Think red wine only pairs well with red meat? Think again. Jesse Fox, a former student at Le Cordon Bleu and winemaker at Sequoia Grove Winery, says Cabernet Sauvignon is the perfect wine with endless pairing versatility for holiday gatherings. From fall-gathering favorites like sweet potato casserole and roasted root veggies to winter favorites like Matzoh ball soup, Fox shares four unexpected holiday food pairings that break the mold of traditional wine pairings. Here are four holiday meals he suggests trying with Cabernet Sauvignon.
Sweet potato casserole
Sweet potato casserole is another holiday food you wouldn’t expect to pair with red wine, as it’s usually too sweet for a structured red wine like Cabernet. However, Fox says you can flip the script with this holiday favorite by ditching the marshmallows and swapping in savory elements, such as smoked paprika, thyme, and garlic.
“Roast the sweet potatoes with smoked paprika, thyme, and garlic, then top with toasted pecans and a drizzle of brown butter. The caramelized edges and smoky, earthy notes match beautifully with the wine’s fruit depth and velvety tannins, while the natural sweetness of the sweet potato plays off the wine’s ripe dark fruit,” he shares.
Wine expert Janine Poleman, maître d’ and sommelier at Cru Uncorked, also suggests other savory options, such as thyme and marjoram, or even adding a bit of ham to this comforting side dish to make it pair well with Cabernet Sauvignon.
“A well-made New World cabernet would have above moderate acid, which would cut through the richness of the dish. Riper styles of cabernets have notes of cassis, blackberry, clove, and cedar- those flavors would echo and elevate the warm and sweet profile,” Poleman says.
Roasted root vegetables
Roasted root veggies are a staple side dish at any holiday gathering, including favorites like carrots and potatoes. “Carrots aren’t usually seen as a versatile ingredient, let alone a natural match for Cabernet,” says Fox. “But during the holidays, when roasted vegetables take center stage, well-roasted and thoughtfully seasoned carrots can become a surprisingly complex, flavorful dish that stands up to hearty holiday roasts and highlights the depth of a good Cabernet.”
Matzoh Ball soup
Matzoh ball soup is another holiday favorite, perfect for Hanukkah parties and dinners. Per Fox, traditional holiday soups like Matzoh ball soup can pair well with Cabernet Sauvignon with a bit of umami.
“Add depth with warm spices, black garlic, and roasted or smoky notes. Smoked meats or a touch of bacon can work wonders, bringing savory complexity that marries beautifully with the wine and mimics the notes of the wine.”
For Fox, achieving balance is the guiding principle in winemaking that makes pairings like this work so well.
Feast of Seven Fishes
“If you serve fish during the holidays, don’t be afraid to pour Cabernet alongside it. I recommend starting with richer, fattier fish, but the real key is in the sauce and accompaniments. Avoid anything overly sweet and instead boost the fat content — think butter-based sauces, cheese- or cream-enriched garnishes, or even adding chicken fat or avocado to a purée for extra richness,” says Fox.
“At Sequoia Grove, we pair fish successfully with almond milk and white miso, herb-driven sauces, mole, mascarpone, and fresh goat cheese. That added richness helps balance the firm tannins in the Cabernet,” says Fox.
