Discover why red wine tastes especially good in winter, which varieties are ideal and how to find the perfect serving temperature. With wine recommendations for cold days.
When temperatures outside drop, the first snow falls and the days grow shorter, we instinctively reach for red wine. A glass of Pinot Noir by the fireplace, a full-bodied Barolo with the Christmas roast or a velvety Merlot on a cosy winter evening — red wine and winter simply belong together.
But why is that? Is it merely habit, or are there genuine reasons why red wine tastes particularly good during the cold season? In this article you will learn why we drink more red wine in winter, which varieties suit the season especially well and how to get the most out of your winter red.
The preference for red wine in winter is not just imagination — there are real, tangible reasons why we reach for red rather than white wine in the cold season.
Red wine is served warmer than white wine — ideally between 16 and 18 degrees Celsius. This temperature feels more pleasant in winter than a chilled white. The wine is not ice-cold but agreeably tempered, which matches our longing for warmth and cosiness.
The aromas contribute too: while white wines are often associated with freshness, citrus and summer, red wines evoke dark berries, spices, chocolate and sometimes tobacco or leather. These aromas are a perfect match for the winter mood.
Full-bodied wines aged in oak are best enjoyed not chilled — and it just so happens that these are exactly the wines we feel most drawn to in winter anyway.
We eat differently in winter than in summer. Instead of light salads and grilled fish, we have hearty braises, game, roast goose and spiced stews. These rich, often fat-laden dishes call for wines with body and tannins.
A full-bodied red wine can cut through the fattiness of a roast goose, complement the spiciness of a game dish and highlight the aromas of a braised joint. A light white wine would simply be lost with such dishes.
Interestingly, the rule to drink red wine at "room temperature" dates from an era when room temperature meant something quite different. In the German Empire, when this rule was established, room temperature was around 18 degrees Celsius — rooms were heated with tiled stoves, not modern central heating.
Today our living rooms are often 21 degrees or warmer, which means we are generally drinking red wine too warm! But more on that shortly.
Not every red wine is a perfect winter wine. Here are the styles that suit the cold season particularly well.
Red wines aged in barrique casks develop complex aromas of vanilla, chocolate, tobacco and roasted notes. These wines often have a higher alcohol content and a full-bodied structure — perfect for cosy winter evenings.
Top recommendations:
These wines need time to breathe — plan for at least 30–60 minutes of decanting so they can open fully.
Syrah from the Rhône or Shiraz from Australia brings intense pepper aromas, dark fruits and a pleasant spiciness. These wines are made for winter dishes with bold spices.
Perfect with:
A Châteauneuf-du-Pape or a Hermitage are the premium options here, but a good Côtes du Rhône can also impress.
Pinot Noir (or Spätburgunder) is the most versatile winter red. It is not too heavy, has elegant tannins and brings aromas of cherries, forest berries and often earthy notes.
Why Pinot Noir in winter?
Particularly recommended are Pinot Noirs from Burgundy, from the German Baden region or from the Willamette Valley in Oregon.
Italy offers a wealth of full-bodied reds that are perfect for winter:
These wines are the perfect companion by the fire and give a Christmas menu real atmosphere.
One of the most common mistakes when enjoying red wine in winter: we drink it too warm! Modern central heating makes our rooms considerably warmer than before, and the wine quickly warms up in the glass.
Light, fruity reds (Beaujolais, young Pinot Noir): 14–16°C
Medium-bodied reds (Merlot, Cabernet Franc, Chianti): 16–18°C
Full-bodied, tannic reds (Cabernet Sauvignon, Syrah, Barolo): 18–20°C
The serving temperature should be about 1–2 degrees below the optimal drinking temperature, as the wine warms relatively quickly in the glass and from the room temperature.
Too warm (above 20°C): The wine tastes broad, sweet and inharmonious. Alcohol and glycerol come unpleasantly to the fore while the fresh, fruity accents no longer show well.
Too cold (below 14°C): The wine is closed, tastes bitter and distinctive flavour notes are suppressed. The tannins feel harder and more aggressive.
