The holidays are a time to gather, feast, and pour something special into everyone’s glass. Whether you’re carving the turkey, plating brisket, baking salmon or passing around a decadent chocolate tart, there’s a perfect wine to match every dish and mood. Rhode Island sommelier Jaimie Puckett believes holiday wine pairings should be “about joy, not intimidation.” As she says, “You don’t need a cellar full of ‘grand cru’ bottles to make a meal feel special – you just need wines that bring people together.”
Puckett is a certified sommelier renowned for curating exceptional wine experiences, including exclusive private tastings, immersive wine education programs, and unforgettable wine dinners. She studied in Italy at the esteemed Vinitaly International Academy, where she engaged in rigorous examination of native Italian grape varieties. Puckett is proud of Rhode Island’s growing wine culture. “It’s been incredible to watch local vineyards step up,” she says. “Newport Vineyards is leading the way – it’s not just about the wine, it’s about creating a full experience around food, community, and celebration.” Her favorite local wine shops? Campus Fine Wines in Providence for independent producers, The Savory Grape and Kingstown Liquor Mart in South County, and Point Wine or Newport Wine Cellar in Newport.
Wine and food pairing, Puckett says, comes down to balance. “Wine is deeply personal. It’s about what makes you happy — not what someone tells you to like.” Planning a holiday gathering? Reach out to Puckett to hand-pick selections tailored to your menu and palate. Sommelier services are available for private events and custom tastings. Learn more at JaimiePuckett.com
Acid cuts richness: Wines with bright acidity, like Sauvignon Blanc or Pinot Noir, refresh the palate alongside creamy or fatty dishes.
Echo or contrast: Sometimes you want the wine to mirror flavors in the dish (like earthy Pinot Noir with mushrooms), and sometimes a contrast is more exciting (like crisp Champagne against salty chips).
Flavor intensity matters: A delicate dish is best with a lighter wine, while hearty, robust foods can handle a bigger, bolder wine.
Sweet balances spice: A touch of residual sugar in Riesling or Gewürztraminer softens the heat of spicy foods.
Tannins need protein: Reds like Cabernet or Nebbiolo feel smoother when paired with protein-rich meats that soften the tannins.
“Nothing says welcome like popping Champagne,” Puckett smiles. “It sets the tone and pairs with everything.” She loves Graze on Main in East Greenwich for their locally curated charcuterie boards, which pair perfectly with Champagne or a juicy Dolcetto from E. Pira. When it comes to cheese, she lives by the golden rule: “What grows together, goes together.” Loire Valley goat cheese with Sauvignon Blanc from the same region is her perfect example. “Visit Angie DiMeo at East Side Cheese – she’ll steer you right – then walk over to Campus Fine Wines for a bottle to match.”
Seafood is where Puckett’s sommelier instincts shine. “Fish wants freshness and lift, not weight,” she says. “Think of the wine as the squeeze of lemon on top.” For delicate white fish, she recommends Friuli Sauvignon Blanc – “a sommelier’s secret weapon” – or White Bordeaux, which blends Sauvignon Blanc and Semillon for depth and softness. If salmon is on the menu, skip the usual Pinot and try Arianna Occhipinti’s Frappato. “It’s light, perfumed, and so alive – it absolutely sings with salmon,” Puckett says. Lobster or scallops deserve indulgence. “This is where an oaked Chardonnay shines,” she says. Her picks: Louis Latour Grand Ardèche, Antinori ‘Bramito’, or Catena ‘White Stones’ for a splurge. “Cream sauces pair beautifully with both oaked and unoaked Chardonnay. Meursault if you’re feeling fancy, or Louis Latour Mâcon-Lugny for something classic and clean,” she says. “And if you want something electric and fresh, Pewsey Vale Riesling is perfection.”
For crispy potato latkes or fried or battered seafood, Puckett insists on bubbles. “Champagne and fried food is one of life’s greatest pleasures,” she laughs. “The bubbles cut through the richness and make you want another bite.”
Comforting and nostalgic, pasta calls for equally soulful wines. “Sangiovese and tomato sauce are best friends,” Puckett says. “But don’t stop at Chianti – try Rosso di Montalcino or Morellino di Scansano for a fresh perspective.” She encourages Rhode Islanders to visit Gasbarro’s on Federal Hill. “They have one of the most incredible Italian collections in the state – older vintages, large formats, and everything you need for a true Italian-style celebration.”
For Puckett, porchetta is the ultimate crowd-pleaser. “It’s one of my favorite dishes to serve – it fills the house with warmth and herbs,” she says. Her wine pick? Classic Barolo, or for a gentler price tag, Valtellina Nebbiolo from Nino Negri. “It’s perfumed, tannic, and elegant – like a great Barolo’s little sibling.” She also adores Nerello Mascalese from Etna. “It’s lighter, fruitier, and savory – two very different but equally delicious directions.” When pork hits the grill, she recommends Grenache or Grenache-based blends like Gérard Bertrand ‘L’Hospitalet’. “It’s juicy, spicy, and just plain fun to drink.”
