Those interested in pairing the perfect wine with their holiday feast should take heed that the endeavor need not be complex. Below are some sommelier-driven suggestions for the ideal vinicultural-epicurean experience this holiday.

Stuffed Turkey
Infused with aromatic herbs like sage and thyme, Stuffed Turkey is a flavorful and popular roasted dish for the holiday. The cranberry and Italian sausage ingredients often included add depth and richness. Consider pairing a medium-bodied white wine like Greco, with its crisp acidity and subtle fruit notes, complements the turkey’s flavors without overpowering them. Alternatively, a light-bodied red like Pinot Noir, with its delicate fruit and earthy undertones, pairs well with the herbal and savory elements of the dish.

Deep-Fried Turkey
For deep-fried turkey, a crisp white wine like Marsanne or a light-bodied red like Barbera will complement the rich, greasy texture of the dish. The high acidity in these wines will cut through the oiliness, while their fruity notes will balance the salty and slightly sweet flavors from the brown sugar rub. A sparkling wine can also be a refreshing pairing choice.

Filet Mignon With Mushroom Garlic Butter
Filet mignon, a tender cut of beef tenderloin, is grilled to perfection and topped with a rich, savory mushroom garlic butter. The steak is seasoned with fragrant rosemary and black pepper, enhancing its natural flavors. The result is a juicy, melt-in-your-mouth texture that showcases the quality of the meat and the complementary flavors of the butter topping. For grilled Filet Mignon with savory mushroom garlic butter, a full-bodied red wine like Malbec is an excellent pairing. The rich, bold flavors of the wine complement the tender, juicy beef and the umami notes of the mushroom garlic butter. Malbec’s smooth tannins and dark fruit flavors enhance the dish’s savory profile, creating a harmonious and satisfying combination.

Dry Aged Tomahawk Steak
A dry-aged tomahawk steak grilled to perfection, seasoned with salt, black pepper, smoked paprika, and cloves. The steak is accompanied by a zesty arugula salad dressed with balsamic vinegar and topped with sautéed shallots and a squeeze of lemon. The result is a juicy, tender, and flavorful steak with a slightly smoky taste and a refreshing, peppery side salad. The Dry Aged Tomahawk Steak, grilled to perfection, pairs excellently with a bold red wine like Malbec. The steak’s savory flavors, derived from the dry aging process and seasoning with smoked paprika and cloves, are complemented by the full-bodied and robust nature of Malbec. The wine’s firm tannins and dark fruit notes stand up to the rich, juicy texture of the steak, creating a harmonious balance on the palate.

Lobster Tails With Garlic Butter
Succulent lobster tails sautéed in a rich garlic butter sauce, infused with a hint of red pepper flakes for a subtle kick of heat. The tender, buttery texture of the lobster meat is enhanced by the aromatic garlic and bright citrus notes of lemon, creating a luxurious and flavorful dish that is sure to impress seafood lovers. Lobster Tails with Garlic Butter pairs well with a full-bodied Chardonnay or a light-bodied Pinot Noir. The buttery and lactic notes in the lobster complement the rich, creamy texture of Chardonnay, while the delicate flavors of the lobster also pair nicely with the light, fruity notes of Pinot Noir. The garlic butter sauce enhances the overall dining experience.

Mashed Sweet Potatoes
This creamy and comforting side dish is made by boiling or steaming sweet potatoes until tender, then mashing them with butter, chicken stock, and salt to create a smooth, fluffy texture. The natural sweetness of the potatoes is enhanced by the rich butter and savory stock, resulting in a delightful balance of flavors. The creamy and sweet mashed sweet potatoes, simmered with butter and chicken stock, pair well with a white Moscatel de Alejandría or a red Nerello Mascalese. The Moscatel’s floral aromatics and subtle sweetness complement the dish’s richness, while the Nerello Mascalese’s high acidity and red fruit notes cut through the potatoes’ smooth texture, creating a balanced and enjoyable pairing.

