Temecula Wine Pros Reveal What They Bring To Holiday Parties

For your holidays, we have the ultimate source of stress-free entertaining advice: the winemakers of Temecula Valley in southern California. Pros from Wilson Creek, South Coast, Baily, and more offer their recommendations below for host-worthy bottles, their go-to holiday food pairings, and their secrets to keeping gatherings joyful and genuinely relaxed.

Their collective message is simple: take a breath, pour something delicious, and focus on connection.

Wendy Holder (Wilson Creek) reaches for their Petite Sirah, which she loves because it’s bold, a little unexpected, and stands up to rich holiday fare.

Jon McPherson (South Coast and Carter Estate) is a two-bottle guest, always bringing Beaujolais Nouveau and plenty of sparkling wine, like a Blanc de Noir from Carter Estate.

Brittany Mastin (Churon Winery) brings a crowd-pleasing, versatile bottle: their 2022 Cabernet Sauvignon, calling it rich and smooth for everything from roast beef to a cheese board.

Sharon Cannon (Altisima) says it isn’t the holidays without their Sparkling Brut – festive, crowd-pleasing, and guaranteed to kick off the holiday vibes.

Carol Baily (Baily Winery) goes for rosé, choosing the Grandol Rosé (a Mourvèdre/Grenache blend) because it shines with turkey and all the classic trimmings.

Walter Carter (Danza del Sol and Masia de la Vinya) fully embraces his reputation as the guy who refuses to show up with just one bottle. His picks are Danza’s GSM and Masia’s bright, refreshing Albariño.

Jennifer Buffington (Cougar Vineyard) opts for something particularly memorable: their estate Ciliegiolo, an unlikely red that sparks conversation.

Raymond Murgo (Falkner Winery) leans into their 2023 Amante, an award-winning Super Tuscan-style red that’s a staple at their own celebrations.

Favorite Holiday Pairings

A peek into the cellars and kitchens of Temecula’s wine experts:

Petite Sirah & Prime Rib: (Wendy Holder, Wilson Creek) — “The ultimate holiday power couple.”

Sparkling Wine & Salty Chips with Caviar: (Jon McPherson, South Coast) — The perfect pre-feast ritual.

Estate Reds (Paso Doble/Syrah) & Charcuterie: (Brittany Mastin, Churon) — A classic pairing for aged cheeses and cured meats.

Masia de la Vinya Monastrell & Prime Rib: (Walter Carter, Masia) — “A pairing that feels like wrapping yourself in a warm blanket that also sings Christmas carols.”

Dry Sparkling Rosé & Turkey: (Jennifer, Cougar) — Simply “Perfect.”

Amante & Grilled Octopus/Couscous: (Raymond Murgo, Falkner) — A global, Super Tuscan-style pairing. Temecula Valley is SoCal’s Mediterranean, after all.

The Secret to Great Holiday Hosting: Don’t Overthink It

Across the Valley, winemakers agree that lower pressure equals higher joy. “The best gatherings are the ones where people actually relax,” says Wilson Creek’s Wendy Holder. “When the host is calm and enjoying the moment, everyone else follows.” Her recommendation? “Pick a few things you can do well, pour the good wine, and let everyone help themselves.” 

South Coast and Carter Estate winemaker Jon McPherson takes a similarly heartfelt approach, reminding us that the real point of the holidays is connection. With so much emphasis on details, he says it’s easy to lose sight of the fact that guests “aren’t judging your house or your tablescape – they want to laugh, share stories, and savor the moment.”

At Churon Winery, Brittany Mastin leans into warmth and welcome over perfection. For her, a successful gathering comes down to choosing a few dishes you can execute well and setting out plenty of wine. “Guests remember how they felt more than they remember a perfectly folded napkin,” she says.

Altisima’s general manager, Sharon, channels a distinctly Australian take: “Back home in Australia, gatherings are all about easy vibes, shared plates, and enjoying each other’s company,” she says. “The rest will sort itself out.”

Carol Baily of Baily Winery offers the sort of wisdom only earned through decades of celebrations: “Relax and enjoy the day. These are the times you’ll remember when you’re old and gray.”

Even the unofficial “Chief Holiday Cheer Officer” himself, Danza del Sol and Masia de la Vinya’s Walter Carter, boils it down simply: hospitality is about how people feel. “Create a space where people feel celebrated, put on GOOD music that makes you smile, pour generously, and be fully present,” he advises. “The magic is in the moments, not the menu.”