Cold winds and snow (or, more likely in New York City, ice and freezing rain) mean winter is really here. Everyone knows it’s best to stay inside and keep warm by an oven with a slow-cooking stew inside, or around a pot of melting cheese accompanied by steaming-hot potatoes. With fondue (or raclette) and buttery potatoes, complex and crisp whites cut through richness wonderfully; the ubiquitous winter greens and root vegetables available now demand rustic, musky, medium-bodied reds; classic meaty braises need a full-bodied wine with tannins and depth. These satisfying wines will ward away winter blues and keep you warm until spring comes!
Hearty, full-bodied wines for meaty braises
Alvear “Palacio Quemado,” Ribera del Guadiana – 2006
Sios Cabernet Sauvignon – 2011
Teroldego, Moser – 2009