Roasted Potatoes
Simple yet delicious, this side dish is prepared by cutting potatoes into wedges or cubes, tossing them with olive oil and salt, and roasting them in the oven until crispy on the outside and tender on the inside. The high heat of roasting brings out the natural sweetness of the potatoes while creating a satisfyingly crunchy texture. WINE PAIRING For roasted potatoes seasoned with olive oil and salt, a crisp white wine like Cortese or a light-bodied red like Pinot Noir would pair well. The high acidity and citrus notes of Cortese can cut through the richness of the potatoes, while the earthy and red fruit flavors of Pinot Noir complement the savory, roasted taste. Both wines have a balanced structure that won’t overpower the simple yet satisfying dish.

Candied Yams
This sweet and tender dish is made by roasting sliced yams with a generous coating of brown sugar and a sprinkle of cinnamon. The yams are baked until they are soft and caramelized, resulting in a delightful contrast of textures – a crispy, glazed exterior and a smooth, creamy interior. A comforting and indulgent side dish. The sweet and earthy flavors of candied yams, roasted with brown sugar and cinnamon, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety known for its sweet and perfumed character. Alternatively, the red grape Nerello Mascalese, with its bright acidity and red fruit notes, can complement the dish’s caramelized sweetness and provide a refreshing contrast.

Cornbread
Cornbread is a classic baked dish made with cornmeal, eggs, milk, sugar, and salt. The batter is mixed until smooth and then baked until golden brown. The resulting bread has a slightly sweet flavor and a tender, crumbly texture. Cornbread is often served as a side dish or enjoyed on its own, warm from the oven. The sweet and savory flavors of cornbread, made with corn meal, eggs, and milk, pair well with the aromatic and floral notes of Moscatel de Alejandría, a white grape variety. The wine’s sweetness complements the dish’s subtle sweetness from the sugar, while its light body balances the bread’s tender crumb. Alternatively, the red grape Agiorgitiko, with its medium body and fruity character, can provide a pleasant contrast to the cornbread’s richness.

Grilled Corn
An easy yet delicious dish, this side is made by cooking fresh corn on the cob over an open flame. The corn is typically brushed with a mixture of butter and olive oil, then seasoned with salt to enhance its natural sweetness. The high heat of the grill caramelizes the kernels, creating a slightly charred, smoky flavor and a tender, juicy texture. The grilled corn, with its smoky, buttery flavor and slight saltiness, pairs well with a crisp white wine like Malvasia. This light-bodied wine has a refreshing acidity that cuts through the richness of the butter and complements the sweetness of the corn. Alternatively, a light-bodied red wine like Pinot Noir, with its delicate fruit notes, can also enhance the grilled flavors without overpowering the dish.

Roasted Brussel Sprouts
A savory and flavorful dish, this side is made by roasting halved Brussel sprouts with garlic, onion, and olive oil until they are tender and caramelized. The high heat of roasting brings out the natural sweetness of the Brussel sprouts while creating a slightly crispy texture on the outside and a soft, tender interior. Roasted Brussel Sprouts pair well with Sauvignon Blanc, a crisp white wine with herbaceous notes that complement the vegetable’s earthy flavors. The high acidity of Sauvignon Blanc cuts through the richness of the olive oil and balances the dish’s saltiness. Alternatively, a light-bodied Cabernet Franc with its subtle spiciness can enhance the garlic and onion flavors, while a sparkling wine’s effervescence refreshes the palate between bites.

Dessert Pies or Tarts
When it comes to fall desserts, apple pie is a timeless classic. The combination of a crispy crust and sweet, spiced apples captures the essence of the season. Pears, pumpkins, or berries are also wonderful alternatives to highlight the flavors of fall in your dessert creations. Fall dessert pies and tarts are often sweet but not overly so. Baked fruit and spices pair wonderfully with aromatic, lightly sweet wines. Moscato d’Asti or a late-harvest Gewürztraminer are perfect choices, offering just enough sweetness with hints of spicy notes to compliment the desserts.