A variety of Italian whites wines, referred to as “orange wines,” are fermented in a process similar to that of reds. They are ideal for the winter as they “taste better cool than cold and can be enjoyable at room temperature,” says general manager and former wine director Colum Sheehan, who recommends Josko Gravner’s rare Breg blend. 110 Waverly Pl., 212-777-0303;

“At Bouley wines are chosen according to their personality, purity, and ability to be paired with great artisanal products,” says sommelier Adrien Falcon. The 2006 Heymann-Löwenstein Mosel Riesling Von Blauem Schiefer makes an excellent choice thanks to its bold flavor. “It is the kind of wine that will warm you up quickly.” 163 Duane St., 212-964-2525

Wine director Jordan Salcito recommends pairing the winter Chardonnay 2008 Deux Montille, Auxey-Duresses from Burgundy, with Crown’s silk handkerchief pasta with white Bolognese. “Notes of toasted hazelnut in the wine play off of those same flavors in the dish.” 24 E. 81st St., 646-559-4880;

Head sommelier Rajeev Vaidya recommends the white Hermitage produced by Jean-Louis Chave in the Rhône Valley for “its earthiness, which is perfection when paired with white or black truffles, and for its lovely freshness at the same time to complement flavors of the season like game and root vegetables.” 60 E. 65th St., 212-288-0033;

“Whites that show some evidence of barrel-aging and a generous, round style are always in demand when the thermometer drops,” says sommelier Shawn Paul. His ideal wine with this character is Savennières, a wine from Loire Valley. “Its weight can stand up to fowl and even pork” he says. 239 W. Broadway, 212-219- 2777;

Eleven Madison Park
Auguste Clape St. Péray, made from Marsanne and a hint of Roussanne, features apricot and peach flavors with floral notes and a bit of hazelnut and honey. “The wine is richly textured, full, and round on the palate,” says wine director Dustin Wilson. 11 Madison Ave., 212-889-0905;

Jean Georges
Perfect when paired with Jean Georges’ classic sea scallops, 2006 Domaine François et Antoine Jobard Meursault 1er Cru Poruzots is the ultimate winter white wine, according to Kristie Petrullo, chief sommelier. “This wine in particular has hazelnut and lemon on the nose,” she says. “It is a full-bodied wine but still delicate.” 1 Central Park W., 212-299-3900;

The National
2007 Château de Beaucastel, Châteauneuf-du-Pape is “lush and textural with rich stone fruit aromatics and full body, but counterbalanced with good acidity,” explains chef and restaurateur Geoffrey Zakarian of this white, which pairs well with The National’s pork chop. 557 Lexington Ave., 212-715- 2400;

Per Se
Head sommelier Michel Couvreux finds the sophisticated character of 1987 R. López de Heredia Viña Tondonia Gran Reserva Rioja Blanco–a wine aged for 10 years in the barrel and more than 12 in the bottle before release—to pair beautifully with Thomas Keller’s ever-changing winter menu. 10 Columbus Circle, 212-823-9335;

Sommelier Rubén Sanz Ramiro commands Veritas’s inventory of more than 75,000 bottles as well as the restaurant’s reserve wines from founder Park B. Smith’s private cellars. He finds that Domaine Zind-Humbrecht’s Hengst Grand Cru 2005 Gewürztraminer and its Rangen de Thann Grand Cru 2006 Pinot Gris pair well with winter’s cheeses. 43 E. 20th St., 212-353-3700;

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