
Winter is the time of hearty roasts and casseroles. It is the traditional territory of some favourite comfort foods and meal are often deisgned to be richer and more filling than other times of year. From a wine point of view this is the season of fuller-bodied wines. For white wines the rich, minerally wines of Burgundy or some subtly oaked New World chardonnays and Semillons go well with fish dishes - particularly those served with a more buttery sauce.
Our red wine choices for the winter months are almost endless but of particular merit would be many Rhône wines, along with a fine claret or a Burgundy, a Cabernet or a Merlot from Australia or South America and perhaps a New Zealand Pinot Noir. The weight of the wine should match the richness of the dish with a more delicate recipe needing a softer wine.
Port and Madeira wines, along with a fine aged Oloroso or Amontillado sherry, must constitute the ultimate comfort liquid (as opposed to food!). When the logs are crackling in the fire and it is grey outside what better way to soothe your senses than with a glass of fine fortified wine. Remember these wines can be enjoyed on their own with some simple accompaniments like walnuts or dried fruits as well as the more traditional pairing with a fine cheese. Any time of day will do - particularly from teatime onwards.
Old Winery Shiraz, 2005 £8.80 - Tyrells Winery, South East Australia |
The Old Winery Shiraz is made from fruit grown in Coonawarra, McLaren Vale and the Upper Hunter and it has a high-toned bouquet with juicy, berry aromas and complex fruit flavours, combined with a touch of mint and chocolate.The Old Winery range was first released in the 1970s, intended as a selection of premium varietal wines which are all ready for early drinking. GAME/BEEF/CHEESE |
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