Vins et Plats d'Hiver

Winter is the season of comforting dishes, slow-cooked and rich in flavors. Tartiflette, fondue, pot-au-feu, or beef daube deserve wines that match their generosity. Discover our selection of wines perfectly suited for winter dishes and create delicious pairings to warm up your evenings!

A Bold Red Wine for Slow-Cooked Meats

Slow-cooked dishes like beef daube, boeuf bourguignon, or cassoulet require structured red wines with smooth tannins and deep aromas.

• Châteauneuf-du-Pape (Grenache, Syrah, Mourvèdre): A powerful and spicy wine that enhances meat in sauce.
• Madiran (Tannat, Cabernet Franc): Its firm tannins soften with a long-simmered dish.
• Saint-Émilion (Merlot, Cabernet Franc): A full-bodied, fruity red that pairs perfectly with boeuf bourguignon.

Which Wine to Pair with Raclette or Savoyard Fondue?

Melted cheeses like raclette, Savoyard fondue, or baked Mont d'Or require crisp and well-balanced white wines to counterbalance their richness.

• Apremont or Roussette de Savoie: Fresh and mineral white wines that bring lightness to melted cheese.
• Chardonnay from Jura: Its slightly oaky and buttery notes pair perfectly with raclette.
• Gewurztraminer from Alsace: An aromatic white wine that contrasts with the intensity of the cheese.

A Fruity Red Wine for Rustic Dishes

Friendly dishes like tartiflette, gratin dauphinois, or shepherd's pie pair well with light and fruity red wines.

• Gamay from Beaujolais (Morgon, Juliénas, Fleurie): A juicy red with red fruit aromas, perfect for tartiflette.
• Pinot Noir from Alsace or Burgundy: A delicate wine that enhances the creaminess of gratin dauphinois.
• Côtes-du-Rhône Villages (Grenache, Syrah): A round and spicy red that pairs well with shepherd's pie.

Which Wine for Pot-au-Feu or a Hearty Soup?

Lighter yet comforting dishes like pot-au-feu, garbure, or vegetable soups call for elegant and well-balanced wines.

• Chinon (Cabernet Franc): A smooth and fruity red that complements the fragrant broth of pot-au-feu.
• Côtes de Provence Blanc (Rolle, Ugni Blanc): A fresh and floral white that pairs well with a vegetable soup.
• Vin Jaune from Jura: Perfect for a soup with Comté cheese or mushrooms.

A Sweet Wine for Winter Desserts

In winter, indulgent desserts like chestnut yule log, apple tart, or gingerbread deserve a sweet wine to enhance their flavors.

• Maury or Banyuls (Grenache Noir): Naturally sweet wines with notes of candied fruits, perfect with chocolate desserts.
• Sauternes or Monbazillac (Sémillon, Sauvignon Blanc): Lush white wines that pair well with a tarte Tatin.
• Crémant de Loire or Demi-Sec Champagne: A festive and sparkling touch to accompany a pastry yule log.

A Gourmet Winter with the Right Food & Wine Pairings

Winter is the perfect season to enjoy rich, warm, and indulgent wines. Whether you prefer bold reds or elegant whites, our selection guarantees perfect pairings with your comforting dishes. Discover our wines and make your winter meals unforgettable!

Frequently asked questions about winter wines

What temperature should red wine be served at in winter?

Between 15 and 17 °C for a structured red, 12 to 14 °C for a light one. "Room temperature" once meant a room at 16 °C, not a living room heated to 21. Served too warm, a red tastes alcoholic and loses its fruit. Take it out half an hour before, or give it fifteen minutes in the fridge.

Should you decant a red wine for a slow-cooked dish?

Yes for a young, tannic red such as Madiran or Châteauneuf-du-Pape: thirty to sixty minutes in a decanter softens the tannins. A light Gamay or Pinot Noir does not need it, and would lose its fruit to the air.

Can you drink white wine in winter?

Not only can you, but with cheese dishes it is the better choice. Raclette, fondue, tartiflette and baked Mont d'Or are rich and fatty: a crisp white from Savoie or the Jura lifts the palate where a tannic red would weigh the dish down.

How many bottles do you need for a winter meal for six?

Allow one bottle for every two to three guests across the whole meal, so two to three bottles for six. Winter meals last, and people drink more slowly than expected. Better one bottle too many than one too few.

Should you change wine between the main course and dessert?

Yes. A dry red with a chocolate log or a tarte tatin tastes bitter. Winter desserts call for a fortified sweet wine such as Maury or Banyuls, or a sweet white like Sauternes. Half a bottle is enough for six, since one glass will do.

Why buy your winter wine directly from the winegrower?

Because the grower knows when a cuvée is ready to drink, and will tell you. With a winter wine that advice is worth more than a label: a few months separate a vintage that is still closed from one that opens perfectly alongside a slow-cooked dish. The bottle leaves the cellar where it has been resting.