The holidays are all about spending time with those you love while indulging in your favorite culinary traditions. Whether you cook a turkey on Thanksgiving or a pork roast on Christmas, there are wines that pair beautifully with any dish.

With so many Texas Hill Country Wineries to choose from, let your creativity soar — all while enjoying the simple science (and art) of food and wine pairing.



You do not need to be a sommelier to successfully pair wine and food. Once you learn the basic fundamentals of flavor profiles, you can then begin to think about wine as a complimentary ingredient — focusing on its characteristics.

Here are a few key rules to keep in mind.

  • A dry rosé tends to pair perfectly with hors d’oeuvres. This is particularly true when serving rich, cheesy dishes, such as cranberry pecan baked brie. Lewis Wines offers an excellent rosé option.
  • Unoaked white wines tend to pair perfectly with any dish you squeeze lemon or lime on, like smoked fish. The Messina Hof Unoaked Chardonnay would be perfect!
  • When you’re eating spicy foods, go with a low-alcohol wine that offers a touch of sweetness to counteract the heat.
  • Rich red meats always pair well with tannic red wines, like a merlot from Kuhlman Cellars. In comparison, when it comes to chicken or turkey, a white wine is typically your best bet.



Although there are some key ingredients we associate with select holidays, many foodies are now branching out. Whether you are ringing in the New Year or plan on having a Christmas party, the following suggestions will help you take your culinary efforts to new heights — all while enjoying some of the best wine that Texas Hill Country Wineries have to offer.

  • Glazed ham — When cooking ham, thinking about the overall flavor profile. Will it be glazed with honey and orange, pineapple and ginger, or some other combination? This will help you pair key features in wine. Try a white Zinfandel or Riesling from Grape Creek Vineyards for a sweet-glazed or citrus ham. For a smoky, spiced ham, go for a Montepulciano from Bell Springs.
  • Lamb — Did you know that lamb is one of the most “wine-friendly” meats? Once again, the wine you choose will depend on the cut of meat, as well as its accompaniments. If you plan on serving a roast lamb, grab a more fruit-forward red wine, such as a Bordeaux or Cabernet Sauvignon from 1851 Vineyards. You can also pour a little wine into the pan while cooking.
  • Duck — Since duck is actually a dark meat, which is also fatty, opt for a wine that offers sharpness and acidity. And elegant Shiraz will do the trick, especially when cooking confit duck.
  • Pie — Whether you’re serving up apple, pumpkin, or pecan pie, wine goes brilliantly with dessert. For apple or pumpkin, sip on a port and for pecan, splurge on your favorite sherry. In this case, Fredericksburg Winery has exactly what you’re looking for!

Don’t get too hung up on the “perfect” wine for your next holiday gathering or meal. If you source your meal ingredients locally, you can often follow this basic rule — what grows together, goes together.

Luckily, there are dozens of Texas Hill Country Wineries ready to assist you. Get involved and begin to expand your Texas wine knowledge today!