Recipes & Pairings

Pinot Noir, Beaujolais and dry rosé are the classic wines for pork tenderloin. Pick a light red for a roast or grilled tenderloin, and an off-dry white such as Riesling when it comes with fruit or a sweet glaze.

Pinot Noir, aged whites such as Chardonnay or Chenin Blanc, and Barbera are the classic wines for mushroom risotto. Pinot Noir picks up the earthy mushrooms, and a white with some age suits the butter and Parmesan.

Sauvignon Blanc, Chablis and Riesling are the classic wines for crab. Pick a crisp dry white for plain crab and a Chardonnay when melted butter is on the table.

Verdicchio, Soave Classico, Godello and lightly oaked Chardonnay are the classic wines for shrimp scampi. Pick a fresh white with enough acidity for the butter sauce, and add a little oak only when the butter is heavy.

Zinfandel, Syrah and Tempranillo, including Rioja, are the classic wines for brisket. Smoked Texas brisket takes a red with ripe fruit and acid for the fat, and braised holiday brisket suits a spicy Spanish red or a Cabernet Sauvignon.

Cabernet Sauvignon, Zinfandel, Merlot and Grenache blends such as Gigondas are classic wines for pot roast. Pick a medium- to full-bodied red with fresh acidity and moderate tannin, and braise the beef in a fruity red you would drink.

Malbec, Syrah and Cabernet Sauvignon are the classic wines for braised short ribs, since the fatty meat and rich sauce need a full-bodied red. For Korean galbi, pick a fruitier red with fresh acidity, such as Pinot Noir.

Pinot Noir, Merlot-based Pomerol and Grenache blends such as Châteauneuf-du-Pape are the classic wines for beef Wellington. The fillet is lean and the mushrooms and pastry soften it, so pick an elegant red over a powerful one.

Riesling, Chenin Blanc, Muscadet and Champagne are the classic wines for scallops. Pick a white with fresh acidity, and one with more weight when the scallops are seared in butter.

Chardonnay and Champagne are the classic wines for lobster. Pick a crisp, mineral white for steamed lobster and an oaked Chardonnay when butter or cream is on the plate.

Pinot Noir is the classic wine for duck, with off-dry Riesling, Alsace Pinot Gris and rosé Champagne as strong alternatives. Pick a medium-bodied wine with high acidity and ripe fruit.

Off-dry Riesling, dry rosé, Beaujolais and Pinot Noir are the classic wines for holiday ham. Pick a wine with bright acidity, and one with a touch of sweetness if the ham is glazed.