Vine Social: Instead of Forgetting Wine in January, Let’s Talk About Forgotten Grapes

January has a funny way of making people feel like they need to apologize for December.

Suddenly everyone is “resetting,” “cleansing” and pretending they didn’t just spend a month happily sipping bubbles. Wine gets lumped into the category of things from which we’re told we should probably take a break, alongside sugar, carbs and joy. But what if, instead of forgetting about wine in January, we used this quieter month to explore the forgotten grapes?

You know the ones. They do not have cult followings or three-digit price tags. They do not roll off the tongues at parties as “must-try” wines. They don’t even have their own menu category—often relegated to “other reds.” Yet these grapes are some of the most delicious, versatile and comforting wines you can drink, especially in the winter.

January should be their moment. The holiday crowds have thinned; the calendar has slowed; and our palates are ready for something interesting but not exhausting. Forgotten grapes thrive in this space.

Forgotten does not mean obscure for obscurity’s sake. These are grapes that once played major roles in classic regions, but were quietly overshadowed by trendier varieties, or simply never got the marketing budget they deserved. They tend to be more affordable and food-friendly, are often lower in alcohol, and are made by producers who care deeply about place over prestige. They offer something January desperately needs: honest pleasure without excess.

Carignan is a perfect example of a grape with a long memory and a fresh future. For decades, it had a reputation problem—planted everywhere, cropped heavily, and blamed for a lot of forgettable wine. In the right hands, especially from old vines, Carignan is a revelation. Bright red fruit, savory herbs, subtle spice and refreshing acidity make it rustic without being rough. It loves soups, stews, roast chicken and the kind of slow, comforting meals that make sense when desert nights finally cool down. Producers like Domaine de Fontsainte in France show just how fresh and honest Carignan can be, while Ridge Vineyards in California has long used it to add structure and soul to their blends. Carignan does not shout. It shows up, does its job beautifully and leaves you wanting another glass.

Cinsault is another grape that has spent most of its life in supporting roles, quietly blended and rarely celebrated on its own. When given the spotlight, it is floral, silky, red-fruited and effortlessly drinkable. This is the wine you open while cooking and suddenly realize you have poured half the bottle without thinking about it. Light without being thin, and gentle without being boring, Cinsault feels like a deep breath after December. Château Musar, in of all places Lebanon, has long used Cinsault to create soulful wines with depth and history. In South Africa, the Sadie Family has shown that Cinsault can be refined and complex while still feeling alive in the glass. It is the kind of wine that works just as well on a patio in the late afternoon as it does at the dinner table.

Nero d’Avola often gets pigeonholed as rustic, but that does the grape a disservice. This is one of Sicily’s great treasures, offering bold flavor without heaviness, and richness without fatigue. Expect ripe black cherry, plum, a hint of cocoa and a savory Mediterranean edge that makes it shine with tomato-based dishes, roasted vegetables and grilled sausages. Producers like Gulfi helped re-define what Sicilian wine could be, focusing on elegance and terroir rather than power. Donnafugata delivers polished yet expressive examples, while Occhipinti crafts soulful, low-intervention wines that feel alive and deeply connected to place. Nero d’Avola brings warmth without weight, perfect for evenings when the temperature dips just enough to justify turning on the oven.

Cabernet Franc lives in the long shadow of cabernet sauvignon, which is unfortunate, because it is one of the most charming and food-friendly red grapes in the world. Lighter on its feet and more aromatic, cabernet Franc brings notes of red currant, raspberry, subtle green herbs and gentle earthiness that make food taste better. It pairs beautifully with roasted chicken, mushrooms, lentils and the kind of cozy winter dishes that still feel appropriate in a region where winter means sweaters at night and sunshine during the day. In the Loire Valley, producers like Olga Raffault and Bernard Baudry have been crafting benchmark cabernet Franc for generations, showing its grace and longevity. Closer to home, Lang and Reed has proven that cabernet Franc thrives in California when treated with respect. This is a wine for people who love red wine but do not want to feel weighed down.

Barbera may be the ultimate people’s wine. For generations, it has quietly fueled Italian dinner tables without ever becoming trendy. High in acidity, low in tannin and endlessly drinkable, Barbera is made for relaxing January nights. It works with tomato sauce, pizza, leftovers and casual meals that come together without much planning. Producers like Albino Rocca and Vietti craft vibrant, joyful Barberas with precision and polish, while Braida offers richer styles that still keep the grape’s signature lift. Barbera exists to be enjoyed, not analyzed, which feels especially welcome after a month of overthinking everything.

January does not need restriction. It needs intention. This is the month to drink better, not necessarily less—to open one bottle you are genuinely excited about instead of three you feel indifferent toward. To choose wines that pair with real food, real evenings and real life. Forgotten grapes fit this mindset perfectly. They are often made with restraint, meant to be enjoyed at the table, and priced so you can explore without guilt or anxiety. Spending smarter on wine does not mean spending more; it means choosing bottles with character, balance and a sense of place.

Forgotten grapes remind us why we fell in love with wine in the first place—not for the hype or the labels, but for the quiet joy of discovery. This year, let January be about drinking with intention, curiosity and a little grace. If you ask me, that sounds like a pretty wonderful way to start the year.