10 Types Of Wine Perfect For Winter

What better way to toast up the chillier season than with a toast? House of Townend describes the winter palate as being comfort-oriented: meats, broths and sauces, and soups tend to be all the more heavy, all the more indulgent, and filling. It's classic to pair these meals with full-bodied red wines that are just as heavy alcohol-wise and rich in tannins. There's just something about a rich red that marries well to the tempo and atmosphere of a heavy autumnal or winter dinner.

But winter wines don't necessarily need to be red. After all, what would New Year's be without a crisp sparkling wine? And Thanksgiving without, say Asti, a sparkling Italian wine (via Wine Insiders), to cut through the encroaching food coma? Even House of Townend notes that a full-bodied white wine can help brighten up a heavy meal or, if higher in acidity, cut through what may otherwise be an overwhelming richness. Gourmet Hunters advises to look for a white wine with the "soul" of a red wine: complex, yet creamy. For wine aficionados and neophytes alike, there's a world of wonder (and comfort) awaiting long after the summer solstice passes. Here are 10 distinct winter wines that bring a lot to the plate and the palate.

Nebbiolo is often compared to, or lives in the shadow of, the absolutely legendary pinot noir. But don't count this wonderful and bold red wine variety out. There's a good many reason to get to know this northern Italian red wine. Nebbiolo has what one might best describe as a hidden punch: It's pale with a mild rose color as described by Wine Folly. But nebbiolo's flavor is best surmised as bold. Wine Folly describes nebbiolo wine as being extremely full-bodied and tannic. It has, according to the wine site, a distinct leathery taste with notes of cherry, coffee, and distinct earthiness. This wine is not for the faint-hearted! 

Both Wine Folly and MasterClass note that nebbiolo pairs exceptionally well with buttery and fatty foods. The wine's acidity and fat from rich foods tend to neutralize each other and make for a well-balanced meal, at least flavor-wise. This could mean anything from hearty winter beef stews to rich fondue. Rissoto will also work nicely with this wine. Wine Folly notes that Chinese cuisine tends to also pair well with the heavy wine. Budget-wise, there's something for everyone with nebbiolo. While it may be better known for its place in the luxury wine world, there's also a plethora of "entry-level" nebbiolos, per Wine Folly. Suffice to say, whatever the budget, this wine will deliver.

Mulled wine, also sometimes referred to as glogg (via Britannica), is a treat that rings in seasonal festivities with joy. This sweet, seasonally spiced wine is really nothing new, and people have been pouring it up since the Romans (via German Wines). According to the site, mulled wine is especially aromatic, even before spices are added, due to the heating process used to make it. Visually, of course, warmed mulled wine takes on a brilliant red coloring. Mulled wines do not necessarily need to be red, though. Mulled wines are also found as white wines, or a more unconventional blueberry (via U.S. Highbush Blueberry Council). There's something for everyone with this winter wine!

You don't need to hit the après-ski or even go to a cozy pub to enjoy a mug of mulled wine. It's easily made at home as well, and arguably more to your taste. Petar Marshall notes in an interview with Mashed that a great mulled wine starts with a good base wine. Additional spices like star anise, cinnamon sticks, and even maple syrup will transform an otherwise good cup of wine into a hearty mug of season's greetings.

Mon Dieu, Condrieu! Condrieu is another full-bodied white wine that hails from the southeastern Rhône region of France. This pale wine is, as described by The Wine Cellar Insider, crisp and mineral-like in nature with refreshing floral notes. Condrieu is made primarily from Viognier grapes that are unique to the Rhône region (via The Wine Searcher). These grapes, which are also partially used for other wines like Syrah, make for an aromatic, textural, and less-acidic wine, as noted by The Wine Searcher.

The Wine Cellar Insider observes that Condrieu wines exist taste-wise on a vast spectrum from dry to sweet. Notably, this particular white wine has an oily texture to it. The site suggests pairing this white wine with cheese, and The Good Food Revolution points to goat cheese as a particularly wonderful match. The gourmet site also points to south Asian cuisine as pairing well with the wine. Condrieu is certainly a one-of-a-kind wine and can provide for a plethora of unique winter meals.

For those who want all the bubbles without the major price tag, prosecco spumante is a good alternative. Prosecco is quite similar to Champagne, but it differs in a few key ways. For one, proseccos are, of course, not made in the Champagne region, and thus functionally, cannot be Champagne. But, more meaningfully, prosecco wine tends to be sweeter and noticeably less bubbly than Champagne. But, as Wine Magazine points out, these aren't necessarily bad things, and there's a lot of exploration surrounding the sparkling white wine. Prosecco wines are, as described by the magazine, highly acidic, light- to medium-bodied, and lightly perfumed. Lunds & Byerlys observes that due to prosecco's sweet nature, it pairs really well with sweet and savory appetizers like prosciutto-wrapped dates.

Prosecco can be organized into two camps: frizzante and spumante. Prosecco spumante is sparkling, while frizzante is fizzy. Thus, for those who are craving that bubbly texture when sipping (or better yet, toasting), prosecco spumante is the way to go (via Wine Magazine). The magazine also notes that the drink can be found on four different tiers of sweetness and dryness, with Demi-sec and Brut being the sweetest and driest, respectively.

Port wine is a red wine with a lot of history. As the wine trade in Europe flourished, the Douro Valley where port wine is cultivated became meaningful for Portuguese wine export (via Wine Tourism Portugal). The name actually hearkens back to the very use of ports used to distribute the wine.

Port wine is extremely sweet and considered a dessert wine, according to MasterClass. Port wine is fortified with unsweetened brandy, which gives the wine its high alcohol content, according to the site. So, for some, this is the perfect nightcap, to either get the night going or to head buzzily to bed. 

As noted by the site, port wine flavors can vary from the bright and fruity ruby to the complex and aged tawny port wine. Regardless, this wine is one that pairs well with many desserts. Aged cheeses tend to have an opposites-attract magic with the wine, as observed by MasterClass, while rich Black Forest cakes or vanilla ice cream will work beautifully with the wine.