Make it all white on a winter night

HERE’S a controversial thought: what if white wines were just as much a winter drink as reds? Let’s face it, many of us gravitate towards cosy, full- bodied reds as the nights close in, just as summer sees us sipping perfectly chilled chablis from condensation- clouded glasses. Yet many traditional winter dishes pair better with white wines. Albariño originates from Galicia in the North West of Spain and flourishes in the similarly warm maritime climate on New Zealand’s East Coast. Its full flavour and tangy acidity are an ideal match for seafood starters.

Chardonnay comes from Burgundy but this versatile grape is now grown all over the world. A creamy soft oaked chardonnay is a great alternative to light reds with turkey. Chenin blanc’s viticultural birthplace is France’s Loire Valley but it has found a second home in South Africa. Its gentle acidity and sweet fruit flavours make it a good choice with seafood, grilled fish and mild cheeses. Grillo is a Sicilian variety used to make a whole range of whites, either singly or blended, but typically fresh and light with nutty fruit flavours. While verdejo originated in North Africa and spread to Spain’s Rueda region.

Improvements in Spanish white winemaking mean verdejo wines are clean and crisp with a rich texture, nutty tones and subtle bitterness.

My choices here aren’t the cheapest in class but, after all, it is the season to treat yourself, right? Sit back and enjoy these aromatic, flavoursome and utterly refreshing wines.