Holiday tables tend to default to the same classics: turkey, ham, a roast if everyone’s feeling ambitious. Our wines have other plans. The Mascarin Family Wines portfolio is all about tension, energy, and wines that come alive with oxygen, so this year’s holiday suggestion is to break the script with three pairings that are as conversational as they are delicious.

Below are three centerpiece‑worthy dishes—one for each bottle—that lean into texture, spice, and brightness rather than weight. Think: crab and citrus instead of stuffing, cocoa‑rubbed lamb ribs in place of the usual roast, and Moroccan‑spiced carrots that turn a humble side into the life of the party.

Mascarin white wine bottle and glass beside a lantern and charcuterie board at sunset.
2022 Dalya Estate Chardonnay + Dungeness Crab & Green Papaya Salad

2022 Dalya Estate Chardonnay is a study in restraint: a coastal, mineral‑driven Chardonnay with citrus, saline lift, and real texture from large‑format, neutral aging rather than heavy new oak. That makes it a natural partner for seafood, but instead of a classic crab cake, this wine shines next to a bright Dungeness crab and green papaya salad dressed with lime, herbs, and roasted peanuts.
In a typical green papaya and crab salad, sweet, briny crab is folded into finely shredded unripe papaya with citrus, fish sauce, chiles, crunchy peanuts, and fresh herbs like cilantro or mint. The papaya brings freshness and crunch, the dressing layers salty, sour, and a touch of heat, and the nuts give a toasty, savory depth. Dalya’s acidity and saline edge slice cleanly through the richness of the crab and peanuts, while its citrus and subtle texture echo the lime and aromatics in the bowl, making every bite feel lifted and oceanic rather than heavy.
For home cooks, look for a recipe that keeps the crab sweet and simple—no heavy mayonnaise—and leans into a lime‑based dressing with fish sauce, garlic, and a restrained amount of chile, plus roasted peanuts for crunch. Serve it piled high on a platter as a first course, set the Dalya in a chilled decanter, and let guests experience how the wine gains complexity as the salad slowly warms and the dressing opens up.

Check Out a recipe for this Pairing Here
Mascarin wine bottle and red wine glass on a snowy outdoor table at sunset.
2023 Angelo Red Field Blend + Moroccan‑Spiced Carrots with Harissa Yogurt

The 2023 Angelo Red Field Blend from Angelo Vineyard is already a conversation piece: a co‑fermented field blend with Rhône and Loire energy, bright acidity, and a savory, herbal streak. Rather than relegating it to a generic “red with roast meats” slot, pair it with Moroccan‑spiced roasted carrots finished with a cool, spicy harissa yogurt sauce.
In a Moroccan‑spiced carrot dish, carrots are tossed with olive oil, cumin, coriander, ginger, and a hint of cinnamon, then roasted until caramelized at the edges and tender inside. A drizzle of yogurt blended with harissa, lemon juice, and salt adds creamy tang and a gentle, smoky heat, especially when finished with fresh herbs or a sprinkle of nuts. Angelo’s red fruit and spice slide directly into that warm spice profile, while its acidity and savory backbone keep both the natural sweetness of the carrots and the richness of the yogurt feeling bright and lifted.
From a hosting perspective, this dish is a dream: you can roast the carrots and mix the yogurt in advance, then assemble on a platter just before guests sit down. Serve Angelo slightly chilled, alongside the carrots as either a “hero side” or a substantial vegetarian course, and let guests discover how the field blend’s co‑fermented texture and freshness help it toggle effortlessly between spice, sweetness, and cream.

Check Out a recipe for this Pairing Here
Red wine bottle and filled glass on a snowy table overlooking autumn trees.
2023 32 Winds Cabernet Sauvignon + Cocoa‑Rubbed Lamb Ribs with Pomegranate

Mountain Cabernet has the structure to handle big flavors, but the 2023 32 Winds Cabernet Sauvignon is also about freshness—dark fruit, spice, and lift rather than just sheer weight. To play to that profile, cocoa‑rubbed lamb ribs with a pomegranate molasses glaze make a show‑stopping, hands‑on holiday main that’s worlds away from a traditional roast.
Cocoa‑rubbed lamb recipes typically combine unsweetened cocoa powder with warm spices like cinnamon, cumin, or allspice, plus garlic, salt, and pepper, then slow‑roast or grill the ribs until the fat renders and the exterior turns mahogany and crisp. A final brush of pomegranate molasses or syrup adds tangy red‑fruit brightness and a lacquered sheen that cuts through the richness of the lamb. In the glass, 32 Winds Cab brings blackcurrant, plum, and savory notes; the cocoa and spice on the ribs mirror the wine’s darker tones, while the pomegranate glaze locks into the Cabernet’s natural cassis and acidity.
For hosting, marinate or rub the ribs a day ahead so the flavors sink in, then roast or grill just before guests arrive and finish with a glossy pomegranate glaze at the end. Pour the Cab slightly cooler than room temperature and encourage guests to pick up the ribs with their hands; the interplay of char, spice, cocoa, and tangy glaze with the wine’s structure is the kind of pairing that turns a holiday dinner into a story people retell next year.

Check Out a recipe for this Pairing Here

Pairings are always starting points, not rules. The most important thing is to have fun experimenting with how different dishes and wines play together and see what works for you and your guests. As you cook, pour, and mix things up this season, share your favorite holiday pairings with us on social @mascarinwines so we can see what you’re enjoying at your table.

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