7 Courses of Win for the Holidays

Our Holiday menu for the season as determined by you, Snooth’s savvy consumers


We recently concluded our People’s Voice Awards Epicurean Edition after receiving tens of thousands of votes for delicious recipes and their wine pairings. The results are in, and we can definitely declare that Italian food seems to have run away from the pack this year.

Dishes in eight categories, representing the courses of one heck of a meal, were pitted against each with a clear winner emerging in each of the categories except for one: desserts! Desserts had a tie for first place, which can never be bad, right?

Here is our winning menu, a sumptuous six course gourmet meal, paired with fine wines and capped off with a pair of exquisite desserts, just in time for the holidays!

Pasta and Red Wine image via Shutterstock

Hors d'oeuvres

Wine Harlot's Grilled Prosciutto-Wrapped Asparagus paired with Prosecco

What better way to get a party started than with some easy make-ahead finger food and a glass of bubbly. Prosecco is a fun, easy to enjoy sparkling wine filled with pear fruit that pairs perfectly with asparagus wrapped with prosciutto. Together they make for an easy and fun Italian opening for your holiday meal.

Nino Franco Rustico Prosecco



Baked Crab Cakes

What could be better than sitting down to a luxurious lump meat crab cake at the start of a meal? Making sure that you have a lovely, crisp, peach and citrus scented wine to go with it, that’s what. Albarino is a classic accompaniment to seafood. This versatile wine comes from Rias Baixas in northern Spain, and is one of our favorite wines when we’re looking for a food-friendly white.

Martin Codax Albarino



French Onion Soup paired with Beaujolais

This is a bistro classic, the richness and depth of flavor of a steaming hot, cheese encrusted bowl of onion soup paired with the punchy fresh fruit of Beaujolais. This is a great chance to taste this year’s Beaujolais Nouveau, though a Great Villages or Cru Beaujolais would not be wasted here.

Louis Jadot Beaujolais Villages



Renzoni Vineyards Spaghetti alla Carbonara paired with Robert Renzoni Sangiovese

Spaghetti alla Carbonara is a great cold weather dish, and one that is almost magically easy to prepare, which makes it great for entertaining during the holidays. This simple presentation of eggs, pancetta and black pepper fills the mouth with flavor, and serves as an exceptionally clean backdrop for the fruit of a bright Sangiovese, like Robert Renzoni’s.  This small boutique producer’s wines can be hard to track down, but a visit to their website gives you access to their complete portfolio of intriguing wines.

Robert Renzoni Sangiovese


Wine Harlot’s Caprese Salad paired with a Dry Rosé

With such a large meal planned it’s nice to take a little break, and this classic Caprese salad could be a light meal all by itself. We’ve paired it with a nice dry rosé for our People’s Voice Awards competition, and it is a great match, but it also would work very well with the rest of the Beaujolais for the soup course. Alternately, look for a rich dry rosé and you could pair it successfully with both this salad and your onion soup.

Zaccagnini Montepulciano d'Abruzzo Cerasuolo Rosé

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