by Steve Johnson
Let’s be honest.
We joyfully look forward to the holidays and the preparations that come with them. But, for many of us, the holidays bring too much stress over how, when, and what to do when it comes to entertaining. When it comes to wine, here are a few tips to reduce stress and enhance the joy!
There are so many holidays, types of gatherings, and meals that it is impossible to find just one wine for all occasions. There aren’t any strict rules when it comes to selecting a wine for a meal or celebration, but there are some principles that can ease your stress. Here are four main principles to consider:
Local and Regional Offerings
There is a saying in the culinary world that “What grows together, goes together.” So I will make suggestions for both international and regional grape varieties and wines.
Complementary Weights and Textures
Lighter-bodied wines, such as sparkling wines, whites, and rosés, pair best with more delicate foods like salads, fish, and salty hors d’oeuvres. When starting a celebration, few wines create a more festive mood than sparkling wines, such as Italian Prosecco or Wisconsin sparkling wine.
Complementary Flavor Profiles
You can enhance a particular flavor in food by finding a similar flavor in the wine. The fruitiness of a cranberry sauce can be enhanced with the fruit-forward lightness of a red such as pinot noir from Oregon or Marquette grown on the Wisconsin Ledge.
Consider Acidity and Sweetness Levels
Higher-acid or brighter wines should be paired with more acidic foods so the wine does not taste flat. Pair your appetizers with bright whites, like New Zealand sauvignon blanc or Ledge Blanc from Northeast Wisconsin. For richer foods like prime rib, go with a California cabernet sauvignon or a semi-sweet Frontenac or Marquette from Wisconsin.
If all that still seems too complicated, keep it simple by remembering this: it’s not about perfection, it’s about versatility. Many of your guests won’t be wine connoisseurs, so the goal is to make the majority of them happy.
Most of us who are new to wine or casual drinkers don’t have the palate or stamina to drink heavy reds all night. It’s better to stick to whites, roses, and lighter reds when trying to please a larger crowd.
Just like your meal, you should start with lighter wines and finish with heavier or more robust ones. Wine expressions vary greatly with their serving temperatures. Whites, rosés, and sparkling wines should be well-chilled, at 40 to 45 degrees F; lighter reds between 55 and 60 degrees; and heavier reds are best served between 60 and 65 degrees.
My last piece of advice: drink a full glass of water between each glass of wine, and you will be more present with your company and feel good the next day for your next celebration.
All the best!
This article was originally published in the December 2025/January 2026 issue of Appleton Monthly Magazine.