For those who love bold reds, Puckett’s message is simple: “Cabernet isn’t the only way to get power and depth.” She suggests Taurasi or Rioja with filet mignon for “elegance and lift.” For short ribs or brisket, she turns to Northern Rhône Syrah. “It’s peppery, aromatic, and balanced –everything you want with rich meat, without the weight of a Napa Cab.” Her holiday wild cards include St-Émilion Grand Cru for Merlot lovers (“it’s plush and earthy but still graceful”) and Querciabella Mongrana, a Super Tuscan that she calls “silky, structured, and soulful.” Among domestic reds, her current favorites are Stonestreet from Alexander Valley and Long Meadow Ranch from Napa. “They’re both beautiful expressions of Cabernet – polished, balanced, and so rewarding with a holiday roast.”
“The beauty of turkey is that it’s a blank canvas,” Puckett says. “You can go in so many directions depending on what you love.” For white wine drinkers, she suggests starting with a Willamette Valley Chardonnay, a region she calls “one of the most exciting in the US right now.” Following a recent trip there, Puckett was blown away by the quality. “The wines are layered, complex, and thoughtful — but not priced like California or Burgundy,” she says. “Ken Wright Cellars is a benchmark producer.” Prefer Old World flavors? Ask your wine shop for a White Burgundy within your budget. “There are tons of overachievers in Burgundy if you know where to look,” she notes. For rosé lovers, Puckett loves a structured rosé from Bandol, Tavel, or southern Italy. “Tormaresca Calafuria from Puglia is one of my go-to’s,” she says. “It’s bright, savory, and goes with everything on the table.” And when in doubt, Pinot Noir never fails. “Willamette Valley Pinot Noir is the great unifier,” she says. “It’s got spice and elegance that tie the meal together.” Looking for a little adventure? Puckett suggests a Ventoux from the Rhône (“so underrated and such good value”) or a Pinot Grigio fermented with its grape skins for an extended period, known as a skin-contact wine, which adds texture and intrigue. “Le Monde and Venica & Venica ‘Jesera’ are both fantastic,” adds Puckett.
“Vegetables are where you can really play,” Puckett says. “They’re complex and subtle — and the right wine can make them shine.” She’s partial to Cambria Chardonnay, especially with Al Forno’s baked pumpkin pasta. “It’s single-vineyard, female-led, certified sustainable – and consistently delicious.” For richer vegetables, Rhône whites from producers like Chapoutier are “absolutely mind-blowing.” With fall fruits such as apples, pears, and citrus, she recommends Grüner Veltliner. “Nikolaihof is one of my all-time favorite producers – it’s graceful and bright.” For spicy dishes, Puckett returns to classics like Riesling, Gewürztraminer, and Vouvray. “The gentle sweetness balances spice in the most beautiful way,” she explains.
By dessert time, Puckett says, “It’s about savoring, not rushing.” Her go-tos are Tawny Port or Vin Santo with chocolate or pie. “They’re like a hug in a glass.”
Whether you’re hunting for a rare Barolo, a boutique rosé from Puglia, or simply need a last-minute delivery for your holiday table, wine shops around the state have you covered. When in doubt, ask for the staff picks. Rhode Island’s best wine shops are staffed by passionate, knowledgeable people who love matching bottles to your taste and budget. Don’t be afraid to describe your menu or the vibe of your gathering – the best pairings often start with a great conversation.
Bottles Fine Wine: Offers delivery, custom-engraved bottles, gift baskets, and a mix of wine, beer, and spirits. BottlesFineWine.com
Campus Fine Wines: Specializes in small-production, natural, and thoughtfully chosen wines plus craft beer and spirits. Providence, CampusFineWines.com
The Den Wine & Spirits: A curated shop next to Trader Joe’s offering natural wines, trending labels, craft spirits, and weekly tastings. Providence, DenPvd.com
Douglas Wine & Spirits: A neighborhood staple on Mineral Spring Avenue with a broad selection of wine and spirits. North Providence, DouglasWine.com
Grapes & Grains: Carries fine wine, craft beer, small-batch spirits, and local artisan goods.Barrington, GrapesAndGrainsRI.com
Island Wine & Spirits: Well regarded for good pricing and a solid selection of wines and liquors on Broadway. Newport, IslandWineRI.com
Point Wine & Spirits: A full-service Newport shop, recommended by local wine lovers for its selection and delivery options. Newport, PointWineandSpirits.com
The Savory Grape: One of New England’s premier wine shops with thousands of selections, full spirits inventory, and wine-club options. East Greenwich, TheSavoryGrape.com
Town Wine & Spirits: A full wine and liquor store on Newport Avenue serving the East Providence area. Rumford, TownWine.com
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