Parties and holiday dinners are always a tremendous spread — a feast for the senses! Between Thanksgiving, Christmas, and all the festive gatherings in between, tables overflow with delicious dishes: juicy roasts, creamy pastas, savory sides, and veggies seasoned with every herb and spice in the cabinet. It’s basically a holiday potluck on steroids — and finding wines that play nicely with that mix of flavors can be part of the fun!
How many wines should be on the table?
Whether you’re the Chef of the Day or the guest who just shows up with the corkscrew, the big question remains: how many bottles do you really need? And, more importantly — what kind?
Here’s my festive rule of thumb: you’ll want a white, a red, a Rosé (because someone will ask for it), and at least two or three sparkling options — plus a sweet wine for dessert or those who like to live on the “bubbly side” of life.
Remember, it’s all about keeping the crowd happy. Consider your guests: are they wine sophisticates who talk about tannins, or occasional sippers who just know it’s red or white? Either way, sticking in the $15–$40 range will keep everyone smiling — and your wallet intact.
As for quantity, plan for one bottle per person. Nothing kills a party faster than an empty glass mid-toast! When in doubt, bring a few extras. After all, unopened bottles make the best kind of leftovers.
Wines served with low Alcohol
Holiday dinners are a marathon, not a sprint! They stretch on for hours — full of laughter, family catch-ups, football, and, of course, endless rounds of “just one more bite.” That’s why low-alcohol wines are the unsung heroes of the season.
Think Riesling, sparkling wines, Moscato d’Asti, or a cheerful French Gamay — all delicious, food-friendly, and perfectly capable of keeping you upright past dessert. Wines under 11% alcohol tend to offer better balance and play nicely with the wide range of holiday flavors on your plate.
Plus, sipping on these lighter options might just save you from the classic post-turkey nap trap. You’ll stay bright-eyed, bushy-tailed, and ready for round two of pie. So go on — eat, drink, and be merry (responsibly, of course)!
Which wine varietals pair well with your holiday dinner?
The holidays are the perfect excuse to break out of your usual wine rut and try something new — like a juicy Beaujolais, a playful Gamay, or a crisp French Chenin Blanc from the Loire Valley. With so many dishes crowding the table (hello, turkey, gravy, mashed potatoes, and Aunt Linda’s mysterious casserole), finding the right wine can make every bite even better.
Here’s a simple rule of thumb: match the wine’s weight to the food’s richness. Light or medium-bodied wines love the company of roasted veggies, poultry, and creamy sides. For heartier dishes — think beef, lamb, or anything dripping in butter — reach for a full-bodied red that can hold its own.
Experiment, sip, and discover new favorites. After all, the holidays are about joy, flavor, and a little adventure in every glass!
Dump the Turkey and go Seafood
Serving seafood during the holidays can be a fun change. A great alternative for dinner could be lobster, grilled fish, chowder, bisques, or my personal favorite, seafood gumbo.
White, Burgundy Chardonnay (medium body), Sparkling wines, Riesling or off-dry Riesling, and a New Zealand Sauvignon Blanc do work well with seafood. With gumbo, Vouvray, Gewurztraminer, Beaujolais, Chenin Blanc from Loire Valley, and if your gumbo is extra spicy, Chenin Blanc with a touch of sweetness from South Africa is a perfect pair.
Chicken, Sausage, Shrimp Gumbo
- 2 cups of chopped onion
- 2 cups chopped Celery
- 1 cup chopped Bell Pepper
- 1 cup or less chopped Okra
- 3 cloves minced garlic
- 1/2 cup All Purpose Flour, for Roux
- 2 cans Chicken Broth
- 2 or 3 Bay leaves
- 1 tbsp Gumbo File
- teasp Thyme
- 2 tblsp Worcestershire
- 2 tblsp hot sauce
- salt & pepper
- 1/4 cup Bacon (optional)
- 3 -5 Chicken thighs or breast chopped
- 2 cups Smoked Sausage chopped
- Shrimp
Sauté chicken thighs or breasts over medium heat for 5 to 7 minutes. Then, add sausage and bacon, continuing to sauté for an additional 5 minutes. Transfer the mixture to a bowl.