Use the fridge: Red wine can go briefly in the fridge! 15–20 minutes before serving is usually enough.
Use a wine cooler: In a warm living room, a wine cooler prevents the wine from getting too warm.
Use a thermometer: A wine thermometer for €10–15 takes the guesswork out of the equation.
Use the cellar: In winter, an unheated cellar is often perfect for storage — the temperature is usually an ideal 10–15°C.
Let's get specific: what do you drink with typical winter dishes?
The fat-rich goose needs a wine with tannins and acidity to cut through the fattiness:
The intense, often slightly gamy aroma of wild game calls for powerful wines:
Classic Sunday roasts harmonise with:
A medium-bodied red is ideal with a cheese board:
No article about red wine in winter would be complete without mulled wine! The tradition of spiced, heated red wine stretches back centuries and is inseparable from winter.
The best grape varieties for homemade mulled wine:
The wine does not need to be expensive — for mulled wine a solid everyday wine between €5 and €10 is perfectly adequate. The spices and sugar cover most of the nuances anyway.
Winter is also the perfect time to raid the wine cellar. Many full-bodied reds have been resting there through the summer months and are now perfectly matured.
Bordeaux: Vintages 2015–2018 are now in a wonderful drinking window — still fruity but already showing tertiary aromas.
Barolo: A 2016 or 2017 Barolo has reached ideal drinking maturity after 7–8 years.
Rioja Reserva: The minimum ageing requirement has been met; the complex aromas are now coming into their own.
Even if it is freezing outside, your wine cellar should not get too cold. The ideal storage temperature is 10–15°C year-round. Extreme temperature fluctuations — even in winter — can damage the wine.
After years of tasting, I have a few reds that capture winter perfectly for me:
For cosy evenings by the fire: A Châteauneuf-du-Pape — the spiciness and complexity are a perfect match for the crackling atmosphere.
With the Christmas dinner: An aged Bordeaux from Pauillac — classic, elegant and festive.
For long winter nights with friends: An Amarone — powerful enough for animated conversation well into the night.
As a special gift: A Barolo Riserva — the king of winter wines.
Drinking red wine in winter is more than just a habit — it is a natural response to the season, the temperatures and the way we eat and live in winter. The rich aromas, the warmer serving temperature and the perfect harmony with winter dishes make red wine the ideal companion through the cold season.
My tip: use the winter to explore different red wine styles. Discover the difference between an elegant Pinot Noir and a powerful Barolo. Experiment with serving temperatures. And above all: savour every sip.
Winter is the season of red wine — so make the most of it and let yourself be captivated by its variety. Whether with the festive roast, by the fireplace or simply on a cosy Sunday evening — a good red wine makes the cold season just a little warmer. Cheers!
Red wine is served warmer than white wine, at 16 to 18 degrees, which suits the craving for warmth. Its aromas of dark berries, spices, and chocolate harmonize with the wintry mood. It also pairs better with hearty winter dishes such as braised roasts, game, and roast goose.
Powerful barrique wines such as Barolo and Barbaresco from Piedmont, Bordeaux blends, or Rioja Reserva are ideal. Spicy Syrah from the Rhône, elegant Pinot Noir, as well as full-bodied Italians such as Amarone, Brunello di Montalcino, and Primitivo are also excellent choices.
Light, fruity red wines such as Beaujolais at 14-16 °C, medium-bodied ones such as Merlot and Chianti at 16-18 °C, full-bodied and tannin-rich ones such as Cabernet Sauvignon, Syrah, and Barolo at 18-20 °C. A common winter mistake: drinking red wine too warm because of the heated home.
The fatty goose needs a wine with tannins and acidity to cut through the richness. Recommended are a Bordeaux with some age, Barolo or Barbaresco, a Burgundian Pinot Noir, or a Chianti Classico Riserva.
The intense, often slightly gamey aroma of venison, deer, or wild boar calls for powerful wines: Châteauneuf-du-Pape, Amarone della Valpolicella, a mature Rioja Gran Reserva, or a German Spätburgunder from barrique.
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