Warm Up With Wine

Make sure this holiday is the bold, full-bodied kind—by uncorking some bottles of Bordeaux wine, of course.

With the cold setting in, there's never been a better time to explore Bordeaux's countless pairable wines. Don't know where to start? Pearl & Ash's award-winning sommelier Patrick Cappiello has some ideas:

Chicken soup + Pessac-Léognan whites: The classic snow day/one-pot meal is best slurped with a robust white from Pessac-Léognan to cut through the richness. Pessac-Léognan's stony vineyards yield a rich, dry blend, perfect for a steaming bowl of soup.

Chili + Pomerol reds: Prepare for game day like a pro with spicy lamb chili, but skip the standard brews and pick up Merlot-based Bordeaux reds from Pomerol. The dark fruit fragrance and smooth tannins are tailor-made for spicy dishes.

Pot roast + Saint-Julien reds: Slow-stewed pork, like a rich, meaty Italian pork shoulder, needs equally dense and powerful wines, like Cabernet Sauvignon from the Saint-Julien region.

Lasagna + Haut-Médoc reds: Tomato-based lasagna loves a clay-soil companion, like the Cabernet Sauvignon, Merlot and Cabernet blends from Haut-Médoc.

To discover more about Bordeaux, visit Bordeaux Wines' website and enter for a chance to win a trip to the wine country!