The Perfect Pour for Every Season

Wine isn’t just about what’s in the bottle—it’s about when and how you drink it. The same Cabernet Sauvignon that feels comforting by a winter fire might taste heavy and overpowering in the heat of August. Understanding how acidity, alcohol, and tannin interact with temperature can help you choose wines that not only fit the season but also enhance your mood and meals.

Acidity
Acidity gives wine its brightness and lift. In warm weather, high-acid wines like Virginia Albariño, Seyval, or Riesling feel crisp and refreshing. But serve them too cold, and those lively aromas can disappear, leaving the wine tasting overly sharp. Conversely, cooler weather naturally softens acidity, which is why that same Albariño can feel rounder and fuller in the fall.

Alcohol
Alcohol contributes to body and warmth. If a wine is served too warm—especially in summer—alcohol aromas can dominate and mask other flavors. A Virginia Petit Verdot or Cabernet Franc is far more enjoyable at its ideal serving temperature than when it’s been sitting out in the sun at a picnic.

Tannins
Tannins are the compounds that give certain red wines their structure and drying sensation. In full-bodied reds like Virginia Cabernet Sauvignon or Petit Verdot, tannins can become more pronounced and even harsh if served too warm. Cooler serving temperatures, especially in winter, can make them feel smoother and more integrated.

Warm Weather
Opt for wines with higher acidity and lighter bodies.

• Virginia Whites: Albariño, Seyval Blanc, Vidal Blanc, Traminette
• Light Reds: Chambourcin or even a gently chilled Cabernet Franc
• Rosé: Dry, crisp Virginia rosés that capture fresh berry flavors
• Sparkling Wines: Virginia Sauvage Rosé or Brut-style sparklers

These wines offer citrusy, floral, and bright fruit notes that refresh and energize on hot days.

Cool Weather
Choose wines with fuller bodies and richer textures for a warming effect.

• Virginia Reds: Petit Verdot, Cabernet Sauvignon, Merlot
• White Rhône-style Varietals: Viognier, known in Virginia for its lush stone fruit and spice

These wines bring deeper fruit flavors, spice, and even earthy notes that feel right at home with cozy meals and sweaters.

• Spring: Bright, green flavors call for crisp wines. Virginia Sauvignon Blanc or Albariño is perfect with asparagus or herbed chicken, while a lighter Pinot Noir–style Chambourcin pairs beautifully with roasted spring vegetables.
• Summer: Chilled Riesling or rosé alongside grilled seafood, salads, or watermelon-feta skewers is a warm-weather dream.
• Fall: As flavors turn richer, medium-bodied wines like Virginia Merlot or oaked Chardonnay complement roasted squash, mushrooms, and pork tenderloin.
• Winter: Bold reds like Petit Verdot, Cabernet Sauvignon, or a Bordeaux-style blend stand up to beef stews, braised short ribs, or a spread of local cheeses.

• Happy or Relaxed: Lighter, zippy wines—think Albariño, Riesling, or sparkling—can amplify a sunny mood.
• Contemplative or Cozy: Fuller reds with velvety textures, such as Merlot or Petit Verdot, invite you to slow down and savor.

• Sparkling & Crisp Whites: 40–50°F
• Fuller Whites & Rosé: 50–55°F
• Light Reds: 55–60°F (yes, this means chilling them slightly in summer)
• Full-bodied Reds: 60–65°F

By matching wine style to the season and respecting its ideal serving temperature, you not only taste the wine at its best—you experience it as the winemaker intended.