This time of year is a beautiful time to explore wines that knows how to open up the spices and sauces that sit within stews, curries, soups and pies. I have collated a few suggestions of wine and food pairings for you below to get the best flavours out of both wine and dishes.
Slow-cooked Beef
I would highly recommend popping open a bottle of Cabernet Franc with your beef. This is a nice everyday wine that holds good body but are a touch lighter and fruitier to allow for easy drinking. Saumur-Champigny and Chinon are both fantastic options here.
Similarly if cooking up a ragu full of beef and mushrooms that just melt in your mouth, a Pinot Noir works just as well as a Cabernet Franc.
Slow-cooked Lamb
The classic that most already know of, the Cabernet Sauvignon and lamb combination. With rich flavours coursing through slow-cooked lamb, it helps break down the high tannin content in the wine to unearth the complex flavours beneath. Lamb shanks always taste better with a glass of Bordeaux, cutting through the fattier sections of meat with ease.
Fish
The diversity of fish is vast, with a myriad of choices of type of fish, type of sauce, and the accompaniments. I have found a slow-cooked fish in a creamy sauce is elevated greatly with a sparkling wine, Champagne does not have to wait for spring. Yet if bubbles are not your go to, a fine Pinot Noir with great precision is a great alternative.
Vegetarian
As with fish, the vegetarian umbrella is diverse. For dishes focused around pumpkin or potatoes roasted over time, Viogniers and creamier Chardonnays have a place at the table. Where more root focused vegetables might invite a Sauvignon Blanc to pair well, even a Merlot is not out of place here.
Poultry
To go red or white? A light wine for a lighter meat? Or something to contrast?
For chicken, a Chardonnay is always my go to. The rich flavours of a Burgundy complements the classic flavours of a Coq au Vin. But if looking for a duck course, being a darker meat a glass of Syrah enhances the bold flavours and brings out the spices in both the wine and the dish.
Sweet & Spicy
If less focused on the meat and more about the flavours you are dropping into the pot, a beautiful bottle of Rhône fits in perfectly with a spicy dish. Grenache helps balance out the spice without removing it completely, holding its structure while allowing your palate to take in the flavours.
Yet, it is not just the red Grenache that suits a little spice, the Blanc wines of Southern France also play very nicely with the sweet and savoury elements. Consider how a rosé cuts finely through Mediterranean flavours so easily, the same can be said for a Grenache Blanc, even a Marsanne/Roussanne if you are feeling like something special.
Pork
You can go nice and fruity here, a wine of good acidity to cut through a pork roast with crispy crackling encasing it. For a red, Gamay from Beaujolais is a delight, with its lighter style and ability to be enjoyed on the cooler side. Yet what I find is divine is a Riesling from Alsace! The floral aromas and overall complexities cut through to the juices of pork to combine into a stunning gastronomic experience.
Now while this list is by no means exhaustive, I hope you find the perfect drop for your winter dinners this season. If you ever need recommendations please reach out to us and we would be happy to assist.