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.