8 warming wines from around the world — 23rd January 2026, Summertown
Colour: Pale straw with subtle copper-gold hints
Clarity: Brilliant,
Intensity: Medium
The pale colour with hint of copper is characteristic of quality Grauer Burgunder, suggesting gentle skin contact.
Intensity: Medium
Restrained yet elegant on first approach. Ripe pear takes centre stage, with a delicate backdrop of white peach and honeyed quince. As the wine opens, subtle floral notes emerge—think meadow flowers and a whisper of acacia blossom. There's a characteristic mineral thread, almost like wet stone, that speaks to the Nahe terroir.
Sweetness: Off-dry, with a honeyed impression from ripe fruit
Acidity: Medium-plus, crisp and refreshing
Body: Medium, with textural richness
Alcohol: Light-medium, well-balanced
Flavours: Williams pear, white peach, subtle spice, hint of almond, mineral finish
Finish: Medium length with clean, refreshing acidity and lingering stone fruit
Volcanic porphyry, slate, loess over sandstone. The volcanic porphyry provides excellent drainage and heat retention, contributing to aromatic intensity. Slate adds mineral freshness.
Cool continental. Diurnal range 10-15°C—slow, even ripening while preserving natural acidity and delicate aromatics.
Stainless steel fermentation at 15-17°C. Extended lees contact (3-4 months). No malolactic, no oak.
Weingut Paul Anheuser, founded 1869. Five generations of family ownership. Pioneers of fine Nahe whites.
Asparagus with hollandaise, creamy goat cheese salad, mushroom risotto
Roast pork with apple sauce, smoked trout, chicken in white wine sauce
Colour: Pale lemon-gold with greenish rim
Clarity: Brilliant,
Intensity: Medium
Bright and youthful with attractive golden highlights. The greenish rim indicates freshness.
Intensity: Pronounced
Immediately distinctive—not your typical white Rioja. Intense tropical aromatics burst forth: ripe pineapple and exotic lychee lead, supported by fresh citrus and subtle herbaceous notes. A honeyed richness builds as the wine aerates, with delicate floral undertones.
Sweetness: Dry, though ripe fruit gives sweet impression
Acidity: Medium-plus, fresh and lively
Body: Medium, with good texture
Alcohol: Medium, well-integrated
Flavours: Tropical fruits, citrus zest, white flowers, hint of fennel, mineral finish
Finish: Medium-long with refreshing citrus and lingering tropical notes
Clay-limestone (arcillo-calcáreo). Limestone provides drainage and minerality; clay retains water for dry summers.
Continental with Atlantic influence. Diurnal range 15-20°C—hot days build flavour, cool nights preserve acidity.
Night harvest. Gentle pressing, cold settling. Fermentation at 14-16°C in stainless steel. No oak.
Bodegas Rioja Vega, founded 1882. One of Rioja's oldest wineries. Tempranillo Blanco only approved in 2007.
Spanish tortilla, grilled vegetables with romesco, Manchego cheese
Gambas al ajillo, grilled white fish, chicken with saffron
Colour: Pale salmon-pink with subtle copper hints
Clarity: Brilliant,
Intensity: Pale
Classic Provence rosé colour—pale and elegant. Subtle copper tones hint at Mourvèdre's influence.
Intensity: Medium-plus
Bandol rosé is the thinking person's pink wine. Fresh strawberry and raspberry provide an immediate fruit core, but there's more complexity here. White peach adds richness, while a savoury, almost meaty note (Mourvèdre's signature) provides intrigue. Dried herbs—thyme and wild rosemary—evoke the Provençal hillsides.
Sweetness: Bone dry
Acidity: Medium-plus, fresh and saline
Body: Medium, with more weight than most rosés
Alcohol: Medium, warming but balanced
Flavours: Red berries, stone fruit, herbs, saline minerality, white pepper
Finish: Long for a rosé, with refreshing saline quality and herbal persistence
Limestone-clay with marlstone and sandstone. Triassic to Cretaceous (70-250 million years). Mourvèdre demands warmth and excellent drainage.
Mediterranean. Diurnal range 8-12°C—sea breezes cool vineyards, preventing heat stress. Crucial for fine rosé.
