New Year’s Eve is just around the corner, and whether you’re hosting an intimate gathering or a grand celebration, finding the perfect drinks to toast to 2026 can make all the difference. From elegant bubblies to bold reds and even some sophisticated non-alcoholic options, we’re exploring a lineup that will elevate any midnight countdown.
Who better to help us than our favourite drinks expert Natalie MacLean, editor Canada’s largest wine review site at nataliemaclean.com.
Welcome, Natalie.
Great to celebrate with you the one night of the year that has good wine, great company and fresh goals – even if they’re remarkably similar to those we had last year. Luckily, we don’t remember that!
Natalie, let’s start with something for those who want to celebrate without the alcohol. What do you have for us?
I’m thrilled to share a sparkling wine that delivers on flavour without the alcohol. If you’re drinking this, you’ll actually remember your resolutions the next morning.
Feel free to try St. Regis Brut Alcohol-Free Sparkling from France which just won double gold at the San Francisco International Wine Competition, one of the most prestigious in the world.
St. Regis Brut Alcohol-Free Sparkling
France
This sparkling opens with lively notes of green apple, lemon zest and a hint of freshly cut pear, carried on a fine, energetic mousse that gives it a celebratory feel.
The palate is crisp and refreshing, with just enough texture to keep it interesting and a clean, dry-leaning finish that makes it easy to sip on its own or pair with food.
I should note that you can get this online through retailers like Amazon and others.
Pairings
- Here’s the magic with this sparkling. Imagine golden, butter-tossed popcorn still warm from the stove, each kernel glistening with richness, and those bright bubbles just cut through all that buttery decadence like sunshine through clouds. The citrus notes lift everything beautifully.
- For something more elegant, think of pristine sushi, cool and delicate, with jewel-like slices of fresh tuna and salmon resting on sticky rice. The sparkling’s citrusy lift brightens every bite and cleanses your palate between pieces. It’s refreshing and harmonious.
- And if you’re serving a cheese course, try it with triple-cream brie, that luxurious, cloud-soft cheese with its bloomy rind. As you cut into it, it practically oozes onto your plate. The bright acidity of the sparkling contrasts beautifully with the rich, creamy texture, creating balance in every sip and bite.
- Picture roasted root vegetables, caramelized around the edges with a touch of honey glaze, their natural sweetness intensified by the heat. The sparkling’s crisp profile cuts through the sweetness while complementing the earthy flavours. It’s comforting yet refined.
- Finally, try it with delicate smoked salmon canapés on dark pumpernickel, garnished with capers and crème fraîche. The smoky, salty richness meets the sparkling’s bright freshness in perfect harmony. It’s an effortlessly elegant pairing that feels special without trying too hard.
Beautiful! Now let’s move to something with a bit of sparkle and alcohol. What Ontario wine are you excited about?
Supporting local winemakers is always important, and this bottle showcases just how spectacular Ontario sparkling can be.
Did you know that Niagara’s cool climate is ideal for producing elegant sparkling wines? We’re on the same latitude as Champagne, France.
Feel free to try Nyarai Folklore Sparkling from Niagara.
Nyarai Folklore Sparkling
Niagara, Ontario
This vibrant Ontario bubbly feels lifted and luminous from the first sip, with fine bubbles carrying notes of citrus blossom, orchard fruit and a gentle mineral thread that keeps everything crisp and focused.
Established in 2008, Nyarai Cellars is one of the few Black-owned wineries in Canada. Winemaker Steve Byfield focuses on small lot wines that showcase the rich diversity of Niagara wine styles.
This wine and the rest of the drinks are all in the LCBO.
Pairings
- This sparkling is incredibly food-friendly. Picture a chèvre and herb tart, its golden pastry shell cradling creamy goat cheese folded with fresh thyme and chives, still warm from the oven with the cheese just beginning to soften. The bright acidity cuts through that creamy richness like a knife through butter.
- Try it with lightly spiced shrimp skewers, the prawns grilled until they curl into perfect pink crescents with a whisper of paprika and garlic, their natural sweetness intensified by the heat. The citrusy lift in the wine echoes those bright, clean flavours beautifully.
- Here’s a fun pairing that always surprises people. Pour it with fried chicken, that golden, crackling crust giving way to juicy, tender meat inside, still steaming hot with just the right amount of salt. The contrast between those crisp bubbles and that golden, salty crunch is absolutely irresistible. It’s comfort food meets celebration.
- For something elegant, serve it with oysters on the half shell, those briny beauties nestled on ice with a mignonette sauce, their cold, slippery texture and mineral salinity playing perfectly with the wine’s own mineral thread. It’s a match made in coastal heaven.
- Finally, pair it with prosciutto-wrapped melon, where paper-thin slices of salty, silky ham embrace sweet, perfumed cantaloupe. The sparkling’s freshness balances the salt and amplifies the fruit’s natural sweetness. It’s a classic combination for a reason.
What about red wine lovers? What are you pouring for them?
For anyone who loves a big, bold red, I’ve got something spectacular from Australia’s Barossa Valley.
