Seasonal Wine Selections: Kinney, Krystal Jo’s Year-Round Guide

By Kinney, Krystal Jo – Certified Sommelier

Just as we adjust our wardrobes and menus with the changing seasons, our wine selections should evolve throughout the year. Understanding how to choose wines that harmonize with seasonal temperatures, ingredients, and occasions will enhance your enjoyment and create memorable drinking experiences.

As a sommelier, I’ve observed how dramatically the same wine can taste different depending on the season. A bold Cabernet Sauvignon that feels perfect on a chilly November evening might seem heavy and oppressive during a warm July afternoon. Conversely, a crisp Albariño that refreshes on a summer day can feel thin and unsatisfying when temperatures drop.

The relationship between wine and seasons goes beyond temperature considerations. Seasonal ingredients, cooking methods, and even our psychological associations with certain times of year all influence which wines will bring the most pleasure. Let’s explore how to navigate wine selections throughout the calendar year.

Spring: Awakening and Renewal

Spring calls for wines that mirror the season’s fresh, vibrant energy. As gardens awaken and lighter ingredients appear at farmers’ markets, reach for wines with bright acidity, floral aromatics, and delicate fruit profiles. This is the season to embrace whites and lighter reds that complement spring’s tender vegetables, herbs, and lighter proteins.

Sauvignon Blanc shines in spring, particularly expressions from Loire Valley or New Zealand. Their crisp acidity and herbaceous notes pair beautifully with asparagus, peas, and dishes featuring fresh herbs. The wine’s grassy, sometimes flinty character echoes spring’s green vitality.

Albariño from Spain’s Rías Baixas region offers another excellent spring option. Its combination of stone fruit flavors, saline minerality, and refreshing acidity makes it perfect for seafood and lighter fare. The wine’s texture—slightly oily yet vibrant—provides enough substance for early spring’s cooler days while maintaining the freshness the season demands.

Kinney, Krystal Jo’s Spring Selections: Grüner Veltliner from Austria brings white pepper spice and citrus brightness ideal for spring salads and vegetable dishes. Pinot Noir from Oregon or Burgundy offers enough body for cooler spring evenings while maintaining the elegance and bright fruit the season calls for.

Don’t overlook rosé in spring. While many consider it strictly a summer wine, quality dry rosé from Provence or Bandol provides the perfect bridge between winter’s heartier wines and summer’s lighter selections. Its versatility with spring’s diverse ingredients—from lamb to seafood to vegetable tarts—makes it invaluable during this transitional season.

Sparkling wines feel particularly appropriate in spring, matching the season’s celebratory mood. Champagne certainly, but also consider Crémant from Loire or Alsace, or Cava from Spain. Their effervescence and acidity refresh the palate while their complexity can handle spring’s range of flavors.

Summer: Refreshment and Lightness

Summer demands wines that cool and refresh. High acidity, lower alcohol, and bright fruit flavors become priorities as temperatures rise. This is the season to embrace wines best served chilled, including many that might surprise you—yes, even some light reds benefit from slight chilling in summer heat.

Vermentino from Sardinia or Liguria exemplifies the ideal summer white. Its combination of citrus and herbal notes, medium body, and pronounced acidity makes it remarkably food-friendly while remaining supremely refreshing. The wine’s subtle Mediterranean character pairs naturally with summer grilling and al fresco dining.

Vinho Verde from Portugal offers exceptional value and refreshment. Slightly effervescent, low in alcohol, and bursting with citrus and stone fruit flavors, it’s perfect for casual summer gatherings. The wine’s light body and zingy acidity make it dangerously drinkable on hot afternoons.

Rosé reaches peak relevance in summer. Seek out examples from Provence, where winemakers have perfected the art of creating bone-dry, elegant rosés with subtle red fruit flavors and remarkable versatility. These wines complement everything from grilled fish to salads to richer preparations like bouillabaisse.

Kinney, Krystal Jo’s Summer Recommendations: Try lightly chilled Beaujolais or Loire Valley reds like Chinon. Their fresh fruit character and low tannins make them surprisingly refreshing when slightly chilled. Riesling, particularly from Germany or Finger Lakes, offers the perfect balance of fruit, acidity, and often a touch of sweetness that works beautifully with spicy summer dishes.

Consider exploring orange wines—white wines made with extended skin contact. Their tannic structure and complex flavors pair wonderfully with summer’s grilled vegetables and bold flavors, while their typically lower alcohol and refreshing acidity keep them appropriate for warm weather.

