Wine Spectator recently collected a group of savvy sommeliers from across the country to share their insight into the best wines to pair with the holidays:
This year, we asked 17 sommeliers what they pop and pair at Thanksgiving, with the Christmas roast and to accompany their own quirky family traditions. These wine pros oversee the cellars at Wine Spectator Restaurant Award–winning eateries, and in their line of work, the holidays are the busiest time of the year. No one has more experience picking wines for the rich and diverse flavors on seasonal tables or turning a joyous gathering into the event of the year.
Wendy Heilmann, Wine Director at Pebble Beach Resorts, selects 2009 Monte Bello as her go-to pairing for roast beef:
“The fattier the cut, the more tannins you’ll want to cut through that. So look to a younger Barolo or Napa Cabernet for your ideal roast beef pairing. If it’s a leaner cut, a softer red would be in order. The first wine that comes to mind is an older Ridge Monte Bello Cabernet Sauvignon. I was fortunate to get to try a bottle of 2009 recently, and from the moment I put my nose in the glass I knew it was going to be magical. The tannins were softened but present, the fruit was still primary but just starting to get a little dusty, and the acid level was just perfect.”
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