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Winter Wines
Seven winter drinks for your favorite cold-weather comfort foods
Written by Jen Laskey
Stroll kicks off the last hurrah before we hunker down for the long winter ahead. With it comes the promise of holiday celebrations, followed by some well-earned R&R when we get to catch up with friends and neighbors, indulge in our favorite comfort foods, and relish the cold, quiet, locals-only version of the island. Whether you’re looking for seasonal sippers to share over Stroll weekend, a special beverage to brighten some of those dark winter nights or something delicious to pair with your hard-earned harvest of Nantucket bay scallops, our local drinks experts have got you covered. Here are seven wines, cocktails and nonalcoholic drinks to savor with your favorite winter foods between now and spring.
DENNY BINI “FESTA”LAMBRUSCO DELL’EMILIA, NV ($20/BOTTLE)
Recommended by Alanna Lucas, owner, Nantucket Wine & Spirits
A fruity but dry sparkling red wine made with organically grown grapes from Italy’s Emilia-Romagna region, the Denny Bini “Festa” Lambrusco is “rustic yet playful,” said Alanna Lucas. “The tiny bubbles awaken your palate, keeping you on point for that board game by the fire.” This wine also has darker, deeper flavors that make it a perfect pairing for charcuterie such as Prosciutto di Parma served with Parmigiano-Reggiano, marinated mushrooms, olives and figs—some of Lucas’ favorite things to nosh on in the cold winter months. She adds that the offseason is an excellent time to explore new wines and regions, or even take a wine class. “Most importantly, though,” she said,“ it’s a time to have dinner parties and do what winemakers intended for us wine drinkers to do with their wine: enjoy it with a leisurely meal with family—and friends who are family.
ST. AGRESTIS PHONY NEGRONI ($10/2-pack)
If you love the flavors of a negroni but are looking to dial back on booze at any point this season, this delicious bottled cocktail from Brooklyn-based distiller St. Agrestis has all the juniper, bitter citrus peel and herbal notes of a real negroni without any alcohol. Plus, its cute packaging makes it festive enough for a holiday party. Just pop the cap and serve. Cheers!
TRIMBACH PINOT GRISRÉSERVE 2018 ($21/GLASS, $84/BOTTLE)
DUCKHORN MERLOT 2021($26/GLASS, $104/BOTTLE)
Recommended by Zack Lindsay, general manager and beverage director, The SeaGrille
Zack Lindsay loves the downtime that comes with winter on the island. “It’s not a blur, like the summer,” he said. In the winter, he gets to relax, spend quality time with his family and indulge in some of his favorite dishes and drinks. “I love our broiled bay scallops with beurre blanc and Trimbach pinot gris—with the sweetness of the scallops and the acidity of the wine, it’s like a homerun, honestly,” he said. “But for real comfort food, I go for our au poivre.” The SeaGrille’s center-cut filet mignon au poivre comes with brandy cream sauce that Lindsay tosses with a side of house-made fettuccine. He’ll wash that down with a warming glass of Duckhorn merlot. “It’s a benchmark for merlot in my mind,” he said. “It almost drinks like a cabernet [sauvignon], so it pairs great with red meat.”
UCCELLIERA ROSSODI MONTALCINO 2021($36/BOTTLE)
Recommended by Elisabeth English, founder and former owner, Current Vintage
Close your eyes, take a sip of the Uccelliera Rosso di Montalcino and let your mind transport you to the sun-drenched vineyards of Tuscany. Made with100% organic Sangiovese grapes, this dry red wine is “silky and vibrant,” said Beth English. “The savory, spicy red fruit flavors are lengthy and mouth-coating, beckoning another sip.” It’s an excellent value too: “Its big brother, Brunello di Montalcino, is three to five times the price.” For English, the slower pace of winter grants her time to do more cooking, relaxing and binge-watching great TV. “I love pairing all of the above with Italian red wines, especially from Piedmont and Tuscany.” But one of her favorite pairings doesn’t require any time in the kitchen at all: a glass of Uccelliera and Pi pizza with Esposito’s sausage and hot peppers. “Sangiovese, in general, pairs beautifully with pizza and tomato-based dishes,” she said, “but a Rosso di Montalcino with Pi pizza by the fire on a Nantucket winter night is a trifecta!”
EVENING GLOW
Recommended by Neil Ferguson, chef-owner, American Seasons
Inspired by the 1930s-era Army & Navy cocktail, the Evening Glow brings a floral twist to the bright, citrusy classic. “Elegant, clean and moreish, it perfectly balances zesty lemon, the almond and aromatic gin and the St-Germain,” said Neil Ferguson. “You will definitely want a second!” This cocktail is bound to elevate any snowy-weather soiree—or even a cozy evening at home. “During Nantucket’s winter months, there’s nothing better than curling up under a blanket with a great movie and a comforting drink,” he said. At American Seasons, they pair the Evening Glow with Ferguson’s Butternut Squash Tortelli, a stuffed fresh pasta filled with squash purée and crumbled amaretti biscuits that’s served with a sage-brown butter sauce and a touch of lemon zest. The dish, he said, “echoes the cocktail’s lovely lemon and almond notes for a delicious pairing."
INGREDIENTS
2 ounces gin
¾ ounce St-Germain elderflower liqueur
¾ounce orgeat syrup
1 ounce lemon juice
3 dashes Angostura bitters
DIRECTIONS
Combine all ingredients in a shaker filled three-quarters of the way with ice. Shake vigorously until chilled, then strain into a chilled coupe glass. Garnish with a lemon twist.
STROLLING WITH MY HOMIES
Recommended by Clinton Terry, founding partner and beverage director, Nautilus and Gaslight
Bartending maverick Clinton Terry may have invented the ultimate Stroll cocktail. It’s delicious, it’s red, it’s got holiday spirit—and a great name: Strolling With My Homies. Served seasonally at Nautilus, this cocktail is made with tequila, Ambrosia hibiscus-infused simple syrup, a little bit of sour mix and, according to Terry, “Christmas cheer.” (The Gaslight serves a vodka-based version.) After the craziness of summer, Terry appreciates how winter turns Nantucket into “one big close-knit neighborhood.” And he added, “The light is just so beautiful.” His ideal spot for relishing this seasonal sipper is at the beach, chasing those last afternoon rays. “I’m a big Cisco sunset guy, even in winter.” He recommends Nautilus’ barbecued beef bánh mì as a pairing for Strolling With My Homies. “The cocktail gives a bit of fruitiness, then there’s a little leather-sandalwood you get from the hibiscus that blends well with the pâté, herbs and pickled veg.”
INGREDIENTS
2 Ounces blanco tequila
1½ ounces hibiscus-infused simple syrup
½ ounce sour mix
DIRECTIONS
Fill a shaker with ice, add ingredients and shake. Strain into a chilled coupe (or rocks glass with a large ice cube). Garnish with a lime wheel. For the hibiscus simple syrup, use a 4:1:1 ratio of water to sugar to dried hibiscus. Combine in a pot over medium-high heat, and let simmer until sugar crystals dissolve. Cool completely, strain out the hibiscus, and store in the fridge until ready to use.
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