5 Best Holiday Wines To Elevate Your Celebrations
Holiday season gatherings are a little brighter when the right wines are on the table. Good bottles don’t need to be fancy or complicated. They just need to taste great, bring people together, and pair well with all the food that somehow keeps appearing. Here are five wines that can do the job.
Cabernet Sauvignon
Image via Pexels/Brett Jordan
Cold nights call for something bold, and Cabernet Sauvignon is ready for the job. It’s known for flavors of black currant, plum, and a little spice. The grape has a long history in places like Bordeaux, where producers often blend it with other local grapes for depth. Napa Valley helped push Cabernet into the spotlight in the US by offering versions packed with blackberry, mint, and tobacco notes.
This wine also goes well with hearty holiday plates. Rich, grilled dishes bring out its structure, and the wine’s tannins handle peppery sauces nicely. Giving Cabernet about 30 minutes in a decanter lets everything soften.
Chardonnay
Chardonnay has more range than almost any white wine. Cool climate versions taste crisp with citrus, pear, and green apple. Oaked styles from warmer areas come through with butter, vanilla, peach, and even toasted bread. Winemakers can steer this grape in a lot of directions, which is part of its charm.
Lighter styles love shellfish and simple vegetable dishes. Full-bodied, oak-aged bottles handle richer foods like crab cakes, halibut, or pork tenderloin with apples. Serve it between 45 and 55°F, depending on the style. Most bottles don’t need decanting unless they’ve been resting in the cellar for a while.
Pinot Noir
Image via Wikimedia Commons/Brett Jordan
Pinot Noir has a reputation for being a little tricky to grow, but when it’s good, it’s really good. The thin skins lead to a lighter color and softer tannins, while the flavors have hints of cherry, raspberry, forest floor, and sometimes vanilla or smoke. With age, Pinot starts showing mushroom and leather notes that feel perfect for winter.
This is the bottle you open when your table has salmon on one side and duck on the other. Its high acidity and gentle tannins help it pair with foods that don’t normally share wine partners. Earthy dishes, especially anything with mushrooms, really bring out its personality. A slight chill, around 55 to 60°F, helps the aromatics pop.
Prosecco
Holiday parties seem to move a little quicker once the Prosecco is poured. It’s made mostly from Glera grapes in northern Italy. Apple, melon, peach, and pear notes make it easy to enjoy, even for people who don’t usually reach for sparkling wine.
Because it’s made with a faster, less labor-intensive method than Champagne, it stays friendly on the wallet. Bubbles range from bone dry to sweet, depending on the label, so there’s something for every kind of toast. It plays well with appetizers and light desserts, and it’s the backbone of the Aperol spritz. Keep it cold at around 40°F.
Port
Meals often end with something chocolatey, nutty, or creamy, and Port fits right into that moment. This fortified wine from Portugal holds its sweetness because producers stop fermentation early with grape spirit. The alcohol level is usually around 18 to 22%.
Ruby Ports bring red fruit and dark chocolate flavors. Tawny Ports lean into caramel, nuts, dried fruit, and oak. Vintage Ports age beautifully and feel more serious, while Late Bottled Vintage versions are ready to drink sooner. Port pairs well with strong cheeses, figs, dates, and anything involving dark chocolate. White Port even works with sushi and oysters. A light chill balances the sweetness.