It’s that time of year again. The air is cold and crisp. The leaves have fallen. A heavier coat, perhaps even a scarf, feels good as you walk outside.
I love to cook hearty, soul-warming, rustic dishes this time of year: soups, chilis, braises, roasted root vegetables. To pair with those dishes, I tend toward two wine regions: Northern Italian wines from Piedmont, and Northern Rhône wines from France.
There’s something intoxicating about the perfume and acidity of Nebbiolo, the savory and smoky notes of Syrah, and the lush waxiness of Viognier, Marsanne, and Roussanne that call out to be sipped alongside these meals.
Below are four of my favorite late-autumn and early-winter dishes, along with smart wine pairings at every budget point.
A quick note on my dietary needs before we dive in: I have a long list of food allergies—which means that my cooking includes no gluten, dairy, alliums (garlic, onion, chives, etc.), soy protein, or peanuts. If you don’t share these limitations, feel free to substitute butter where I use olive oil or chopped onions where I use fennel. But if you’ve ever left a meal feeling less than ideal, give these versions a try–I bet you’ll be wowed by the depth of flavor you can still get and how good you’ll feel afterward too.
Root Vegetable Soup with Fennel & Thyme (Paired with White Rhône)
This recipe is one of my favorite cold-weather dishes. It’s creamy and rich, yet lively, with layers of flavor from roasted roots, fennel, and celery. Roasting the vegetables concentrates their sweetness, while turnip and smoked salt add balance.
Full Recipe (Serves 4–6)
Ingredients:
● 3 yellow potatoes, peeled and cubed
● 2 parsnips, peeled and cubed
● 3 white carrots, peeled and cubed
● 1 medium fennel bulb, diced
● 1 small turnip (or ½ rutabaga), peeled and cubed
● 3 tbsp. olive oil
● ½ tsp. each salt, black pepper, thyme
● 3 celery stalks, diced
● 1 tbsp. olive oil
● ¼ cup dry white wine
● 2 bay leaves
● 4½ cups water or stock
● 1 tbsp. apple cider vinegar
● 1 tsp. gluten-free tamari (optional)
● ¼ tsp smoked salt (regular salt will suffice)
● ¾–1 cup oat milk
Method:
- Roast vegetables at 400°F for 30–35 minutes, or until lightly browned.
- Sauté celery, deglaze with wine, add roasted vegetables and liquids. Simmer 25 min.
- Blend (an immersion blender or stand blender work equally well) with oat milk, vinegar, nutmeg. Adjust acidity by adding wine as needed.
- Serve with an olive oil drizzle and a sprinkle of micro greens or crumbled bacon.
White Rhône blends based on Marsanne and Roussanne are a perfect fit for this dish: textural, waxy, nutty, and savory, mirroring the soup’s richness while providing aromatic lift. For collectors, Chapoutier’s Saint-Joseph Blanc “Les Granits” is magnificent. For value seekers, a Crozes-Hermitage Blanc—like Jaboulet’s Domaine de Thalabert “Mule Blanche” Crozes-Hermitage Blanc—often rings up for about $40 and is another great option.
Roasted Chicken Thighs with Thyme & Pan Jus (Paired with Condrieu)
This dish is just so simple, satisfying, and aromatic. Season, load up two pans in the oven for 45 minutes, and then make a simple pan sauce. So easy, so satisfying.
Full Recipe (Serves 4–6)
Ingredients:
● 4–8 chicken thighs
● Salt, pepper, thyme, olive oil
● Carrots, parsnips, potatoes
● white wine, chicken stock, vinegar, olive oil
Method:
- Cut the vegetables into 1-inch chunks; toss in olive oil.
- Season chicken and root vegetables with salt, pepper, and thyme.
- Roast everything at 400°F for 40–45 min.
- Deglaze roasting pan with wine and pour into a saucepan over medium heat, add stock or water, reduce till spoon-coating, whisk in oil, and adjust seasoning to taste.
Viognier fits this dish like a glove. Condrieu’s body, stone fruit, florality, and low acidity flatter the sweetness of roasted roots and the richness of chicken skin. For value, look for Condrieu from Yves Cuilleron or Verzier, which can be found for between $40-$60; for a bigger splash, look for Delas Frères’ Condrieu Clos Boucher, which is closer to $100.
Texas-Style Chili (Paired with Northern Rhône Syrah)
This is a deep, rich, smoky chili with poblano, fennel, celery, spices, and dark chocolate. In true Texas style, it includes no beans, but feel free to add beans if you prefer or to serve over rice or anything else.
Spice Mix:
● 3 tbsp. smoked paprika
● 2 tbsp. ancho chili powder
● 1 tbsp. chipotle chili powder
● 1 tbsp. ground cumin
● 1 tbsp. dried oregano
● 1 tbsp. coconut or brown sugar
● 1½ tsp. kosher salt
● ½ tsp. cayenne pepper
● 1 tsp. black pepper
● 1 tsp. mushroom powder (optional)
Main Ingredients:
● 3 lbs. ground beef or venison
● 1.5 lb. chuck roast or brisket, cut into 1-inch cubes
● ½ lb. ground pork (optional)
● 1.5 cups diced celery
● 1.5 cups diced fennel
● 2 poblano peppers, diced
● 1 (4–7 oz) can mild green chiles
● 2 tbsp. olive or avocado oil
● 1 tsp. asafetida or 1–2 Tbsp garlic-infused oil
● 2 × 28 oz cans crushed tomatoes
● 1 × 28 oz can fire-roasted diced tomatoes
● 1–2 cups beef broth
● 1–2 Tbsp tomato paste (optional)
● ½ cup gluten-free beer or extra broth
● 15–20 g 88% dark chocolate, finely chopped
Method:
- Heat a skillet over medium-high heat. Brown the ground meat without overcrowding, letting it sear undisturbed before stirring. Transfer to crock pot.
