The Holiday Table: A Feast for the Senses

Parties and holiday dinners are always a tremendous spread — a full‑on feast for the senses. Between Thanksgiving, Christmas, Easter, and every festive gathering 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 is half 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 what kind?

Here’s my festive rule of thumb:

• One white
• One red
• One Rosé (because someone always asks for it)
• Two or three sparkling wines
• One sweet wine for dessert or for those who like to live on the “bubbly side” of life

It’s all about keeping the crowd happy.

Think about 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 keeps 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.

*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:

• One white
• One red
• One Rosé (because someone always asks for it)
• Two or three sparkling wines
• One sweet wine for dessert or for those who like to live on the “sweeter side” of life

Think about 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 keeps 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

Wines to Serve with Lower Alcohol

Holiday dinners are a marathon, not a sprint. They stretch on for hours — full of laughter, family catch‑ups, football, and 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. If you’re curious why Riesling is such a holiday MVP, check out my post on: Riesling Doesn’t Commit—And That’s Why We Love It

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 fully 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.

If you love light, juicy reds, you’ll want to read my guide: Gamay & Beaujolais: The Cheerful Reds That Won’t Judge Your Cooking

Here’s a simple rule of thumb: match the wine’s weight to the food’s richness.

• Light to medium‑bodied wines pair beautifully with roasted veggies, poultry, ham, and creamy sides.
• Full‑bodied reds shine with beef, lamb, or anything dripping in butter and herbs.

Don’t be afraid to experiment — sip, taste, 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.

Skip the bird. Make Gumbo.

Chicken, Sausage, Shrimp Gumbo

Let’s talk Turkey

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 on the table — think Prosecco, Crémant, Champagne, Cava, or Asti. Sparkling wines are holiday superheroes: their refreshing acidity, bright fruit, and lack of oak make them incredibly food‑friendly. They cut through richness, lift heavy dishes, and pair with everything from appetizers to dessert.

**Easter-Friendly Add‑On: These sparkling picks are also perfect for Easter brunch — they pair beautifully with ham, quiche, deviled eggs, and all the springtime favorites that make the holiday so delicious.

Here are some reasonably priced sparkling wines that bring the cheer without blowing the budget:

• Mumm Napa Brut Rosé — California
• Moët & Chandon Impérial Brut — France
• La Marca Prosecco — Italy
• Nino Franco “Rustico” Prosecco Superiore — Italy
• Poema Cava Brut Rosé — Spain
• Caves Roger Goulart Organic Cava Brut Reserva — Spain

Whether you’re hosting a full holiday feast or just popping bottles with friends, these bubbles guarantee a good time — and a delicious one.

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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