by Blake Herzog
Whether you’re having a quiet meal for the two of you or entertaining a dozen friends this winter, your food will be hotter and heartier than what you would serve in the summer, and your wine selection ought to have the same heft and warmth.
For anyone who needs to run out and grab a bottle or is still assembling their wine collection here’s our suggestions for a few red wines — and one white — to keep in mind for your cold-weather feasting.
Blaufränkisch
Also sold as Lemberger, this dark-skinned grape produced mostly in Austria and southern Germany is lesser known than the others on this list but is ideal for winter service, and usually with a lower price point.
The heat of its peppery and cinnamon base is overlaid with cherry, blackberry and dark chocolate notes. It’s well-matched with a wide variety of dishes, from beef, chicken and pork to Korean barbecue and cheesy pastas.
Cabernet sauvignon
A classic winter wine varietal, “cabs” are brimming with body and rich, dark-fruit flavors like blackberry and black currant, often mingling with tobacco, vanilla and cedar within its tannic structure. Higher alcohol content gives it extra warmth.
Serve it with grilled ribeye steak (or really any kind of steak or burgers), roast lamb, aged cheeses, beef bourguignon, heavier vegetarian dishes like mushroom risotto, eggplant parmesan and even smoked tofu.
Pinot noir
Considered by some to be more refined and adaptable than cabernet sauvignon or other bolder reds, pinot has a lighter-bodied appeal that goes well with its red-fruity flavors like strawberry, cherry and raspberry, often with a floor of forest and truffle notes.
Its silky mouthfeel with subtle acidity is a great balance for the richness of poultry as well as salmon and other fatty fish. It shines with pork, pizza and most soft cheeses.
Syrah/shiraz
The former originates from France and the latter from Australia, but they come from the same grape and share the same basic characteristics with a few variations: Syrah tends toward a peppery taste with higher acidity and softer tannin notes, while shiraz tends to gain a fuller body and ripe, bold fruit flavors from growing in warmer climates.
Both pair phenomenally with roasted or grilled meats and vegetables including pork, beef, poultry and eggplant, as well as any smoky or spicy dishes.
Chardonnay
It probably doesn’t surprise you that this is our choice for a winter white if you get weary of all those reds. Chardonnays as a whole span a host of flavors and profiles, but the “oaked” varieties are likely to have the creamy, buttery and vanilla notes that tends to go over especially well during the winter.
Pair it with chicken, lobster, pork or seared scallops; creamy dishes like risotto and bold cheeses also are good partners.
