Happy Holidays! We raise a glass to the season, pairing your holiday favorites with a selection of tasty wines this morning on KXAS-TV/NBC DFW.

The link to the segment, that included delicious options, like favorite sparklers from Moet & Chandon and Domaine Carneros, earthy Gran Moraine Pinot Noir from Willamette Valley, cool climate Carneros Pinot Noir from Cuvaison and Ram’s Gate, and new Napa Cabernet Sauvignon find, J McClelland Wines, is here.

See below for more pairing ideas.

Originally published in “West Hawaii Today” December 11, 2018

Every special occasion deserves a sparkling start, toasting the ones you love. Options can be as luxurious or affordable as you wish, like premium vintage Veuve Clicquot La Grande Dame 2006 Champagne ($235) or Charles Heidsieck Brut Rosé 2006 Champagne ($185), to highly affordable, traditional method, dry, earthy Segura Viudas Brut Reserva Cava ($13) from Spain, or citrus fruit-forward Zonin Prosecco ($21) from Italy.

For pairing with appetizers like salumi, prosciutto, even holiday ham, try the ripe red-fruit-filled, effervescent Cleto Chiarli Lambrusco Grasparossa di Castelvetro Centenario Amabile NV ($18) from Italy’s Emilia-Romagna region.

If your holiday meal includes any shellfish, from lobster to crab to shrimp, Chardonnay is ideal, especially medium-bodied, luscious, expressive options ideal for winter months, like Rombauer ($48,) Grgich Hills ($54,) Far Niente ($95,) and Chateau Montelena ($55.) Patz & Hall Dutton Ranch Russian River Chardonnay captures freshness with complexity in their golden apple, white peach, and citrus filled selection.

Pinot Noir is a roasted turkey go-to, from classic Burgundy to fruit-forward California options, to terroir-driven Willamette Valley wines, ripe berry, forest-floor, and warm spice filled Pinot will please. Delicious options include Goldeneye Anderson Valley Pinot Noir ($75,) Clos du Vale Carneros Pinot Noir ($40,) Siduri Chehalem Mountain Pinot Noir ($45.) From winemaker Tony Soter, sustainably produced Planet Oregon Pinot Noir ($24,) layering wild strawberry and violets, gives back with a percentage of every bottle sold going to the Oregon Environmental Council helping Mother Earth.

Cabernet Sauvignon and Bordeaux are often entertaining favorites, especially when pairing with grilled ribeyes and beef tenderloin. For leaner cuts, like a filet, enjoy lighter Cabernet and Cabernet Franc options, like Chateau Lessague St. Emilion Grand Cru ($75) from Bordeaux, Hickinbotham Trueman Cabernet Sauvignon ($95) from McLaren Vale, or Shafer TD-9 Proprietary Red ($89) from the Stags Leap District.

For enjoying with ribeye or porterhouse steaks, fruit-forward, powerful Napa Cabernet is ideal, especially Rutherford’s ZD Estate Reserve ($199,) Robert Mondavi To Kalon Reserve Cabernet Sauvignon ($200) from Oakville, and Cardinale ($300,) layering the stories of Napa’s mountain regions into one harmonious wine. From the iconic Inglenook estate, Rubicon ($259) melds the earthy, dusty textures of Napa’s Rutherford fruit into a powerful, aromatic wine with black fruit, sweet spice, roasted espresso, and spice. Slightly more affordable, and always delicious, Frank Family Vineyard Napa Cabernet ($69) melds black cherry, blackberry, and bay leaf, for a perfect pairing option.

Roasted or braised meat, from short ribs to a crown roast, deserves the King and Queen of Italian wines, Barolo and Barbaresco. The tannin-filled fruit cuts through the richness of the meat, creating balance. Both produced from the Nebbiolo grape, slightly softer Barbaresco, like Prunotto ($63) and Marchesi di Gresy “Martinenga” ($65,) layers wildflowers, wild berry, and woody herbs, with structure and velvety finesse. Hearty Barolo, like the gorgeous options from Vietti, including Vietti Barolo Castiglione ($65,) and highly textured, 2012 Vietti Barolo Ravera ($225) yields more tannin complexity, giving it age-ability, with savory balsamic, truffle, black fruit and spice.