All I Want for Christmas Is Wine (Pairings)

• By WineBottleMag
• December 5, 2025
• Christmas Pairings Wine
• With 0 comments

The tree is up. The table is set. Friends and family are on their way, or maybe you’re headed to a loved one’s house to dig into a big, indulgent, celebratory meal. 

Perhaps a seared rib roast, or a crunchy, carefully prepared beef Wellington is on the menu. Maybe there’s a roasted goose or game bird in the mix. Then there are the sides: Hawaiian rolls, baked ziti, roasted vegetables, and green bean casserole.

Of course, you’re going to need a great wine to go with all of the above. 

The issue is, which wine? You want something that’s both interesting on its own and plays well with other dishes. A wine that is unique, but not so esoteric that it’s off-putting to say, your elderly aunt. A wine that stands up against rich holiday dishes, but also fuels conversation and doesn’t weigh you down.

To help take some stress off your plate, we polled industry experts on the best wines to pair with everything on your holiday table. (Having turkey, or other dishes that might have also appeared on Thanksgiving menus? We have a pairing guide for that, too.)

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The Best Wine for Roast Goose: Grenache

“When it comes to pairing wine with roasted goose, I’m drawn to medium-bodied, fresh wines with lively acidity, particularly Grenache,” says Arjav Ezekiel, beverage director and co-owner of Birdie’s, a beloved Austin wine bar and restaurant. “Grenache has this beautiful crack of black pepper that’s fantastic with roasted big game birds, while staying light enough that you can keep eating.” 

“I think of wine as that little squeeze of lemon you add to everything,” he continues. “And with all the rich dishes on the table around the holidays, I find myself gravitating toward Grenache’s brightness and lift.”

Wine Enthusiast recommends:

The Best Wine for Standing Rib Roast with Yorkshire Pudding: Australian Cabernet Sauvignon

For a big rib roast with all the fixin’s, namely Yorkshire pudding and gravy, lean into something that can stand up to all the indulgent flavors. The answer: “Australian Cabernet Sauvignon,” says Steven McDonald, master sommelier at Pappas Bros. Steakhouse. 

“These wines have a richness and fruitiness that will handle richer meats, but won’t leave you as fatigued as examples from elsewhere. There is an amazing price to quality ratio overall here.” 

Wine Enthusiast recommends:

The Best Wine for Beef Wellington: Napa Merlot

“With beef Wellington in the mix, I’m absolutely bringing a Napa Valley Merlot (preferably 2019),” says Linette Yao, the general manager of Yingtao in New York City’s Hell’s Kitchen.

“It has that gorgeous mix of black cherry, ripe plum, and blackberry compote that sinks right into the richness of the beef,” she says. “What really seals the pairing are the savory notes—sage, bay leaf, thyme, even a little dried tobacco leaf—that echo the mushroom duxelles and herbs inside the Wellington.”

“What I love about Napa Valley Merlot is the gentle winemaking approach many producers take to keep the tannins silky, the aromatics vivid, and the texture beautifully polished,” she adds. “It’s the kind of finesse that glides with the pastry and tender beef instead of overpowering it.”

Wine Enthusiast recommends:

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The Best Wine for Small Birds: South African Pinotage

A turkey requires time and effort. But small birds, like pheasants, quail, and Cornish hens, offer all the excitement of a whole bird with a much shorter lead time.

With it? Taylor Adams, general manager and sommelier of The Kingsway in New Orleans, is pouring Pinotage. “A tasteful barrel aging makes this a silky, fuller-bodied red with plum, black cherry, and baking spice notes to go with the poultry,” he says.

He also recommends Cru Beaujolais (Morgon, Fleurie, or Juliénas) or a Rioja Reserva.

Wine Enthusiast recommends:

The Best Wine for Baked Ziti: Montepulciano d’Abruzzo

“Growing up, we often had baked pasta, like ziti, on the Christmas dinner table,” says James Juedes, sommelier of Canter Inn in New Glarus, Wisconsin. “Montepulciano d’Abruzzo was the wine of choice for family holidays.”

