At Metro Wines, we've spent years helping customers discover that the perfect wine pairing can transform a simple weeknight dinner into something memorable. The interplay between a well-chosen wine and your favorite cold-weather dish creates a synergy that elevates both. Whether you're braising short ribs for Sunday dinner or repurposing Thanksgiving leftovers, understanding these pairings opens up a world of delicious possibilities.
This philosophy extends beyond our wine shop. At Quench! Asheville Wine Bistro, Chef Sam puts these pairing principles into practice daily, creating seasonal menus that showcase how thoughtful wine selection enhances every bite. With 100% 5-star Google reviews and a recent glowing review in the Asheville Citizen-Times, Quench has quickly become North Asheville's destination for experiencing these combinations firsthand.
1. Pairing Wines with Hearty Winter Vegetables
Winter vegetables offer more complexity than many wine lovers realize. Root vegetables like carrots, parsnips, and beets develop concentrated sweetness when roasted, creating caramelized edges that pair beautifully with wines that have their own subtle sweetness or fruit-forward character. Winter squash and pumpkin occupy a sweet spot between vegetables and dessert ingredients, while brassicas like Brussels sprouts and kale present unique challenges with their sulfur compounds.
Root Vegetable Wine Pairings:
- Roasted carrots, parsnips, and beets → Medium-bodied whites like Viognier or off-dry Chenin Blanc
- Earthier preparations → Lighter reds like Pinot Noir that echo earthy notes
- Honey-glazed root vegetables → Wines with complementary sweetness and body
Brassica-Friendly Options:
- Brussels sprouts and cabbage → Crisp Grüner Veltliner cuts through richness
- Bitter greens like kale → Beaujolais Cru offers bright fruit to balance bitterness
- Avoid: Heavily oaked wines or aggressive tannins that clash with sulfur compounds
Winter Squash Selections:
- Butternut squash soup → Off-dry Riesling with floral notes
- Roasted pumpkin dishes → Fruit-forward Grenache with soft tannins
- Creamy preparations → Wines with aromatic qualities and balanced sweetness
One crucial consideration: preparation method matters as much as the vegetable itself. Roasted vegetables develop deeper, caramelized flavors that call for wines with more body and character. Steamed vegetables remain lighter and brighter, better suited to crisp, unoaked wines. At Metro Wines, our sommeliers always ask how you're preparing your meal before making recommendations.
2. What Works with Slow-Cooked Dishes
Slow cooking transforms tough cuts of meat and humble ingredients into fork-tender, deeply flavored comfort food. This cooking method concentrates flavors and creates rich, sauce-like liquids that demand wines with enough structure to match their intensity. The extended cooking time breaks down complex proteins and concentrates flavors, creating dishes with more intensity than their fresh-cooked counterparts.
Beef-Based Braises and Stews:
- Classic beef stew → Full-bodied Cabernet Sauvignon or Syrah
- Braised short ribs → Structured wines like Barolo, Bordeaux blends, or aged Rioja
- Rich, unctuous preparations → Wines with firm tannins and good acidity
- Why it works: Tannins interact with meat proteins and fat, creating a cleansing effect
Lighter Protein Options:
- Braised chicken in cream sauce → Well-oaked Chardonnay
- Pork braised with apples and herbs → Viognier with stone fruit notes
- General rule: Medium-bodied reds like Côtes du Rhône work across lighter proteins
Vegetarian Slow-Cooked Dishes:
- Lentil stews → Spanish Tempranillo with leather and tobacco notes
- Bean cassoulets → French Côtes du Rhône for earthy complexity
- Focus on: Savory complexity rather than pure fruit-forward styles
The key to successful slow-cooked pairings lies in matching wine structure to dish intensity. These concentrated cooking liquids act as sauces, adding richness that influences wine selection. A quick-cooked piece of meat might pair with a lighter wine, while that same meat braised for hours calls for something more substantial.
3. Holiday Leftover Pairings
The days after holiday feasts present a unique wine-pairing challenge. Yesterday's carefully orchestrated dinner becomes today's refrigerator buffet, with an array of dishes that may or may not have been designed to work together. The beauty of leftover pairing lies in flexibility and creativity, requiring wines that can handle mixed flavors and temperatures.
Classic Leftover Solutions:
- Turkey sandwiches → Versatile Pinot Noir (works with dark and white meat) or unoaked Chardonnay
- Cold prime rib → Lighter reds like Beaujolais or young Tempranillo
- Reheated beef → Return to original pairing wines when properly warmed
Casserole and Mixed Dish Strategies:
- "Food-friendly" wine options → French Côtes du Rhône, Italian Chianti, Spanish Rioja
- Complete leftover plates → Pinot Noir handles sweet, savory, and acidic simultaneously
- Alternative for white wine lovers → Off-dry Riesling balances cranberry sauce with savory elements
Temperature Considerations:
- Cold meats lack aromatic complexity of freshly cooked versions
- Room temperature or slightly warm beef carries enough flavor for better bottles
- Reheat gently to restore flavors that justify opening special wines
At Quench! Asheville Wine Bistro, Chef Sam takes a creative approach to seasonal ingredients, transforming familiar flavors into new dishes that celebrate the best of winter cooking. The restaurant's commitment to quality and innovation earned praise in the Asheville Citizen-Times, with reviewers highlighting how the carefully curated wine list elevates every dish.
