7 Holiday Roasts and the Chilean Red That Matches Each (2026)

Chile shipped $148 million of wine to the United States in 2025, making the U.S. its third-largest market after Brazil and the United Kingdom (OEC). Most of that wine ends up next to a grill in July. The better opportunity comes in December, when the family roast comes out of the oven and the table needs a red that can carry beef fat, lamb herbs, glazed ham and a long evening of conversation.

This guide matches seven holiday roasts with four Chilean reds from our portfolio, all from Cremaschi Furlotti in Chile's Maule Valley. Every tasting note, oak regime and serving detail below comes from the winery's official technical sheets.

Key Takeaways

• Prime rib and beef tenderloin want Cabernet Sauvignon: firm tannin, dark fruit, a touch of vanilla from oak.
• Herb-crusted lamb is Carmenere's best friend, thanks to its green pepper and spice.
• Glazed ham and roast duck call for a lighter, brighter red: Pinot Noir.
• For braised brisket, short ribs and the cheese board, reach for the Red Blend.
• Serve reds slightly cool: 61 to 64°F, not "room temperature" in a heated house.

Why Chilean reds work on the holiday table

Chile is the world's fourth-largest wine exporter (Wines of Chile), and its reds have long been sold on value. That undersells them at the table. Cremaschi Furlotti farms in San Javier de Loncomilla, between two rivers with the Andes to the east, on stony alluvial soils where day-to-night temperature swings reach up to 20°C. That swing is what keeps the fruit ripe but the acidity lively, and acidity is exactly what cuts through gravy, drippings and butter-basted potatoes.

The family behind the estate has Italian roots and 130 years in winemaking, with the estate dating to 1889. It is now run by brothers Sebastián and Andrés, and the vineyards are certified under the Sustainability Code of Wines of Chile. For a host, that is a story worth telling when the bottle is poured. For a buyer, it is a premium-looking holiday red that does not demand a premium-only shelf.

What's the best red wine for a roast?

The honest answer: it depends on the roast. Rich, marbled beef needs tannin and dark fruit. Lamb needs herbal, spicy notes to echo rosemary and garlic. Pork and ham need freshness more than power, because the sweetness of a glaze makes heavy tannin taste bitter. Here is how that plays out, dish by dish.

1. Standing rib roast (prime rib) + Cremaschi Furlotti Reserva Cabernet Sauvignon

The classic. The Reserva Cabernet is 100% Cabernet Sauvignon, aged six months in French and American oak, with blackberry, black cherry and subtle vanilla on the nose and blackcurrant, plum, tobacco and dark chocolate on the palate. It scored 90 points from JamesSuckling.com and took a 90-point Bronze at the 2023 New York International Wine Competition. The integrated tannins grip the fat of a medium-rare rib, and the dark-chocolate edge loves a crusty, peppery bark.

• Serve with: horseradish cream, au jus, Yorkshire pudding or popovers.
• Tip: open the bottle when the roast comes out to rest. The 20 minutes of resting time is the wine's breathing time.

2. Beef tenderloin or Beef Wellington + Reserva Cabernet Sauvignon

The winery's own tech sheet names beef tenderloin as the Cabernet's ideal match. Tenderloin is leaner than rib, so it lets the fruit lead: plum and blackcurrant against a mushroom duxelles is a quietly spectacular pairing for a Christmas Eve dinner.

3. Herb-crusted leg of lamb + Cremaschi Furlotti Reserva Carmenere

Carmenere is Chile's signature grape, and this Reserva comes from the family's Peñasco vineyard in Loncomilla, planted in 2004. Deep garnet, with blackberry, plum, green pepper and spice, then ripe cherry, blackcurrant and cocoa on a medium-to-full palate with velvety tannins. That green-pepper note is the bridge to rosemary, thyme and garlic. The winery pairs it with herb-marinated lamb chops, and a whole roasted leg works the same way.

4. Pernil for Nochebuena + Reserva Carmenere

For many Latino families in Florida, Texas, New York and New Jersey, Christmas Eve means slow-roasted pork shoulder rubbed with garlic, oregano and citrus. Carmenere's spice and soft tannin handle the crackling skin and the mojo without overpowering it. It is also a natural bottle for a store serving Hispanic neighborhoods to feature through December.

