What wine goes with ham? Pinot Noir is the easy answer. Its bright red fruit and gentle tannins meet a salty, sweet glaze without overpowering it. For prime rib, roast beef or beef tenderloin, pour Cabernet Sauvignon. Open a sparkling brut with the starters and finish with something sweet. Below, we match ONEHOPE wines to each course of Christmas dinner, with a dish-by-dish table at the end.
What wine goes with ham?
Ham is salty and sweet, and the glaze is often brown sugar, honey or fruit. It wants a wine with bright fruit and lively acidity, and tannins gentle enough to stay out of the way.
Our Reserve Monterey Pinot Noir brings notes of dried cranberry, cherry, sassafras and umami. The cherry and cranberry suit a fruit glaze, and the savory edge meets the smoky meat.
For a glaze with cloves or cinnamon, pour Hospitality Pinot Noir. Ripe strawberry and Bing cherry lead to a touch of cinnamon and a smooth, silky finish.
Prefer white wine with ham? Vintner Chardonnay has notes of green apple, bright citrus and vanilla. Its rounded texture suits a honey glaze, and its acidity keeps each bite bright.
Sparkling wine works with ham too. Vintner Sparkling Brut offers green apple, luscious pear and tropical aromas. Its bubbles cut through the richness of each salty slice.
Wine with prime rib and roast beef
Prime rib and roast beef are rich, marbled and deeply savory. They call for a red with structure, and Cabernet Sauvignon is the classic match. Our guide to types of red wine runs from Pinot Noir to Cabernet.
The Vintner Cabernet Sauvignon carries notes of dark berries and toffee, with hints of vanilla. Our tasting notes pair it with beef filet, and it meets a peppered crust and pan jus just as well.
For a bolder bottle, pour the Reserve Paso Robles Cabernet Sauvignon. It is densely structured, with notes of dried herbs, vanilla and chocolate. That herbal note suits a roast crusted with rosemary and thyme. For other cuts, see our guide to wine with steak, cut by cut.
Wine with beef tenderloin
Beef tenderloin is leaner and more delicate than prime rib. Cabernet still works, but it need not be the boldest bottle on the table.
Start with the Vintner Cabernet Sauvignon. Beef filet comes from the tenderloin, so this is the pairing we reach for first. Dark berries and vanilla frame the meat without overpowering it.
Serving the tenderloin with a mushroom sauce? Reserve Monterey Pinot Noir is the lighter choice. Its umami note echoes the mushrooms, and its acidity balances a rich sauce.
Sides and starters
Begin with bubbles while the roast rests. Vintner Sparkling Brut suits salty starters, and its green apple and pear keep the first glass bright.
Setting out a creamy dip, such as caramelized onion dip with potato or sweet potato chips? Pour the same Vintner Sparkling Brut. Its tasting notes list potato chips, and its bubbles and crisp acidity cut through the cream. Cook the onions low and slow, close to an hour, until golden and sweet.
A cheese board with chutney suits Reserve Monterey Pinot Noir, whose dried cranberry and cherry meet the fruit in the chutney.
For the sides, follow the richest flavor on the plate. Vintner Chardonnay pairs with spiced squash and creamy cheeses, so pour it with roasted squash or a creamy gratin. The dried cranberry in Reserve Monterey Pinot Noir echoes the cranberry sauce.
Serving roasted beets or a salad with blue cheese? Vintner Cabernet Sauvignon pairs with both.
See more bottles for the meal in For the Festive Table. ONEHOPE wine gives back.
Dessert and the last toast
A dessert wine should be at least as sweet as the dessert. If it is drier, the wine can taste thin and tart. For Christmas cookies, see our wine and cookie pairings.
Sparkling Moscato is a sweeter sparkling style. Notes of citrus blossom, mandarin and white peach meet a delicate sweetness and playful bubbles. Pour it with peach cobbler and chantilly cream, or with a blue cheese plate.
