Finding the right wine for a meal with both turkey and ham can be tricky. The ideal holiday dinner beverage needs to complement two distinctly different meats – one lean and mild, the other rich and salty.
Whether you’re planning a Thanksgiving wine selection, Christmas meal pairing, or Easter dinner drinks, this guide will help you choose complementary wines that work harmoniously with both proteins.
From Pinot Noir’s versatility with light and dark meat to the way Riesling’s acidity cuts through fat, we’ll explore options that satisfy everyone at your table. You’ll discover:
- Red vs white wine recommendations
- Best serving temperatures
- How wine tannins and acidity interact with protein dishes
- Regional wine suggestions from California to France
Learn which wine varieties match mixed meat dinners and turn your next holiday feast into a perfect pairing experience.
Wine Pairings for Turkey and Ham: Detailed Guide
Riesling
Wine Type:
White
Why it pairs well with Ham:
Riesling works beautifully with ham, especially honey-glazed varieties. The wine’s natural acidity cuts through the saltiness while its subtle sweetness complements the glaze. This creates a perfect balance where neither the food nor wine overpowers the other.
Flavor Profile:
Green apple, peach, apricot, and sometimes petrol notes. Light to medium body with high acidity. Ranges from bone dry to sweet, with off-dry versions being ideal for ham.
Best Styles or Varietals:
German Rieslings from Mosel or Rheingau. Alsatian Rieslings for drier styles. Washington State Rieslings offer excellent value.
Serving Tips:
Serve well-chilled at 45-48°F (7-9°C). Use a standard white wine glass with a slightly tapered rim to concentrate the aromas.
Alternative Wines:
Chenin Blanc, Gewürztraminer
Gewürztraminer
Wine Type:
White
Why it pairs well with Turkey and Ham:
Gewürztraminer offers aromatic intensity that stands up to the savory flavors of turkey while its slight sweetness balances salty ham. Its exotic spice notes complement traditional holiday seasonings like sage, thyme, and cloves.
Flavor Profile:
Lychee, rose petals, ginger, and exotic spices. Medium to full body with moderate acidity. Often off-dry with a distinctive perfumed character.
Best Styles or Varietals:
Alsace, France produces the benchmark style. Also look for examples from Alto Adige, Italy or cooler regions of New Zealand.
Serving Tips:
Serve at 46-50°F (8-10°C). Use a tulip-shaped glass to capture the intense aromatics.
Alternative Wines:
Viognier, aromatic Pinot Gris
Chardonnay
Wine Type:
White
Why it pairs well with Turkey:
Chardonnay (especially unoaked) has the perfect weight and texture to complement roasted turkey without overwhelming it. Its subtle fruit flavors enhance the mild flavor of turkey breast while its acidity refreshes the palate.
Flavor Profile:
Unoaked: Green apple, lemon, mineral notes. Medium body with bright acidity. Oaked: Yellow apple, pear, vanilla, butter. Medium to full body with moderate acidity.
Best Styles or Varietals:
Chablis for mineral-driven, unoaked styles. Sonoma or Oregon for balanced New World options.
Serving Tips:
Serve at 48-52°F (9-11°C). Use a standard white wine glass. Avoid over-chilling oaked versions to appreciate their complexity.
Alternative Wines:
White Burgundy, Viognier
Viognier
Wine Type:
White
Why it pairs well with Turkey and Ham:
Viognier has a rich, almost oily texture that stands up to both turkey and ham. Its stone fruit flavors complement the savory notes of turkey while its natural roundness balances the saltiness of ham without being too sweet.
Flavor Profile:
Apricot, peach, honeysuckle, and sometimes tropical fruits. Full-bodied with moderate acidity. Often has a luscious, almost creamy texture even without oak aging.
Best Styles or Varietals:
Northern Rhône (Condrieu) for premium examples. California and Australia produce excellent, often more affordable versions.
Serving Tips:
Serve at 50-55°F (10-13°C), slightly warmer than most whites to showcase its aromatics. Use a wider-bowled glass to allow the aromas to develop.
Alternative Wines:
Marsanne, fuller-bodied Roussanne
Pinot Grigio
Wine Type:
White
Why it pairs well with Turkey:
Pinot Grigio is light and neutral, making it an unobtrusive companion to delicate turkey breast. Its clean, crisp nature refreshes the palate between bites without competing with the subtle flavors of the food.
