Red Wine Season: Do We Think Differently in Winter Than We Do When We Drink?

Biowein Iberia questions a long-standing wine rule: As soon as temperatures drop, red wine season begins. But who decided that in the first place?

Friedrichskoog, November 2026. November brings some fixed dates for wine. On November 19, sales of Beaujolais Nouveau begin in France. As early as November 11, the young Vinho de Talha is traditionally celebrated in Portugal's Alentejo region.

But does this also mark the official start of red wine season?

These are two dates closely tied to European wine culture. However, they do not mark a general start to red wine season.

So where does our habit of preferring red wine in the fall and winter come from? And why do white wine and ros? seem to many people to be more of a summer wine?

In France, the third Thursday in November was designated in 1985 as the launch date for Beaujolais Nouveau--a young, fruit-forward red wine made from the Gamay grape variety that hits the market just a few weeks after the harvest. Its release is celebrated every year, now well beyond the borders of France.

In Portugal's Alentejo region, November 11 holds a different significance. On St. Martin's Day, the _Dia de S?o Martinho_, the so-called talhas are traditionally opened. These are large clay vessels in which the wine ferments after the harvest.

For wines with the Protected Designation of Origin (DO) Alentejo or the Geographical Indication (IG) Alentejano, which are labeled as "Vinho de Talha," it is even mandatory that they remain in these vessels until at least November 11 of the harvest year.

What's interesting is that this tradition applies to red wine as well as white wine and Palhete, a wine made from both white and red grapes.

Ironically, one of Portugal's best-known November traditions does not require red wine.

And even our wine purchases in Germany only partially align with the notion of a classic red wine season.

According to the German Wine Institute, white wine accounted for just under 49 percent of the total volume of wine purchased by private households in the first quarter of 2026. Red wine accounted for around 39 percent.

In January, of all months, February, and March--that is, right in the middle of the season we traditionally associate with red wine--significantly more white wine was purchased.

These figures cover only purchases by private households. It remains unclear how preferences in restaurants are evolving. Nor can a long-term shift in our seasonal habits be inferred from this data alone.

But apparently, when buying wine, we don't adhere as strictly to the supposed "red wine season" as we might think.

Where does this notion come from, then?

One possible explanation lies in our eating habits. As the days grow shorter, heartier dishes make their way onto the table more often. Kale, braised roast, or hearty stews pair well with many full-bodied red wines.

"A full-bodied red wine with kale or braised roast is always a good choice," says Mike Mehlau, founder of Biowein Iberia. "There are good taste-related reasons for this."

But that doesn't necessarily mean a white wine or ros? wouldn't pair just as well with the same dish.

And even with fish--which is traditionally paired with white wine--it's worth taking a closer look. In Portugal, for example, red wine is often enjoyed with bacalhau, the dried and salted cod. The key factors are how the fish is prepared and the characteristics of the wine.

A light red wine with low tannins can pair very well with strongly spiced or grilled fish.

Even the well-known rule about drinking red wine at room temperature has a slight catch--of all times, in winter.

In heated living rooms, temperatures of 21 to 23 degrees are not uncommon. For many red wines, that's already too warm. The German Wine Institute recommends temperatures of about 14 to 16 degrees for light, young red wines, and often 16 to 18 degrees for full-bodied and aged red wines.

So a bottle of red wine from the living room cabinet could certainly benefit from being chilled a bit before serving.

At Biowein Iberia, they regularly address such habits. The company, based in Friedrichskoog, focuses on wines from small wineries in Portugal and Spain. Particularly in the Algarve and the Alentejo, native grape varieties and traditional production methods are part of a wine culture in which the differences between individual wines can hardly be reduced to a single season.

A light red wine made from the regional Negra Mole grape in the Algarve can taste good when well-chilled. A full-bodied white wine from the Alentejo, on the other hand, can also pair well with a hearty winter meal.

"After all, the calendar doesn't determine a wine's flavor or what we happen to be in the mood to eat," says Mehlau.

Anyone looking forward to their first full-bodied red wine in the fall can, of course, continue to do so. After all, the joy of it is part of our food and wine culture.

But perhaps the next time you look at your wine rack, it's worth simply setting the season aside for a moment.

There's a perfect wine for every moment.

Enjoy responsibly! 18+

About Biowein Iberia

Biowein Iberia imports and distributes select wines from small wineries in Portugal and Spain. Part of the selection comes from certified organic vineyards. The focus is on wines from the Algarve, the Alentejo, and Andalusia, often made from native grape varieties that are closely tied to their regions of origin. The company is based in Friedrichskoog on the North Sea.

HKF Feine Dinge Handels UG (haftungsbeschraenbkt) & Co. KG
Kaiserin-Auguste-Viktoria-Koog 11
25718 Friedrichskoog
Germany

https://www.bioweiniberia.de

Herr Mike Mehlau
+4915151777813

office@hkffeinedinge.de

Biowein Iberia is a German importer and online platform for organic wines and wines from Portugal and Spain. The company collaborates with small wineries and brings wines with character from wine regions across the Iberian Peninsula to Germany. The goal is to raise the profile of authentic wines and give restaurants and wine lovers access to artisanal wines outside the mainstream.

This release was published on openPR.