Barossa is home to some of the oldest Shiraz vines in the world, some dating back to the 1840s. Those ancient vines produce incredibly concentrated, complex wines.
This is boutique, hands-on winemaking at its finest, a multigenerational effort led by father-and-son team Stephen and Joe Black who focus on small-batch ferments and gentle handling to preserve depth and character.
Named after the original vineyard site located in a small valley dip on the Western Ridge of the Barossa Valley, this Shiraz showcases their rich, bold house style. It’s renowned for plush, full-bodied character with layered dark fruit, warming spice notes, and velvety tannins that coat your palate.
Feel free to try Small Gully Wines The Formula Robert’s Shiraz
Small Gully Wines The Formula Robert’s Shiraz
Barossa Valley, Australia
This is a deep, brooding red with waves of blackberry compote, dark chocolate, cracked pepper and warm spice unfolding in slow, confident layers. The palate is full-bodied and plush, with velvety tannins and a long finish that carries a touch of smoky cocoa, giving the wine both power and polish. I’d score it 93 points out of 100 for its concentration, structure and impressive sense of place.
Pairings
- This wine demands equally bold food. Start with braised beef short ribs, slowly cooked until the meat practically falls off the bone, glazed in their own rich, glossy sauce with hints of red wine and herbs. The wine’s dark fruit wraps beautifully around all that richness, like a velvet blanket.
- Try it with a mushroom and thyme risotto, its creamy, starchy rice studded with earthy porcini and cremini mushrooms, each spoonful silky and aromatic with fresh thyme. The wine’s earthy depth echoes those mushroom flavours perfectly while the acidity cuts through the creaminess.
- Pour it alongside aged cheddar, that crumbly, crystalline cheese with its sharp, nutty complexity that coats your palate. The wine’s intensity plays against the cheese’s sharpness in a bold, confident dance. Together they create layers of flavour that keep evolving.
- Consider pairing it with grilled lamb chops, charred on the outside with a rosy center, their natural gaminess enhanced by a crust of garlic and rosemary. The wine’s peppery spice and dark fruit complement the lamb’s rich flavour beautifully. It’s a pairing that feels both rustic and refined.
- Finally, serve it with a rich beef and Guinness pie, its flaky golden pastry concealing tender chunks of beef in a dark, savoury gravy infused with the malty depth of stout. The wine’s smoky cocoa notes mirror the beer’s roasted character while amplifying all those deep, comforting flavours.
That Shiraz sounds incredible! Now, what about something to end the evening on a sweet note?
Perfect timing! Let’s talk about the grand finale in this festive-looking faceted glass bottle. Traditional Italian limoncello is made by steeping lemon zest in pure alcohol for weeks, extracting all those gorgeous essential oils before adding some sweetness for balance.
It’s served well chilled. It’s meant to be a digestif to help settle your stomach after a big meal.
Feel free to try Rossi D’Asiago Limoncello
Rossi D’Asiago Limoncello
Veneto, Italy
This limoncello opens with a rush of sunlit lemon peel, a touch of pithy bitterness and a cool, silky sweetness that glides across the palate with finesse.
Its texture is plush yet refreshing, finishing with a clean snap of citrus that keeps it lively rather than cloying. Serve it chilled on its own and let the lovely let the citrus aromas unfold as it warms slightly. I’d score it 92 points out of 100 for its balance, vivid flavour and pure charm.
Pairings
- Let me share some beautiful ways to enjoy this. Pour it alongside lemon-ricotta cheesecake, its creamy, cloud-like texture studded with tiny curds of ricotta and infused with lemon zest, all resting on a buttery graham cracker crust. The citrus notes in both the cake and the limoncello echo each other beautifully, creating layers of bright, sunny flavour.
- Try it with grilled prawns brushed in garlic butter, their shells charred and crackling, the sweet meat inside infused with smoky, garlicky richness. The limoncello’s bright, saline edge heightens everything, cutting through the butter while amplifying the prawns’ natural sweetness.
- Serve it chilled with a simple bowl of fresh berries, jewel-like strawberries, plump blueberries and ruby raspberries glistening with their natural juices. The liqueur’s zesty sweetness plays off the fruit’s tartness in perfect harmony. It’s simple, refreshing and elegant.
- Pour it over vanilla gelato, watching as the bright yellow liqueur pools around scoops of creamy, cold gelato, the temperature contrast making everything more intense. As the gelato begins to soften and melt into the limoncello, each spoonful becomes a revelation of creamy sweetness and citrus brightness.
- Finally, try it with almond biscotti, those twice-baked Italian cookies with their satisfying crunch and nutty sweetness, perfect for dipping. As you dip the biscotti into the chilled limoncello, it softens just enough to release all those almond flavours while the liqueur’s citrus notes provide a bright, refreshing counterpoint.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
Here’s to the year ahead! May your glass always be full, your heart always be light, and may every toast bring you closer to the people who matter most.
Thank you, Natalie! Where can we find you and these wines and whiskies online?
On Instagram, I’m at @NatalieMacLeanWine and online, my website is nataliemaclean.com.