Flavor Profile:
Lemon, green apple, almond, sometimes pear. Light body with high acidity. Generally straightforward with a clean, crisp finish.
Best Styles or Varietals:
Italian Pinot Grigio from Alto Adige or Friuli for classic style. Alsatian Pinot Gris for richer versions.
Serving Tips:
Serve quite cold at 43-46°F (6-8°C). Simple, narrow white wine glasses work fine for this unpretentious wine.
Alternative Wines:
Vermentino, Soave
Sauvignon Blanc
Wine Type:
White
Why it pairs well with Herb-Seasoned Turkey:
Sauvignon Blanc has herbaceous qualities that echo and enhance the herbs used in turkey seasoning. Its bright acidity cuts through the richness of dark meat and gravy, cleansing the palate between bites.
Flavor Profile:
Gooseberry, grapefruit, green bell pepper, grass. Light to medium body with high acidity. Vibrant and zesty with a clean finish.
Best Styles or Varietals:
New Zealand Marlborough for intense, tropical styles. Loire Valley (Sancerre, Pouilly-Fumé) for mineral, elegant expressions.
Serving Tips:
Serve cold at 45-48°F (7-9°C). Use a standard white wine glass with a slightly tapered rim to focus the aromatics.
Alternative Wines:
Verdejo, Albariño
Pinot Noir
Wine Type:
Red
Why it pairs well with Turkey and Ham:
Pinot Noir is the ultimate versatile red for holiday meals. Its light tannins won’t overpower white meat turkey, while it has enough acidity to cut through dark meat and ham. Its earthy, savory notes complement both meats beautifully.
Flavor Profile:
Red cherry, cranberry, mushroom, forest floor. Light to medium body with silky tannins and bright acidity. Elegant and food-friendly.
Best Styles or Varietals:
Burgundy, France for Old World elegance. Willamette Valley, Oregon or Russian River Valley, California for New World fruit.
Serving Tips:
Serve at 55-60°F (13-16°C), cooler than most reds. Use a wide-bowled glass with a tapered rim. Consider decanting premium bottles for 30 minutes.
Alternative Wines:
Gamay, lighter Merlot
Beaujolais
Wine Type:
Red
Why it pairs well with Turkey and Ham:
Beaujolais is fruit-forward with minimal tannins, making it extremely food-friendly. It has enough character to stand up to both turkey and ham without overwhelming either. Its bright fruitiness complements cranberry sauce and other holiday sides.
Flavor Profile:
Red cherry, raspberry, banana, sometimes bubblegum (in Nouveau). Light body with low tannins and juicy acidity. Vibrant and playful.
Best Styles or Varietals:
Beaujolais Cru (Morgon, Fleurie, Moulin-à-Vent) for more complexity. Beaujolais-Villages for good value.
Serving Tips:
Serve slightly chilled at 55-57°F (13-14°C). Use a standard red wine glass. No need to decant, even young wines are ready to drink.
Alternative Wines:
Gamay from outside Beaujolais, lighter Valpolicella
Zinfandel
Wine Type:
Red
Why it pairs well with Ham:
Zinfandel has bold fruit and spice that stand up beautifully to smoked or honey-glazed ham. Its fruity sweetness echoes the sweetness in glazed ham while its peppery notes provide contrast and complexity.
Flavor Profile:
Blackberry, raspberry jam, black pepper, cinnamon. Medium to full body with moderate tannins and acidity. Often high in alcohol with a warming quality.
Best Styles or Varietals:
Old vine Zinfandel from Sonoma, Lodi, or Paso Robles, California. Look for balanced alcohol levels (under 15%) for better food pairing.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a large-bowled glass to allow the alcohol to evaporate properly. Consider decanting younger, more powerful versions.
Alternative Wines:
Primitivo (Italy), Shiraz (Australia)
Grenache
Wine Type:
Red
Why it pairs well with Turkey and Ham:
Grenache has a wonderful balance of red fruit and spice that complements both turkey and ham. Its moderate tannins and bright acidity refresh the palate without being overwhelming, making it perfect for mixed plates.
Flavor Profile:
Strawberry, raspberry, white pepper, herbs. Medium body with moderate tannins and acidity. Often has a silky texture and warming alcohol.
Best Styles or Varietals:
Châteauneuf-du-Pape blends (Southern Rhône), Spanish Garnacha from Priorat or older vines from Campo de Borja.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard Bordeaux-style glass. Older bottles may benefit from 30 minutes of decanting.
