THE ART OF THE POUR: A THOUGHTFUL GUIDE TO HOLIDAY WINES

Holiday entertaining is not about perfection. It’s about bringing people together, creating warmth, and using food and wine to spark connection. I love adding those extra touches that make guests feel something. A thoughtful wine plan guides the evening, supports the food, and adds intention without any stuffiness. The goal is not to impress for the sake of it, but to make people feel comfortable, curious, and excited to share the table.

When planning wines, think about flow. Start bright and refreshing, move into wines with a bit more texture and comfort, and finish with something sweet or sparkling to wrap up the night with a little celebration. The best pairings feel effortless, not formal.

I like to begin with energy. Guests are arriving, catching up, and grazing on small bites. Sparkling wine is always the perfect opener. The bubbles wake up the palate and pair beautifully with anything from smoked salmon to cheese boards, olives, or pastry bites. I love a dry French sparkling, labeled extra brut or brut. If you prefer still wine, look for crisp whites or something aromatic like Muscadet or Chablis. The first pour should feel fresh, fun, and inviting.

Holiday mains can be all over the map with various sides and sauces, so focus on structure and flavour instead of strict pairing rules. Think richness, herbs, and those cozy roasted sides.

For roast turkey or chicken, go for medium- bodied wines with bright acidity and gentle oak.

White wines with texture, like Pinot Gris from Alsace, or red wines with soft tannins, like Pinot Noir from Sancerre, work beautifully with herbs, roasted vegetables, and gravy. They bring lift to the plate and keep things balanced. My personal favourite is oven baked glazed ham, that perfect mix of salt and sweetness. A fruit- forward Beaujolais is magic with it!

With roast beef or prime rib, reach for structure. Look for red wines with tannin and depth to stand up to the richness but skip wines that feel heavy or tiring. You want power with polish so guests stay comfortable and the meal still feels celebratory. I love a Cabernet Franc for it’s red fruit, herbaceous notes, and freshness. If you want to really impress, a Brunello di Montalcino is your move. Sangiovese’s natural acidity and earthy cherry tones cut through those rich gravy sides while it’s fine tannins add elegance and lift.

Then there is dessert. Whether you go off dry Riesling, Tawny Port or sweet Moscato d’Asti, the key rule is simple: the wine should be as sweet or sweeter than the dessert. That balance keeps everything in harmony and ends the meal on a high note instead of a sugar overload. I’m a sucker for demi sec rosé champagne and sugar cookies.

Holiday wine service at home is not about perfection. It’s about creating a space that feels inviting, thoughtful, and just a little indulgent. When the atmosphere feels easy and the company is good, the wines naturally shine brighter. Wine brings people together. That is the true art of the pour.

If you would rather host without the planning, Saint Wine Society offers Champagne service, menu pairing, and bottle selection. Send us your dinner menu two weeks before your event and enjoy a seamless, luxurious pour without lifting a finger. We handle the bottles, you handle the in laws.

Cheers! Stephanie Gilker

Stephanie Gilker is the founder of Saint Wine Society, curating polished wine tasting experiences and Champagne service across Alberta. She holds WSET Level 3, French Wine Scholar, and Master of Champagne certificates, bringing expertise, creativity, and elegance to every glass.

Article Sources: Wine Folly

Photo Credit: Stephanie Gilker