Butcher and the Farmer’s guide to winter wine trends

When the mercury drops and the chilly weather is a force to be reckoned with, there’s
no better way to keep the winter blues at bay than by sipping on a glass of wine (and
enjoying a deliciously paired meal to boot!).
Whether you’re into rich reds, flavourful whites or something sweeter, we’ve compiled
our top trends list of wines for winter to suit every palate.

Big, bold reds

Winter and red wine are a match made in heaven and this season we’re seeing reds full of
bold berry flavours taking pride of place at the dinner table. Think full-bodied wines packed
with flavours of blackberry, cherry and strawberry. A deep, hearty McLaren Vale, Heathcote or
Barossa Valley Shiraz fits the bill here nicely, or if you’re after something slightly more subtle,
a Central Otago Pinot Noir is lighter on the palate but still packs a fruity punch.

Try at Butcher and the Farmer: 2017 Yalumba ‘Wild Ferments’ Barossa Valley Shiraz – a
layered, generous nose of raspberry cheesecake, warm nutmeg, cinnamon spice and violet
orals, finishing with raisin and cherry tones.

Pair with: Grass-fed rump eye with buttered mash, parsley and scallions.

Classic, flavourful whites

White wines have traditionally been set aside for sunnier days, but are now getting credit for
what they can bring to the winter table. Although a crisp and zesty number like a Riesling or
Sauvignon Blanc is best left for warmer days, a well-rounded Chardonnay, Marsanne or
Viognier will have enough depth of flavour to see you through the cooler days. Look out for
fragrant whites with hints of stone fruit, melon and spice.

Try at Butcher and the Farmer: 2013 McWilliam’s 842 Tumbarumba Chardonnay – Intense
and complex aroma of golden peach, ripe fig and honeydew melon, finished with toasty
cashew nut and biscuit notes.

Pair with: Crispy skin salmon with white bean and coriander puree, balsamic beets, fried
bread and dill.

Organic wines

There’s been a major increase in the export of organic varieties from Australian wine brands
in recent years. In fact, as of March 2019, certified organic and biodynamic wine exports from
Australia combined were worth $17 million. As a result, we’re seeing a diverse range of high-
quality, vibrant wines come out of the organic market. Keep an eye out for certified organic
wines grown without herbicides, fungicides or synthetic chemical.

Try at Butcher and the Farmer: 2017 Yangarra Preservative Free McLaren Vale Grenache –
a medium bodied, fresh, fruit-driven wine made without additions of any kind.

Pair with: Duck breast with pumpkin hummus, pickled cauliflower with orange and star anise
syrup, baby leeks and seeds.

Rich fortified wines

A sweet, dark fortified wine makes the perfect warming end to a meal when it’s cold outside.
Ports and Muscats stand on their own as a rich after-dinner treat, or pair beautifully with
dessert or a cheese board.

Try at Butcher and the Farmer: NV Niepoort Ruby Port – a juicy port wine from the Douro
Valley in Portugal, fortified with cherry and plum flavours and accents of sweet spice.

Pair with: Earl Grey and chocolate with vanilla bean mascarpone.

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