When the weather turns cold, nothing beats a hearty dish. Rich stews, slow-cooked meats, creamy casseroles, and warming soups – they’re comforting, filling, and packed with flavour. To make them shine, the right wine pairing is essential, so here’s a guide to matching wines with classic hearty, wintery dishes.
Beef Stew & Pot Roast
Beef stew is the ultimate comfort food, with tender chunks of meat, root vegetables, and a rich sauce. To match its depth, you’ll want a full-bodied red. Cabernet Sauvignon from Bordeaux or California brings tannic structure and blackcurrant notes that stand up to the richness. For something spicier, a Syrah/Shiraz offers peppery, smoky flavours that complement slow-cooked beef. If you prefer fruit-forward wines, Zinfandel from California adds a touch of sweetness and spice that pairs beautifully.
Beef Bourguignon
Beef Bourguignon is a French favourite – braised with red wine, carrots, mushrooms, and herbs. A red Burgundy (Pinot Noir) is the most traditional match, sharing its origin with the dish and preferably used for the sauce. For a bolder option, try a Syrah from the Rhône Valley, whose dark fruit and peppery notes enhance the stew’s savoury richness.
Pot-au-feu
Pot-au-feu is a traditional French dish of beef simmered with vegetables and marrow bone in a light broth. It’s less rich than stew or bourguignon, so it calls for fresher, more approachable wines. A Beaujolais Cru such as Morgon or Fleurie, made from Gamay, brings bright red fruit and a touch of earthiness that works with the broth and vegetables. A Côtes du Rhône adds gentle spice and structure without being overwhelming. For a white option, try an Alsace Pinot Gris – aromatic, rounded, and lively enough to balance the broth and fatty marrow.
Lamb Stew and Casseroles
Lamb’s strong, savoury flavour pairs beautifully with wines that bring fruit and spice. Merlot from Bordeaux or Washington State is excellent, its soft tannins and plum notes complement the tenderness of the lamb and vegetables. Rioja Reserva from Spain also works beautifully, with dried fruit, oak, and spice that match the slow-cooked lamb.
Coq au Vin & Chicken Pot Pie
Rich poultry dishes like Coq au Vin – chicken braised in wine with bacon and mushrooms, are lifted by Pinot Noir from Burgundy or Oregon, as the red fruit and earthy, forest notes echo the dish.
Creamy, comforting chicken pot pie is best with a fuller white like an oaked Chardonnay from Burgundy or California, although a Pinot Gris can offer crisp acidity to balance the richness.
Game Dishes
Hearty game meats like venison pie or wild boar ragù are best with wines of depth and savoury character. Châteauneuf-du-Pape from the Rhône Valley, with its layers of fruit and spice, is an excellent choice. For something more structured, Barolo from Piedmont, made with Nebbiolo, brings earthy complexity that balances strong game flavours.
Cassoulet
Cassoulet, the rustic dish of beans, sausage, and duck confit, is hearty and deeply savoury. A Côtes du Rhône red is the classic partner, with blends of Grenache and Syrah bringing dark fruit, herbs, and spice. If you prefer white, a White Gascony will offer freshness and acidity to lift the richness of the beans.
Root Vegetable & Winter Casseroles
Hearty vegetable casseroles loaded with root vegetables, squash, or grains benefit from wines with fruit and freshness. Zinfandel from California, with its spiced berry fruit, complements roasted vegetables perfectly. For white wine drinkers, a Viognier or Chardonnay work well, refreshing the palate while balancing creamy textures.
Soups: French Onion & Squash
Not all hearty dishes are meat-based. French onion soup, with caramelised onions and melted cheese, pairs beautifully with Beaujolais (Gamay), whose light fruit lifts the richness, or Chenin Blanc from the Loire Valley, which complements the sweetness of the onions.
Butternut squash or pumpkin soup calls for something aromatic – Viognier is a perfect match, bringing floral and stone fruit notes, while Gewürztraminer highlights the soup’s spice and warmth.
