We may already be able to spot the odd sunny glow of a daffodil head but sadly the weather hasn’t yet turned in any way Spring like and is set to turn colder over the coming weeks. It’s not all doom and gloom, however, as the big February freeze brings with it the excuse for warming winter wines, rich comforting food and fireside hibernation.

There’s a logical reason why we turn to red wine in the colder months; its higher alcohol content means we get hotter with every glass we pour – literally – and the other reason, of course, is that rich, robust red wines match so perfectly with the heavy comfort dishes and casseroles that we crave in the deepest, darkest depths of winter. The protein in red meat breaks down and therefore softens the tannins in red wine so the two are a perfect pair.

White wines, however, are not to be sniffed at as a winter tipple.  A full-bodied rich, buttery white wine can be just as warming as a red and will pair well with many of the comfort foods associated with this time of year.

The following list of ‘unusual suspects’ are sure to warm the cockles of your heart as we limp on through winter in the hopeful anticipation of a warmer, brighter spring. As usual we’ve gone off-piste in an attempt to suggest alternatives to the usual suspects.

Try a white Bordeaux:

Lunes d’Argent, Clos des Lunes 2015, Bordeaux, France  £21.00

In my opinion hugely underrated, white Bordeaux wines offer the perfect combination of rich, textured creaminess from the Semillon grape with the aromatic balance and acidity of Sauvignon Blanc. This is a wonderful example and would match well with baked fish, creamy pasta or roasted guinea fowl.

Try a blend of Rhone/Southern French white grapes:

Viognier/Chardonnay/Marsanne, A Modern White Blend Qupé Winery 2015, California, USA  £17.00

These three grape varieties are the perfect blend for a winter’s evening and offer a rich, unctuous yet fresh mouthful of joy. The Viognier leads with aromatics of honeysuckle and apricots which are supported by mineral underpinning from the Chardonnay and Marsanne. The ripe fruit flavours are underpinned by the use of neutral oak in the barrel fermentation, to add texture, complexity and richness. The fact that it’s produced using biodynamic and organic methods is the cherry on the top of the cake.

Try a white Rioja:

Rioja Blanco Bodegas Muga 2017, Spain, £12.50

Like white Bordeaux, white Rioja wines are sadly often overlooked in favour of their big and bold red counterparts. White Rioja, made from predominantly the Viura grape with Malvasia is rich, nutty and creamy with hints of vanilla and toast from the oak ageing. It’s perfect with rich, creamy risottos, oily fish and, of course, tapas.

REDS

Instead of Malbec or Cabernet Sauvignon, try Monastrell/Mourvèdre:

Monastrell, Yecla, La Mancha Bodegas Castaño 2017, Spain, £10.00

Otherwise known as Mourvèdre and Mataro and used in the blends of Bandol, Alicante, Chateauneuf-du-Pape, Languedoc wines, Monastrell is often ignored, in my opinion, unjustly.  Monastrell is a meaty and full-bodied red wine; the smell is an explosion of dark fruit, flowers like violet and herbaceous aromas of black pepper, thyme, and red meat. In regions such as Bandol, France and Jumilla, Spain, Mourvèdre wine can have a very gamey taste. It needs rich foods to absorb the high tannin such as meats with lots of umami like beef short ribs, pork shoulder, barbeque, lamb, rabbit, pork sausage and veal. The spices that complement the floral character in the wine are regional spices found in Provence, France such as lavender, rosemary and thyme. Mushroom, black pepper and soy sauce are ingredients to pair it with in vegetarian food.

If you want to push the boat out with Mourvèdre/Monastrell try Bandol, Cuvée La Migoua, Domaine Tempier 2013 £48.00

Instead of red Bordeaux try this Bordeaux blend from Bulgaria:

Enira, Bessa Valley, Bulgaria Enira 2015 £15.00

A big, opulent, Bordeaux inspired red from a Bulgarian wine grower with French pedigree, this is a blend of 52% Merlot 26% Syrah 14% Petit Verdot and 8% Cabernet Sauvignon.

The nose is full of vanilla and menthol aromas with plenty of berry fruits and on the palate dark fruits dominate with flavours of raisins, liquorice and sweet spice along with rustic, gamey and meaty notes. It has good, well rounded structure with supple and integrated tannins. This robust, meaty wine cries out for beef, game dishes and strong hard cheeses

If you want to push the boat out with a Bordeaux inspired blend try Chateau Musar, Bekaa Valley 1999 £35.00

For something different (similar to Syrah and Blaufrankisch) try:

Saperavi, Red Wine, Georgia Orgo 2017, £21.00

Georgian wine is back on the map in a big way and this wine is one of the best examples of what Georgia has to offer.  It’s produced using old vine (80 year old) Saperavi grapes to make a full-bodied yet elegant red, aged in buried clay containers, Quervi, in which it is buried to ferment and age. Startlingly inky black in colour, full-bodied with luscious strawberry fruit, it has a wonderful savoury elegance and fine tannins. Drink this with a rich, hearty stew.