Stepping into the chilly winter days, a lot of seasonal dishes and menus are appearing in restaurants around town, and there should be no exception on our drink list. Therefore, Asia Tatler Dining has selected some of the best winter drinks that you can enjoy during this cold winter. Whether it is for their warming qualities, rich tastes, sweet aromas or rarity, you should definitely try them out this season.

Mulled Wine

Is there anything warmer or cosier than a glass of warm mulled wine? Usually made with red wine and other winter spices, it is a traditional drink during winter in many European countries. Mulled wines have been created in different variations across different regions and warming people for centuries. Though Hong Kong does not get as cold as Europe, it is still a wonderful treat to go through the gloomy and chilly winter days with. In Hong Kong, you can get this wintery drink with a gorgeous view at both Cafe Deco on The Peak or in the heart of Soho at the Peak Café Bar.

Those who would like to try to make this traditional drink at home can take a look at the recipe from Mandarin Oriental.

Ice Wine

Speaking of winter, we cannot miss out the tempting and rare ice wines. Also known in Germany as Eiswein, the grapes used are the ones that are frozen while still on the vines, resulting in a more concentrated taste with higher sugar contents to produce a sweet and rich dessert wine. Since its harvesting period is short, ice wine is a rare and precious wine to consume. Canada and Germany are the world's largest producer of ice wines. Some great wines to look out for are the vintages from Inniskillin winery in Ontario, Canada and also the Louis Guntrum winery in Nierstein, Germany.

Beaujolais Nouveau

A red wine made from gamay grapes produced in the Beaujolais region in France, Beaujolais Nouveau is intended for immediate drinking, and thus, best consumed during the winter days. Kavita Faiella, Press Room Group's wine director, recommends the Beaujolais Nouveau from Domaine de la Madone where they produce the wine seriously and with great attention and care.

"Beaujolais, when produced with care, can pair with a full-course meal as serious as those used to pair great Burgundies. Many Hong Kong wine lovers have not had the chance to discover this affinity as many have even shied away from drinking these wines due to bad experiences with lower quality wines in the past," explains Faiella.

Beaujolais Nouveau is available at The Press Room until stocks last.

Hot Chocolate

Need a detox from all the alcoholic drinks constantly foisted on you during the party season? For those who are looking for something soothing and satisfying, a cup of hot chocolate is exactly what you need. This winter, the Lounge at the Four Seasons Hotel in IFC Mall in Central has prepared two unique homemade hot chocolate for all chocoholics to enjoy. The first one, the signature blend hot chocolate uses Venezuela's Occumare chocolate and Nayarite chocolate from Mexico to create a truly unique hot chocolate. With a dash of vanilla and cinnamon, it is truly a tempting delight. For those with a stronger palate, the Coeur de Guanaja hot chocolate uses cocoa beans from Guanaja Island, Honduras. It is rich in flavour and intensity and absolutely wonderful with a dash of Madagascan vanilla cream.

Our chef blogger, Grégoire Michaud, the Four Season's head pastry chef, tells us more about how the hot chocolate is created.

Champagne

As the year-end approaches and with all the Christmas festivities in the air, there's no getting away from drinking a glass (or three) of bubbly. Given all the calories that are contained in a glass of champagne, it makes sense to only imbibe the best. Renowned champagne house, Krug, presents us with the Krug 2000 vintage, with an intense golden colour; aromas of caramel, nougat, hazelnut; and a very long finish. Meanwhile, the Clos du Mesnil 2000 uses a single grape variety, chardonnay, that gives it a luminous light gold with hints of green. This champagne is unique with its flavours of peaches, white blossoms, gingerbread, honey and orange zest – making it a perfect match for a festive, celebratory, end-of-year seafood feast.