Holiday Wine Pairing Guide

There is an art to pairing wine with food. The key is to try to find the right balance where neither the food nor the wine overpowers the other.

If you want to get the most out of a great bottle of wine, knowing what food to serve it with will make it all the more enjoyable. Here’s our guide to successful pairing and the wines best served with your holiday feast!

FIRST

Consider the weight — or body and richness — of both the food and the wine. They should be equal. For the food, assess the fat content and preparation method. Does the salad have a creamy dressing or a light vinaigrette? Is the turkey fried or roasted? Hearty food calls for hearty wine. To determine the body of a wine, look at the color, grape variety, and alcohol level. Lighter-bodied wines typically have a lower alcohol content (12% or less) and are lighter in color.

SECONDLY

Match the wine with the most dominant flavors in a dish. This isn’t always the main ingredient on the plate. Often it's the sauce and seasonings. Are there lots of fresh green herbs in the dish? Then choose a wine that has earthy, herbal notes. A light lemon sauce pairs well with acidic wine, while a rich buttery sauce calls for something fuller-bodied.

LASTLY

Go for softer flavors and preparations with aged wine. As a wine matures, the tannins soften and fresh fruit flavors may give way to earthy and savory notes. When choosing dishes for older wines, avoid rich or bold flavors.