Winter is here, and so are hearty dishes, holiday parties, family dinners and opportunities to pair favorite wines with rich and flavorful cold-weather cuisine. We’ve created a list of accessible pairings that will help hosts elevate dishes and celebrate some of California’s greatest wines.
Pair this Trothe cabernet with a bone-in ribeye from Flannery Steak.
WINE: Trothe Cabernet Sauvignon, trothe.com
PAIRING: Flannery beef bone-in ribeye or tomahawk steak, flannerybeef.com
THE MATCH: Need to impress? Opt for this rare and wonderful cabernet, paired with cuts from one of my favorite butchers. This classic pairing is among the simplest and most delicious, if you have the right wine and beef. Trothe cabernet offers a restrained, old-world style and has plenty of boldness to stand up to the complex flavors of a dry-aged steak. With a wine this fine, I’d suggest skipping the sauce and season lightly.
WINE: Papapietro Perry Pommard Clones Pinot Noir, papapietro-perry.com
PAIRING: Beef Wellington
THE MATCH: Beef Wellington is a decadent holiday dish and should be paired with a rich, complex wine that has plenty of fruit. This pinot showcases flavors of cherry, black raspberry and fresh plum that mingle, accentuate and delicately contrast with the flavors of the beef and the flaky buttery crust.
WINE: ACORN Axiom Syrah, acornwinery.com
PAIRING: New York steak and burgers
THE MATCH: This rich and playful syrah has enough flavor to enhance any steak or burger. It’s also audacious enough to pair with grilled meats and barbecue, and it boasts plenty of complexity to turn even the simplest dish into an enticing treat.
ACORN Axiom syrah pairs well with steak and burgers.
WINE: Duckhorn Napa Valley Cabernet Sauvignon, duckhorn.com
PAIRING: Prime rib or short rib (tacos)
THE MATCH: This approachable yet complex cab features notes of dark berry, baking spice and maple, with elegant tannins. The wine’s many flavors complement the richness of the prime rib and will allow hosts to play with different seasonings and spices to create a perfect and unique pairing.
WINE: Matanzas Creek Bennett Valley Merlot, matanzascreek.com
PAIRING: Lamb
THE MATCH: With flavors of black cherry, dark chocolate, tarragon, raspberry preserves and brown sugar, this wine pairs expectantly well with a winter lamb dish. The acidity and bright fruit notes in the Bennett Valley merlot act as a nice foil for the earthy richness in the lamb.
Benziger pinot noir is a favorite with pasta dishes.
WINE: St. Francis Classic Collection Sonoma Pinot Noir, stfranciswinery. com; 2020 Emeritus Hallberg Blanc, emeritusvineyards.com
PAIRING: Pumpkin everything
THE MATCH: The tannins in pumpkin add an additional grip to lighter red wines, making this pinot an ideal pairing for pumpkin-based sauces and dishes. Try it with menu items like pumpkin ravioli, pasta or salad with ricotta and pumpkin sauce or dressing.
WINE: Knights Bridge Cabernet Sauvignon, knightsbridgewinery.com
PAIRING: Mushroom ravioli
THE MATCH: A bold and iconic Napa Valley cabernet like this one needs a partner that will stand up to powerful flavors and tannins yet yield to its complexity and nuance. Sure, this could be accomplished with a fine cut of meat, but the earthy, hearty nature of a mushroom ravioli (especially porcini) will enhance and complement this delicious wine.
WINE: Carol Shelton Wines, 2021 Coquille Blanc, carolsheltonwines.com
PAIRING: Butternut squash
THE MATCH: Soup and bright citrus-ginger flavors go well with this white blend. It’s minerally crisp and creamy-rich, with spicy-floral aromatics from viognier.
Local catches pair well with Small Vines Sonoma Coast chardonnay.
WINE: Benziger La Reyna Pinot Noir, benziger.com
PAIRING: Pasta with red sauce
THE MATCH: Benziger winemaker Lisa Amaroli loves celebrating her heritage by bringing together this biodynamic wine and favorite Italian dishes. The bright flavors of cranberry and orange spice pair beautifully with classic red sauces like ragu or marinara. Subtle oak spice also makes a great match with earthy porcini mushroom sauce or creamy cacio e pepe.
