Wines for the Season

By Mariya Kovacheva

Seasonality makes us take a fresher approach with our food and wine. Consequently, with the winter just around the corner, fuller bodied white and red wines are the natural choice. The presence of white truffles, seasonal legumes, game meat and rich sauces inclines one to look for wines with similar weight. Rich unoaked white wines such as Rielsing from Austria or Pfalz as well as the exotic and perfumed Gewurztraminer from Alsace can be a great suggestion for white wine lovers.

Certainly, if one enjoys those buttery and soft flavors derived from oak, Viogniers and Marsanne &Roussane blends from the Rhone Valley and California will be one’s palatte pleaser. For full experience, do not miss Café Boulud’s Executive Chef Jim Leiken’s to die for Pan-Seared Diver Scallops!

For the red wine fans, the fruit-driven and velvety Syrah from the U.S. or the Rhone Valley as well as the muscular and rich Malbec from Argentina would work very well. If one is still wondering what to pair with the just-roasted and Brussels sprouts, Grenache blends from the famous town of Châteauneuf-du-Pape will be an excellent match. Of course, let us not forget the bold Cabernet Sauvignon and Merlot blends from Bordeaux or Napa Valley.

White truffles on your table? The intense and earthy Barolo or Barbaresco from Peidmont would be the best complement.

Winter and desserts often equal comfort and pleasure. Enhance that experience with some sweet libations? Hungarian Tokaj or Quarts du Chaume from the Loire Valley would make that Apple Brown Betty even more delicious! Exotic Madeira and Vinsanto from Santorini or Italy are the to-go pairing with Café Boulud’s Pastry Chef Arnaud Chavigny’s Gianduja Chocolate Palet with Sweet Potato Sorbet.

Chocolate in your mind? Banyuls from the Southern France or Port from the Douro region will definitely keep you happy and warm in the cooler months.

Still haven’t found your winter wine? Champagne is great with every season! With the holidays approaching, it is a must for everyone’s table. Perhaps explore other sparkling wines: Spanish Cava or California Bubbly would complete the festivity of every occasion.

The rhythm of the seasons are one of Chef Daniel Boulud’s inspirations. Working with him and his talented chefs convinces me even more to apply that natural philosophy in my food and wine pairing suggestions at Café Boulud.

Enjoy, explore and elevate your palate with the wonderful food and wine gifts of the winter! Cheers!

Mariya Kovacheva is the Sommelier for Café Boulud in Palm Beach.