Determining the “seasonality” of wine can be confusing. But don't stress, folks. Here's a guide.
The most important factor in deciding which wines to drink this winter is figuring out which wines pair best with the fabulous, filling dishes everyone craves in front of a warm fireplace.
The most obvious choices are big, hearty reds that are higher in both tannins and alcohol. Some red go-tos for winter include Cabernet Sauvignon, Malbec, Syrah, Chianti, and Zinfandel, which are great to pair with braised short ribs, pot roast, or stews.
While reds are the staple, don’t be too quick to dismiss white wines as pairing options during the winter months, either. A big, oaky Chardonnay, fuller-bodied Rhone variety, or even a Pinot Gris can be delicious this time of year. More acidic whites make for a good contrast to help cut through richer, fattier dishes. Also, don't forget to try a Gewurztraminer and Chenin Blanc the next time you’re having braised chicken or slow-cooked pork belly braised short ribs.
This season brings with it all the best celebrations--Christmas, New Year's Eve, and those gorgeous winter weddings. With so many reasons to give a toast, you'll need your best sparkling wines, like Champagne or Prosecco.
The options are endless. As a rule of thumb, use the same wine for cooking and serving alongside the dish!
Enjoy and drink responsibly!
Rosemary, garlic, and a limited edition Shiraz from Big Banyan Wines come together ever-so-beautifully to create a dish with so much character and loads of depth.
You won’t have any problem getting the family to the table if this is on the menu.
Pot roast made with tender braised beef short ribs, and all in the cast iron skillet. We can't forget to mention that this dish is made in under three hours and entirely Whole30 friendly!
Veal is not only a great cut to cook with but also a sweet bargain! With a little bit of overnight preparation, you can make this decadent, restaurant-quality meal at home.