The Perfect Wine for Every Holiday
December 20, 2025
The decorations are up. The invites are sent.
Now comes the most delicious part of hosting: planning the menu - and the wine pairings.
Enter Marshall Sereno, sommelier and beverage manager at Salt & Meadow, and Director of Operations Emmanuel West. They spend their days tasting, testing and thoughtfully pairing wines with bold flavors and sweet bites. So, they’re the best duo to help you confidently choose bottles that elevate every course.
Below, find their favorite varietals to pair with traditional holiday dishes across cultures. With their guidance, your holiday table will be set for success, from the first pour to the final toast.
But first, three simple rules to remember:
- Avoid dry wines with sweeter dishes as they can taste flat or overly harsh by comparison.
- When dessert hits the table, it’s best to stick with sweeter wine styles (such as Port or late-harvest Riesling) that complement, rather than compete with, the flavors.
- When in doubt – especially with rich, cheese-forward dishes – match intensity with intensity for a pairing that feels balanced and intentional.
Seafood
Seafood dishes are briny, fresh and celebratory, making them the perfect choice for Christmas starters. They pair best with crisp, high-acid wines like Champagne and Chablis that enhance their freshness and complement their natural salinity.
Pair with: Champagne, Chablis, Albariño, Picpoul Blanc
Mac and Cheese
Decadent and comforting, mac and cheese is defined by its creamy texture and bold, cheese-forward flavor. Wines with freshness, lift, or ripe fruit help cut through the richness and keep each bite feeling balanced.
Pair with: Chardonnay, Sauvignon Blanc, Zinfandel, Merlot
Ham
With its signature blend of sweetness, savory depth, and gentle saltiness, ham pairs best with wines that bring vibrant fruit and lively acidity to the table.
Pair with: Riesling (off– dry), Beaujolais, Pinot Noir, Sparkling Rosé
Prime Rib
Prime rib is rich and indulgent making it the unmistakable centerpiece of the holiday table. It’s a dish that calls for bold, structured wine pairings.
Pair with: Cabernet Sauvignon, Bordeaux blends, Syrah, Malbec
Matzo Ball Soup
Light yet deeply comforting, matzo ball soup calls for wines that respect its delicate, savory flavors while adding freshness and lift. Crisp, clean whites work beautifully without overpowering the broth.
Pair with: Sauvignon Blanc, Grüner Veltliner, unoaked Chardonnay
Latkes
Crispy, salty and golden – these potato pancakes taste particularly delicious when enjoyed with bright wines.
Pair with: Brut Sparkling Wine, Dry Riesling, unoaked Chardonnay
Noodle Kugel
Whether prepared sweet or savory, this classic dish benefits from wines that bring freshness and balance the flavors.
Pair with: Gewürztraminer, Riesling (Kabinett), Pinot Gris
Potato Galette
Elegant yet hearty, this dish pairs beautifully with structured whites.
Pair with: Chablis, White Burgundy, Champagne
Hanukkah Gelt
Sweet treats, like these chocolate coins, deserve sweetness in the glass.
Pair with: Ruby Port, Banyuls, Brachetto d’Acqui
Spoon Bread
Spoon bread is lighter and softer than traditional cornbread. It symbolizes nourishment, connection, and the blending of cultures celebrated during the holiday and thus should be paired with crisp, refreshing white wines such as Dry Riesling or Pinot Grigio.
Pair with: Dry Alsatian Riesling, Pinot Grigio
Collard Greens
Slow-cooked hearty greens often prepared with smoked meat, vinegar and spices; collards are best enjoyed with wines that can balance their earthy, slightly bitter flavors and stand up to smoky, savory notes often found in the dish.
Pair with: Viognier, Grüner Veltliner, Cabernet Franc
Hoppin’ John
A savory preparation of black-eyed peas or cowpeas with Carolina Gold rice pairs best with wines that balance its savory, earthy flavors and complement the richness of the peas and rice.
Pair with: Gewürztraminer, Shiraz
Chitterlings (Chitlins)
A traditional soul food, these boiled or fried pig intestines, are often prepared with onion, garlic and vinegar and served with greens and cornbread. They call for a wine pairing that balances richness, cuts through intensity, and stands up to bold, savory flavors.
Pair with: Off-dry Riesling (Kabinett or Spätlese), Rosé Champagne, Zinfandel
Hog Maws
Pork gets another spot on the holiday table. This no-waste dish is served with cabbage and potatoes in Pennsylvania Dutch cooking and rice in Southern cuisine; either way, it makes a lovely duo with bright, aromatic wines like Albariño which balance its richness and enhance its savory character.
Pair with: Albariño, Gewürztraminer, Chianti
Black-Eyed Peas
Black-eyed peas are a New Year’s staple because eating them is thought to bring good fortune and prosperity. They need wines with bright acidity and freshness to balance their earthy, savory flavors.
Pair with: Sauvignon Blanc (Sancerre), high acidity Riesling, Côtes du Rhône (GSM blends)
Cheers to great food, delicious wine and even better company this holiday season!