Cold winter weather makes me move a little slower. The clothes I wear each day are a little thicker. And the food I'm inclined to cook has a denser, bigger quality to it. Sweet potatoes

instead of zucchini, say. Or farro instead of couscous. The same goes for the everyday wines I drink. I'm more likely to reach for a wine that's lush and rich than one that's

lean and minerally. I'll go for a more fruit-forward wine before one with high acidity. And, at this time of year, I'd rather hunker down with a wine that matches my pace than

choose a breezy, easy-drinking option. It turns out that our instincts for hunkering down in the winter can also be used for choosing wintertime wines. First things first: Think texture.

get the best of The Week delivered directly to your inbox. IT'S ALL IN THE LAYERS Unless you live someplace balmy, January is probably not the time you feel like drinking wines that are

light, or crisp, or especially refreshing. Instead, think about wines that have layers, like the way you dress when it's cold. Wines that have texture and layers have a lot of

dimension to them in terms of aroma and taste. When you smell a textured wine, tuck your nose deep into the glass — you'll get the sense there's more to it beyond one or two

sniffs. Some grapes are known for their dimensional aromas, like Viognier and Gewürtztraminer; in the winter, older wines made from Riesling are a special treat, because they've often

developed smokey, honey aromas over their time in the bottle. Look for German Rieslings in particular, where Dönnhoff (from Nahe, Germany) and Prum (in the Mosel region) are favored

producers. In the Alsace region of France, the Boxler label is a personal beacon of light. When you taste a textured wine, you'll notice it has a savory quality, similar to what

you'd find in long-braised meats or stews: There's an initial flavor when the wine (or meat) first hits your tongue, then another layer of flavor as it passes through your mouth,

and yet another layer of flavor as you swallow. Not surprisingly, wines that emerge from regions that are also bountiful food producers offer savory characteristics. Hit the Italian section

of the wine list or shop for reliable and often exceptional bottles, especially Pinot Bianco from Alto Adige, Nebbiolo from Piedmont, and Sangiovesee from Umbria and Tuscany. A free daily

email with the biggest news stories of the day – and the best features from TheWeek.com Whether you focus on texture, smell, or taste, winter is the perfect opportunity to take your time and

consider the layers in your glass. MORE FROM FOOD52... _This article was originally published on_ Food52.com: The best wines to hunker down with.