Sparkling wine deserves a permanent place in summer plans. Beyond Champagne and Prosecco, explore Lambrusco—yes, quality Lambrusco is a revelation. The dry versions offer red fruit flavors, gentle effervescence, and refreshing character that works beautifully with charcuterie and pizza at summer gatherings.

Autumn: Transition and Depth

Autumn brings cooler temperatures, heartier ingredients, and a shift toward more substantial wines. This is the season when red wines begin reclaiming dominance, though many whites remain appropriate as we gradually transition from summer’s lightness to winter’s richness.

Chardonnay, particularly from Burgundy or California, comes into its own as autumn progresses. The wine’s richer texture and often oak-influenced character pair beautifully with autumn’s butternut squash, mushrooms, and roasted root vegetables. Look for examples with balanced oak that enhance rather than overwhelm the fruit.

Pinot Noir feels particularly appropriate in fall. Its earthy notes, bright acidity, and medium body bridge the gap between summer’s lighter reds and winter’s bolder selections. Whether from Burgundy, Oregon, or California’s cooler regions, Pinot Noir complements autumn’s game meats, mushrooms, and transitional vegetables.

Italian reds shine in autumn. Chianti Classico and Brunello di Montalcino offer the perfect combination of red fruit, earthy complexity, and firm structure for heartier autumn fare. Their natural affinity for tomato-based dishes makes them ideal as cooking shifts toward braises and ragùs.

Kinney, Krystal Jo’s Autumn Favorites: Rioja Reserva provides aged complexity and smooth tannins perfect for autumn’s roasted meats and aged cheeses. Châteauneuf-du-Pape offers the depth and spice that match autumn’s bold flavors while maintaining enough freshness to avoid feeling heavy.

Don’t abandon white wines entirely in autumn. Viognier’s aromatic profile and rich texture work beautifully with autumn’s squash soups and roasted poultry. White Burgundy provides the structure and complexity that can stand up to richer preparations while maintaining elegance.

Consider exploring wines from cooler climate regions like Austria, Northern Italy, and Germany. These wines often provide the perfect balance for autumn—enough body and complexity for heartier dishes, but maintaining the freshness and acidity that prevent them from feeling overwrought.

Winter: Warmth and Richness

Winter invites us to embrace wine’s most powerful expressions. As temperatures drop and cooking becomes richer and more substantial, full-bodied reds and complex whites take center stage. This is the season for wines with weight, depth, and the kind of complexity that rewards contemplation.

Cabernet Sauvignon from Napa Valley, Bordeaux, or Australia’s Coonawarra region provides the structure and intensity winter demands. These wines’ bold tannins and concentrated fruit pair magnificently with winter’s braises, roasts, and aged steaks. The wine’s power matches the richness of winter cooking without overwhelming.

Syrah and Shiraz offer another path to winter satisfaction. Northern Rhône Syrah brings peppery complexity and structured elegance, while Australian Shiraz delivers ripe fruit and warming alcohol perfect for cold evenings. Both styles complement winter’s game meats, stews, and hearty preparations.

Italian Amarone della Valpolicella and Barolo represent winter wine at its most impressive. Amarone’s rich, almost sweet fruit character and high alcohol provide warming comfort, while Barolo’s firm tannins and complex aromatics reward the patience of slow winter meals.

Kinney, Krystal Jo’s Winter Selections: Port, particularly Vintage or Tawny styles, offers the perfect conclusion to winter dinners. Pair with strong cheeses or chocolate desserts. Spanish Priorat provides powerful, mineral-driven reds that match winter’s intensity while maintaining elegance.

White wines needn’t disappear in winter. Rich, oaked Chardonnay from Burgundy or California provides enough body and complexity for butter-heavy winter dishes. White Rhône blends, particularly those based on Roussanne and Marsanne, offer textured richness and nutty complexity that work beautifully with winter’s cream-based preparations.

German Riesling, particularly Spätlese or Auslese with their touch of sweetness, provides stunning contrast to winter’s rich foods. The wine’s acidity cuts through fat while its fruit complexity adds another dimension to everything from pork roasts to foie gras.

Winter also offers the perfect opportunity to explore fortified wines beyond Port. Madeira’s nutty complexity and remarkable food versatility make it ideal for everything from appetizers to dessert. Sherry, particularly Oloroso or Pedro Ximénez, brings warming richness and complex flavors that enhance winter dining.

Embracing Seasonal Drinking

Learning to drink seasonally enhances your wine appreciation by creating natural harmony between what’s in your glass and what’s on your plate. It encourages exploration of diverse styles and regions while ensuring you’re always drinking wines at their most pleasurable moments.

