Temecula Valley Holiday Wine Pairing Guide: Beloved Vintner Secrets for Joyful Entertaining
The holidays, like life, move fast—too fast (Ferris Bueller warned us!). One minute you’re debating Halloween costumes; the next you’re panic-Googling whether prime rib should be salted the night before and hoping you bought enough wrapping paper. Fortunately, Temecula Valley’s winemakers approach this season with the kind of grounded, generous energy we all secretly crave. Their collective message? Take a breath. Pour something delicious. Enjoy your people.
And if there’s a theme this year, it’s simplicity—the kind that feels refreshing rather than pared-down.
The Secret to Great Holiday Hosting: Don’t Overthink It
Across the Valley, winemakers agree that lower pressure equals higher joy. “The best gatherings are the ones where people actually relax,” says Wilson Creek’s Wendy Holder. “When the host is calm and enjoying the moment, everyone else follows.” We’ve all been there when things devolve into chaos, and the tension turns palpable. Her recommendation? “Pick a few things you can do well, pour the good wine, and let everyone help themselves.” Taking a breath and recognizing this is holiday entertaining, not solving world peace also helps.
South Coast and Carter Estate winemaker Jon McPherson takes a similarly heartfelt approach, reminding us that the real point of the holidays is connection. With so much emphasis on details, he says it’s easy to lose sight of the fact that guests “aren’t judging your house or your tablescape—they want to laugh, share stories, and savor the moment.”
Over at Churon Winery, Brittany Mastin leans into warmth and welcome over perfection. For her, a successful gathering comes down to choosing a few dishes you know you can execute well and setting out plenty of wine. “Guests remember how they felt more than they remember a perfectly folded napkin,” she says.
Altisima’s general manager, Sharon, channels a distinctly Australian take—laid-back, communal, and refreshingly pressure-free. “Back home in Australia, gatherings are all about easy vibes, shared plates, and enjoying each other’s company,” she says. “The rest will sort itself out.”
And then there’s Carol Baily of Baily Winery, who offers the sort of wisdom only earned through decades of celebrations: “Relax and enjoy the day. These are the times you’ll remember when you’re old and gray.”
Even the unofficial “Chief Holiday Cheer Officer” himself, Danza del Sol and Masia de la Vinya’s Walter Carter, boils it down simply: hospitality is about how people feel. “Create a space where people feel celebrated, put on GOOD music that makes you smile, pour generously, and be fully present,” he advises. “The magic is in the moments, not the menu.” In short: vibes first, menu second.
What Wine Pros Bring to Holiday Gatherings
If you’ve ever wondered what someone in the wine business deems “host-worthy,” Temecula’s best have you covered—and they’re not shy about showing up with the good stuff (and often more than one bottle).
At Wilson Creek, Wendy reaches for the winery’s Petite Sirah, a bold, blackberry-and-dark-chocolate beauty she loves because it’s “a little unexpected in a good way.” It stands up to rich holiday fare and always gets a reaction.
Jon from South Coast and Carter Estate is steadfastly a two-bottle guest, because the holidays “always call for Beaujolais Nouveau and plenty of sparkling wine.” If you see him walk into a party, expect bubbles under one arm—likely a Blanc de Noir from Carter Estate, and the first wine of the new vintage under the other.
Churon’s Brittany brings a bottle designed to please just about everyone: their 2022 Cabernet Sauvignon, which she calls rich, smooth, and versatile enough for everything from roast beef to a cheese board.
For Altisima’s Sharon, it’s not the holidays without their Sparkling Brut—“festive, crowd-pleasing, and guaranteed to kick off the holiday vibes the right way.”
Carol at Baily Winery goes rosé for the season, choosing the Grandol Rosé—a blend of Mourvèdre and Grenache—because it shines with turkey and all the classic holiday trimmings.
Walter at Danza del Sol and Masia fully embraces his reputation as the guy who refuses to show up with just one bottle. His picks? Danza’s GSM—“everyone’s new favorite”—and Masia’s bright, refreshing Albariño to open the night.
Cougar Vineyard’s Jennifer opts for something memorable: their estate Ciliegiolo. “It’s a beautiful red and it’s highly unlikely that anyone at the gathering has heard of or had the wine before,” she says. “Plus my pup is on the label!” If ever there were a reason to pick up a bottle…
And over at Falkner Winery, operations manager Raymond Murgo leans proudly into their 2023 Amante—an award-winning Super Tuscan style red that’s become a staple at their own celebrations.
These are winemakers who take gifting seriously—and happily.
Their All-Time Favorite Holiday Pairings
If you really want to understand wine professionals, ask them what they like to eat and drink during the holidays. Their answers are a combination of classic, nostalgic, and—occasionally—delightfully indulgent.
Wendy from Wilson Creek is a firm believer in the power pairing of Petite Sirah and prime rib, calling it “the ultimate holiday power couple” and admitting that the combination is so good it makes her stop mid-bite.
Jon from South Coast starts his feast before the feast, usually with a glass (or two) of sparkling wine alongside salty kettle chips topped with sour cream or crème fraîche and a hit of caviar—a ritual he describes as “the perfect pre-holiday treat.”
For Brittany at Churon, nothing beats a charcuterie board piled high with aged cheeses, cured meats, dried fruit, and nuts, especially when paired with one of their estate reds like their award-winning Paso Doble or Syrah.
Sharon at Altísima carries her Australian traditions with her, swearing by prawns with crisp New Zealand Sauvignon Blanc—it is summer this time of year across the pond after all. But here in the States, she happily shifts to Pinot Noir with roasted turkey.
Carol at Baily refuses to commit to a single favorite after more than 60 years of wine-and-food memories. Her only recommendation? “Just remember that food tastes better with wine and wine tastes better with food”—a motto that anyone in wine country can live by.
Walter at Danza del Sol and Masia de la Vinya is all about comfort and celebration: prime rib with Masia de la Vinya’s Monastrell. “It’s a pairing that feels like wrapping yourself in a warm blanket that also sings Christmas carols,” he says. His runner-up is Danza de Sol’s Sparkling Espumosa with anything sweet enough to belong on a cookie tray (or as dessert itself).
Jennifer from Cougar goes straight for a classic: their dry sparkling rosé with turkey. “Perfect,” she says, and she means it.
And Raymond from Falkner takes a more global approach, pairing their Amante with one of the winery’s signature dishes: grilled octopus with Spanish peppers, Moroccan couscous, rainbow cauliflower, and a drizzle of spicy oil. Temecula Valley is SoCal’s Mediterranean, after all.
If there’s a takeaway here, it’s that holiday pairings don’t have to be complicated—just thoughtful, balanced, and joyfully shared.
A Temecula Valley Toast to the Season
Across Temecula Valley, the message is clear: the best holiday gatherings are the ones that feel effortless, generous, and full of genuine connection. Whether your table is set with prime rib and Petite Sirah, cookies and sparkling wine, or something involving prawns because someone lived in Australia for a while, the through-line is the same—great wine, great company, and the kind of moments you’ll hold onto long after the last ornament is packed away.
“Roast the turkey or bake the ham, but keep it easy and invite others to contribute,” says Jon. “Aunt Jane’s Jell-O salad or Uncle Bob’s hamburger casserole are part of the family story—and those traditions are what knit us together. Focus on making memories, not more dishes.”
We couldn’t agree more.
