Come holiday party season, it’s tempting to pull out your most prized bottles to serve your guests—it’s a special occasion, after all. But factor in an eclectic mix of foods, guests with a range of wine preferences, and a focus on merry-making rather than wine tasting? Time to serve something versatile and drinkable.
You want wines that go with your food, of course, which is why we picked out a few sparkling wines, white wines and red wines to match the easy hors d’oeurves recipes below. But if one of your co-workers is a self-professed red wine drinker and your aunt only drinks sparkling wine, these choices are flexible enough to work with the whole spread.
To kick-start the party, try these crowd-pleasing potato croquetas with saffron aioli. Light, simple sparkling wine such as Prosecco is the perfect partner here. The bubbles and acidity counter the character of the crispy fried crust and rich, garlicky mayo-based dip.
Add retro flair to your party by serving crab cakes, a classic appetizer. While chardonnay is a textbook pairing for steamed crab with butter dip, for this dish, consider looking for white wines with some weight that display good acidity to match up with the tangy richness of the sour cream and citrus zest. The pinot gris from Eyrie is a great choice as is the Roagna (made from a blend of chardonnay and the red grape nebbiolo), an unusual white from the Piedmont region of Italy.
When it comes to party food, sometimes simple is best, such as these prosciutto-wrapped grissini. For a wine pairing, choose a light fruity red to match the sweet, meaty/buttery flavor of prosciutto. The Jambalaia Rouge from La Clarine Farm is a Rhône-inspired blend of syrah, mourvèdre, marsanne and grenache noir, while the Louis Jadot is made from gamay.
What are your favorite holiday party wine pairings? Let us know below.