Pepper-crusted prime ribs, glistening glazed hams and golden roasted geese grab most of the attention during the winter holidays, yet true wine-and-food connoisseurs know that this is the season of snacking. For Christmas, New Year’s and all the soirées in between, turn to this list of irresistible appetizers and canapés for easy entertaining. Each of these snacks would be excellent alongside Champagne and other sparkling wines, but we’ve provided some other wine pairings as well, from lively whites to bold reds!
Holly Hill Inn’s Kentucky Cocktailers
The term “cocktailers” refers to the “historical holy trinity of Cheddar wafers, sugared pecans and country ham biscuits,” according to celebrated Kentucky chef Ouita Michel, co-owner of the Award of Excellence–winning Holly Hill Inn restaurant. For a holiday menu, Michel shared her recipes for cheddar wafers and sweet-and-spicy pecans. Though these are typically served with Bourbon or whisky cocktails (such as the restaurant’s grapefruit-boosted Honeywood), her husband, Chris Michel, also suggests kicking off a bash with cocktailers and a sparkling rosé.
Eric Ripert’s Salmon Rillettes
Few people know how to satisfy a table like chef Eric Ripert of Grand Award winner Le Bernardin in New York City. The restaurant’s signature canapé—originating in the 1970s at the original Le Bernardin in Paris—comes together quickly and can be prepared in advance, as the salmon rillettes are served chilled on toasted baguette slices. “When I entertain, I make sure it’s gonna be easy maintenance when my guests arrive,” Ripert told Wine Spectator. “I want to spend time with my guests.” For a pairing, Ripert and wine director Aldo Sohm turn to their favorites: Champagne and Grüner Veltliner, respectively. Check out the recipe!
Baked Goat Cheese
A cheese spread is essential for most mixers, but the winter holidays call for warm, soft gooey cheeses, from fondue to baked brie. For a twist, Wine Spectator tapped chef Gayle Pirie of San Francisco’s now-closed wine destination Foreign Cinema for this recipe for luscious baked goat cheese topped with figs and an olive tapenade. Paired with a dry Chenin Blanc from the Loire Valley’s Vouvray appellation, this is one dish that will keep guests coming back to the cheese plate!
Michael Tusk’s Pumpkin and Mushroom Arancini di Riso
Treat your guests to a whole suite of bites—from caviar brioche and anchovy toast points to creamy sunchoke vellutata—devised by Michael Tusk, the acclaimed San Francisco chef behind Best of Award of Excellence winner Quince. Guests are certain to be drawn to these pumpkin and mushroom arancini di riso, fragrant and golden with saffron. These tasty fried rice balls can be enjoyed with a range of wines, from a festive bubbly to a richer, earthy red like a Barolo. Get the recipe!
Emiko Davies’ Branzino al Cumino
Over two decades, Emiko Davies’ writing has captured the beauty and simplicity of Italian cookery. In her book Cinnamon and Salt: Cicchetti in Venice, Small Bites from the Lagoon City (Hardie Grant Books), Davies explores the roots and traditions of Venetian cicchetti—small, bite-sized snacks best enjoyed sitting along a canal with a glass of wine in hand. Her make-ahead recipe for branzino al cumino, in which the fish is cumin-cured for 48 hours and then served atop softened butter on fresh baguette slices, makes for a mouthwatering holiday bite alongside bright Italian whites, particularly Soave from the Veneto region. Alla salute!
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