Thanksgiving in a diverse city like Miami may not always look like the traditional spread of turkey, stuffing, and cranberry sauce. I asked a few of Miami’s wine professionals to share their favorite family holiday dishes and the bottles they’d pour alongside them. Their recommendations not only highlight the versatility of wine, but also remind us that gratitude tastes even better when seasoned with the flavors of love and tradition.
Freddy Vargas
Beverage Manager/Sommelier
(Rocio Alvarez)
Freddy Vargas
Mandolin Aegean Bistro
Thanksgiving Dish
Turkey stuffed with mofongo (fried plantains mashed with garlic, olive oil, and broth)
“I’m from Venezuela, so I wasn’t raised with turkey and stuffing,” said Vargas. “Holidays meant hallacas and pan de jamón. After living in Miami, Thanksgiving has a new tradition with Italian American warmth and Puerto Rican flavors.
”At home, our centerpiece is turkey stuffed with mofongo. I pair it with Beaujolais Cru like Morgon or Chenin Blanc from Anjou, Bonnezeaux, or the upcoming Versailles area (near Paris). Both are vibrant, textured, and refreshing with rich, garlicky dishes.”
Wine Pairing
Beaujolais Cru like Morgon or Chenin Blanc from Anjou, Bonnezeaux, or the Versailles area. M&C Lapierre ‘Morgon’ (Sobremesa). La Bouche du Roi ‘Grand Lever’ or Chateau de Bonnezeaux (Mandolin Aegean Bistro, Maison Mura)
Amanda Fraga
(Starchefs)
Amanda Fraga
Director of Beverage
The Genuine Hospitality Group
Thanksgiving Dish
Fricase de Pavo
“My grandmother’s Fricase de Pollo has been a staple in my Cuban-American life since I can remember,” said Fraga. “Family Thanksgiving was pretty traditional until about 15 years ago when my grandmother started making our favorite fricase, but now with pavo (turkey) to please her grandchildren with a Thanksgiving flair to their favorite Cuban dish.”
Wine Pairing
Braida Giacomo Bologna - Barbera d'Asti DOCG 'Montebruna' 2019 (VinoNueva, $30)
"When pairing wines, I like to think of the others who are there. My family leans heavily toward red wine, and my mom loves Italian wine. So, I normally pair this with a traditional Barbera from Alba or Asti. The wine has bright cherry notes that work well with the tomato sauce, is bright enough for the rice and turkey, and the Italian wine never fails to make my mom smile.”
Eric Rodriguez
(Eric Rodriguez)
Eric Rodriguez
Wine Consultant and Certified Sommelier
Thanksgiving Dish
Mole Negro with turkey
“Mole is one of Mexico’s most emblematic culinary traditions—a sauce that blends chiles, spices, nuts, seeds, and even dark chocolate into a layered expression of history and festivity,” said Rodriguez. For centuries, it has been enjoyed with guajolote, the native turkey of Mexico. Mexican-style rice cooked in tomato sauce and minced vegetables always accompanies the mole. Bringing this dish to the Thanksgiving table feels like a bridge between Mexican and American cultures.”
Wine Pairing
Gramona III Lustros Brut Nature, 2014 (Corpinnat), with 80 months of aging (Happy Wine in the Grove)
"A Cava Gran Reserva offers an elegant balance that makes it an ideal pairing for mole with turkey thigh. The sauce’s boldness and spiciness demand a wine with freshness and high acidity. Gramona III Lustros’ very fine bubbles bring lift and refreshment, ensuring a subtle, refined cleansing of the palate. At the same time, the turkey’s fattiness and the smoky depth of the mole connect beautifully with the cava’s age-driven complexity.”
Maylam Farinas
(Zoe Gomez Photography)
Maylam Farinas
Founder and CEO, Blic Wine Co., Wine Consultant
Thanksgiving Dish
Mojo Pork with Congrí (Moros y Cristianos), boiled yuca, and sweet plantains
“For Thanksgiving, we’re featuring the true hero of a Cuban party: Mojo Pork,” said Farinas. “This dish is marinated for hours, sometimes a day or so, in a fragrant mix of garlic, sour orange, and spices, then slow-roasted until it’s unbelievably tender and full of flavor. Served with the traditional sides: Congrí (also called Moros y Cristianos), a delicious mix of rice and black beans, soft, starchy boiled yuca, and sweet plantains."
Wine Pairing
(Descendientes de J. Palacios)
Descendientes de J. Palacios "Petalos" Mencia from Bierzo, Spain is a wine Maylam Farinas pairs with Mojo Pork.
Descendientes de J. Palacios - Mencia, Bierzo, Spain (El Carajo or Brix online), or Miguel Silva - Baga, Bairrada, Portugal (Vinya and Vinonueva).
"Descendientes de J. Palacios - Mencia, Bierzo, Spain is a red wine made from the Mencia grape with notes of red berries and a touch of earthiness that beautifully complements the pork without overpowering it. Like the mojo, acidity here is bright and brimming with juicy tart cherry fruit.
For something a bit different, try the Miguel Silva - Baga, Bairrada, Portugal. There is bright, juicy red fruit with just a touch of dried rose petal and some earthiness, with enough tannins and a rustic charm to contrast wonderfully with the succulent pork and hearty sides.”
Alejandro Chavarria
(Alejandro Chavarria)
Alejandro Chavarria
Beverage Manager & Sommelier
The Drexel in Miami Beach
Thanksgiving Dish
Nacatamales – Nicaraguan tamales stuffed with pork, potatoes, rice, tomatoes, and achiote
“For my family, Thanksgiving was the only holiday we celebrated heavily,” said Chavarria. “It was about family and nacatamales. These banana leaf-wrapped Nicaraguan tamales, filled with pork, potatoes, rice, tomatoes, and achiote, were always at our table.”
Wine Pairing
Riunite Lambrusco (Walmart, Total Wine)
“I remember learning about France and Italy through the wine my mom would buy. ‘Hijo, este viene de Francia, ¿vez?’ ‘Hijo, este viene de Italia; son vinos finos.’ My mom had an affinity for bubbles, so she’d pick up a bottle of Riunite Lambrusco from Walmart. That bottle became part of the tradition; a playful, joyful pairing that matched the richness of the dish and her personality perfectly. We always keep a bottle of Riunite for nostalgia.
The lightly sparkling, slightly sweet Lambrusco cuts through the savory pork and potatoes while amplifying the achiote’s earthy spice. It’s refreshing, festive, and approachable.”
Jacqueline Coleman is a wine and travel writer and Star Wine List’s ambassador in Miami. She is a contributor to Luxury Guide USA magazine, a regular guest host on Linda Gassenheimer’s “Food, News & Views” podcast, and founder of BYOBMiami.com.
Jacqueline Coleman