A Guide to Winter Reds: What to Drink When It's Cold
As the temperature drops, our tastes tend to shift. The crisp whites and light rosés of summer make way for something with a little more weight; wines that suit slow-cooked meals, open fires and long evenings indoors. Winter is red wine season, and it's the perfect time to explore some of the richer, fuller styles on the shelf.
Here's our guide to the reds worth reaching for over the cooler months.
Shiraz: The Winter Classic
If there's one grape built for an Australian winter, it's Shiraz. Full-bodied, generous and packed with dark fruit, pepper and spice, Shiraz is the natural partner for hearty food. The Barossa Valley and McLaren Vale produce the rich, powerful styles most of us know, while cooler regions like the Grampians and Canberra District offer a more savoury, peppery expression that's well worth trying if you haven't already.
Pair it with: slow-cooked lamb shoulder, beef cheeks, or anything off the barbecue on a clear winter's day.
GSM: The Blend That Does It All
Grenache, Shiraz and Mourvèdre (better known as GSM) is one of the most food-friendly blends going. Grenache brings bright red fruit and lift, Shiraz adds body and spice, and Mourvèdre rounds things out with earthy, savoury depth. It's a style with its roots in France's Rhône Valley, but South Australia has made it very much its own.
Pair it with: sausages and mash, mushroom risotto, or a hearty casserole.
Malbec: The South American Star
Originally from France but now the signature grape of Argentina, Malbec delivers deep colour, plush dark fruit and velvety tannins. It's an easy wine to love; smooth enough to drink on its own, but structured enough to stand up to a serious steak. A growing number of Australian producers are also making excellent Malbec, so keep an eye out for local examples.
Pair it with: steak, every time. A rich beef pie comes a close second.
Pinot Noir: The Elegant Option
Winter reds don't have to be big. If you prefer something lighter on its feet, Pinot Noir offers red fruit, earthiness and fine tannins without the weight of a Shiraz. Look to Tasmania, the Yarra Valley and Central Otago in New Zealand for some of the best examples in the world, many of which sit proudly on our shelves.
Pair it with: roast chicken, duck, or a mushroom-based dish.
A Few Tips for Winter Drinking
Serve it slightly cool. Room temperature in a heated house is often too warm for red wine. Around 16–18 degrees is ideal — ten minutes in the fridge before opening can make a real difference.
Give it air. Fuller reds benefit from decanting, or simply opening the bottle half an hour before you pour.
Match weight with weight. Rich food suits rich wine. Save the lighter reds for lighter meals.
