Wines for the arrival of the cold: the most suitable alternatives

It is nothing new that in winter you eat quite differently than during other times of the year. Temperatures begin to decrease progressively and our body demands more calories to maintain its heat. Cold dishes and salads give way to pasta, stews, meats, legumes, soups and creams. As a rule, meals that require a longer preparation time.

But does the same thing happen with what we drink? Are there winter wines? The answer is yes. During the coldest months, our palate is inclined to contain wines with more body and complexity.

In addition, these wines also combine very well with other winter dishes, such as meat stews or cooked. Therefore, the more fat a recipe is, the better harmonized it will be with wines in which there is a greater presence of tannins.

Wine in winter: tips for a good choice

As we have discussed previously, when the days do not reach too many degrees, mainly, red wines are recommended. They are perfect to favor the digestive process. Similarly, if you go for a white wine, which is also not a disposable option, do not forget that it must contain woody nuances in order to increase its volume and smoothness in the mouth.

Even so, you will always be right if you opt for wines with greater body, those that have more texture, structure and volume. Some of our recommendations are the  Gegant del vi  of Jovani Vins, a wine with an aroma reminiscent of very ripe strawberries, cherries and raspberries, and Suneus Negre from Av Bodeguers, a fresh, elegant and structured product, in a long mouth with soft and pleasant tannins.

On the other hand, you should keep in mind that the ideal temperature to enjoy a good red wine in winter is between 18 ℃ and 19 ℃. In the case of white wines, there are certain variations, since it could go down to 10 ℃, although always depending on the expression of its wood.

The pairing of the best wines in winter

When choosing the perfect combination between a wine and a dish you should always try to find the balance between the two main components of the pairing. In this case, during the coldest weeks of the year, there are some tips that we show you below:

• Pasta and cheese, especially semi-cured and goat, work very well with red wines such as  Picot’N of Vidauba, which has a long aftertaste and a retronasal that is reminiscent of red fruit.

• Red wines with body are best complemented with foods served at a higher temperature, that is, warm or hot.

• Red meat of beef, lamb and game, such as duck, pheasant or deer, among many others, are best enjoyed with a Trepat by Josep Foraster, which stands out for its delicate fruit, subtlety, minerality, freshness and elegance

• White wines with wood, such as the Blanc Selecció by Josep Foraster, perfectly match blue fish with a higher fat content (salmon or tuna), seafood, rice, white meat, soups, creams and creamy blue cheeses.

White wine, aslo in Winter?

Of course yes. However, there is a variety of white wine that is totally suitable for winter drinking: the Chardonnay. Its structure and body make it the white grape that is best expressed in oak barrels, creating wines with weight and good structure.

These types of wines dress the varied elaborations of winter gastronomy very well, also taking into account some more powerful preparations such as pork dishes as the main ingredient or grilled meats. In this sense, we recommend that you try the Xarel.Lo 2016 by Coma Romà and the Picot Blanc de Vidauba.