- Brown the chuck cubes on at least two sides and transfer them to the crock pot.
- Add oil if needed. Sauté celery, fennel, and poblano until softened and lightly browned. Add green chiles and asafetida or garlic-infused oil, cooking briefly.
- Deglaze skillet with broth or gluten-free beer and transfer to crock pot.
- Add crushed tomatoes, diced tomatoes, spice mix, broth, and tomato paste (if using). Stir thoroughly.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours until chuck is tender.
- Stir in dark chocolate until melted. Adjust seasoning with salt, chocolate, or a splash of vinegar.
- For thicker chili, cook uncovered 20–45 minutes. For thinner, add broth.
- Serve with avocado, cilantro, lime, gluten-free cornbread, or dairy-free cheese.
Northern Rhône Syrah is almost too perfect here: smoke, pepper, and savory umami meet chili’s roasted chiles and slow-cooked meat. For a treat, Chapoutier’s Les Granits Rouge is superb, and can be found for as low as $50 if you’re lucky. Other wines to consider include Jamet’s Côtes-du-Rhône—a rare 100% Northern Rhône Syrah—that often sits around $55 and really over-delivers. Some bonus value finds include St. Cosme’s and Ogier’s Cotes-du-Rhône offerings, which while technically sourced from Southern Rhône fruit, include hefty percentages of Syrah (around 40% for Ogier’s offering and 100% in St. Cosme’s) and are true steals at around $20 a piece.
After-Work Braised Short Ribs Over Silky Mashed Potatoes (Paired with Nebbiolo from Piedmont)
This dish yields restaurant-level short ribs that, with the help of a pressure cooker, can be made after work on a week night.
Full Recipe (Serves 4–6)
Short Ribs:
● 3–4 lbs. bone-in beef short ribs (English cut)
● 2 tsp. kosher salt
● 1 tsp. black pepper
● 1 tbsp. paprika
● 3 tbsp. brown sugar
● 1 tbsp. oil (avocado or neutral)
● 1 cup red wine
● 2 cups beef broth or water
● Splash balsamic vinegar (about 1–2 tsp.)
● 1–2 tbsp. gluten-free tamari or coconut aminos
● 1 tbsp. tomato paste (optional, improves body)
● ½ tsp. Dijon OR 1 tsp red wine vinegar (optional finishing acid)
● 2 tbsp. cornstarch + 3 tbsp. cold water (slurry)
● 1–2 tsp olive oil (or butter alternative)
Mashed Potatoes:
● 3 lbs. Russet or Yukon Gold potatoes, peeled and cubed
● ¾–1 cup oat milk, warmed
● 3–4 tbsp. olive oil
● Salt and pepper
Method:
- Prep & Season
Pat ribs dry. Mix salt, pepper, paprika, and brown sugar. Rub evenly over the ribs.
- Sear the Short Ribs
● Set Instant Pot to Sauté – High
● Add the 1 tbsp. oil
● Sear ribs on all sides, 3–4 minutes per side, in batches so they brown rather than steam
● Transfer seared ribs to a plate
- Build the Braising Base
● Add tomato paste now and sauté 1 minute until darkened
● Pour in the red wine to deglaze, scraping up browned bits
● Add beef broth, balsamic, and tamari/coconut aminos; stir to combine
- Pressure Cook
● Return ribs to the pot, meaty side down is ideal
● Lock lid. Cook on High Pressure for 45 minutes
● Allow 15 minutes natural release, then quick release the rest
At this point the ribs should be tender and separating from the bone.
- Make the Sauce
● Remove ribs and cover loosely with foil
● Skim excess fat from the braising liquid (a ladle works well)
● Return Instant Pot to Sauté – High and simmer 8–10 minutes to reduce
● If thicker gravy is desired:
–Stir in cornstarch slurry
–Cook 1–2 minutes until glossy and thickened
● Finish with a small splash of olive oil (or butter alternative) and the optional Dijon or red wine vinegar for brightness
- Mashed Potatoes (While Ribs Cook)
● Boil potatoes in salted water until very tender (15–20 minutes)
● Drain well
● Mash with warm oat milk and 3–4 tbsp. olive oil
● Season with salt and pepper
Short ribs crave acid…exactly what Nebbiolo delivers. The dish’s rich sauce and fatty meat tame Nebbiolo’s famously angular structure, while the wine’s cherry, rose, and tar aromas do a beautiful dance with the brown sugar, balsamic, and Maillard flavors in the braise. Great options include Produttori del Barbaresco “village” Barbaresco, a classic, traditionally made Barbaresco that often lands around $45–50. G.D. Vajra Langhe Nebbiolo gives you some of a taste of the structure and aromas of Nebbiolo in more approachable and affordable package, coming in at around $20, while G.D. Vajra’s single-site Barolo “Bricco delle Viole” is a gorgeous splurge option, coming in at around $100.
Cold-weather cooking is often treated as an invitation to excess. These dishes show you can have all the depth, richness, and comfort you want while cooking in a way that keeps you feeling good.
And, cheers to feeling good, in all seasons!
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Piedmont Photo Credit: Michael Franz