Holiday Wine Pairing Tips
Beef
Red: Barbaresco, Barolo, Bordeaux, Brunello, Burgundy, Cabernet Sauvignon, Châteauneuf-du-Pape, Malbec, Merlot, Nebbiolo, Pinot Noir, Rioja, Shiraz and Zinfandel.
Ham
Red: Beaujolais, Burgundy, Merlot, Pinot Noir (especially if served with mustard sauce), young Zinfandel and off-dry rosé.
White: Chablis, Champagne, unoaked Chardonnay, Gewürztraminer, Pinot Grigio and Riesling.
Turkey
Red: Beaujolais, Pinot Noir and fruity Zinfandel.
White: Chablis, white Burgundy, and Chardonnay (especially California or other new world with little or no oak) Gewürztraminer, Pinot Gris, Riesling and Sauvignon Blanc.
Sparkling: Especially brut, rosé and a dry sparkling Shiraz.
Pork Loin
Red: Young and fruity Burgundy and Pinot Noir.
White: Riesling.
Lamb
Red: Amarone, Barbera, Barbaresco, Barolo, red Bordeaux and red Burgundy, Cabernet Sauvignon, rosé Champagne, Châteauneuf-du-Pape, Chianti, Côtes du Rhône, Malbec, Merlot, Pinot Noir, Shiraz and Zinfandel.
White: Gewürztraminer and Riesling, if curry spiced.
Seafood
Red: Red wine’s tannins taste a bit metallic with white fish, so it’s best to avoid Cabernet, full-bodied Merlot, and Syrah. Light reds, such as Pinot Noir, work with tuna, salmon and some full-flavored fish.
White: Albariño, Chablis, Champagne, Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris/Grigio, Riesling, Sauvignon Blanc, Sémillon and Viognier.
Holiday Spirits
Holiday Ready-to-Drink Cocktails
Everyday Non-Alcoholic Drinks
Coffee & Tea
Cranberry Green Tea Mocktail
A great drink for a special occasion. A cranberry-forward mocktail, full of tart flavor and earthy green tea. It’s a dry drink, which is exceptionally hard to achieve in a mocktail, while still being bright and refreshing.
