We’ve talked about the versatility of Pinot Noir and how it’s a surefire crowd pleaser around the holidays. Pinot Noir pairs beautifully with the flavors of the season, so it is almost always a great choice for your holiday meal, but in case you want to really offer your guests some great variety, I have some additional suggestions to serve along some popular winter main dishes.
Turkey. Turkey pairs will with most any type of wine, it’s when you try to pair wines with typical holiday side items that you’ll run into trouble. Since there’s usually some sweeter stuff on your plate during the holidays, stick with light and fruity whites and reds and you should be just fine.
Ham. Wines that are ever-so-slightly sweet pair best with ham. Try a German Riesling or a food-friendly Tempranillo.
Lamb. Any medium to full-bodied red will work well with lamb. A classic Cabernet, Rioja or Syrah will stand up to the rich gamey flavor characteristic of lamb.
Roast Beef. Go for a full-bodied, tannic red like Shiraz or a bold and spicy Rioja that will pair well with fatty cuts of meat and strong flavors.
Pork Loin. Pork Loin isn’t as rich or intensely flavored as some other holiday offerings, so I usually try to stick with a juicy, light-bodied red like Zinfandel or even an Alsatian Riesling, which has more body, higher alcohol content and is less sweet than its German counterpart.