Wines For Winter
By Kylene Keith
The holiday decorations have been packed into boxes and returned to
the attic, the guests have all gone home, the house is empty and you
couldn’t be more relieved. It’s cold outside and all you want to do
is cuddle up with some comfort food and a rich and satisfying glass
of wine. While crisp, dry whites and fruity rosés hit the spot in the
hot summer months, full-bodied reds and creamy whites fit the bill in
the winter. Who needs hot cocoa when you can drink a lush and elegant
Cabernet Sauvignon with notes of dark chocolate? Why prepare a kettle
of hot tea when you can sip a complex and earthy Chateauneuf-du-Pape
with aromas of dried flowers? Here are some comforting winter recipes
to serve alongside your favorite winter wines.
Jody
Adams’ Provençal-Braised Beef with Orange and Black Olives
This slow-cooked dish has a definite Italian influence that immediately
signals a complementary wine from the same country. Brunello di Montalcino,
made from a clone of the Sangiovese grape, will match the heartiness
of the dish with its opulent flavors, solid tannins and full body. Zinfandel
is another varietal that has the big fruit flavors and spicy nuances
to stand up to this recipe.
Barbara
Scott-Goodman’s Risotto with Porcini and Portobello Mushrooms and Red
Wine
An earthy and rustic red wine is ideal for a recipe involving mushrooms.
Wines from the Southern Rhone not only provide these earthy qualities,
but they also have the full body and round texture necessary to match
a dish as rich and creamy as risotto. A trick to making the wine harmonize
with the dish is to drink the same wine you use in the recipe.
Jose
de Meirelles’ Lamb Shanks with Fruited Couscous
Try this flavorful dish with a bold and elegant Cabernet Sauvignon.
Delicious wines from this grape are being made all over the world. A
fruit-forward example from Napa Valley will especially complement the
fruited couscous on the side.
Dante
Boccuzzi’s Pepper Seared Quail with Cherry Jus and Thyme-Baked Artichokes
Pinot Noir is an inspired pairing for this recipe because it displays
the red fruit that will complement the cherry jus and an earthy quality
that will match the Jerusalem artichoke puree incorporated in the dish.
A Red Burgundy is the classic choice, but you should also look to Oregon,
California and even New Zealand for tasty Pinots.
Mark
Allen’s Pan Roasted Whole Monkfish with Carrots, Lardons and Potato
Puree
Chardonnay and Viognier are two white wines that will have no problem
standing up to this firm and flavorful fish. They’re also fantastic
white wines to drink on a cold winter’s night because they have the
creamy texture and abundant fruit flavors to warm you up from the inside
out.
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