Reserve Dessert Wine brings notes of toffee, dark plum and sweet cherry. Serve it with rich cheesecake, dark chocolate truffles or blue cheese.
For tiramisu, pour Sparkling Almond, a bubbly, aromatic wine with notes of toasted almond and a delicately sweet finish. Our tasting notes pair it with tiramisu. The toasted almond meets the coffee and cocoa, and the bubbles lift the creamy mascarpone. It suits other coffee and mascarpone desserts too. Tiramisu needs several hours in the fridge to set, so make it the day before.
For the last toast, open a dry sparkling wine. Here is how to give a short toast. Vintner Sparkling Brut also pairs with lemon tart. Find more bottles in our sparkling wine collection. Our sparkling wine guide explains the styles.
Pairing table: dish by dish
| Dish | Wine | Why it works |
|---|---|---|
| Glazed ham | Reserve Monterey Pinot Noir | Cherry and dried cranberry suit a fruit glaze |
| Ham with clove or cinnamon glaze | Hospitality Pinot Noir | A touch of cinnamon echoes the spice |
| Honey-glazed ham | Vintner Chardonnay | Rounded texture with green apple and citrus |
| Prime rib or roast beef | Vintner Cabernet Sauvignon | Dark berries, toffee and vanilla meet rich beef |
| Herb-crusted roast | Reserve Paso Robles Cabernet Sauvignon | Dried herbs, vanilla and chocolate |
| Beef tenderloin | Vintner Cabernet Sauvignon | Dark berries and vanilla frame a lean cut |
| Tenderloin with mushroom sauce | Reserve Monterey Pinot Noir | An umami note meets the mushrooms |
| Starters, salty snacks and creamy dips | Vintner Sparkling Brut | Crisp bubbles with green apple and pear |
| Cranberry sauce | Reserve Monterey Pinot Noir | Dried cranberry and cherry notes |
| Squash and creamy sides | Vintner Chardonnay | Green apple, vanilla and a rounded texture |
| Peach cobbler and fruit desserts | Sparkling Moscato | A sweeter sparkling style with white peach |
| Cheesecake, chocolate truffles, blue cheese | Reserve Dessert Wine | Toffee, dark plum and sweet cherry |
| Tiramisu and coffee desserts | Sparkling Almond | Toasted almond meets coffee and cocoa |
A small pairing card by each dish helps guests follow the menu. Write the wine and one note to look for, such as dried cranberry with the ham or toasted almond with the tiramisu. For the rest of the table, see our winter tablescape ideas.
Pour lighter wines before fuller ones, so each wine gets its moment. Chill the whites and sparkling wines ahead of time. Set a water glass at every place, and keep a non-alcoholic option on the table for guests who aren't drinking.
Frequently asked questions
Which ONEHOPE wine pairs with beef?
Vintner Cabernet Sauvignon. We pair it with beef filet, and its dark berries, toffee and vanilla suit prime rib and roast beef. For an herb-crusted roast, try Reserve Paso Robles Cabernet Sauvignon.
Which wine pairs with cranberry sauce?
Reserve Monterey Pinot Noir. Its notes of dried cranberry and cherry echo the sauce, and the same notes suit a fruit-glazed ham.
Should I serve red or white wine with ham?
Either works. Pinot Noir brings red fruit and gentle tannins to the glaze. Vintner Chardonnay brings green apple, citrus and a rounded texture. Put both on the table and let guests choose.
What wine goes with a sweet dessert?
Choose a wine at least as sweet as the dessert. Sparkling Moscato, a sweeter sparkling style, suits peach cobbler. Reserve Dessert Wine suits cheesecake, dark chocolate truffles or blue cheese.
When should I order wine for Christmas dinner?
For the 2026 holidays, order by December 15 for ground shipping or by December 22 for express shipping. We ship wine to 47 states and Washington, DC. State laws prevent us from shipping wine to Delaware, Rhode Island or Utah.
An adult signature (21+) is required at delivery. If you send a bottle as a gift, recipients must be 21 or over.
