While the first weeks of winter 2026 have been miserable, Punxsutawney Phil indicated there would be at least six more cold weeks ahead before the pitchers and catchers report to camp.

You may have a cozy fireplace in your home or maybe a couple of good books to read while the winds blow. This would be a great time to sit down with a lovely glass of wine or two — and some simple snacks to soothe frazzled nerves as the temperatures outside are freezing.

Winter is regarded as the best time to enjoy reds, so here are some “warm winter red wine pairings” to explore:

• Chambourcin — The pleasant French-American hybrid that was one of first widely planted red wine grapes introduced to Ohio in the early 1980’s. Its European heritage dates to the prior century when French researchers were working to combat the devastating phylloxera infestation that was destroying that nation’s vines. It is still widely planted in France and served in bistros across the country as a vin ordinaire. It is light and pleasant, so it is a perfect option for those “who do not like” big and more complex red wines. Think about sipping slowly and snacking on some pizza bagels or some trail mix while relaxing.

• Merlot — Its name is derived from the French word for “blackbird” and is regarded as the premier varietal by many in the East where winters are less severe. It is generally finished in a soft style and can be consumed much younger than some of its Cabernet cousins. Look for some mild cheeses: Havarti, mild Gouda or creamy baked brie in a puff pastry and glazed with apricot puree.

• Cabernet Sauvignon — The most respected of all the red varieties. It is grown around the world, but accounts for most of the great reds of Bordeaux and California. It takes an inordinately long growing season to fully mature, so in many Ohio vineyards, ripening to intense color levels and full maturity are sometimes difficult tasks, but in vintage years, it can produce an exceptional finished wine. This complex red works well with blue cheese, roasted nuts, dark chocolates and even perhaps some fiery Doritos.

• Cabernet Franc — Although less revered than Cabernet Sauvignon, this grape is still widely planted in some of the world’s finest growing districts. It ripens much earlier than its cousin and generally requires less cellar time to reach drinkability. It produces a spicy aroma and has a grassier (vs. floral) nose than some other reds. In some places, including northeast Ohio, given appropriate growing conditions, it produces some lovely, rose wines. Goat cheese is a typical cheese recommendation here.

• Pinot Noir — The cool climate, finicky and shy bearer has helped build the reputation of Oregon as a world class growing region. It is often described as elusive and difficult. But fortunately for our region, local winegrowers have been working in their vineyards and in the cellars to match the challenge offered by this varietal. Its nose often offers hints of raspberries and other red fruits. Prepare to enjoy it with a small charcuterie plate of salami, prosciutto, gouda, nuts, dried apricots, and perhaps even some BBQ potato chips.

If you have wine in your home wine rack left from those winery fall excursions, pull out a bottle or two. If not, head to a local winery, or plan a quick trip to your favorite grocery store or specialty retailer one afternoon when the sun is shining and the temperatures approach freezing to collect some wine and snacks.

Wine is a beverage of moderation and a glass or two accompanied by some yummy snacks provide a break from hectic times. So, hunker down and relax. Baseball season and warm temps will surely be on their way…..eventually.

For additional information: dwinchell@OhioWines.org.