The holiday season is a wonderful time to gather around a table full of cheer, comfort food, and (of course) great wine. Whether you’re hosting a lively dinner, cozy fireside gathering, or a festive dessert spread, choosing the right wine can elevate every moment. Below, we’ll explore some wine-pairing ideas that match classic holiday foods—using styles that reflect the kinds of wines crafted at Latah Creek—so you can serve well-paired sips for your family and friends.
Starter & Appetizer Pairings
1. Light, Crisp Wines for Holiday Starters
When guests first arrive, you often serve lighter bites: cheese boards, seafood hors d’oeuvres, or simple greens. For these starters, a crisp white wine is a perfect match.
- Pinot Grigio: A dry, zesty Pinot Grigio, with notes of lime, papaya, and grapefruit, pairs beautifully with fresh seafood (like shrimp cocktail), light salads, or even roast chicken canapés. The acidity cuts through richness without overwhelming delicate flavors.
- Chenin Blanc: If you want something a little more exotic, a Chenin Blanc offers tropical notes—passion fruit, yellow pear—and a bit of subtle floral character. Serve it with spicy appetizers, creamy pasta salads, or lightly seasoned seafood.
Main Course Pairings
2. Rich Whites & Earthy Dishes
Many holiday main courses—especially in December—are hearty yet elegant. Think roast turkey, glazed ham, winter squash, or root vegetable dishes. These flavors call for wines that can stand up but still offer balance.
- Chardonnay (oaked): A fuller-bodied white with soft oak influences and notes of pineapple, lemon, and baking spice complements buttery mashed potatoes, roasted pork loin, or even buttery dinner rolls. The wine’s richness mirrors comfort-food warmth, while its acidity keeps things fresh.
3. Rosé for Versatility
Rosé might surprise you as a holiday-pairing star, but a dry, crisp rosé made from red grapes brings fruity brightness and refreshing acidity.
- Dry Rosé: With its mix of Syrah, Malbec, and Tempranillo, a dry rosé offers red-berry aromas with a clean, refreshing palate. It pairs nicely with pork, poultry, lighter red meat dishes, even seafood. Think roasted turkey, pork tenderloin, or cranberry-brie crostini.
4. Bold Reds for Hearty Winter Fare
When the main dish is rich—think beef roast, lamb, short ribs, or mushroom-based dishes—you want a wine with depth, structure, and enough body to match.
- Tempranillo: This wine brings earthiness, red cherry, vanilla, and smoky notes. Its smooth texture makes it a great companion for braised meats, roasted root vegetables, or mushroom-based sides. The wine’s toasted-cedar nuances also enhance dishes with herbs or grilled notes.
- Merlot: A softer, fruit-forward red with notes of cherry, raspberry, and mocha, Merlot pairs well with holiday classics like beef wellington, braised short ribs, or mushroom risotto. Its smooth tannins complement rather than compete.
- Mike’s Reserve Red #4: For a deeply rich, full-bodied red, this reserve blend offers lush fruit, dark plum, leather, espresso, and dark chocolate tones. Pair it with prime rib, slow-cooked brisket, or roasted game meats for a wine that can truly stand up to bold flavors.
- Syrah: If you’re serving something with serious richness—like grilled steak, lamb chops, or hearty stews—the tannic structure of a Petite Sirah makes it a great match. Look for flavors of blackberry jam, black plum, and cocoa to elevate the meal.
Side Dish Pairings
5. Wines that Elevate the Supporting Cast
Holiday sides often feature sweet and savory combinations—glazed carrots, roasted Brussels sprouts, stuffing with herbs, or squash casserole. Choosing a wine that complements rather than overwhelms is key.
- For savory-vegetable sides (like herbed roasted root veggies or Brussels sprouts), try the Tempranillo, whose earthy, toasted character pairs well with the caramelized sweetness of roasted vegetables.
- For sweet, buttery sides (think sweet potato casserole, glazed carrots), a Viognier can mirror the richness, or a crisp Sauvignon Blanc can provide balancing acidity.
Dessert & After-Dinner Pairings
6. Wines for Holiday Treats
Desserts at holiday gatherings can range from fruit-based pies to chocolate yule logs. Choosing a wine that complements without overwhelming is a fun way to wrap up the meal.
- Sweet Riesling: This wine’s bright acidity and floral citrus notes (think pear, key lime, and golden apple) make it a wonderful match for fruit tarts, lemon bars, apple pie, or even gingerbread cookies.
- Huckleberry d’Latah: A blend featuring wild-huckleberry flavors, this wine is ideal for berry-based desserts like mixed-berry crisp or huckleberry pie. Its fresh acidity also lets it stand up to rich, creamy desserts without becoming cloying.
- Orange Moscato: With floral notes of orange blossom and jasmine, plus flavors of orange cream and honeysuckle, this wine makes a lovely pairing for light desserts—think citrusy panna cotta, almond biscotti, or delicate custards.
- Natalie’s Nectar (Dessert Red): For a richer, fruit-forward dessert, this dessert red wine brings berries, plum, and a peppery finish. Enjoy it with chocolate cake, berry galette, or even dark chocolate truffles.
Festive & Fun Pairings
7. Wine for Holiday Toasts
No seasonal gathering is complete without a toast—or two. While Latah Creek doesn’t list a dedicated Champagne, their N Collection Brut Bubbles delivers that sparkling celebration feel.
- N Collection Brut Bubbles: This traditional-method sparkling wine (mostly Chardonnay) is lightly dry and crisp—perfect for toasting at the start of the evening, ringing in the holidays, or pairing with light appetizers like prosciutto-wrapped melon or fennel salad.
Tips for Holiday Pairing Success
- Think in contrasts and complements: Match the wine’s weight (body) to the food. Rich dishes go better with fuller-bodied reds or oaked whites; lighter dishes benefit from crisp whites or rosés.
- Serve at the right temperature: Chill whites and rosés well, but don’t serve them ice-cold. Reds should be chilled a little, think 20 minutes in the fridge before opening.
- Decant when needed: Reserve reds like Mike’s Reserve Red #4 or Petite Sirah can benefit from decanting to soften tannins and reveal deeper flavors.
- Have a mix: On your holiday table, try to offer at least one white, one red, and (if you’ve got dessert or sparkling) one sweet or bubbly option so guests can pick what fits their plate.
Pairing wine with your holiday feast doesn’t have to be stressful or overly complicated. By choosing wines that match the weight and flavor profile of your food—whether it’s crisp Pinot Grigio for seafood appetizers or a rich Reserve Petite Sirah for hearty roasts—you can elevate each dish without stealing the show. And don’t forget to leave room for the sweet or sparkling finish: a dessert wine or bubbles can turn a simple toast or treat into a memorable moment.
This holiday season, let your wine do some of the work! Thoughtful pairings can turn every bite and sip into an experience—and that’s what the best celebrations are made of. Here’s wishing you warmth, good cheer, and many glasses shared with loved ones!
Cheers,
Natalie