What Wine When?

The holidays are a time for sharing wonderful food. But what’s a lavish meal without great wine? We spoke with Jared Hooper, senior sommelier at the newly opened Hakkasan in Beverly Hills, about some of his favorite pairings for the holidays. Here are his personal picks for holiday meals.

Red: Cabernet Franc

This varietal is known for its green pepper notes, making for wines that work well with both white and dark meat. “They’re a medium-bodied red with nice tannic structure that won’t overpower the turkey and will also stand up to the tartness of cranberries,” Hooper said. His favorite region for Cab Franc — which was actually the mother vine to the more common cabernet sauvignon — is the Loire in France. In California, it’s Napa.

Suggested bottle: Larkin Cab Franc ($60)

White: Torrontes

Hooper picks this grape from Argentina because it’s universally liked and has a fun floral nature. “The sommelier police will come after me for this one, but it’s something that the whole family will be interested in.” Wine geeks might get excited over something more esoteric, but when you want to pour a crowd-pleaser, this varietal will be different without being misunderstood. If you want something less quirky and more expected, he suggests a white burgundy.

Suggested bottle:Domingo Molina ($18)

Sparkling: Blanc de Noirs

The effervescence of champagne isn’t only festive, but it also balances out the rich foods on the holiday table. “You’re going to want a champagne that’s fuller because when you’re paring with turkey’s white and dark meats, you want something a little weightier,” Hooper said. He suggests Bouzy as a region for this particular type of champagne.

Suggested bottle: Pol Roger Winston Churchill Reserve ($245) or the more affordable Pol Roger Brut ($45)

—Krista Simmons, Brand Publishing Writer