We’ve all seen those wine pairing posts that tell you what to drink with turkey or mashed potatoes. And hey, I get it—there’s a reason those classics get so much love. But not all holiday tables look the same. I come from a big multicultural family, and while we do enjoy the usual suspects (looking at you, ham and stuffing), we also go all in on tamales, hot pot, and cabbage rolls. So I figured it was time for a more realistic take on holiday wine pairings. Whether you’re team turkey or team tamales, I’ve got wine recs for you.
The Classics: Turkey, Ham, Mashed Potatoes, and Stuffing
LeLet’s start with the familiar stuff. If your holiday table includes roasted turkey, buttery mashed potatoes, salty ham, and stuffing, here are a few wines that always hit the mark:
Chardonnay is a holiday MVP. A creamy, lightly oaked bottle can cozy up perfectly to turkey and mashed potatoes. It’s rich enough to stand up to gravy but won’t overpower anything.
Sauvignon Blanc is bright and zippy, which makes it great with salty ham or veggie-heavy sides. It keeps things feeling light and fresh, which is especially helpful when your plate is a mountain of food.
Pinot Noir is one of those “safe bets” that really earns its keep. It’s fruity, earthy, and versatile, which makes it great for everything from stuffing to green beans. Even if stuffing isn’t your thing (I personally think it’s just soggy bread with a PR team), Pinot still manages to make it taste good.
And if you want to surprise your guests, bring a Riesling. The touch of sweetness and acidity makes it amazing with sweet potatoes, spicy glazes, or even the cranberry sauce people pretend to like.
Hot Pot: The Coziest Centerpiece
In my family, hot pot is a go-to for both Thanksgiving and Christmas. It’s interactive, comforting, and full of variety. You get to drop thin slices of meat, leafy greens, mushrooms, tofu, and sometimes crab into a simmering broth, and everyone eats as they go. It’s chaotic and delicious.
Because hot pot covers so many flavors, I like to offer a few wines and let people choose what they vibe with:
- Sancerre (or a nice Sauvignon Blanc from somewhere like New Zealand) is crisp, mineral-driven, and amazing with seafood or veggies.
- Châteauneuf-du-Pape or any Rhône-style red brings the spice and structure needed for red meats or heartier broths.
- By hour two, when we’re all too full to move, I say drink whatever’s open. The wine becomes more of a bonus than a focus at that point.
Tamales: Worth the Work
Tamales are hands-down one of my favorite holiday dishes. They’re comforting and absolutely packed with flavor. Whether they’re filled with pork, beef, or something even more creative, they deserve a wine that matches their energy.
Try a Tempranillo or an Argentinian Malbec—both have bold fruit and a little spice, which pair beautifully with the richness of tamales. For a fun twist, pop open a semi-sweet Lambrusco. It’s festive and has just enough sweetness to balance out any heat in the filling. Plus, it’s fun to pour.
Latkes: Golden and Glorious
If you’ve never had latkes before, please go find some immediately. These crispy potato pancakes are so satisfying, especially with toppings like applesauce or sour cream. The key here is acidity. You want a wine that’ll cut through the oil and keep things tasting bright.
Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay all get the job done. And if you want to level up the celebration, go for a sparkling wine. Whether it’s Prosecco or Champagne, bubbles + fried food = pure joy.
If you keep kosher, there are more options out there than you might think. Stores like Total Wine usually have a solid selection of kosher wines that work beautifully for Hanukkah meals.
Choose Joy, Not Just Pairings
The most important part of any holiday meal? The people around the table. Whether you’re eating turkey and pie or dumplings and brisket, what matters most is sharing the moment. So pick a wine that makes you happy, and don’t stress too much about the “rules.”
Here’s to full plates, full glasses, and lots of laughter!