Direct pressing (pressurage direct) for pale colour. Fermentation at 16-18°C. Sur lie ageing. Min 50% Mourvèdre required.
Vignobles Gueissard, family domaine in Bandol. Organic/sustainable practices. Bandol rosé can age 3-5 years.
Ratatouille, grilled Mediterranean vegetables, socca, goat cheese salad
Bouillabaisse, grilled whole fish, lamb chops with herbs
Colour: Deep ruby with purple rim
Clarity: Clear,
Intensity: Deep
Inky, youthful colour showing concentration and warmth. Purple rim suggests youth and good fruit intensity.
Intensity: Pronounced
Exuberantly Southern Rhône. Sun-baked red and black fruits dominate—ripe raspberry, cherry, and blackberry, with an almost kirsch-like sweetness. The garrigue is present: wild thyme, dried lavender, rosemary. Subtle pepper and spice from Syrah add complexity. Warming, generous, Mediterranean.
Sweetness: Dry, but ripe fruit gives sweet impression
Acidity: Medium, refreshing for the weight
Body: Full, generous and warming
Alcohol: High but balanced by fruit intensity
Flavours: Red and black berries, garrigue herbs, black pepper, hints of chocolate and spice
Finish: Long, warm finish with persistent fruit and herbal notes
Red clay with galets roulés (rolled river stones). Stones absorb daytime heat and radiate at night, helping full ripeness.
Mediterranean with continental influences. Diurnal range 12-18°C plus mistral cooling. Essential for balance.
Traditional Southern Rhône. Destemmed, concrete tanks, extended maceration (2-3 weeks). Older oak barrels, no new oak.
Domaine de l'Espigouette, family estate in Violès. Plan de Dieu promoted to Villages status 2005.
Grilled aubergine with harissa, mushroom and lentil stew, aged Comté
Lamb daube, beef bourguignon, grilled lamb chops, cassoulet
Colour: Inky purple-black with violet rim
Clarity: Clear,
Intensity: Deep
Saperavi means "dye"—extraordinarily deep colour. One of few teinturier grapes with red flesh as well as skin.
Intensity: Pronounced
Intensely dark-fruited and wild. Blackberry and bilberry dominate—thick and concentrated. Distinctive earthiness, almost sour-cherry tartness that marks Georgian Saperavi. Violets add an unexpected floral lift. Dried herbs, black pepper, slight smoky, meaty note. Raw, characterful, utterly distinctive.
Sweetness: Dry with dark fruit concentration
Acidity: High, fresh and grippy
Body: Full, dense and concentrated
Alcohol: Medium, balanced
Flavours: Dark berries, sour cherry, plum, dried herbs, black tea, smoke, earthy notes
Finish: Long, tannic finish with persistent dark fruit and characteristic tartness
Alluvial sediments, clay, limestone, some volcanic. Kakheti's diverse soils contribute to Saperavi's complexity.
Continental with humid subtropical influences. Diurnal range 15-20°C—mountain air preserves Saperavi's natural high acidity.
Modern European-style (not qvevri). Extended maceration for colour. Some producers blend traditional and modern.
Bedoba means "destiny" in Georgian. Georgia has winemaking evidence from 6000 BC—8,000 years of history.
Badrijani (aubergine with walnut), lobio (bean stew), khachapuri (cheese bread)
Lamb mtsvadi (kebabs), beef stew with herbs, grilled meats, aged hard cheeses
Colour: Deep ruby-garnet with purple highlights
Clarity: Brilliant,
Intensity: Deep
Intense, polished colour typical of premium Colchagua Cabernet. Purple rim indicates youth and concentration.
Intensity: Pronounced
Quintessential modern Cabernet. Immediately plush and inviting with cassis and blackcurrant at the forefront. Dark cherries and ripe blackberry add depth. Oak shows beautifully: vanilla, toast, hint of coffee. Graphite and pencil shavings add mineral dimension. Subtle mint and eucalyptus provide classic Chilean freshness.
