A well-chilled Sauvignon Blanc is synonymous with a hot summer’s day in the Winelands. So is a complex red in front of a fire in winter rain when it is raining. But is seasonal sipping all about the serving temperature of the drink and to what extent does it extend to beverages other than wine?
Do we prefer red wine in winter as they are generally served a little warmer than well-chilled whites? It might be, but I believe it is also about the flavour profiles and texture of the wine – as well as how the wine matches your dish of the day. It isn’t simply a question of serving temperature, white or red. I do, for instance, love a “winter white”- you know, those complex Chardonnays, Viogniers or Chenins with a little oak maturation that bring more velvety smoothness than the crispy freshness of other styles of white wine. With more complex tannin profiles and often more intense barrel maturation, red wines also offer a mouthfeel that might appeal more to the sense of comfort and coziness associated with winter.
Are there similar trends with other beverages? I believe hot chocolate is more popular in winter than a milkshake, but what do sophisticated javaphiles have to say? Do they regard Espresso more of a summer morning drink than a creamier Latte? Or is your favourite cup your go-to regardless of the season? And other than whether it offers milk, cream or froth, do some types of coffee have a more wintery flavour profile than others?
Of course, what you prefer to pour is always a personal preference, but like wine, some styles of coffee are more popular in winter due to their flavour profiles. In this case, their wintriness can be attributed to the type of bean, the roast, brewing method and also flavour additions. Darker roasts with bolder flavours might be more comforting in winter than on a summer’s day, while hot brewed coffees might also ensure a richer taste. Added spices such as cinnamon and nutmeg might make it feel like Christmas, but they also provide the comfort of their typical warm spice character.
We know that grapes from warmer climates often result in wines with higher alcohol and richer flavours, while the leaner, more mineral styles usually originate from cooler climates. I am still on a journey to explore the terroir of coffee, but it seems that warm climates usually result in beans that produce lighter, brighter coffee flavours and that cool climates offer the more complex, bolder tastes.
What I find interesting about coffee, is that its origin can make a difference because of the timing of the harvest season. In the Northern hemisphere, coffee afficionados who prefer their single origin brew at its peak of freshness, usually choose Southern hemisphere coffees during winter, as the beans are freshly harvested during the Southern hemisphere summer and are still full of flavour. Especially Brazilian coffees with their rich chocolatey and nutty flavours are popular in cooler weather.
For us in the Southern hemisphere, it goes the other way round and I guess this winter, we should be experimenting with coffee of Northern hemisphere origin such as Mexico, Indonesia, Northern Colombia, Ethiopia and Kenya.
Tea is of course the other beverage that is enjoyed regardless of the weather, but black tea with a higher degree of oxidation and darker oolong teas that are partially fermented might provide a little more warmth than our favourite Rooibos. Similar to coffee, spiced teas will also contribute to the coziness factor – especially when the spices are ginger, cinnamon and cardamom.
Winter is upon us in the Western Cape and I hope you will stay warm with your favourite sipper, whether you opt for a velvety white wine, a full-bodied red, order a cup of Chai tea or choose a single-origin coffee roast from the right side of the equator!