Wine Suggestions and Comfort Foods to 'Weather' the Coming Winter Season

Wine suggestions and comfort foods to ‘weather’ the coming winter season

Upcoming tailgating plans at your favorite football stadium may be interrupted by a blizzard or two.  Pitchers and catchers will not report to camp for months. You may have a cozy fireplace in your home.  So now may be a great time to sit down with a lovely glass of wine or two ---- and some comfort foods to soothe frazzled nerves.

Some “warm winter red wines” to explore:

Chambourcin: is the pleasant French American hybrid that was one of the first widely planted red wine grapes introduced to Ohio in the early 1980’s. Its European heritage dates to the prior century when French researchers were working to combat the devastating phylloxera infestation that was destroying that nation’s vines.  It is still widely planted in France and served in bistros across the country as a vin ordinaire.

Merlot: its name is derived from the French word for ‘blackbird’ and is regarded as the premier varietal by many in the East where winters are less severe. It is generally finished in a soft style and can be consumed much younger than some of its Cabernet cousins. 

Cabernet Sauvignon: the most respected of all the red varieties. It is grown around the world but accounts for most of the great reds of Bordeaux and California. It takes an inordinately long growing season to fully mature, so in many Ohio vineyards, ripening to intense color levels and full maturity are sometimes difficult tasks, but in vintage years, it can produce an exceptional finished wine. 

Cabernet Franc: although less revered than Cabernet Sauvignon, this grape is still widely planted in some of the world’s finest growing districts.  It ripens much earlier than its cousin and generally requires less cellar time to reach drinkability.  It produces a spicy aroma and has a grassier [vs. floral] nose than some other reds.  In some places, including northeast Ohio, given appropriate growing conditions, it produces some lovely, lovely rosé wines. 

Pinot Noir:  the cool climate and finicky and shy bearer have helped build the reputation of Oregon as a world-class growing region. It is often described as elusive and difficult. Fortunately for our region, local winegrowers have been working in their vineyards and in the cellars to match the challenge offered by this varietal.  Its nose often offers hints of raspberries and other red fruits.

And if you want to explore more esoteric red varietals.

In some parts of the world, one favorite is Auxerrois.  Its deep, dark bunches produce a full-bodied wine with lots of tannins and rich color.  Carménère:  popular labels come from Chile, although it is also widely planted in France’s Medoc region. Its drinkability factor makes it popular with those just exploring the complexities of red wines.   

To find some comfort foods to serve with these wines, perhaps drag out Gramma’s cookbook or on the web, go to a site like allrecipies.com for inspiration. Think about a pot roast with potatoes and carrots.  Or lasagna, beef stew with hearty vegetables, a simple meatloaf with baked potatoes, chili, or even a grilled cheese sandwich using a sharp cheddar.

Wine is a beverage of moderation and a glass with some yummy foods could provide a break from hectic times.

For additional information:  dwinchell@OhioWines.org