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4 Stunning Holiday Wines and Entrées

sliced red meat on board with red wine

For many of us, holidays equal celebrations, and celebrations aren't complete without festive drinks and food. Times like these call for centerpiece wines to toast and enjoy, and equally outstanding entrées to share the spotlight at the holiday table.

With four unique and mouthwatering ways to serve classic roasts, these recipes and superior red wines ensure you'll be the hit of the holidays.

Zinfandel + Rib Roast

Standing Rib Roast with Herbed Garlic Peppercorn Crust With its aromatic sage- and rosemary-inflected crust, this dramatic Standing Rib Roast with Herbed Garlic Peppercorn Crust takes its flavor cues from traditional French country dishes. Play up this pairing with a bold zinfandel that's juicy and complex, with enough weight to balance the sumptuous marbled cut.

Pinot Noir + Pork Loin

Pork Loin with Cherry Port Wine Sauce Though ruby port lends its characteristic stone fruit sweetness to Pork Loin with Cherry Port Wine Sauce, the same wine paired with this dinner entrée would be too overwhelming; better to save it for dessert. Instead, uncork a pinot noir for a light and fruity pairing that retains a touch of tannins and tobacco notes as a complement to the underlying sweetness of the marinated pork loin.

Shiraz + Lamp Chops

Roast Rack of Lamb with Chimichurri The delicate richness of a fatty lamb chop doesn't need much to make it even better, but the natural spicy notes of shiraz takes the flavor to the next level. When matched with Roast Rack of Lamb with Chimichurri, the wine's peppery undertones bring out the bright herbal flavors in the garlicky chimichurri while showcasing the lamb's signature sweetness.

Merlot + Beef Tenderloin

Balsamic Cranberry-Topped Beef Tenderloin One of the holiday's most popular dishes is appropriately enhanced by one of the world's most versatile, appealing wines. Merlot is soft and fruity enough for the subtle and tender Balsamic Cranberry-Topped Beef Tenderloin, but has enough backbone and structure for the multitude of flavors in the zingy cranberry crust.