The holidays are here, and it’s time to plan for the feast! One way to elevate your meals this year is by pairing food with wine. Choosing wines that complement the season’s flavors requires consideration, so here are a few ways to approach that harmonious marriage at your holiday table.

Epicurean Group Executive Chef Phil Wright suggests one of two options if you are serving turkey. “Everyone likes sparkling wine, or you might try a dry white Riesling.” If you prefer red, remember the adage, Pinot pairs perfectly (with everything). Chef Wright suggests an Oregon Willamette Valley Pinot Noir or a French Rhone, which goes well with turkey and stuffing herbs such as sage and rosemary.

If your entrée is a Glazed Ham, “it’s a bit trickier because of the high sodium content.” Chef suggests a fruity wine such as a Rose or Moscato, which can cut through the salt. Another suggestion is a strong Zinfandel, such as one from Amador County, California, where the summers are hot and grapes get bold.

When Prime Rib is on the menu, Chef gets passionate. “I live in Yountville (Napa County, California), so I’m very biased about this. A big California Napa Valley Cabernet is made for prime rib. Nothing cuts through beef fat like a Cabernet.” His second choice? An Argentinian Malbec.

But what if the menu isn’t that straightforward? Holiday tables are often graced with a diverse array of dishes. How might we pair to variation? Chef Wright: “Variety is key. It’s always good to offer several options: a sparkling wine, a more neutral red like Pinot Noir, and a neutral white like Sauvignon Blanc.”

Consider a late-harvest dessert wine for dessert, and if you are feeling adventurous, pumpkin pie goes well with Port.

Chef reminds us to cook with the same wine we drink while eating the dish. And don’t cook with a wine you don’t like the taste of because as the wine reduces and the water evaporates out, you’ll be left with the same taste you didn’t like, only intensified. Also, avoid so-called “cooking wine” due to its high salt content, and if you don’t drink it, don’t worry. Alcohol breaks down during the cooking process.

Most importantly, have fun! Holidays are the time to bring out the good stuff. If you have a nice bottle, no matter the style, the holidays are a wonderful time to enjoy it.

“We like to open a special bottle on Christmas Eve, like a French Chablis or Chimney Rock Napa Cabernet. Pairing is about you and your tastes. It’s all about what you enjoy. There is no wrong or right answer. Don’t be afraid to experiment with food and wine pairings. When you find the two complementing each other, it’s magic.”