As winter settles in and temperatures drop, many of us reach for a cozy blanket and a comforting glass of wine. But what makes a wine a winter warmer?
Today we’re exploring the art of choosing wines that warm you from the inside out, perfect for cold weather gatherings or quiet nights by the fire.
Who better to help us than Natalie MacLean, editor Canada’s largest wine review site at nataliemaclean.com.
Can you start by explaining what are the characteristics of a warming wine?
- Baby, it’s cold outside, so you’ll want winter warmers have four things in common:
- One, they often have higher alcohol content, 13.5% or above. Think of it as central heating that actually tastes good.
- Two, they’re more full-bodied.
- Three, many offer dark fruit flavours and spices.
- And four, they often have richer, velvety textures that coat your palate. It’s like your mouth is getting tucked into bed, but not in the weird way that sounds.
- Essentially, these wines give you a warm hug from the inside.
You’ve brought us a “fireside flight” for a cozy night in, starting with a glass of sparkling. When we think of white wine, we don’t typically think warming so explain that for us.
Sparkling wines are like other wines in that they also come in lighter and bolder styles. The latter tend to lead with red grapes in the blend and have longer aging in oak or on the lees, the spent yeast cells.
The bubbles you have for us come from right here in Ontario. Tell us about this wine.
Jackson Triggs Sparkling Reserve
Niagara
The Jackson Triggs Sparkling Reserve from Niagara is an elegant sparkler that proves that bubbles aren’t just for summer. This Reserve has a toasty, freshly baked bread character, giving it a depth that many sparkling wines don’t have. The wine delivers fine, persistent bubbles that create a luxurious, creamy texture on your palate. This winter bubbly. It knows how to dress in layers and it makes you wonder why any other carbonated beverage bothers trying.
It’s $17.95 so it’s an incredible value for sparkling wine, especially when you consider most Champagnes start at $80.
You’ll notice beautiful notes of baked apple, honey, and toasted almonds. The balanced acidity makes it incredibly food-friendly, cutting through rich flavors. The wine’s extended aging on lees creates those toasty, bread-like flavors that feel cozy by the fireplace. This Ontario wine celebrates Canadian winter with hometown pride. These grapes know what minus twenty feels like. They get it. Patriotism never tastes this great!
More Pairings:
- Picture a creamy wild mushroom tart, its buttery pastry shell cradling an earthy filling of shiitake, oyster, and porcini mushrooms bound with rich cream and sharp gruyere, baked until golden and aromatic. The wine’s acidity slices through the richness while its toasty notes mirror the golden crust.
- Imagine smoked salmon roses arranged on crispy potato latkes, the silky orange fish glistening with droplets of lemon and topped with cooling creme fraiche and bright green dill fronds. The bubbles cleanse your palate between bites while the wine’s complexity matches the smokiness.
- Consider warm brie en croute, the wheel of cheese wrapped in flaky puff pastry with a layer of fig jam and toasted walnuts, baked until the exterior is crisp and golden while the interior melts into an oozing, fragrant pool. The wine’s acidity balances the cheese’s creaminess perfectly.
- Think of roasted chestnuts glazed with butter and brown sugar, their shells crackling open to reveal sweet, starchy interiors that steam when you bite into them, filling your mouth with nutty warmth. The wine’s honey notes complement the caramelized sweetness beautifully.
- Try aged cheddar and apple slices drizzled with local honey, the sharp tang of three-year-old cheddar playing against the crisp sweetness of Honeycrisp apples and the floral notes of wildflower honey. The wine bridges all these flavors with its apple notes and balanced acidity.
Next up we have another white. My glass feels chilly so talk about why sauvignon blanc fits the category?
Sauvignon blanc is what I call a frosty winter white. It’s crisp, clean, and refreshing, like a bracing walk through fresh snow. In fact, drinking this inside while it is storming outside is a total power move. It says “I respect the snow, but I do not have to participate in it.”
Tell us about the Oyster Bay Sauvignon Blanc we’re sipping today.
Oyster Bay Sauvignon Blanc
Marlborough, New Zealand
Oyster Bay Sauvignon Blanc from New Zealand was named Best Sauvignon Banc in the World in a prestigious competition. That’s like winning gold in the refreshment Olympics!
It’s just $17.95 so it’s a steal of a deal.
The wine is bursting with bright citrus flavors of lime, citrus and passionfruit. The zesty acidity acts as a palate cleanser, preventing flavour fatigue during those multi-course comfort meals we love in winter. It brings a welcome brightness to dark winter evenings, like a ray of sunshine breaking through grey skies.
This crisp white is also a welcome break from heavier reds and fortified wines. It’s proof that not all warming wines need to be dark and brooding.
Are there other types of white wine that would work well in a fireside flight?
Robust whites such as oak-aged chardonnays and Rhone Valley whites also work as they’re full-bodied with luxuriously rich textures.
More Pairings:
- Envision a bowl of creamy potato leek soup, its velvety texture studded with tender chunks of Yukon gold potato and sweet braised leeks, finished with a swirl of heavy cream and a sprinkle of fresh chives. The wine’s bright acidity cuts through the cream like a knife, refreshing your palate with each spoonful.
