pairing for Christmas din din?
Curry ginger kabocha soup with sweet smoked salmon.
wild rice, couscous and dried cranberry salad
root vegetables roasted in rendered duck fat with garlic and rosemary
twice baked yams with lime, butter and cinnamon
sage dressing with gravy
silken pumpkin cheesecake
gigngered yam souffle
Any ideas for one or two bottles?
White: Alsatian Pinot Gris, or perhaps Gewurztraminer; white Rhone (Hermitage blanc, Chateauneuf-d-Pape blanc); perhaps a well-aged dry Semillon from the Hunter Valley in Oz.
Red: Cru de Beaujolais, Cote de Beaune, Chateauneuf-du-Pape or a truly good Lirac, perhaps a St.-Joseph or even a Cornas; Pinot Noir or perhaps Syrah or even Zinfandel from California (but I'd try to avoid the 15+ percent alcohol versions); a vinho tinto from the Douro Valley of Portugal; perhaps a Priorat or Rioja Gran Reserva from Spain.
NOTE: I happen to like all these wines; you may not, as I have no idea what kind of wines you like. Also, I have deliberately not recommended specific producers, as I do not know where you live and don't know what is available specifically in your area. Thus, these are guidlines, and a local wine merchant in your area can help you "fine tune" these.
Alternatively, you could tell me where you live and how much you want to spend, and I'd be happy to name specific wines in your price range available in your area.
I'd go the Loire route. Start with a Chenin Blanc (Vouvray, Tourraine, etc.) and move on to a Cabernet Franc (either a blend like many reds from Tourraine or Anjou or a 100% CF from Chinon, Bourgueuil, Saumur Champigny). You could also stick with the Chenin all the way through the turkey course. A sweet Chenin would work nicely with your desserts, too.
There was an extensive discussion of pairings for dinners like yours in the run-up to US Thanksgiving a month ago, so you can mine back threads for ideas. For example, here's the longest of the bunch: www.chowhound.com/topics/341766