Bubbles
If you’re going to pour bubbles, make it Champagne and make it good. Go big or go home. Not only are bubbles naturally festive (and if you’re pouring rosé, especially pretty on the table), but Champagne is also one of the most versatile, food-friendly wines out there. It pairs with almost everything: rich cheeses, mashed potatoes, roast poultry, even beef.
Try:
- 2018 Piper-Heidsieck Brut Vintage, $63
- Champagne Palmer La Réserve, $68
- Rare Millésime, $180
- Krug Rosé, $365
Sherry
I adore dry Sherry, a fortified wine made via the solera system (where small amounts of older wines are blended with younger wines) in Jerez, a city in southern Spain. Sherry comes in many styles, but I personally gravitate toward the richer, fully oxidative, nutty expressions. They’re especially compelling around the holidays, when flavors like hazelnuts, truffles, ham, and brown butter are everywhere.
Try:
- Lustau Amontillado Los Arcos, $20
- Lustau Almacenista Gonzalez Obregon Oloroso del Puerto, $38
- Equipo Navazos, La Bota 92 de Palo Cortado, $99
- Gonzalez Byass Cuatro Palmas Amontillado, $120
White
I would absolutely suggest Riesling for any holiday table. Riesling is made in a wide range of styles, from very sweet to bone dry, but I tend to gravitate toward the drier expressions. In fact, dry Riesling is one of the most misunderstood and most useful holiday wines out there. High acidity allows it to cut through richness while still complementing lighter meats like ham, salty cheeses, and dishes with bold Asian flavors. Depending on the bottle, you’ll find notes of honey, white flowers, nectarine, and peach, and sometimes that unmistakable petrol, or gasoline, edge. I love those wines most of all.
Try:
- Günther Steinmetz Dhroner Hofberg Riesling Feinherb, $30
- Jintaro Yura Le Silence et la Résonance, $49
- Von Winning Kieselberg, $72
- Schäfer-Fröhlich Felseneck Riesling GG, $135
Red
For the holidays, I reach for wines that feel elegant and indulgent, with a few wild cards mixed in. I tend to favor bottles that are juicy, softly tannic, and medium- to fuller-bodied, with flavors of cherry, blackberry, even watermelon (!) that pair beautifully with stewed and roasted meats, as well as charred, caramelized vegetables like Brussels sprouts, parsnips, rutabaga, and more.
Try:
- Viñas Mora Kaamen II, $55
- Domaines Ott Château Romassan Rouge, $90
- Louis Latour Château Corton-Grancey, $125
- Xander Soren Ludeon, $195
Dessert Wine
You really don’t need a sweet wine to end the meal. I am sure your table is already loaded with cakes and pies. But if you do, it makes the finale all that more luxe. If I’m not reaching for a spirit like poire eau-de-vie, I’m a huge fan of older Port. These wines often pair beautifully with chocolate- or nut-based desserts, anything with caramel, and cherry- or pear-based sweets thanks to their rich, raisin-y flavor. I also love the concentrated, floral flavors found in some ice wines and the exotic saffron note in Sauternes.
Try:
- 2016 Fonseca Vintage Port, $45
- Sandeman Vintage Port 2000, $119
- Inniskillin Gold Vidal Icewine, $86
- Château d’Yquem, $280