- Picture pan-seared scallops with citrus beurre blanc, the plump shellfish caramelized to golden perfection, resting in a pool of butter sauce enriched with fresh lemon juice and white wine, garnished with microgreens. The wine’s citrus notes echo the sauce while its acidity balances the butter’s richness.
- Imagine fresh oysters on the half shell, their briny flesh glistening in pearlescent shells, topped with a mignonette of shallots and champagne vinegar, so cold they almost sting your palate. The wine’s mineral quality and zesty freshness perfectly complement the ocean’s salinity.
- Consider herb-roasted chicken with winter vegetables, the bird’s crispy golden skin crackling as you cut through it to reveal juicy white meat, surrounded by caramelized carrots, parsnips, and Brussels sprouts perfumed with rosemary and thyme. The wine’s herbaceous notes harmonize with the roasted herbs beautifully.
- Think of fresh goat cheese crostini with honey and pistachios, the tangy cheese spread thick on toasted baguette slices, drizzled with golden honey and scattered with crunchy green pistachios, creating a play of creamy, sweet, and nutty. The wine’s acidity cuts through the cheese while its fruit notes complement the honey.
Next we’re moving into the cozy reds, starting with a cabernet franc. What makes it a good winter wine?
Cabernet Franc is one of the three big red wines in many blends along with Cabernet Sauvignon and Merlot. It adds depth and colour along with winter warmth, even though it’s very elegant. Think of it as the middle child who turned out surprisingly well and brings excellent wine to family gatherings instead of more drama.
Tell us about the cab franc you have for us from BC.
Phantom Creek Cabernet Franc
Okanagan Valley, British Columbia
Phantom Creek Cabernet Franc, a premium BC wine, showcases the absolute best of Okanagan Valley winemaking. Their commitment to quality means you get concentrated dark fruit flavours and the kind of complexity that rewards slow, thoughtful savoring on long winter nights. It also has a lot more structural integrity than my New Year’s resolutions.
The wine offers bold character and full body, delivering layers of blackberry, dark cherry, licorice and cedar. You’ll find velvety tannins that coat your palate without overwhelming it, achieving that perfect balance between power and elegance. The wine’s depth and intensity make it an ideal companion for fireside gatherings, whether you’re hosting friends or enjoying quiet solo moments of reflection.
This bottle is more expensive than the others you’re highlighting today so why is it worth the splurge?
It’s $72 but worth the splurge, especially at this time of the year when you want to give an extra special bottle or treat yourself. It tastes like it’s twice that price.
Supporting Canadian wineries during winter also means you’re enjoying wines made to complement the seasons you experience, not a Mediterranean climate halfway around the world. And these particular grapes have earned their stripes. Phantom Creek survived a devastating frost in BC last year that would have made lesser vineyards pack it in. But this is the True North, where we don’t quit just because nature tried to cancel us. These vines looked at minus twenty and said “is that all you’ve got?” And that, my friends, is what makes us Canadian!
More Pairings:
- Picture braised short ribs with root vegetables, the meat falling off the bone after hours of slow cooking in red wine and beef stock, surrounded by sweet carrots, earthy parsnips, and tender pearl onions, all glazed with the reduced cooking liquid. The wine’s structure stands up to the rich, gelatinous meat while its fruit echoes the sweetness of the vegetables.
- Envision wild mushroom risotto, each grain of arborio rice swollen with mushroom broth and white wine, studded with sautéed porcini, chanterelles, and shiitakes, finished with a generous knob of butter and shower of aged parmesan. The wine’s earthiness mirrors the mushrooms while providing weight to match the creamy rice.
- Imagine venison medallions with juniper berry sauce, the lean game meat seared to medium-rare, its exterior caramelized and crispy, draped with a glossy sauce infused with gin, juniper berries, and blackcurrants. The wine’s bold fruit and spice notes complement the gamey meat perfectly.
- Consider aged manchego with quince paste, the firm Spanish sheep’s milk cheese with its nutty, caramel notes paired with sweet, aromatic quince paste and toasted marcona almonds. The wine’s complexity matches the cheese’s depth while its tannins cut through the fat.
- Think of beef bourguignon with buttered noodles, the classic French stew rich with tender chunks of beef, pearl onions, and mushrooms simmered in burgundy wine until the sauce is thick and glossy, ladled over wide egg noodles glistening with butter. The wine harmonizes with the dish since they share similar flavor profiles.
Next we’re moving on to shiraz. Why is it nice and toasty?
Shiraz is a classic warming wine that’s full-bodied and mouth-filling. While the alcohol level can be higher than average, it’s always in balance with the deep dark fruit flavours.
Tell us more about the Australian shiraz you’ve brought for us today.
Small Gully Wines The Formula Robert’s Shiraz
Barossa Valley, Australia
The Formula Robert’s Shiraz from Small Gully Wines is a bold Australian Shiraz that delivers the spicy, full-throttle warmth making it a winter essential. The wine is packed with peppery notes and dark fruit that coat your palate like a cashmere blanket.