Sweetness: Dry, with ripe fruit sweetness
Acidity: Medium, balancing the richness
Body: Full, rich and concentrated
Alcohol: High but well-integrated
Flavours: Cassis, dark cherry, blackberry, chocolate, vanilla, cedar, graphite, hint of mint
Finish: Long, velvety finish with persistent dark fruit and fine tannins
Granite-based with decomposed rock. Excellent drainage forces deep rooting. Rocky terrain concentrates flavours.
Mediterranean with strong maritime influence. Diurnal range 18-22°C—dramatic Chilean variation for ripe yet fresh wines.
Hand-harvested, double sorted. Stainless steel fermentation, extended maceration (3-4 weeks). 12 months French oak (30-40% new).
Viña Montes, founded 1988. Pioneers of premium Chilean wine. Play Gregorian chant in barrel rooms. Apalta hillside vineyards.
Portobello mushroom steaks, aubergine parmigiana, rich bean cassoulet
Grilled ribeye steak, lamb rack with herbs, beef short ribs, venison
Colour: Deep ruby-purple, almost opaque at core
Clarity: Clear,
Intensity: Deep
Classic Barossa depth—nearly impenetrable colour showing concentration and warmth. Purple rim suggests youthful vitality.
Intensity: Pronounced
Unapologetically Barossa. Waves of blackberry and dark plum, with signature Shiraz blue-fruit note—almost like blueberry pie. Dark chocolate and mocha from oak. Australian character shows in minty-eucalyptus lift (from nearby gum trees). Vanilla and warm baking spices. Liquorice and pepper add complexity.
Sweetness: Dry, though ultra-ripe fruit gives sweet impression
Acidity: Medium-minus, soft and approachable
Body: Full-bodied, opulent and rich
Alcohol: High, warming but not hot
Flavours: Dark berries, chocolate, plum, vanilla, mocha, liquorice, hint of mint
Finish: Long, plush finish with persistent chocolate and dark fruit
Red-brown earth over limestone, sandy loam, clay subsoils. Ancient soils (500-600+ million years) with varied expression.
Mediterranean, warm to hot. Diurnal range 15-20°C—hot days, cool nights preserve freshness in powerful wines.
Multiple vineyard parcels including old vines. Open-top fermenters, regular plunging. French and American oak mix.
Dandelion Vineyards, founded 2007 by Elena Brooks. Focus on old vines (50-150+ years). Multiple Winemaker of the Year awards.
BBQ mushroom burgers, rich pasta with tomato and aubergine, dark chocolate desserts
BBQ beef ribs, slow-cooked lamb shoulder, beef brisket, strong hard cheeses
Colour: Deep ruby-garnet with orange-brick hints at rim
Clarity: Clear,
Intensity: Deep
Depth and slight bricking characteristic of Ripasso—the "re-passing" over dried grape skins adds colour and complexity.
Intensity: Pronounced
Ripasso's unique method shines. Rich cherry—sour and ripe intertwined—leads, joined by prune and dried fig from semi-dried grape influence. Bittersweet quality: dark chocolate, espresso, dried herbs. Violets add florality. Cinnamon and clove suggest gentle spice. Characteristic Valpolicella almond-marzipan note emerges with air.
Sweetness: Dry with dried fruit richness giving sweet impression
Acidity: Medium, balancing the richness
Body: Full, rich and velvety
Alcohol: Medium-high, warming but balanced
Flavours: Dried cherries, plum, chocolate, coffee, herbs, hint of almond, spice
Finish: Long, smooth finish with bitter chocolate, dried fruit, characteristic Italian bitterness
Limestone-based (calcareous), marl, some basalt. Jurassic to Cretaceous (65-200 million years). Thin, rocky soils limit vigour.
Mediterranean to continental, moderated by Lake Garda. Diurnal range 12-18°C—crucial for both fresh wine and appassimento drying.
Ripasso method: standard Valpolicella "re-passed" over dried Amarone grape skins, triggering secondary fermentation. Adds 1-2% alcohol and richness.
Torre del Falasco (Cantina di Soave), founded 1898. Major cooperative with 100+ years expertise. Ripasso is "baby Amarone."
Risotto with porcini, aubergine parmigiana, aged Parmigiano-Reggiano, polenta with gorgonzola
Ossobuco, braised beef, roast duck, venison stew, aged salami and bresaola
Le Nez du Vin aroma numbers reference the official Master Kit 54.