Holiday meals involve many dishes: salty starters, roasted mains, sweet glazes, starch sides, desserts. No single wine handles all of it perfectly, so build a small, flexible lineup. Keep pours modest so people can switch styles.
Core lineup (small gathering)
- Dry sparkling (Brut): Start the meal, cleanses between mixed bites.
- Bright white (Sauvignon Blanc or dry Riesling): Cuts through herbs, greens, tangy sauces.
- Textural white (Unoaked or lightly oaked Chardonnay): Works with poultry, root veg, creamy sides.
- Light/medium red (Pinot Noir or Grenache): Red fruit without heavy tannin; plays with glazed ham, turkey, mushrooms.
- Sweet or fortified (Port, late-harvest Riesling): Small glass with dessert or blue cheese.
Scaling for a larger group
Rough guide: 1 standard bottle = ~5 modest glasses. Plan 1 bottle per 2 guests if the meal is wine-focused; 1 bottle per 3–4 if lighter drinkers or multiple non-alcoholic options.
Serving order
- Sparkling with first bites (nuts, light canapés)
- Bright white with salads, tangy or citrus sides
- Chardonnay overlapping start of main
- Light red once main plates hit
- Sweet/fortified after clearing savory dishes
Temperature quick list
- Sparkling: 6–8°C (43–46°F)
- Crisp whites: 8–10°C (46–50°F)
- Chardonnay (light oak): 10–12°C (50–54°F)
- Light red: 14–16°C (57–61°F)
- Port / sweet: slightly cool (12–14°C / 54–57°F)
Food mapping
- Herbed turkey / chicken: Chardonnay or Pinot Noir.
- Glazed ham: Grenache or off‑dry Riesling.
- Roasted root vegetables: Chardonnay or Grenache.
- Stuffing with herbs + mushrooms: Pinot Noir.
- Creamy potato gratin: Chardonnay (light oak) or sparkling for contrast.
- Green beans / bright veg: Sauvignon Blanc or dry Riesling.
- Blue cheese or nut dessert: Port.
- Apple pie: Late-harvest Riesling.
- Chocolate dessert: Tawny Port or ruby Port (avoid very dry reds).
Non-alcoholic options
Offer chilled sparkling water with citrus slices, a dry ginger soda, or a not-too-sweet apple cider. Serve them in the same style glasses so guests feel included.
Common mistakes
- Only one red: If it’s heavy and tannic it will fight sweet glazes and lighter sides.
- Serving everything too warm: Whites lose freshness fast above 12°C.
- Skipping water: Leads to palate fatigue; put carafes on the table.
- Sweet dessert + dry tannic red: Makes the wine taste bitter—switch to sweet or fortified.
Fast shopping list (8 guests)
- 2 bottles Brut sparkling
- 1 Sauvignon Blanc or dry Riesling
- 1 Unoaked / light oak Chardonnay
- 2 Pinot Noir or Grenache
- 1 Half-bottle Port or sweet wine
Need a pairing for a specific holiday side? Ask the tool on the home page.