Alternative Wines:
GSM blends (Grenache-Syrah-Mourvèdre), Côtes du Rhône
Syrah/Shiraz
Wine Type:
Red
Why it pairs well with Smoked Turkey:
Syrah has smoky, peppery notes that echo and enhance the flavors of smoked turkey. Its savory character complements the rich, gamey qualities of dark meat while adding complexity to the overall pairing.
Flavor Profile:
Blackberry, plum, black pepper, smoked meat, sometimes olive. Medium to full body with moderate to high tannins and acidity. Complex and often age-worthy.
Best Styles or Varietals:
Northern Rhône (Hermitage, Côte-Rôtie) for elegant, savory styles. Australian Shiraz for bolder, fruit-forward expressions.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a large Bordeaux-style glass. Consider decanting younger wines for 30-60 minutes to soften tannins.
Alternative Wines:
Mourvèdre, Petite Sirah
Merlot
Wine Type:
Red
Why it pairs well with Ham:
Merlot has soft tannins and plummy fruit that complement ham without overwhelming it. Its smooth texture and moderate intensity make it approachable for most palates while still offering enough complexity to enhance the meal.
Flavor Profile:
Plum, black cherry, chocolate, sometimes herbs. Medium body with soft tannins and moderate acidity. Smooth and velvety texture.
Best Styles or Varietals:
Right Bank Bordeaux (Saint-Émilion, Pomerol) for elegant, age-worthy styles. Washington State for balanced New World examples.
Serving Tips:
Serve at 60-65°F (16-18°C). Use a standard Bordeaux-style glass. Most quality Merlots benefit from 30 minutes of breathing time.
Alternative Wines:
Malbec, softer Cabernet Franc
Prosecco
Wine Type:
Sparkling
Why it pairs well with Mixed Turkey and Ham:
Prosecco has lively bubbles that cleanse the palate between different types of food, making it perfect for mixed plates of turkey and ham. Its light fruit flavors complement rather than compete with the meal.
Flavor Profile:
Green apple, pear, white peach, sometimes honeysuckle. Light body with refreshing acidity. Generally off-dry with soft, frothy bubbles rather than sharp effervescence.
Best Styles or Varietals:
Prosecco Superiore DOCG from Conegliano Valdobbiadene for premium quality. Look for “Extra Dry” (which is actually slightly sweet) or “Brut” for drier styles.
Serving Tips:
Serve well-chilled at 38-45°F (3-7°C). Use flute glasses to preserve bubbles, or tulip glasses to better appreciate aromas. No need to decant.
Alternative Wines:
Cava, Crémant
Cava
Wine Type:
Sparkling
Why it pairs well with Turkey and Ham:
Cava is typically drier than Prosecco with more pronounced acidity that cuts through rich, fatty foods. Its yeasty complexity adds an extra dimension to both turkey and ham without overwhelming their flavors.
Flavor Profile:
Green apple, citrus, almond, sometimes brioche. Light to medium body with high acidity. Typically dry with fine, persistent bubbles and a clean finish.
Best Styles or Varietals:
Reserva or Gran Reserva for more complexity from aging. Look for producers from the Penedès region of Spain.
Serving Tips:
Serve well-chilled at 40-45°F (4-7°C). Traditional flute glasses showcase the bubbles, though white wine glasses may better highlight the aromas.
Alternative Wines:
Champagne, Crémant
Champagne
Wine Type:
Sparkling
Why it pairs well with Turkey and Ham:
Champagne is the ultimate celebratory drink that also happens to be incredibly food-friendly. Its high acidity and complex flavors complement both turkey and ham, while the bubbles refresh the palate between bites.
Flavor Profile:
Lemon, green apple, brioche, toast. Light to medium body with high acidity. Fine, persistent bubbles with a creamy mousse and long finish.
Best Styles or Varietals:
Blanc de Blancs for lighter styles that pair well with turkey. Blanc de Noirs or Rosé Champagne for more body to stand up to ham.
Serving Tips:
Serve well-chilled at 43-48°F (6-9°C). Use tulip-shaped glasses rather than flutes to better appreciate the complex aromas. Allow premium bottles to warm slightly in the glass.
