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The Ultimate Source for Wine
Collecting, Cellaring and Serving

13/06/2013
Winter Wines To Add To Your Cellar

 

There’s nothing quite like sitting by the fire on a cold winter’s night with a velvety Shiraz in hand – red wine and winter is a match made in heaven!

 


 

Believe it or not, some white wines can also go well with warm, toasty nights indoors, with a full-flavoured Chardonnay pairing up well with winter dishes such as pork roast and harvest pork stew.

Riesling is another fantastic winter grape, which by the way is undergoing a bit of renaissance here in Australia. Fruity, dry and floral, a good German Riesling will pair well with simple poultry dishes such as chicken stir fry and kung pao chicken.

Here are some wine styles that you may want to consider adding to your wine cellar for the chilly season.

 

Riesling

 

Winter Asian cooking is well-complemented by the fruity peach and apricot flavours of a light-bodied Riesling.

Roasted pork and lamb meals are fantastic with this white, with Rieslings ranging from very dry to very sweet depending on the age of the grape used.

Match your sweeter Riesling wines with desserts such as custard pie and poached pears.

 

Shiraz

 

If you’re serving big winter food like stews, roasts or casseroles galore, then a Shiraz  will be perfect to wash down your meal.

Containing hints of blackberries, black pepper and raspberries, the Shiraz is great for pairing up with strong, rich foods.

Plum sauces, venison, lamb stew and beef steak are all stellar matches for the Shiraz, as are duck, pork, and goose.

The intense flavour of Shiraz makes it an ill-fitted match for delicate, mild foods, so think big flavours when pulling your bottle of red out of the  wine fridge.

 

 

Cabernet Sauvignon

 

For all the red meat lovers out there, Cabernet Sauvignon is noted to be ‘the’ red wine to drink with your meals. Popular meats to pair with are steak, ostrich, buffalo, squab, wild pheasant, and duck.  You don’t want to overcook the meats if you’re pairing to Cabernet Sauvignon, as you’ll have less fat and protein components to tame the tannins within.

These semi-tannic, full-flavoured reds can contain hints of chocolate, blackcurrant, vanilla and oak, and taste heavenly with rich meat and game dishes such as beef, duck, lamb and venison.

Vegetables such as squash and mushroom are also great pairings, along with meat stocks and mustard sauces.

For all the red meat lovers out there, Cabernet Sauvignon is noted to be ‘the’ red wine to drink with your meals.

These semi-tannic, full-flavoured reds can contain hints of chocolate, blackcurrant, vanilla and oak, and taste heavenly with rich meat and game dishes such as beef, duck, lamb and venison.

Vegetables such as squash and mushroom are also great pairings, along with meat stocks and mustard sauces.

 

Dessert wine

If you fancy yourself as a bit of a sweet tooth, then you might name winter dessert recipes such as chocolate pudding, apple, rhubarb and ginger crumble, apricot pie and apple strudel among your vices for the season.

Chocolate Pudding with black-fruit flavours, powerful tannings.

Crumbles, pies and tarts with ice wines like Riesling, Vidal blanc or simply any whites harvested after the first winter frost.

 

Don’t forget to save some room in your belly for some dessert wine though, to perfectly finish off your indulgent food experience.

It’s a good idea to try the dessert wine alone first to see how you like it. Then you can choose which desserts to pair with it later.

If you’ve just had a big dinner and have no more room for any more food, then you can skip the chocolate pudding and opt to drink a dessert wine instead!

 

 

Posted by The Vintec Club


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ABOUT THE AUTHOR

Concierge
The Vintec Club is the private club for owners of Vintec and Transtherm wine cellars, and the ultimate online ressource for wine enthusiasts who wish to learn more about the arts of wine collecting, cellaring and serving.
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