A father-and-son team create small-batch wines from vines that are almost 60 years old. Those vines have seen things. They remember when people still used phone books. That results in a dense concentration of blackberry, plum, and licorice flavours offering lasting satisfaction. The robust tannins and full body make it a perfect match for grilled meats and the richest comfort foods. This wine can handle whatever your oven has been doing for the past three hours.
More Pairings:
- Picture slow-cooked beef chili with dark chocolate, the ground beef simmered for hours with kidney beans, tomatoes, chipotle peppers, and a secret addition of dark chocolate that adds depth and richness, topped with sour cream and sharp cheddar. The wine’s spice notes mirror the chili peppers while its fruit balances the heat.
- Envision grilled lamb chops with rosemary and garlic, the fat-rimmed chops charred on the outside and rosy pink within, rubbed with fresh rosemary, minced garlic, and olive oil, their natural sweetness intensified by the grill’s flames. The wine’s eucalyptus and pepper notes complement the lamb’s richness perfectly.
- Imagine smoked brisket with bourbon barbecue sauce, the meat so tender it pulls apart with a fork, its exterior blackened with spice rub and smoke, slathered with tangy-sweet sauce enriched with bourbon and molasses. The wine’s smoky notes and bold fruit stand up to the intense flavors.
- Consider spicy sausage and lentil stew, Italian sausages broken into chunks and simmered with earthy green lentils, diced tomatoes, carrots, and celery, seasoned with red pepper flakes and finished with a splash of red wine vinegar. The wine’s peppery character harmonizes with the sausage’s spice.
- Think of blue cheese-stuffed burgers with caramelized onions, thick beef patties filled with pungent stilton or gorgonzola, grilled until the cheese melts into creamy pockets, topped with sweet onions cooked low and slow until golden brown. The wine’s boldness matches the cheese’s intensity while cutting through the fat.
We’re ending with a bold Italian red. Why did you choose it?
Tommasi Amarone della Valpolicella
Italy
Tommasi Amarone della Valpolicella from Italy is an iconic wine that is perhaps the ultimate winter warmer. It’s so rich and velvety that it feels like it should come with a velvet cape and fur trim. It’s crafted using the ancient appassimento method, where grapes are partially dried for several months, concentrating their sugars and flavours into a rich, velvety elixir. The grapes basically go through their own spa retreat before becoming wine. Very luxurious.
The Tommasi is intensely concentrated with notes of dried cherry, fig, mocha, chocolate, and warming baking spices that evoke Christmas pudding and holiday indulgence. It’s like the ghost of Christmas desserts past, present, and future all showed up in your glass at once.
What’s the price point of this one?
It’s $48.95 and is also worth the splurge for yourself or someone special. You’ll be surprised at the jump in quality and taste that you’ll experience with a wine like this.
The wine’s luxurious texture and complex layers unfold slowly, rewarding contemplative sipping with a good book or great conversation. This is a cozy sweater for your soul. The kind you never want to take off, even though you probably should wash it at some point.
More Pairings:
- Picture osso buco with saffron risotto, the braised veal shanks so tender the meat slides off the bone, the marrow in the center a rich, unctuous treasure, served alongside creamy risotto perfumed with expensive saffron threads that turn each grain golden. The wine’s richness and complexity match the dish’s luxurious nature perfectly.
- Envision dark chocolate torte with espresso and candied orange, the dense flourless cake made with bittersweet chocolate and ground almonds, its surface glossy and crackled, served with a dusting of cocoa powder and strips of jewel-like candied orange peel. The wine’s mocha notes mirror the chocolate while its dried fruit echoes the orange.
- Imagine wild boar ragu over pappardelle, the rich game meat slowly braised with tomatoes, red wine, and aromatics until it falls apart into silky shreds, tossed with wide ribbons of fresh pasta and showered with aged parmigiano-reggiano. The wine’s bold structure stands up to the intense, gamey flavors.
- Consider aged pecorino with fig jam and walnuts, the sharp sheep’s milk cheese from Tuscany paired with thick, jammy fig preserve and toasted walnuts, drizzled with aged balsamic vinegar that’s thick as syrup. The wine’s fig notes echo the preserve while its tannins cut through the cheese’s richness.
- Think of braised lamb shanks with red wine and herbs, the meat cooked until it’s falling-apart tender in a sauce of red wine, tomatoes, garlic, rosemary, and thyme, the bones protruding from pools of glossy, reduced sauce. The wine amplifies the dish since they share similar flavor profiles and cooking methods.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
Winter is already giving us weather that makes us question our life choices, so at least let’s enjoy what we’re drinking. Choose wines that make you happy, pair them with food that makes you happier, and share them with people who make you happiest. Or don’t share them at all. Both approaches are completely valid.
Thank you, Natalie! Where can we find you and these drinks online?
On Instagram, you can find me posting wine reviews and tips at:
Online, my website is nataliemaclean.com.
Posted with permission of The Social. Please drink responsibly.
