Holiday Wine Guide: Which Wines Are Best for the Holidays?

Why does the end-of-year card require a different approach?

During the holidays, the menu must meet specific expectations. Three factors make all the difference:

•          Richer dishes (foie gras, sauces, roasted poultry, game), which call for wines with more structure or freshness

•          A clientele ready to move upmarket, but who want reassurance about their choice

•          Groups and set menus, which call for versatile wines and larger quantities

To review the basics, check out our guide:

 •          Food and Wine Pairing: A Practical Guide for Restaurant Owners

Key Principles to Remember

•          Plan for some bubbly: appetizers and toasts remain key moments during the holidays

•          Keep a few “signature” festive wines on hand that are easy to describe to guests

•          Strike a balance on the wine list between affordable options and more prestigious vintages

•          Consider large-format bottles (magnums) for group tables

•          Plan ahead: Winemakers’ inventory sells out quickly at the end of the year

Must-Have Pairings for Holiday Dishes

A few simple guidelines:

•          Oysters and seafood: Muscadet, Chablis, or a brut nature or extra-brut Champagne

•          Smoked salmon: Blanc de Blancs Champagne, Sancerre, or dry Riesling

•          Foie gras: a smooth wine from the Southwest (Jurançon, Pacherenc), Sauternes, or a rich, dry white wine to break away from the classics

•          Capon, turkey, and other poultry: Burgundy Pinot Noir, an elegant Chardonnay, or a smooth red from the Loire Valley

•          Game and meat dishes in sauce: full-bodied red wines from Bordeaux, Madiran, Cahors, or Côtes-du-Rhône

•          Cheese platter: Vin Jaune or Savagnin with Comté, light reds or dry whites with soft cheeses

•          Yule log and desserts: semi-dry Champagne, Crémant, or sweet wines, depending on the dessert

Must-Visit Destinations for the Holidays

Champagne: Bubbles for New Year's Eve

You can’t do without it. Offering a Champagne from a small producer—by the glass or by the bottle—lets you stand out from the big houses while maintaining a good margin. A blanc de blancs for an aperitif, a rosé for dessert: two selections are often enough.

Discover our winemaker-produced Champagnes.

Burgundy: Poultry and Premium White Wines

Pinot Noir and Chardonnay are safe bets for capon, turkey, or fish in sauce. They are also wines that customers are familiar with and are happy to choose for a special occasion.

Explore our selection of Burgundy wines.

Southwest: foie gras and moist cakes

Jurançon, Pacherenc, or Monbazillac are natural pairings for foie gras. For game or duck, a Madiran or a Cahors provides the right structure.

Discover our wines from the Southwest.

Bordeaux: Game and Red Meat

For meat in sauce or game, a Bordeaux with some aging potential remains a holiday classic. As for sweet wines, a Sauternes pairs just as well with foie gras as it does with a fruit-based dessert.

Discover our Bordeaux wines.

Jura: Cheeses and Wines with Character

A vin jaune or a Savagnin paired with a well-aged Comté—it’s a pairing that really stands out. It’s the perfect way to add something original to a cheese platter.

Discover our Jura wines.

How to Create Your End-of-Year Card

There's no need to redesign the entire map: a few well-thought-out adjustments are all it takes. Here are some best practices: 

•          Create a holiday menu with wine pairings by the glass

•          Highlight a glass of Champagne as an aperitif

•          Add two or three limited-edition “celebratory” vintages

•          Plan to serve magnums for group and corporate meals

•          Keep a non-alcoholic option on hand for the toast

•          Brief the team on the menu specials to help boost sales

 For more information:

•          How do you put together a restaurant wine list?

•          How can you boost sales by offering wine by the glass?

•          How to Set the Selling Price for Your Wines: A Practical Guide for Restaurant Owners

•          Non-alcoholic wines and de-alcoholized wines: how to incorporate them into your wine list?

Common mistakes to avoid

•          Ordering too late: the most popular vintages are often sold out by early December

•          Offering only expensive wines: customers also want affordable options

•          Ignoring sparkling wine, even though it’s one of the easiest items to sell this season

•          Ignoring the proper serving temperature, especially for Champagne and white wines

•          Overloading the map, at the risk that the team will no longer be able to defend it

To learn more:

•          10 Mistakes to Avoid When Creating a Wine List

Why work with wines from grower-producers

During the holidays, customers are looking for wines that stand out from the crowd. Wines from independent winemakers offer unique selections—often unavailable in large retail chains—that bring a real story to the table.

At Les Grappes Pro, we assist restaurant owners in preparing their end-of-year wine lists: wine selection, tastings, sommelier guidance, and staff training.

See also:

•          Restaurant owners: Create a wine list that reflects your style

•          Creating a One-of-a-Kind Wine List

Conclusion

A great end-of-year wine list features a few sparkling wines, some well-curated classic pairings, and two or three cuvées that offer a pleasant surprise. By planning your orders in advance and training your team, you can turn the holiday season into a real highlight for your wine sales—and create a wonderful memory for your customers.