What to Drink for the Holidays: Easy Crowd-Pleasers
Holiday meals are a logistics test. You’re feeding parents, in-laws, vegan cousins, kids and the friend who only drinks white. The drink list should never become the hardest part of the day. Here are the formats and bottles we lean on every year — each one designed to please a mixed crowd without requiring you to be a sommelier.
6 min read
Start with bubbles
Sparkling wine is the most-loved arrival drink there is. The bubbles signal celebration, the acidity wakes up the palate, and almost no one says no. Stock one bottle of Champagne per six people, or scale up with a great-value Prosecco or Cava. Serve in flutes or, better, regular white wine glasses so the aromas can show themselves.
If you have a sweet tooth in the room, add a half-bottle of demi-sec Champagne or a sparkling Moscato — they’ll thank you.
For the table: red, white and the rule of thirds
Plan for one third red, one third white, one third "other" (sparkling, rosé, sweet) across your meal. Red: Pinot Noir is the holiday hero — it pairs with turkey, ham, roast vegetables, salmon and mushroom dishes equally well. If you have heavier dishes (prime rib, lamb) add a bottle of Cabernet Sauvignon. White: A good Chardonnay (lightly oaked, Burgundy or California) or off-dry Riesling. Riesling especially wins because it tames spicy sides and pairs beautifully with sweet glazes.
Beer for guests who don’t love wine
Always stock a six-pack of something gentle for non-wine drinkers. Wheat beer (Hoegaarden, Allagash White) is the friendliest holiday beer — banana-clove softness, low ABV, food-flexible. Add a Belgian dubbel for the dark-beer fan — dried fruit and caramel notes mirror holiday flavours uncannily.
Post-meal: whisky, dessert wine and one warming drink
After the meal, switch gears. A sherry-cask Scotch or a Speyside single malt brings raisin and fig notes that mirror Christmas pudding, mince pies and pecan pie. A small pour of tawny port with cheese is a 30-year holiday tradition for a reason. And one warming option — mulled wine, hot toddies or Irish coffee — keeps anyone who’s cold absolutely happy.
Food pairing tips for the dinner table: see our drink with dinner guide for the rules behind these picks.
How much should I buy?
Plan for half a bottle of wine per adult guest over a multi-hour meal, plus one bottle of sparkling per 6 people for the arrival. For beer, count on 2 per beer-drinker. For whisky, one bottle stretches a long way — most guests have one small post-dinner pour. Always have non-alcoholic options too (sparkling water with citrus, alcohol-free beer, a beautiful pomegranate-and-fresh-mint mocktail).
Want a personal answer?
Take our 60-second quiz and get matches across beer, wine and whiskey.
Find my drinkFrequently asked questions
One bottle for Thanksgiving turkey?
Pinot Noir. It handles white meat, dark meat, gravy and the sweetness of cranberry sauce without overpowering anything. If you must have white, Riesling is the second pick.
Best wine for ham?
Off-dry Riesling or a fruity rosé — the touch of sweetness mirrors the glaze. For red drinkers, a Beaujolais (light Gamay) is the sleeper hit.
Champagne or Prosecco for a toast?
Both work. Champagne is more prestigious and richer; Prosecco is fruitier and friendlier. If you’re mixing them for a crowd, lead with Prosecco for the arrival and save Champagne for a smaller toast.
What about non-alcoholic options?
A pitcher of sparkling water with frozen pomegranate seeds + mint, plus one good NA beer (Heineken 0.0, Athletic Brewing) covers most guests beautifully.