Holiday Wine Pairings

Pairing: Oregon Pinot Noir

Oregon Pinots tend to be spicy and berry-rich—great with this flavorful ham.

Pairing: Pinot Grigio

Fresh, white peach-inflected Pinot Grigio is delicious with this old-school cheese soufflé.

Pairing: Chardonnay

Pair this juicy pork roast with a creamy Chardonnay with hints of fruit and oak.

Pairing: Tokaji

A honeyed dessert wine from Tokaj, Hungary is the perfect way to end a decadent meal.

Pairing: California Cabernet Sauvignon

Peppery California Cabernet Sauvignon will compliment this hearty, pepper-crusted roast.

Pairing: Cava

Cabot Clothbound Cheddar gougères are perfect with light and citrusy cava.

Pairing: Prosecco

Caviar and sparkling wine is a foolproof pairing. Light and lemony Prosecco is a terrific, budget-friendly option.

Pairing: Syrah

Bright, red cherry–inflected Syrah can stand up to this fragrant, meaty rib roast.

Pairing: NV The Rare Wine Co. Charleston Sercial Madeira

US importer Mannie Berk, together with the Madeira house Barbeito, focuses on the brisk Sercial grape variety for this vibrant, maple-inflected wine.

Pairing: 2009 Delas Frères Haute Pierre Châteauneuf du Pape

Châteauneuf-du-Pape's rich, dark fruit character has a peppery edge that's particularly appealing with warm spices like the ginger flavoring this roast.

Pairing: Passito di Pantelleria

Passito, an Italian dessert wine made by drying the grapes to concentrate the sugar before pressing the juice, is rich and honeyed, brilliant with creamy desserts like this torte.

Pairing: Northern Italian Merlot

This substantial leg of lamb calls for a decadent, berry-rich Merlot from Alto Adige in northern Italy.

Pairing: Moscato d’Asti

Sweet Moscato d'Asti from Piedmont, Italy, pairs nicely with these fragrant pears.

Pairing: Vintage Brut

Indulgent fried dishes like these knishes call for a lively sparkling wine. Look for a rich and toasty bottle from California or Oregon.