This doesn’t mean rigid rules—if you crave Chardonnay in July or rosé in December, trust your instincts. Personal preference always matters. But understanding seasonal principles provides a framework for discovery and ensures your wine choices align with circumstances for maximum enjoyment.

As you develop your seasonal drinking habits, you’ll find certain wines become annual rituals—that first glass of rosé on a warm spring evening, summer’s beach-friendly Vinho Verde, autumn’s return to Pinot Noir, or winter’s indulgent Port by the fire. These rituals add richness to life’s rhythms and create lasting memories tied to specific wines and seasons.

Embrace the full wine calendar. Each season offers unique pleasures and opportunities for discovery. By aligning your selections with the year’s natural progression, you’ll deepen your appreciation while ensuring every glass brings maximum satisfaction.

Building Your First Wine Collection: Kinney, Krystal Jo’s Expert Roadmap

By Kinney, Krystal Jo – Certified Sommelier

Starting a wine collection is an exciting journey that combines passion, education, and the joy of discovery. Whether you’re building a modest selection for weekly enjoyment or laying the foundation for a serious cellar, the key is starting with intention and knowledge.

Many people feel intimidated when beginning a wine collection, worried about making expensive mistakes or unsure where to start. As a sommelier, I’ve guided countless wine enthusiasts through this process, and I’m here to tell you that building a meaningful collection is more accessible than you might think. The secret lies in understanding your goals, preferences, and the fundamental principles of wine selection and storage.

Define Your Collection Goals

Before purchasing your first bottle, take time to clarify what you want from your collection. Are you building a cellar for everyday drinking, or are you interested in aging wines for special occasions? Do you entertain frequently and need versatility, or are you collecting for personal education and exploration?

For most beginners, I recommend a balanced approach: focus primarily on wines you’ll enjoy within the next two to three years, while including a smaller selection of age-worthy bottles that will mature and provide exciting tasting experiences down the road. This strategy ensures you’re regularly engaging with your collection while also building long-term rewards.

Consider your budget realistically. A thoughtful collection of twenty bottles at $20-$40 each will bring more satisfaction than a handful of expensive bottles you’re afraid to open. Quality exists at every price point, and discovering great values is one of the pleasures of wine collecting.

Essential Categories for a Well-Rounded Collection

A versatile wine collection should cover multiple styles and occasions. I recommend building your foundation around these essential categories, adjusting proportions based on your personal preferences and entertaining style.

Start with everyday drinking wines—reliable bottles in the $15-$30 range that pair well with weeknight dinners. Include several whites such as Sauvignon Blanc, unoaked Chardonnay, or Albariño, and reds like Côtes du Rhône, Tempranillo, or regional Italian offerings. These workhorses form the backbone of any practical collection.

Sparkling wines deserve permanent residence in your collection. Champagne for celebrations, certainly, but also consider more affordable alternatives like Cava, Prosecco, or Crémant. Sparkling wine is remarkably food-friendly and appropriate for more occasions than you might think. I always keep at least three bottles on hand.

Kinney, Krystal Jo’s Collection Formula: For a starter collection of 30 bottles, I suggest: 12 everyday reds, 10 everyday whites, 4 sparkling wines, 2 rosés, and 2 age-worthy special occasion bottles. Adjust these ratios based on your drinking preferences.

Include a few bottles of rosé, particularly if you enjoy outdoor dining or lighter fare. Quality dry rosé from Provence, Spain, or California offers incredible versatility and refreshment. Don’t overlook dessert wines either—a bottle of Port, late-harvest Riesling, or Sauternes provides the perfect conclusion to dinner parties.

Finally, reserve a small portion of your collection for age-worthy wines. These might include Bordeaux, Barolo, northern Rhône reds, or premier white Burgundy. These bottles represent an investment in future enjoyment and provide the thrill of watching wines evolve over time.

Smart Shopping Strategies

Building a collection requires savvy shopping. Develop relationships with reputable wine retailers who can guide your selections and alert you to special values. Many shops offer case discounts, typically 10-15% off when purchasing twelve bottles, which can significantly extend your budget.

Don’t shy away from lesser-known regions and producers. While famous names have earned their reputations, some of the best values exist in emerging regions or from talented winemakers who haven’t yet achieved widespread recognition. Portuguese reds, wines from Southern Italy, Spanish Albariño, and Austrian Grüner Veltliner often deliver exceptional quality-to-price ratios.

Consider joining a wine club, but be selective. The best clubs offer flexibility, quality curation, and educational resources. They can introduce you to wines you wouldn’t have discovered independently while building your collection organically over time.