4. Warm Spiced Wine Cocktails vs. Traditional Pairings
Winter brings the tradition of warm, spiced wine drinks—mulled wine, glühwein, vin chaud—that fill homes with the aroma of cinnamon, cloves, and citrus. These comforting beverages occupy a unique space between cocktail and wine pairing, raising important questions about when each approach works best.
When to Choose Mulled Wine:
- Casual gatherings where food takes a supporting role to conversation
- Holiday parties and outdoor winter events
- Simple fare: Cheese and charcuterie, roasted nuts, cookies and desserts
- Atmosphere creation as standalone experiences
When Traditional Pairings Excel:
- Complex, carefully prepared meals where subtle flavors matter
- Serious food and wine exploration
- Dishes requiring flavor balance rather than warming comfort
- Fine dining experiences where wine enhances rather than masks food
The Technical Difference:
- Spiced wines can overwhelm subtle dish flavors with added sugars and spices
- Traditional service at proper temperatures (60-65°F for reds) provides natural warmth
- Wine's natural characteristics (fruit, tannin, acidity, body) interact better with food than modified versions
The case for both approaches comes down to context and intention. Understanding when to use each approach makes you a more versatile host and allows you to match your wine service to your entertaining goals.
Quench! embraces this philosophy during their Wednesday wine tastings from 4-6pm, where guests can explore different wine styles and discover how preparation and serving style affect the tasting experience. These free tastings offer an excellent opportunity to compare traditional service with creative presentations, all in the comfortable setting of Reynolds Village in North Asheville.
5. Frequently Asked Questions
Can I pair white wine with beef stew?
While red wine remains the classic choice for beef stew, certain white wines can work surprisingly well. The key is choosing whites with enough body and structure to match the dish's richness. A well-oaked, full-bodied Chardonnay or a rich white Rhône blend can complement lighter beef preparations, especially if the stew includes cream or white wine in the sauce. However, for traditional beef stews with tomato-based sauces and dark herbs, red wine generally provides better balance.
What's the best wine for vegetarian winter dishes?
Vegetarian winter cooking spans an enormous flavor range, from delicate roasted vegetables to hearty bean cassoulets, making it impossible to recommend a single "best" wine. Focus instead on matching the dish's intensity and dominant flavors. Earthy lentil dishes pair beautifully with Pinot Noir or Spanish Tempranillo. Creamy vegetable gratins call for fuller-bodied whites like oaked Chardonnay. The absence of meat doesn't mean you need lighter wines—it means you can focus on the vegetables, herbs, and cooking methods to guide your selection.
Should I serve wine at room temperature in winter?
The concept of "room temperature" for wine comes from European cellars, which typically sit around 55-60°F—much cooler than modern heated homes. In winter, room temperature might mean 70-75°F, which is too warm for optimal wine service. Red wines show best between 60-65°F, while full-bodied whites should be served at 50-55°F. If your dining room is particularly warm, consider briefly chilling red wines before serving. Temperature affects a wine's aromatic expression and perceived balance, making proper serving temperature more important than the season.
How do I know if a wine is "food-friendly"?
Food-friendly wines share certain characteristics: moderate alcohol (typically 12-14%), good acidity, restrained oak influence, and balanced fruit without excessive sweetness. These wines don't dominate meals but instead complement a wide range of dishes. Classic food-friendly wines include French Côtes du Rhône, Italian Chianti and Barbera, Spanish Tempranillo and Albariño, and domestic Pinot Noir and unoaked Chardonnay. Our wine education resources can help you understand these characteristics better.
6. Elevate Your Winter Dining Experience
Understanding wine and food pairing transforms winter cooking from routine to remarkable. Whether you're experimenting with new combinations at home or exploring seasonal flavors at Quench! Asheville Wine Bistro, the right wine elevates every meal. Quench's location in Reynolds Village offers the convenience of free parking and North Asheville accessibility, while Chef Sam's seasonal menu provides the perfect opportunity to experience these pairings created by professionals.
Visit us at Metro Wines at 169 Charlotte Street, where our sommeliers are always available to help you select the perfect bottles for your winter cooking. Whether you're planning an elaborate holiday feast or simply want to elevate Tuesday night dinner, we offer the expertise and selection to match any occasion. Our pricing remains internet-competitive—often better—while our service maintains the personal touch that makes wine shopping enjoyable rather than intimidating.
From everyday table wines to rare collectibles, from simple weeknight pairings to complex holiday menus, Metro Wines provides the knowledge and selection that seven years as Asheville's #1 wine shop has built. Contact us to discuss your winter wine needs, or stop by to taste and explore. And when you're ready to experience these pairings in action, Quench! awaits just up the road in Reynolds Village, where every dish tells a story and every wine pairing adds another chapter.
For more guidance on wine selection and pairing strategies, explore our articles on food and wine pairing tips and discover why Metro Wines continues to earn recognition from the Wall Street Journal and Wine Enthusiast as Western North Carolina's premier wine destination. Learn more about our educational offerings at the Asheville School of Wine, where we help wine lovers develop their palates and pairing skills.