Its officially really, very cold. To many, that requires changing your drinking habits. Maybe that means switching from Vodka to Bourbon, or perhaps it’s not quite that drastic…or maybe it is. Regardless, if you’re one of those people that adapt your selections to temperature level, there are many options, some of which may surprise (and delight) you, if you give them a chance.
If you’re a light, crisp white wine drinker and suddenly those wines are leaving you with a chill, don’t despair. You can drink white and crisp wines. The key is to step up the alcohol level. Not only will this physically warm you a bit more, but will also offer greater viscosity, which will pair better with the (perhaps) heavier foods on your table. Try Alsatian whites, which will give you the fruit flavors that you like, the acidity that clears your palate and the body to sustain you. Typically dry Rieslings, full and fresh Pinot Blancs and lush and spicy Gewurztraminer will all fit the bill.
California Chardonnay your thing? You really don’t have to change a thing. They’re typically full, rich and dense. But if you fill the need to change, try some Northern Rhone whites, from St. Joseph or Croze-Hermitage. These wines, typically of Marsanne and/or Roussanne, will give you weight, grip, and texture but with less tropical fruit flavors.
Bright, juicy red drinkers can step up intensity without straying far. Move west from the Rhone Valley to Priorat (in northeastern Spain). These wines, generally Grenache based (like those of the southern Rhone), are often fuller and richer (they must be a minimum of 14% alcohol) than their Rhonish relatives.
Pinot Noir lover? Try Nebbiolo from Piedmont in northwestern Italy. The most renowned wines from here are Barolo and Barbaresco, which are bold and tannic, yet not overly viscous. There are also numerous choices from less prestigious (and less expensive) neighborhoods such as Langhe, Roero and Gattinara. These wines don’t offer the forward fruit of New World Pinot Noir, but they are reliably food friendly and (outside of Barolo) often ready to drink young and exhibit enticing tart cherry and spice notes.
Those of you that drink big bad fruit bombs all year long have my sympathies, but I’d suggest stepping outside your comfort zone this winter and swapping that exuberant California cab for a dense and brooding Northern Rhone syrah. Chewy, tannic and multi layered, these wines show levels of complexity that are largely missing in the one dimensional yet joyful wines from Napa. And if you really want to impress your friends, dig deep for the Cote Rotie ‘La La’ wines made by Guigal (La Mouline, La Turque and La Landonne). If you can find them, they very well may change your wine point of view forever rather than a season.