what are some good choices?

    Dec 17, 2014 at 10:25 AM

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