It’s Christmas dinner and you’ve slaved away all day preparing the perfect meal. To ensure you’re pairing your Feast of Seven Fishes with the perfect wine, Coravin has called in three wine experts— Juan F. Cortés from Restaurant Eugene (Atlanta), Mollie Ward from Rolf & Daughters (Nashville) and Jon Kuit from Radio Milano (Houston)—to provide recommendations for holiday meals from around the globe. Don’t miss our New Year’s Eve pairing recs either.

 

American: Roasted Turkey and Pumpkin Pie

Cortés’ pick: Charbono, Robert Foley (2012), $35: “Charbono is weird (kind of like having Roasted Turkey with Pumpkin Pie), fruity and delicious, as well as one of the more affordable Robert Foley wines.”

Ward’s pick: Gamay, Marcel Lapierre Morgon, $27: “This beaujolais is perfect for roasted turkey. The bright cherry fruit and light body pair nicely, and it’s the perfect holiday wine.”

Kuit’s pick: Chardonnay, “Mannequin” by Orin Swift, $30: “Perfume of candied lemon, Bosc pear, wild flower, and honeydew melon, deliciously rich and creamy texture balances out vivid tropical fruit notes, exotic spices, and fresh pineapple that slowly emerge in a captivating way. The finish has a lively tone of acidity, which serves as an ideal foil to the crème brulee, marshmallow, and hazelnut flavors that envelope the mouth.”

 

Italian: Salt cod and calamari (Feast of Seven Fishes)

Cortés’ pick: Pinot Gris, The Eyrie Vineyards Dundee Hills (2012), $22: “Its bright acidity complements seafood well and the grapes are harvested from the oldest pinot gris vines in the United States.”

Ward’s pick: Tami Grillo Bianco, $20: “This medium bodied white is great with seafood. A natural biodynamic wine made in Sicily has a nice touch of salinity and minerality and enough acid to work really well with cod and calamari, and anything coming from the sea.”

Kuit’s pick: Cortese “Gran Passione” Gavi DOCG, $28: “This medium bodied with notes of limes and white plum with floral and mineral tones, medium body and delicate flavors has made it a favorite for the restaurants in nearby Genoa as a wine pairing with the local seafood caught off the Ligurian coast as well as other lighter fare.”

 

French: Lobster and Foie gras

Cortés’ pick: Riesling, Big Table Farm Brooks Estate Vineyard (2010), $28: “Dry Riesling from the Willamette Valley is way underappreciated, and it goes with everything.”

Ward’s pick: Chardonnay, I PRANDI by Marcato Vini, $8: “This Italian Chardonnay is a perfect pairing for the richness of lobster and foie gras. It has hints of grapefruit and vanilla and great acidity to cut through the buttery goodness of lobster.”

Kuit’s pick: Gruner Veltliner, Domane Wachau Federspiel, $14: “Enticing aromas of white pepper and gooseberry and hints of ripe yellow apple. Medium bodied with a crisp acidity, very balanced and spicy in the finish.”

 

Spanish: Suckling pig and apple sauce

Cortés’ pick: Albariño Blend, Emilio Rojo Ribeiro (2012), $42: “Emilio’s wines are like the Loch Ness Monster, there have been sightings, but only a few have personally witnessed them. I challenge you to come experience this rich and nuanced unicorn wine, which is brimming with aromas of tree fruits and sports a mineral backbone similar to a fine Chablis.”

Ward’s pick: Amontillado Sherry, Bodegas Hidalgo La Gitana , $24: “A beautiful amontillado sherry is a traditional and very tasty pairing for pork. The dryness of sherry along with the balanced nuttiness makes for a very unique pairing.”

Kuit’s pick: Sauvignon Blanc/Semillon Meritage, “Virtu” by St. Supery, $23: “This is a terrific, bright and vibrant white wine. Citrus notes of lemon and lime, as well as honeydew, kiwi and fig, with an undercurrent of seductive smoky French oak. Flavors of lemon, lemongrass and grapefruit rind are focused and are enhanced with the subtle nuance of toasted oak.”

 

Cheers and Happy Holidays!