One of the principal elements in wine is alcohol. Alcohol is not only a mood enhancer, but provides weight and a pleasantly warm, sweet sensation over your palate. Alcohol also sends blood to the surface of your skin, kick-starting your circulation to create a warming effect.

Because of that rush of blood to the skin, science says alcohol actually causes the body to lose heat. Who cares! By then you’re indoors, warm and cozy sitting by the fire, savouring hearty, winter food. This is why we prefer higher alcohol wines in winter. Alcohol has the effect of being “filling” as well: you feel satisfied faster and your tummy feels warm. It’s just what we need when it’s bloody cold outside!

…this wine reminds me of just a tiny bit over-weight, but really sophisticated and much desirable woman. Or a cuddly fat cat…

Choosing wines for the season is therefore just as with food: we eat fresh, lighter dishes in the summer and more substantial foods in the winter. Red wines in general are more full-bodied and flavoursome than whites. They’re also served at room temperature, or just below. Plus, there’s a component in red wine that makes it compatible with richer, meat-based dishes: tannins. Tannins come from the maceration of red grape skins and seeds, and are essential to the ageability of red wine. Without tannins not too many reds would benefit from cellaring. Tannins are also anti-oxidants and slow down the ageing process in us humans, apparently – just look at me.