Every November, the internet loses its mind over turkey and wine pairings.
Which is fine—if turkey is the only thing on your table. But let's be honest: the turkey is rarely the star of the show.
The real MVPs? Aunt Linda's marshmallow-topped yam situation. Your friend's baked brie that disappears in eight minutes. That mac and cheese you made "just in case" that everyone fights over. The three types of stuffing. The cranberry sauce that's definitely from a can but somehow slaps.
That's the holiday table. Chaotic, delicious, and full of dishes that deserve better than a one-size-fits-all Pinot Noir.
So here's your guide to pairing wine with what you're actually serving—and eating.
Mac and Cheese: The Real Hero Deserves Respect
This is not a side dish. This is the reason people RSVP "yes."
Mac and cheese is creamy, indulgent, and rich as hell. You need something with enough acidity to cut through the dairy, but not so bold that it overpowers the comfort-food vibe.
The move: Chardonnay—preferably one with a little oak and butter. It mirrors the richness while adding a toasty, nutty layer. It's like mac and cheese's wine soulmate.
The alternative: A light, zesty rosé if you want to keep things fresher and more playful.
Overly Buttery Mashed Potatoes: Go Crisp or Go Home
Mashed potatoes are rich, creamy, and probably have an entire stick of butter in them (as they should).
They don't need more richness—they need balance.
The hero: A crisp, citrusy white like Sauvignon Blanc or Albariño. The acidity wakes up your palate and keeps things from feeling too heavy.
For red lovers: A lighter red like Gamay keeps things fresh without overpowering the subtle, buttery vibes.
Pumpkin Pie vs. Pecan Pie: A Tale of Two Desserts
Pumpkin Pie is spiced, smooth, and subtly sweet. Pair it with something that echoes those warm spices—like a late-harvest Riesling or a tawny port. You want sweetness that doesn't compete, just complements.
Pecan Pie is pure decadence: sugary, nutty, borderline too much. Go full dessert wine here—Sauternes, Moscato d'Asti, or even a bourbon barrel-aged red if you're feeling bold. Lean into the indulgence.
The "Safety Bottle" That Works With Literally Everything
Okay, but what if you just want one bottle that doesn't make you think this hard?
The answer: Champagne (or any quality sparkling wine).
It's the ultimate holiday MVP. It works with salty, sweet, rich, and acidic dishes. It makes everything feel like an occasion. It's impossible to mess up.
When in doubt, pop the bubbles.
The Bottom Line
Wine pairing isn't about rules—it's about making your meal more delicious and more fun.
So pour something that excites you. Try something new. And if someone asks why you paired Champagne with mac and cheese, just say, "Because I can."
That's the kind of confidence the holidays deserve.
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