Cosy Winter Wines
Cold weather changes what you want from a glass of wine. The wines that thrive in winter are warmer, richer, and built for the food and the mood of the season.
· 7 min read
Key takeaways
- Winter wines tend to be fuller-bodied, higher in alcohol, and richer in flavour — styles that feel heavy in summer feel correct in cold weather with hearty food.
- The Rhône Valley is winter's home region. Châteauneuf-du-Pape, Gigondas, and Crozes-Hermitage deliver warmth, body, and spice at a range of price points.
- Aged wines open up in winter. The patience required to hold back a serious Bordeaux or Barolo is rewarded when the wine meets a braise that has been cooking for four hours.
- Don't neglect the whites. A rich white Burgundy, an aged Alsatian Pinot Gris, or a weighty Viognier perform beautifully with winter food — cream sauces, root vegetables, roast poultry.
Frequently asked questions
- What red wine is best for a cold winter evening?
- A Châteauneuf-du-Pape or a quality Gigondas — Grenache-dominant wines from the southern Rhône with warmth, body, and a particular garrigue spice that feels profoundly suited to cold weather. An aged Barolo, if you have one, is the winter's peak occasion wine. For everyday drinking: a quality Côtes du Rhône from a serious producer (Château Beaucastel, Château Rayas) delivers the same character at a fraction of the price.
- What is the best wine to drink by the fire?
- An aged red with complexity and layers — something that rewards slow sipping and attention. A ten-year Bordeaux, a mature Barolo, a vintage Port, or a serious old-world Pinot Noir. The warmth of the fire and the contemplative pace of a winter evening create the conditions in which complex wine is at its best.
- Do white wines work in winter?
- Absolutely. A rich white Burgundy (Meursault, Puligny-Montrachet) with cream-based sauces, roast chicken, or scallops is one of the great cold-weather food wines. An Alsatian Pinot Gris Vendange Tardive with foie gras or spiced game is a classical winter pairing. A Viognier from Condrieu with lobster bisque or roast poultry elevates a winter dinner significantly.
- What wine should I open for a winter dinner party?
- Match the centrepiece. For braised beef or lamb: a structured Bordeaux, Barolo, or Côtes du Rhône. For roast poultry: a village Burgundy Pinot Noir or a white Burgundy. For a mushroom or root vegetable dish: an earthy Pinot Noir or an aged Grenache. The general principle: winter food is rich and sustained; the wine should match that richness.
Not sure which wine to pick? Tell our sommelier what you are eating or the occasion and we will find the right bottle — or browse the full sommelia.ch collection.