How To Pair Winter Flavours With the Right Drop

Winter often means spending more evenings at home, opting for a bottle of wine and a home-cooked meal over a jaunt out to the city. It’s the season for leaning into comfort – especially when you’re entertaining guests in the colder months.

And if you’re already pouring a glass, it makes sense to choose a dinner that complements what you’re drinking. Here are five winter-ready wines to savour over the coming months, and what to pair with each of them.

Pinot noir with mild soft cheeses

The Yarra Valley has long punched above its weight with the wines it produces, as epitomised by the Riversong Yarra Valley pinot noir. Its layered berry and spice notes pair beautifully with mild, soft cheeses like brie, camembert and burrata. Rather than choosing just one, build a proper cheese plate and make a night of it. Whether it’s dinner for two or a more expansive occasion, no one’s ever disappointed to see a generous cheese board arrive – especially when there’s a good pinot already open.

Tempranillo with chocolate hazelnut tart

Tempranillo grapes are native to Spain, so it makes sense to go straight to the source with Cune Crianza’s iteration. From the Rioja Alta region, this medium-bodied standout undergoes double oaking before bottling, giving it subtle chocolate and vanilla notes. That makes it a cosy partner for a chocolate hazelnut tart: rich, dark and nutty without being overly sweet. Add a handful of fresh berries on the side to echo the soft fruit notes unfolding in the tempranillo.

Falling temperatures provide just the right excuse to brandish your trusty slow cooker. Beyond the Wilderness’ shiraz is practically begging to be served alongside red meat of any kind, but it truly thrives when accompanying something cooked low and slow for hours – especially if there’s red wine involved. Slow-cooked beef cheeks become beautifully tender after a long braise, and this shiraz brings dark fruit notes and white pepper to the table.

Grenache with lamb cutlets

The Barossa Valley is equally iconic, helping to put South Australia on the winemaking map decades ago. The Winton Road Barossa Valley grenache is an ideal all-rounder, balancing perfume and savouriness with ease. Since the region is also known for top-quality lamb, pan-seared lamb cutlets make an obvious pairing. The wine’s liquorice and plum notes work beautifully with lamb, whether the cutlets are crumbed, grilled or marinated. The best part is experimenting to find the flavour combination you love most.

Champagne with seafood pasta

We might associate champagne with the silly season and long summer picnics, but the versatile sparkling can comfortably slide into any section of the calendar. That’s certainly true of this light, unobtrusive Marcel Pierre Brut NV from Épernay, the heart of France’s Champagne region. With a fruity blend of three grape varieties, it pairs especially well with shellfish, including fresh oysters. Pasta is a reliable go-to in winter weather, so hand-pick some of your favourite seafood and put together a simple pasta to suit this delicate drop.

This article is produced by Broadsheet in partnership with Liquorland.