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What the Experts Choose

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Choosing the right wine can make all the difference for holiday dinner

Pairing wines with holiday cuisines doesn’t have to be challenging. We’ve done the work for you. We went directly to the experts for their selections.

Rick Anderson

France 44

Turkey

> Trefethen, Dry Riesling, Napa
> Champalou Vouvray Sec, Loire, France 2006
> Commanderie de la Bargemone Rose, Provence, France 2006

Goose or Duck

> Melini La Selvanella Chianti Classico Reserve, 2001, Tuscany
> Bird Pinot Noir, Marlborough 2006, New Zealand

Beef

> Chateau Le Conseiller Bordeaux Rouge, 2005 France
> Trentadue Cabernet Sauvignon, Alexander Valley, California

Pork/Lamb

Pork
> Trimbach Riesling, 2004, Alsace, France
Lamb
> Whitehall Lane Merlot, 2004, Napa Valley, California

Troy Chamberlain

Chateau St. Croix

Turkey

> Chardonnay

Goose or Duck

> Light Merlot
> Fruity Zinfandel
> Thoroughbred Red

Beef

Strong Reds
> Zinfandels
> Cabernet Sauvignon

Pork/Lamb

Less Bold Wines
> Thoroughbred Red
> Merlot

Michael Farnham

Aurora Wine and Spirits

Turkey

Whites
> German Rieslings, Viognier, Lightly oaked California Chardonnays Reds
> Pinot Noir, Lighter German Spatburgunder

Goose or Duck

Whites
> Chardonnay, Gewürztraminer Reds
> Pinot Noir Russian River, French Burgundy, Syrah

Beef

> Alexander Cabernets
> Napa Cabernets
> Barossa Valley Shiraz

Pork/Lamb

Pork – Whites
> Pinot Grigios, Rieslings, Reds – Sonoma Merlot, New Zealand Pinot Noir Lamb – Reds
> Spanish Rioja Reservas, Grand Reservas Red, Bordeaux

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