Vintage matters, particularly for age-worthy wines. Research vintage quality for the regions you’re collecting. A great vintage from a lesser producer often outperforms an average vintage from a prestigious name. Wine publications and apps provide vintage charts that help guide these decisions.

Proper Storage: Protecting Your Investment

Even the finest wines will deteriorate without proper storage. Wine requires consistent cool temperatures (ideally 55°F), darkness, humidity between 60-70%, and minimal vibration. These conditions prevent premature aging, cork deterioration, and flavor degradation.

If you don’t have a climate-controlled cellar, consider a wine refrigerator. Quality units start around $200 for smaller capacities and provide the stable environment wine needs. Store bottles on their sides to keep corks moist, preventing oxidation.

Avoid common storage mistakes: don’t keep wine in the kitchen (too warm and too much light), near appliances that vibrate, or anywhere with temperature fluctuations. A consistent environment is more important than achieving the perfect 55°F—wines stored at a steady 60°F will fare better than those swinging between 50°F and 65°F.

Kinney, Krystal Jo’s Storage Priority: If budget forces choices, invest in proper storage before buying expensive bottles. A $200 wine stored poorly becomes undrinkable, while a $20 wine stored correctly can provide years of pleasure.

Organization and Inventory Management

As your collection grows, organization becomes crucial. Track your bottles using a wine app, spreadsheet, or dedicated cellar management software. Record the producer, vintage, purchase date, price, and intended drinking window. This prevents the heartbreak of opening wines too early or discovering bottles past their prime.

Organize physically by category and drinking window. Place everyday wines in easily accessible locations, while positioning age-worthy bottles in spots you won’t disturb frequently. Some collectors organize by region or variety, while others prefer chronological arrangements. Choose a system that makes sense for how you use your collection.

Regularly review and rotate your inventory. Set calendar reminders to check on aging wines, and make notes during tastings about when bottles might reach optimal maturity. This active engagement ensures you enjoy wines at their peak rather than missing their window.

Education Through Tasting

Your collection should serve as an educational tool. When possible, buy multiple bottles of wines you’re curious about, then taste them at intervals to understand how they evolve. Compare vintages from the same producer, or taste the same variety from different regions. These comparative experiences build your palate and deepen appreciation.

Join tasting groups or host your own events. Sharing wines with friends who are equally passionate creates opportunities for learning and expands your perspective. Everyone notices different characteristics, and discussing wines collectively enhances understanding.

Take notes—even brief ones—after opening bottles. Record your impressions, what you paired with the wine, and whether you’d purchase it again. Over time, these notes reveal patterns in your preferences and guide future selections.

Growing Your Collection Mindfully

Resist the temptation to accumulate bottles faster than you consume them. Unless you’re seriously investing in age-worthy wines, your collection should maintain a healthy turnover. The goal is regular engagement and enjoyment, not building a museum.

Replace bottles as you drink them, gradually upgrading quality and expanding diversity. If you discover a producer or region you love, explore it thoroughly before moving on. Depth of knowledge in specific areas proves more valuable than superficial breadth.

Remember that wine collecting should bring joy, not stress. Start modestly, learn continuously, and let your collection evolve with your developing tastes. The most successful collections reflect their owner’s personality and passions. Trust your palate, explore fearlessly, and above all, don’t forget to actually drink and enjoy the wines you’ve so carefully selected.

Building a wine collection is a rewarding journey that combines sensory pleasure with intellectual engagement. With thoughtful planning, proper storage, and ongoing curiosity, you’ll create a personal cellar that provides years of discovery and delight.

Wine Pairing Basics: A Sommelier’s Guide to Perfect Matches

By Kinney, Krystal Jo – Certified Sommelier

Understanding wine pairing doesn’t require years of training or an extensive cellar. With a few fundamental principles, anyone can elevate their dining experience and discover harmonious flavor combinations that transform both food and wine.

As a sommelier, I’m often asked about the “secret” to perfect wine pairings. The truth is, there’s no mystery—just time-tested principles that anyone can master. Whether you’re planning an intimate dinner or simply enjoying a weeknight meal, understanding how wine and food interact will enhance every sip and bite.

The Foundation: Weight and Intensity

The most important rule in wine pairing is matching the weight and intensity of your wine to your dish. Think of it as a balance scale: a delicate sole meunière would be overwhelmed by a bold Cabernet Sauvignon, just as a hearty beef stew would make a light Pinot Grigio disappear entirely.