5. Honey-glazed ham + Cremaschi Furlotti Reserva Pinot Noir

Ham is where big reds go wrong. The Reserva Pinot Noir is brilliant ruby, with red cherry, raspberry and floral notes, then strawberry, cranberry and a hint of earthy spice on a silky palate with vibrant acidity and supple tannins. At 13% alcohol and aged six months in French oak, it stays light on its feet. The cranberry note echoes the glaze instead of fighting it.

6. Roast duck + Reserva Pinot Noir

This is the pairing the winery itself recommends: roasted duck breast. Pinot's acidity trims the richness of the fat, and its cherry fruit plays beautifully with a cherry or orange sauce. A strong New Year's Eve option for smaller gatherings.

7. Hanukkah brisket or braised short ribs + Cremaschi Furlotti Reserva Red Blend

Hanukkah runs from the evening of December 4 to December 12 this year, and a slow-braised brisket is the centerpiece in many homes. The Red Blend is 60% Cabernet Sauvignon, 30% Carmenere and 10% Cabernet Franc, with blackberry, plum and a subtle herbal touch, velvety tannins and a hint of green pepper. The winery pairs it with grilled meats, robust stews and aged cheeses, which covers a braise and the cheese board that follows it.

• Serving temperature (from the tech sheet): 16 to 18°C, or about 61 to 64°F.
• Bonus pairing: aged cheddar, Manchego or Parmigiano after dinner.

What is the 20 minute wine rule?

Put reds in the refrigerator for about 20 minutes before serving, and take whites out about 20 minutes before serving. A heated dining room in December can push a red toward 72°F, where alcohol shows and fruit goes flat. Twenty minutes of chill brings a Cabernet or Red Blend back to the 61 to 64°F window, and a Pinot Noir can go a few degrees cooler still.

What type of wine complements roast beef well?

Structured, dry reds with dark fruit: Cabernet Sauvignon above all, plus Cabernet-led blends, Tempranillo and Syrah. If your table leans Spanish, our Manzanos Gran Reserva Rioja 2015 (95 points, Wine Enthusiast) and Manzanos Reserva Rioja 2018 (93 points, Wine Enthusiast) are superb with prime rib. Many families open one of each: a Chilean Cabernet for the first pour and an aged Rioja for the carving.

For retailers and restaurants: build the holiday roast program now

December decisions are made in October and early November. A few moves that work:

• Merchandise by dish, not by country. A "Holiday Roast" end cap with four bottles and four dishes (prime rib, lamb, ham, brisket) answers the shopper's real question in one glance.
• Run the Cabernet by the glass alongside a prime rib special. A 90-point score is an easy line for servers to remember.
• Feature the Carmenere for Nochebuena in stores and restaurants serving Latino communities, and the Red Blend around Hanukkah menus.
• Lock in inventory early. The whole portfolio is in stock in the U.S. and ready to ship to all 50 states, so reorders during the peak weeks stay fast.

Distributors, retailers and restaurants can source these wines through our national network. Talk to our trade team about holiday programming and point-of-sale support.

Frequently Asked Questions

What drink goes well with prime rib?

A full-bodied dry red with firm tannin, such as Cabernet Sauvignon, a Cabernet-led blend or an aged Rioja. The tannin cleanses the palate of fat between bites, and dark fruit matches the savory crust.

Is Carmenere good with lamb?

Yes. Carmenere's green pepper and spice notes mirror the herbs used on lamb, and its soft, velvety tannins suit the meat's tenderness. The Cremaschi Furlotti Reserva Carmenere is paired by the winery with herb-marinated lamb chops.

What red wine goes with ham?

A lighter red with bright acidity, like Pinot Noir. Sweet glazes make heavy tannins taste harsh, while Pinot's red-berry fruit and freshness complement the glaze and the salt.

Where can I buy Cremaschi Furlotti wines in the U.S.?

Use our Find Our Wines locator to see retailers and restaurants near you. Availability varies by state.

Planning your holiday table? Find our wines near you, or explore our guide to Chilean Chardonnay with fall dishes for the white side of the menu.

Manzanos Wines USA is the premier importer of premium wines from Spain, Italy, Chile, South Africa, and France, serving all 50 US states through our nationwide distributor network. Learn more at manzanoswinesusa.com.

Please enjoy responsibly. Must be 21+.