The cold winter weather forces you to indulge in fatty and calorie rich foods that keep you warm and cheerful. You need tasty winter wines that intensify the flavor and leave a delightful finish. You can choose bold, spicy reds or the strong, full-bodied white wines to go with the meaty meals or spicy seafood.
Shiraz is a decadent winter wine with great intensity and finesse and a favored red during parties and luxurious dinners. It has a strong, rich flavor and a dark fruit aroma. Shiraz has a deep ruby color or vivid plum red with a purple complexion. Shiraz is a strong wine with an ABV of 14-15%.
Shiraz has pipe tobacco, black cherry, clove, camphor, aniseed, blackberry with hints of raspberry and dried flowers aroma. It has a rich, smooth taste with a touch of velvety tannins and finishes with lingerings of mixed spice. Shiraz is best paired with beef stew, grilled meats, and poached salmon. It can also go with parmesan or a salt cheese Manchego. Shiraz works well with most vegetables and spices.
Chardonnay is a full-bodied premium white wine with flavors of butter, vanilla, caramel with a hint of citrus. Oaked chardonnays have rich flavors ranging from citrus to overripe peach, depending on the region where they were sourced. Unoaked chardonnays have zippy styles without the green flavors. Chardonnay is a mild wine with an ABV of 13.5-14.5%.
Chardonnay is best combined with foods with low intensity spice and flavor. It accentuated buttery and creamy flavors. It pairs well with turkey, chicken, mushrooms, lobster, comte and gruyere cheese, and cream sauce pasta. It can also go with crab cakes, oysters, sautéed fish, clams, halibut and, pork tenderloin with apples.
Cabernet Sauvignon is a premium red wine renowned for its strong black pepper, sage, bay leaf, black currant, and green peppercorn aromas. It has pleasant chocolate and creamy taste with a firm and potent core of dense earthly blackberry and currant flavors. Hints of cedary oak are evident towards the finish. Cabernet Sauvignon comes in many shades ranging from sumptuous and fruity wines to smoky and savory varieties. Cabernet Sauvignon has an ABV of 13.5-15%.
Cabernet Sauvignon makes a great companion for rib-sticking dishes to help you build up fat reserves for the cold winter months. Its rich flavor and high tannin content make it ideal for peppery sauces, fatty grilled meats, and dishes with a strong flavor. It pairs well with holiday roast, pepper steak, brisket, goose, duck, mashed potatoes, and lentils.
Viognier is a bold, flowery white wine popular for its tangerine, mango, peach, and honeysuckle flavors. Some varieties are oak-aged with a creamy taste and hints of vanilla, clove, and nutmeg. It ranges in intensity from a spritzy light wine with a hint of bitterness to bold and creamy flavors, depending on the region. Viognier is lighter and softer than Chardonnay but more perfumed. It is relatively dry with peachy aromas. Most Viognier wines have an oily sensation. Viognier has an ABV of 13.5-15%.
The key to pairing Viognier with foods is to appreciate its moderate acidity and delicate floral notes. It works well with foods that are not too acidic or intensify its core flavors. You can pair it with almonds served over saffron rice or chicken tangerine with apricots. Other foods that work well with Viognier include quail, roasted chicken, pork chops with apricot sauce, chicken curry, pan-seared tilapia, roast turkey breast, sea bass, shrimp, halibut, and poached salmon.
The Good Wine Club offers customers wine club subscriptions and mixed case packages nationally. Order online through The Good Wine Club for exciting deliveries to your door.