Next, add all your chopped vegetables (save the garlic for later) to the pan, using the grease from the chicken and sausage. Sauté the vegetables in the pan until they are tender, then place them in the bowl with the proteins.
To create the roux, combine 2 to 3 tablespoons of vegetable oil with the remaining grease in the pan over medium heat. Gradually whisk in 1/2 cup of flour, stirring constantly to prevent lumps. Season with salt, pepper, thyme, 1 tablespoon of gumbo file, and 1 teaspoon of minced garlic. Continue stirring until the roux turns brown.
Once the roux is ready, slowly add the chicken broth while stirring until well combined. Add the protein mixture, sautéed vegetables, 1 cup of water, bay leaves, minced garlic, gumbo file, Worcestershire sauce, hot sauce, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 2 hours. Stir occasionally.
About 10 minutes before serving, add the shrimp and okra. If you prefer spicier gumbo, feel free to add 1 teaspoon of cayenne pepper. Don’t forget the rice! Enjoy your meal! (This is my personal recipe. (enjoy!)
Let’s talk Turkey
When it comes to turkey, how you cook it makes all the difference — especially when choosing the perfect wine. Think about the seasoning, spice, and fat content before you pop that cork!
If you’re going classic roasted, a White Burgundy (Chardonnay) is a beautiful match. It’s elegant, lightly oaked, and won’t overpower the turkey’s delicate flavor.
Going for deep-fried delight? Grab an off-dry Riesling! Its bright acidity slices right through the crispy richness like a citrusy secret weapon.
For smoked turkey, reach for a Cabernet Franc from the Loire Valley. The smoky, herbal, and fruity notes in the wine echo the flavors of the bird — a total flavor harmony.
And then there’s my personal favorite: Gamay. This light-bodied red (think a lively cousin of Pinot Noir) bursts with floral aromas and tart red fruit flavors like cherry, raspberry, cranberry, and red currant. It’s an all-star with ham, turkey, or roast — basically, your holiday table’s best friend in a bottle.
No matter how you cook your bird, the right wine pairing turns the meal into a moment. So go ahead — pop, pour, and party your way through the holidays!
Must have Pie
We all crave at least one slice of pie during the holiday smorgasbord event. Apple Pie- Sauternes, Pumpkin Pie-Chardonnay, Pecan Pie- Oloroso Sherry, Key Lime Pie- Sparkling Brut Rose, Lemon Meringue Pie- Champagne and always a sweet Moscato!
Sparkling Wines for the holidays
Always have at least two or more sparkling wines if not more, such as Prosecco, Crémant, Champagne or Cava, or an Asti on the table. Sparkling wines pair well with a variety of foods due to their refreshing acidity and absence of oak. Here are some of the reasonably priced sparkling wines to serve for the holidays: Mumm Napa Brut Rose, California, Moet & Chandon Imperial Brut, France, La Marca Prosecco, Italy, Nino Franco Rustico Prosecco Superior, Italy, Poema Cava Brut Rose, Caves Rodger Goulart Organic Cava Brut Reserva, from Spain.
Sweet wine – Adding a sweet wine to your holiday collection is a good idea. Even though guest generally say they like a dryer wines, a few might prefer something on the sweeter side. If serving dessert wines with dessert, choose a wine that is sweeter than your dessert because a sweeter dessert will cause your wine to taste flat! A Madeira, Port, or Rosa Regale. If you prefer a white wine, try Moscato or a sweet Riesling.
Ice wine is a dessert wine characterized by its intense fruit flavors and high sweetness level. It is sweeter than table wines due to the concentrated natural sugars resulting from the freezing process. Depending on the grape variety used, ice wine can also exhibit hints of apricot, peach, and citrus notes. For more information: Sweet Success: How to Pair Wine and Dessert Like a Pro
Celebrate the holidays with family and friends by exploring wines that you don’t typically drink, such as a dry Riesling or a Beaujolais. One of my personal favorites is Graham Beck’s sparkling wine from South Africa; it always makes an appearance at my holiday gatherings. Cheers!
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