“It’s juicy but earthy, strong enough to stand up to rich savory dishes, but easy-going, and offers great value,” he says. “Christmas is about conviviality, and Montepulciano pairs well for the occasion and the pasta.” 

Wine Enthusiast recommends:

The Best Wine for Roasted Root Veggies: Alsatian Pinot Gris

“For holiday dishes based on roasted root vegetables, I like to reach for an Alsace Pinot Gris,” says Jeff Cleveland, the partner, general manager, and sommelier at Birch in Milwaukee. 

“These wines deliver beautiful fruit, great spice, and sometimes a faint smoky note that pairs beautifully with the caramelized sweetness of carrots, parsnips, and beets straight from the oven,” he says. “It’s a pairing that feels both comforting and refined.”

Wine Enthusiast recommends:

The Best Wine for Green Bean Casserole: Grüner Veltliner

Green bean casserole is a creamy, umami-rich but fresh holiday classic. Amy Racine, the beverage director of vegetable-forward hospitality group JF Restaurants in New York City, pops a Grüner Veltliner to go with it.

“It’s peppery, crisp, and vegetable-friendly,” says Racine. “It’s one of the most forgiving pairings with anything green, or a Pinot Blanc from Alsace, because it’s soft on the fruit with a lot of texture for that creamy casserole, yet lighter in body than an oaked white.”

Wine Enthusiast recommends:

The Best Wine for Roasted Chestnuts: Northern Rhône Reds

At the holidays, Jordan Salcito, award-winning sommelier and author of Smart Mouth: Wine Essentials for You, Me, and Everyone We Know, places a capon with roasted chestnuts in the center of her table. In her guests’ glasses: the Syrah-dominant red wines from the Northern Rhône.

“The wine’s gentle structure complements the velvety, earthy quality of roasted chestnuts, while mirroring the richness of decadent dishes on the table,” says Salcito.

Wine Enthusiast recommends:

The Best Wine for Potatoes: Bottles from Jura and Emilia-Romagna

The big question when you approach pairing with potatoes is what potatoes. Are they boiled? Smothered in cheese? Baked until gooey? 

Austin Bridges, the wine director at Nostrana in Portland, Oregon, likes his potatoes cheesy with onions and cream. “My two favorites are Comté and Parmigiano-Reggiano, so naturally I look to their respective regions for the perfect wine pairings,” says Bridges.

For Comté? Go to Jura. “One of the best pairings I’ve ever had was a thick-rind, long-aged Comté paired with a small pour of Vin Jaune,” says Bridges. “The region offers many more accessible sous-voile expressions that aren’t nearly as expensive, along with gorgeous Crémants and structured, high-acid Chardonnays that slice right through richness while bringing their own nutty, saline charm.”

If you’re working with Parmigiano, play with the wines of Emilia-Romagna. Specifically, Malvasia di Candia Aromatica.

“Traditionally made with skin contact, it’s floral, expressive, and earthy-cidery, bursting with bergamot and orchard fruit,” says Bridges. “It comes in still, frizzante, and even sweet versions, giving you a huge amount of pairing versatility—and plenty to talk about at the table.”

Wine Enthusiast recommends:

The Best Wine for Ham with Hawaiian Rolls: Beaujolais

Nothing says Christmas quite like a glazed ham. But on the day after? The dishes are cleaned, the guests have left and you’re left with a mountain of leftovers. The move is clearly to slather Hawaiian rolls with cranberry sauce, pack it full of ham, open a bottle, and kick your feet up. 

“I love ham with a Hawaiian roll,” says Joe Beddia, the chef-owner of Pizzeria Beddia (which commands an extensive natural wine program). “And I’m always recommending Beaujolais. Think medium to light body with red fruit and floral notes. Honestly good with anything you are enjoying.” 

Wine Enthusiast recommends:

More Christmas Coverage

• These Christmas cocktails are perfect for boosting holiday spirits.
• These sweet wine and holiday cookie pairings will deliver the (sugar) buzz you’re looking for.
• A mojito, at Christmas? This coconut-spiked version is a tropical holiday hit.
• Have yourself a Hallmark-style season at these holiday-infused wine country getaways.
• Mix things up with a Hawaiian-style Christmas celebration, tiki drinks and all.

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