WINE: Tongue Dancer Chardonnay, tonguedancerwines.com
PAIRING: Risotto
THE MATCH: The acidity and richness of the wine balance out the fat and starch of risotto, creating a delicate, creamy texture that elevates each bite. Throw in some scallops, and the oil and delicate flavors work together wonderfully.
Keller pinot is a welcome addition to holiday tables with dishes like turkey.
WINE: 2019 Keller Estate El Coro Pinot Noir, kellerestate.com
PAIRING: Turkey
THE MATCH: The earthy flavors and lively acidity of this pinot will complement and accentuate the gamey and smoky aromas and flavors of roast turkey. The bright fruit and depth of flavors in this wine also pair nicely with side dishes like glazed carrots, yams and creamed spinach.
WINE: Guarachi Family Wines Sun Chase Pinot Noir, guarachifamilywines.com
PAIRING: Salmon
THE MATCH: The balanced, juicy, subtle red fruit—plus the minerality and lasting finish—of this rich pinot make it the perfect pairing with the bold flavor and texture of grilled salmon. The bright acidity of the wine will cut through the fattiness of the salmon, and the smoke from the grill will add to the richness of the wine.
WINE: Small Vines Sonoma Coast Chardonnay, smallvines.com
PAIRING: Crab
THE MATCH: This Sonoma Coast chardonnay is vibrant, bright and elevates the richness of crab. The lovely salinity of this wine also pairs perfectly with fresh caught fish. Add some fun by setting up a makeyour- own crab Louie—especially local crabs.
Truffle oil, rosemary popcorn and Coppola prosecco? Yes, please!
WINE: Crescere Proprietary Chardonnay, crescerewines.com
PAIRING: Potatoes
THE MATCH: The humble potato is in its holiday prime when mashed with cream and garlic, baked with sour cream and butter or served as latkes. What complements these versatile spuds? A wine with an elegant balance of both richness and refreshment, such as this indulgent chardonnay.
WINE: Gary Farrell Hallberg Vineyard Pinot Noir, garyfarrellwinery.com
PAIRING: Quiche
THE MATCH: The supple tannins and flavors of fresh raspberry, cola, garden herbs and baking spices will complement the pastry shell while enhancing the rich, sweet nature of the eggs and cheese. Add butternut squash, chestnuts or even sweet greens and meats to this dish—this complex pinot will be up for the challenge.
Bourbon barrel-aged zinfandel from Josh Cellars pairs wonderfully with meats, cheese and charcuterie.
WINE: Captûre Pine Mountain Sauvignon Blanc, capturewines.com
PAIRING: Salads and greens
THE MATCH: This sauvignon blanc has a wonderful balance of fruit and citrus acidity, which makes a good match for all kinds of diff erent greens and salads. Try this refreshing wine with roasted spinach and other greens drizzled with a citrus vinaigrette.
WINE: Coppola Diamond Collection Prosecco, thefamilycoppola.com
PAIRING: Truffle oil and rosemary popcorn
THE MATCH: Both light in flavor and body, the saltiness of the popcorn perfectly complements the apple and citrus flavors of the Diamond Collection prosecco. The bubbles cut through the richness of the white truffle oil, lending to just the right amount of sweet and savory on the palate.
WINE: Josh Cellars Reserve Bourbon Barrel-Aged Zinfandel, joshcellars.com
PAIRING: Cheese and charcuterie
THE MATCH: This zinfandel pairs exceptionally well with a large assortment of meats and cheese. The peppery quality of the zinfandel will bring out the smoke from grilled meats, and the gentle sweetness and vanilla from its barrel aging will match nicely with options like blue cheese.
Photography by: CAMERON KARSTEN; COURTESY OF ACORN WINERY; COURTESY OF BENZIGER; JAK WONDERLY; PAULINA SANCHEZ NAVARRO; CHAD KEIG; COURTESY OF JOSH CELLEARS
