A holiday turkey on a tray with holiday decor in the background.
Holiday food & Wine
Be the Life of the Party This Holiday Season





The holiday season from Thanksgiving through New Year’s is bustling with family get-togethers, work and school parties, and reunions with old friends. When designing a food and wine menu for your next holiday gathering, the key is to balance the flavors of your dishes and drinks. In the past you might have focused on the protein, but this year, why not center the meal around your favorite bottle of wine?


Whether the main dish is ham, turkey, fish or another alternative, there is a wine to match. If you love the buttery notes in Chardonnay, couple it with a bird filled with savory stuffing. An off-dry white such as Riesling or Gewürztraminer goes well with turkey and cranberry sauce. Pinot Noir is often considered a classic pairing with traditional turkey and ham dinners. Sip on a light-bodied red with grilled salmon, or complement the subtle flavors of Pinot Gris with poached fish. And don’t forget about side dishes. Fruity reds such as Shiraz and Zinfandel pair nicely with many sides and appetizers such as mash potatoes, vegetables and even meatballs.
From everyday staples to the unique flavors of local wine, the pairing possibilities are endless. While the final decision depends on your preferences and company, find our suggestions below on how to marry wine with traditional holiday cuisine.
Beaujolais: This low-tannin red wine is bursting with fruity flavors. The refreshing taste and berry notes make Beaujolais easy to drink and pair with light cuts of meat including pork loin, savory ham and turkey breast.
Champagne: The vibrant, bubbly taste of Champagne and other sparkling wines is a match made in food heaven. The light, citrusy flavors of Champagne and other sparkling wines complement a wide variety of dishes such as ham, seafood and turkey. The sweeter styles of sparkling wine are also a favorite to serve with desserts from pumpkin pie to chocolate mousse.
Chardonnay: One of the most successful white wines in the world, Chardonnay is rich in texture with bold flavors such as vanilla, butter and zesty fruits. Try matching the creamy taste of Chardonnay with opulent lobster or seafood dishes. The crisp, dry white also goes well with juicy turkey.
Cabernet Sauvignon: For entrées that need a wine with a bit of body, the high tannins and rich blackcurrant notes of Cabernet Sauvignon are a perfect pair. Drink this dry red wine with hearty beef dishes or with lamb roasted in garlic.






Native American food and a fur on a fallen tree.


Pilgrim Thanksgiving
While no one can say for sure what was served at the first Thanksgiving, evidence suggests that the Pilgrims had hard apple cider during their celebration after drinking much of the beer and wine on the journey to the New World.
Slices of parmesan roasted squash on a white plate.
holiday food & wine
Food Pairings




Parmesan Roasted Squash




Makes about 6 to 8 servings


2 small squash (acorn squash recommended)
salt and pepper, to taste
fresh thyme and dried oregano, to taste
½ cup heavy cream
½ cup grated Parmesan
extra virgin olive oil, for drizzling
1. Preheat oven to 375°F.
2. Cut squash lengthwise and seed. Trim the bottom to lie flat on large rimmed baking sheet.
3. Season with salt and pepper and dried herbs.
4. Divide heavy cream evenly on all pieces. Bake for about 35 to 40 minutes, until tender.
5. Remove pan and sprinkle with Parmesan. Bake for additional 10 to 15 minutes, until cheese is melted and golden.
6. Drizzle with olive oil before serving dish with Sauvignon Blanc.


Recipe and photo courtesy of Cupcake Vineyards




A shaved brussels sprout and kale salad with pecans in a bowl.
holiday food & wine
Food Pairings



Shaved Brussels Sprout & Kale Salad with Pecans




Makes about 6 to 8 servings
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
dash of Worcestershire
1 tablespoon brown sugar
1 garlic clove, minced
½ cup olive oil
salt and pepper, to taste
4 cups Brussels sprouts, shredded
4 cups shredded baby kale
1 green apple, shaved thinly
1 thinly sliced red onion
1 cup candied pecans
⅓ cup parsley
salt and pepper, to taste
1. For the dressing: Whisk vinegar, mustard, Worcestershire sauce, brown sugar and garlic in a bowl. Slowly whisk in oil until emulsified. Season with salt and pepper, to taste.

2. For the salad: In a large salad bowl, mix shredded Brussels sprouts, baby kale, apple and red onion.

3. Coat the salad with dressing evenly. Top with candied pecans, parsley and season with salt and pepper.

Recipe courtesy of Clos Du Bois




A cranberry and apple crumble from the top with a spoon in it.
holiday food & wine
Food Pairings



Cranberry Apple and Red Blend Crumble
Makes 4 to 6 servings




1 (750ml) bottle Woodbridge by Robert Mondavi Red Blend
1 ¼ pounds cranberries
8 ounces unsweetened applesauce
1 Granny Smith apple, peeled, cored and diced
juice and zest from 1 large lemon
1 ¼ cups sugar
1 stick unsalted butter, melted
1 ½ cups unseasoned breadcrumbs
1 teaspoon kosher salt
1 ¼ cups dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1. Preheat the oven to 350°F.
2. Reduce the red wine: In a medium pot, reduce the Red Blend over medium heat until there is ½ cup total liquid, about 20 to 25 minutes. Cool.
3. For the fruit filling: In a medium bowl, combine the cranberries, applesauce, reduced Red Blend, diced apple, lemon juice and zest, and sugar.
4. For the topping: In a separate bowl, mix together the butter and breadcrumbs. Season with the salt. Set aside. In a third separate bowl, combine the brown sugar, cinnamon and allspice.
5. Assemble and cook the crumble: Grease a 9-inch pie dish with the remaining butter. Layer the bottom with about ⅓ of the breadcrumbs. Top it with about ⅓ of the cranberries. Top with about ⅓ of the brown sugar and spice mix. Repeat these layers two more times. Cover the dish tightly with aluminum foil and place in the center of the oven. Bake until the cranberries and topping are tender when pierced with the tip of a knife, about 15 to 20 minutes. Remove foil, raise oven temperature to 425°F and brown the top, 5 to 8 minutes. Cool slightly.
Cook’s Notes: For a sweeter, easier filling, use half fresh cranberries and half chunky cranberry sauce with the apples and sugar. You could use a premade pie shell and simply make the filling.

Recipe courtesy of Woodbridge Wines



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The items offered in this sale can be purchased at the prices listed only at participating MGM, MGM Wine & Spirits, and MGM Liquor Warehouse locations, either from existing stock or by special order. Not all products are carried in stock at every MGM location, and not all products are offered at the sale price at every MGM location. Some products will be available in some stores only by special order. It is also possible that our stores and/or our suppliers may run out of some items or vintages. Thus, availability may change throughout the sale period. Call ahead to assure availability. We are not responsible for typographical errors. No additional discounts may be applied to sale products.