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Wines for Warming Winter Suppers – in stores and online now.

Kick hearty comfort foods up a notch with European wines that beautifully match their robust flavours.

Coq au Vin

Pair with blends from Bordeaux and southern France

Chicken braised in wine with sautéed onions, garlic, butter and bacon – ol’ Jack Frost got nothin’ on that! It’s like a cozy comforter for your palate. Coq au Vin is practically synonymous with red Burgundy wines, but many French wines will work well. The wines here have fruit, smoke and spice tones that create the perfect interplay with the flavours in this dish.


Pair with Southern Rhône reds

This flavourful French vegetarian stew was initially a peasant dish. Originating in Provence, ratatouille features tomatoes, peppers, eggplant and zucchini. It’s a natural partner for bold red wines that can go toe to toe with its robust flavours and that also have the acidity to handle the tomatoes.

Osso Buco

Pair with Amarone and Ripasso

A specialty of northern Italy made from veal shank slow-cooked with vegetables, herbs and white wine, osso buco can be made in two styles: the classic way that has no tomatoes, and a modern style that does. We won’t chime in on which one is best; try both and decide for yourself. The wines featured here have the intensity, body, fruit and earth to match either version.


Pair with Tempranillo

Paella owes its existence to the period of Moorish occupation in Spain when rice and saffron were introduced. Traditional paella from Valencia includes chicken, rabbit, escargot, green beans, green peppers and saffron and is ideally suited to Tempranillo-based reds. If you prefer seafood paella, pour an unoaked white wine or Cava.


Pair with Riesling and Grüner Veltliner

Both schnitzel and Wiener schnitzel are thin cuts of meat that are breaded and fried. In order to be called Wiener schnitzel (a term now legally protected in Germany and Austria), the meat must be veal, while plain old schnitzel is made with pork. Riesling and Grüner Veltliner work brilliantly with both versions because of their freshness and balance. Both wine styles have the acidity to lighten the feel of the breaded meat and animate the flavours.

Spaghetti Bolognese

Pair with Tuscan reds

It’s hard to find a better winter comfort food than spaghetti bolognese. Outside of Italy, the term has come to refer to any tomato-based meat sauce, but in Italy itself, such sauces are referred to as “ragù.” Ragù bolognese is the popular style originally made in Bologna. Wines with notes of earth, herbs, smoke and tomato-friendly acidity work best.