To pair with traditional holiday fare, think pinot noir, riesling and zinfandel. You also can also be the most hospitable of hosts and set the table with whatever wine you like and whatever you expect your guests will like.
Mike Dunne is a freelance wine writer and consultant who divides his time between Sacramento and San Jose del Cabo, Baja California Sur. He is a former food editor, wine columnist and restaurant critic of The Sacramento Bee and continues to write a weekly wine column for The Bee. Reach him at firstname.lastname@example.org