As I look out my window at the first snow of the season, my thoughts go to how to change up what wines I am drinking for the colder weather and heartier food that I’ll be cooking or eating out. Here’s a few of my go-to wine styles that you may enjoy also as we head towards the first day of winter next week.
Go bubbly to start:
- Champagne: It’s the holiday season, so no better time than to celebrate with friends and family, or just with someone special, and open a bottle of these delicious bubbles. For a reasonably priced choice that is the quintessential one third each of Chardonnay, Pinot Noir and Meunier, try Pommery Brut Royal NV. I always love Lanson Black Label for a truly decadent bottle full of character from a high percentage of reserve wine, Charles Heidsieck is perfection.
- Crémant (de Bourgogne, d’Alsace, de Limoux, etc): Crémant is the name for traditional method sparkling wines not made in Champagne. You can find some great bargains and wonderful quality. Most are made from local grapes but if you want something most similar to champagne (Chardonnay and Pinot Noir based) at an affordable price, go for Crémant de Bourgogne.
Winter Whites:
- Chardonnay: This is the only time of year when I may actually go for something oaked and buttery, from California, Australia or Burgundy. The extra levels of secondary flavors – toast, smoke, vanilla, spices – suit the cooler weather and heavier fare.
- Chenin Blanc: This most grown white grape of South Africa also finds a beautiful expression in wines from the Loire region of France. With more heft and substance than Sauvignon Blanc, Pinot Grigio and other warm weather choices, these wines are my favorite “winter whites”.
Heartier reds with character:
- Cotes du Rhone Villages – or even better, Chateauneuf du Pape, Gigondas or Vacqueyras: these Grenache-Syrah-Mourvèdre (GSM) blends are my favorite to pair with stews, braised meats, meatloaf, pork and other comfort food. Hailing from the southern Rhone, they are versatile, full of character and not heavy on the tannins.
- California/West Coast red blends: Usually Cabernet Sauvignon dominant, blends like Meritage can have a bit more interest than just a straight Cab Sauv. These are nice when you want experience the art of the winemaker. The favorite chez moi is the Sheriff from Buena Vista Winery.
- Nebbiolos from Piemonte: Whether you like a hearty Gattinara, Barolo or Barbaresco or just take in an easy drinking Langhe Nebbiolo, these incredibly food friendly Italian reds just work for me when I want to have something more substantial. They can be pale like a Pinot Noir but the rich tannins and crisp acidity make you know in one sip that this is something special. Worth the splurge!
After dinner – Fortified Wines:
- Port: Rich, sweet and heady – how I do enjoy them after dinner as well as something to pair with chocolate desserts. These gemems from Portugal’s Douro region are not only hisotric but come in a wide variety of styled and price points. My favorite is Late Bottled Vintage with a square of dark chocolate.
- Tawny Port: This golden colored wine originally started with red grapes but is so different than the traditional ruby colored ports. But the toasty, nutty, spice of tawny port on its own finishes out a meal well. And pairs with delicious desserts like my upside-down pear gingerbread cake!
- I’m making sherry cool again: Cold weather requires a strong finsih to the meal IMO. Try an Amontillado or an Oloroso Sherry for a rich, expressive alternative to whiskey.
Try and mix it up this winter – look for wines that are bit more substantial, spicey or tannic to warm you up this winter!
Cheers!
