Those autumn leaves are surfing the breeze and it is time to change up our wine list!
To match our wine to the seasonal dishes filled with cinnamon, butter, squash, and fatty meat cuts, I recommend moving to sweeter white wines and chewy reds.
Why sweeter white wines for autumn?
My definition of sweeter white wines are varietals like Pinot Gris or Viognier. These varietals tend to have yellow fruit notes- think almonds, pears, overripe pineapple, dried apricots, and warm spices. Although some other wine professionals would say that sweeter wines belong with the summer months, I disagree.
My philosophy is that alcohol is best served with food, as the food changes, the alcohol we have paired with it should change too! Autumn here in New England is full robust and fatty dishes- sweet and tannin driven wines match best!
White Wines
Viognier– typically has flavor notes of honeysuckle, and tangerine this wine pairs beautifully with lemon, fennel, tofu, turkey, chicken, lobster, tilapia, shallots, lemongrass, potato and onions.
Cuisines include: French, Thai, Mild Indian
Oaked or aged this wine matures into a different spectrum with notes of deeper honey, vanilla, and bell pepper flavor.
Pinot Gris– flavor notes of honeysuckle, ginger nectarine, peaches, and apples this wine loves to be with charcuterie, pasta dishes, cheese, seafood and pretzels.
Cuisines include: Italian, American, German
Also known as Pinot Grigio in Italy- this wine is usually held in stainless steel and is not oak aged. Winemaker tend to make this grape into rose wines OR dessert wines.
Red Wines of Autumn
Nebbiolo flavors of dark cherries, leather, anise and roses this Italian grape is foundational in the Barolo wine. This wine loves to be with autumn classics like butternut squash, cinnamon and nutmeg seasoned dishes, and fatty umami like cheese, cream sauces and mushrooms ( think truffle risotto).
Cuisines: Italian, American Farm to Table
Used as a foundational grape in Barolo nebbiolo is an acidic wine that needs some tender love and aging to chill out before it is ready for public consumption.
Pinotage this South African grape is light in body but, high in tannin and alcohol. With flavors like plum, chocolate, and leather this intense wine loves fall foods like pepper crusted steaks, short ribs and hefty charcuterie like rosemary ham, capocollo, and soppressata.
Cuisine: Korean BBQ, South African, American BBQ Texas
Shedding it’s bad rep from the 80’s pintoage is a grape varietal invented by winemakers looking to grow pinot noir in South Africa but, finding it unsuccessful. Pintoage is a fun wine that loves to be oak aged. Once aged you will find it less eye squinty-and more vanilla, smooth, dark caramel in flavor.
Take note
With the cooler temps and cozy evenings upon us, I hope you consider changing up your wine selections and branching out this year for the holidays!
Let’s check back in for the new year with a winter wine list!
If you are reading this in September than take a look at the summer wine list and hold on to the sunshine a little longer.
Until then~ Happy Fall!