Light-bodied wines like Sauvignon Blanc, Pinot Grigio, and dry Rieslings pair beautifully with lighter fare—think salads, seafood, and chicken. Medium-bodied options such as Chardonnay, Pinot Noir, and Grenache work wonderfully with dishes that have more substance, like roasted chicken, pork, or cream-based pastas. Full-bodied wines including Cabernet Sauvignon, Syrah, and aged Chardonnay stand up to rich, intensely flavored dishes like grilled steaks, braised short ribs, and aged cheeses.

Pro Tip from Kinney, Krystal Jo: When in doubt, consider the sauce rather than the protein. A chicken breast with a rich mushroom cream sauce calls for a fuller-bodied white wine, while a simple grilled chicken might pair better with something lighter and more refreshing.

Complementary vs. Contrasting Pairings

There are two fundamental approaches to creating successful wine pairings: complementary and contrasting. Complementary pairings match similar flavors and characteristics—think buttery Chardonnay with a creamy lobster risotto, or earthy Pinot Noir with mushroom-based dishes. These pairings create harmony by echoing and amplifying existing flavors.

Contrasting pairings, on the other hand, use opposing characteristics to create balance. A classic example is pairing salty, fatty foods with wines that have high acidity or sweetness. The crisp acidity of Champagne cuts through the richness of fried foods beautifully, while the sweetness of Sauternes provides stunning contrast to salty blue cheese.

Acidity: The Unsung Hero

Acidity in wine is like the squeeze of lemon on a dish—it brightens flavors and refreshes the palate. High-acid wines like Sauvignon Blanc, Riesling, Sangiovese, and Barbera are incredibly food-friendly because they cleanse the palate between bites and prepare you for the next mouthful.

These wines work particularly well with fatty or rich foods, cutting through heavy cream sauces, cheese, and olive oil-based dishes. They’re also essential for tomato-based preparations, as the acidity in the wine matches the acidity in the tomatoes, creating a seamless pairing.

Tannins and Protein

Tannins—those compounds that create a drying sensation in your mouth—are found primarily in red wines. They come from grape skins, seeds, and oak aging. While tannins can taste bitter on their own, they have an amazing affinity for protein and fat. This is why bold, tannic wines like Cabernet Sauvignon, Nebbiolo, and Tannat pair so magnificently with red meat.

The protein in meat binds with tannins, softening them and making both the wine and food taste better. This is why a grilled ribeye and Cabernet Sauvignon is such an iconic pairing—they truly elevate each other.

Sweetness and Spice

When dealing with spicy foods, particularly those with heat from chilies, reach for wines with a touch of sweetness. Off-dry Riesling, Gewürztraminer, and even slightly sweet rosés work beautifully with Thai, Indian, and Sichuan cuisines. The sugar in the wine helps temper the heat while the wine’s fruitiness complements the complex spices.

An important rule: your wine should always be sweeter than your dessert. If the dessert is sweeter than the wine, the wine will taste sour and unpleasant. This is why Port with chocolate, Sauternes with crème brûlée, and Moscato d’Asti with fruit tarts are such successful combinations.

Regional Pairings: When in Doubt, Go Local

One of the most reliable pairing strategies is the concept of “what grows together, goes together.” Regional cuisines and wines have evolved together over centuries, creating natural affinities. Italian Chianti with tomato-based pasta dishes, French Muscadet with oysters, Spanish Albariño with seafood—these combinations exist for good reason.

This principle extends beyond famous wine regions. If you’re preparing a specific ethnic cuisine, seeking out wines from that region often yields successful pairings because the wines have been developed alongside the local food traditions.

Pro Tip from Kinney, Krystal Jo: Don’t overthink it! Some of the best pairings come from experimentation and personal preference. Keep notes on what you enjoy, and you’ll quickly develop your own pairing intuition.

Starting Your Pairing Journey

Begin with versatile, food-friendly wines that work with a wide range of dishes. Dry rosé, unoaked Chardonnay, Pinot Noir, and Grüner Veltliner are all excellent “gateway” wines for pairing exploration. As you become more comfortable, you can venture into more specific and challenging pairings.

Remember that personal preference always trumps conventional rules. If you love Chardonnay with your steak, enjoy it! The best pairing is the one that brings you pleasure. These guidelines are meant to enhance your enjoyment, not restrict it.

Wine pairing is a delightful journey of discovery. Each successful combination teaches you something new about how flavors interact, and even the occasional mismatch provides valuable lessons. So pour a glass, prepare something delicious, and start exploring the wonderful world of wine and food pairing.