What to Reach for in Fall & Winter

Once the weather turns, lighter summer wines start feeling thin. Cold months call for wines with more body, more structure, and enough weight to stand up to heavier food — braises, roasts, stews.

Reds lead the way. Full-bodied styles like Syrah, Cabernet Sauvignon, and Zinfandel bring dark fruit, warm spice, and enough tannin to cut through rich, fatty dishes. Pinot Noir works too, as a lighter bridge — enough earthiness for cold weather without the heft.

Whites don't disappear, they just get bigger. Oaked Chardonnay and Viognier bring the same richness reds do, minus the tannin — a better match for creamy sauces or roasted poultry.

Two real picks from our shelf. Matthieu Barret Cornas "Brise Cailloux" is 100% Syrah from the Northern Rhône — dark, peppery, built for a cold night and a heavy plate. Grgich Hills Chardonnay Napa Valley is the full-bodied white end of the spectrum — rich enough to hold its own next to turkey or a cream-based dish.

One practical note: serve reds around 60–65°F, not room temperature — most homes run warmer than that, which flattens the wine. A few minutes in the fridge before pouring makes a real difference.