Alternative Wines:
Crémant, vintage Cava
Dry Rosé
Wine Type:
Rosé
Why it pairs well with Mixed Plates:
Dry rosé offers the perfect middle ground between red and white wine, making it ideal when serving both turkey and ham. Its bright fruit balances the savory meat while its refreshing acidity cleanses the palate.
Flavor Profile:
Strawberry, watermelon, rose petal, sometimes herbs. Light to medium body with bright acidity. Dry with a crisp, refreshing finish.
Best Styles or Varietals:
Provence rosé for elegant, subtle styles. Spanish Rosado or American rosé of Pinot Noir for more fruit-forward options.
Serving Tips:
Serve well-chilled at 45-50°F (7-10°C). Use standard white wine glasses to appreciate the delicate aromas.
Alternative Wines:
Light Beaujolais, white Pinot Noir
FAQ on What Wine Goes With Turkey And Ham
Can I serve the same wine with both turkey and ham?
Yes! Several wines work with both meats. Pinot Noir offers versatility with light tannins that won’t overpower turkey but can handle ham. Dry rosé provides a middle ground between red and white. Sparkling wines like Champagne cleanse the palate between different proteins.
What’s the best red wine for turkey?
Pinot Noir is ideal for turkey with its elegant red fruit flavors and earthy notes that complement both white and dark meat. Beaujolais with its light body and fruity profile works wonderfully too. For smoked turkey, try a lighter Syrah with its peppery character.
What white wine pairs with honey-glazed ham?
Off-dry Riesling balances ham’s saltiness perfectly while its sweetness complements the honey glaze. Gewürztraminer with its spicy-sweet profile enhances glazed ham beautifully. For a drier option, an unoaked Chardonnay provides enough body without overwhelming.
Should I serve different wines for different guests?
Having multiple options is smart for holiday entertaining. Offer one versatile red like Pinot Noir, one white like Riesling, and perhaps a sparkling wine. This covers different preferences while still complementing your turkey and ham dinner.
Does wine temperature matter with turkey and ham?
Absolutely. Serve whites slightly chilled (45-55°F) and reds slightly below room temperature (60-65°F). Proper wine serving temperature enhances flavors and balances food and wine harmony – too cold mutes flavors while too warm makes alcohol dominate.
What affordable wines work well with holiday meals?
Look for Beaujolais from France, California Zinfandel, Washington Riesling, or Spanish Garnacha. These food-friendly options typically offer excellent wine price range quality without breaking the bank. Many quality options exist between $12-25.
Do I need special glassware for holiday wine pairings?
Standard wine glasses work fine. For reds, use glasses with larger bowls to release aromas. For whites and sparkling, narrower glasses preserve chill and bubbles. The right wine glass type enhances your experience but isn’t essential for enjoying the pairing.
Can I serve rosé with turkey and ham?
Absolutely! Dry rosé offers the perfect middle ground for mixed meat plates. Its strawberry and watermelon notes complement both turkey and ham while its refreshing acidity cuts through fat. Choose Provençal styles for elegant, food-friendly options.
What wine pairs with leftover turkey sandwiches?
Lighter-bodied, fruity reds like Beaujolais or Grenache complement leftover turkey sandwiches perfectly. If your sandwich includes cranberry sauce, a slightly off-dry Riesling balances the sweetness. For ham sandwiches, try Zinfandel or Syrah.
How much wine should I buy for a holiday dinner?
Plan on half a bottle (375ml) per adult for a typical 2-3 hour meal. For 8 guests, that’s 4 bottles. Choose 2-3 different varieties for holiday meal wine options. Consider having extra for those who might prefer more or for extending the evening.
Conclusion
Choosing what wine goes with turkey and ham doesn’t need to be complicated. The right bottle enhances both meats while creating a memorable holiday feast experience. With so many excellent options spanning white, red, and sparkling varieties, you’re sure to find perfect matches for your table.
Remember these key principles:
- Light to medium-bodied wines typically work best
- Consider wine acidity to cut through fat in both meats
- Regional wine recommendations like French Beaujolais or California Zinfandel offer reliable options
- Wine body should complement, not overpower your food
Whether you prefer Gewürztraminer’s spice notes with glazed ham or Pinot Noir’s versatility with both proteins, trust your palate. The best wine and food harmony happens when you enjoy what you’re drinking.
Don’t overthink it. Open a bottle, share with friends and family, and discover your own perfect pairings. Great dinner wine selections enhance both the meal and the memories you make around the table.
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