What will you be pouring for your friends and family around the table this Christmas? Christmas dinners resent a prime time to try new wines with favourite recipes of old. Will it be ham, turkey, goose or prime rib? If you're looking for new wine options to complement your holiday meal, then look no further, check out our unique selection of versatile whites and diverse red that are sure to enhance the magic of the season.
Wines to serve with ham:
Baked, smoked or honeyed hams beg for wines with a dash of sweet. Red wines that can accommodate ham happenings tend to be lighter in body and overall style. Pinot Noirs (especially from the Russian River Valley AVA) and Zinfandels often exhibit subtle tannins with an easier going pairing profile.
Wines to serve with turkey:
Herb-filled stuffing, roasted veggies, rich sauces, and an assortment of savory sides manage to make their way alongside the turkey. And it's these sides and sauces that must be taken into account when working out the best wine pairings. Sauvignon Blanc is hands-down one of the top white wine picks for turkey and savory sides, as it tends to bring its own herbal tones to the table. Reds such as Pinot Noir, Zinfandel and Syrah would also pair beautifully.
Wines to serve with duck:
When it comes to pairing wines with duck, considerations have to be made for the unique, fatty profile along with the innate gaminess of the meat. Pinot Noirs will handle the elements of roasted, smoked, or braised duck. If the duck is served with a fruit-based sauce then the wine pairing gears will shift towards the white wine trails.
Wines to serve with prime rib:
Prime rib makes a serious play for a variety of red wines as they can mix and mingle with a slice of rib and bring out subtle nuances in the pairing. Some examples include, Cabernet Sauvignon, Zinfandel, Syrah and other Reds. White wines will have a tough time keeping up, but if you're hard pressed and must venture to the white grapes, try a full-throttle Chardonnay to keep pace with the rich textures and greater ratios of protein and fat.
Article credits: The Spruce