How to Pair White Wines with Holiday Fare


How to Pair Whites with Holiday Sides

The holiday season is filled with warm and hearty foods that call for bright, fruit-forward red wines. But what about white wines? For all of you white wine lovers out there, we have just recipes you need this holiday season!
Roasted Brussels Sprouts with Tangy Dijon Vinaigrette – pair with Weed Cellars Central Coast Chardonnay
Dishes with balsamic vinegar are best paired wines with vivid acidity that won’t be overshadowed by its piquant flavors. The lean, citrusy layers of Weed Cellars Chardonnay cut through the creaminess of the Dijon vinaigrette, creating a mouth-cleansing sensation.
Total Time: 40 minutes
Servings: 6
Vinaigrette Ingredients:
1 Tablespoon Dijon mustard
½ Tablespoon thick balsamic vinegar
1 Tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper
Main Ingredients:
1 ½ lbs Brussels sprouts, trimmed and halved
1 lbs butternut squash, peeled and cut into ½-inch cubes
2 Tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1/3 cup dried cranberries


  1. Preheat the oven to 425° Prepare a large baking sheet.
  2. Trim your Brussels sprouts and slice each in half, lengthwise. Peel the butternut squash and cut them into ½-inch chunks
  3. Add the Brussels sprouts, squash, olive oil, salt and pepper into a bowl. Toss with your hands to mix.
  4. Arrange the vegetables evenly on a baking sheet and roast them in the oven for 12 minutes. Turn the vegetables and continue roasting them for another 10 minutes. Sprinkle on the cranberries and roast for another 5 minutes.
  5. While the cranberries are roasting, add Dijon mustard, balsamic vinegar, salt, and pepper into a small bowl and mix. Gradually add in the olive oil, using your other hand to whisk it into the mixture.
  6. Transfer the vegetables onto a large serving place. Add the dressing and serve warm. 



Roasted Cauliflower with Goat Cheese and Lemon – pair with Weed Cellars Chenin Blanc & Viognier Blend
Weed Cellars Chenin Blanc & Viognier Blend’s rich texture pairs well with the heartiness of roasted cauliflower. Its expressive stone fruit flavors complement the fresh lemon and milky goat cheese in this delectable dish.
1 head of cauliflower, cut into florets
2 large garlic cloves, minced
1 Tablespoons olive oil + 1 Tablespoon olive oil
1 Tablespoons fresh lemon juice + 1 teaspoon fresh lemon juice
1 Tablespoon goat cheese
2 teaspoons salt
1 teaspoons pepper
  1. Preheat the oven to 425° Prepare a large baking sheet.
  2. In a large bowl, mix the cauliflower florets with garlic, 1 Tablespoon olive oil, 1 Tablespoon lemon juice, salt and pepper.
  3. Arrange the florets on a large baking sheet and roast for 10 minutes. Turn them and continue to roast for another 10 minutes.
  4. Transfer the florets back to the large bowl. Drizzle with 1 Tablespoon olive oil and 1 teaspoon lemon juice and sprinkle with goat cheese. Toss to combine.


Mashed Potatoes with Garlic and Basil – pair with Weed Cellars Central Coast Sauvignon Blanc
Brimming with flavors of fresh cut grass, Weed Cellars Sauvignon Blanc brings out the green, herbal flavors in this recipe. Lively citrus notes counterbalance the edgy flavor of the garlic.
Total time: 40 minutes
Servings: 8
2 lbs Yukon Gold Potatoes
¾ cup whole milk
¾ cup Greek yogurt
3 Tablespoons olive oil
3 Tablespoons fresh basil, minced
3 Tablespoons butter
3 large garlic cloves, minced
2 teaspoons salt
1 ½ teaspoons pepper
  1. Peel potatoes and place them in large pot. Cover with water and bring to a boil, until the potatoes are tender. Drain and set aside.
  2. In a small saucepan, heat the milk, butter, yogurt, salt and pepper until the ingredients are integrated.
  3. Using an electric mixer, slowly add the milk mixture into the potatoes until the potatoes reach your desired consistency.
  4. In a small bowl, mix together the olive oil, basil, and garlic. Pour this basil mixture onto the potatoes and roughly mix, by hand. Serve warm.

sauvignon blanc


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