Fall Wine Pairing Ideas

I hope this finds you warmed by the summer sun, rested and ready for the marching on of the seasons, marking the passage of time that oddly hasn’t stopped despite the events of the past year and a half. Pandemic or not, time moves forward. Here we go onward to chilly evenings and crunchy leaves! This year feels a little more normal than last, and I am soaking in all the “usuals” and not taking them for granted. I’m sitting here drinking my pumpkin latte (I fully embrace the cliche), filling my Instacart basket with items like pumpkin, cinnamon, rump roast, and fresh sage. And I am shifting my wine purchases as well to accommodate the changes in flavors and season.

As a wine expert, my famous line whenever I’m suggesting varietals to someone is “drink what you like!” Some wines are always associated with specific seasons, such as Rosé for summer or a big Bordeaux for winter, but you’ll always find me switching seasons if I have a hankering for one or the other. That said, some wines just seem to belong in their seasonal category alongside the food of the epochal time frame. Pairing food with wine doesn’t have to be complicated, but a few fall wines are worth pointing out because they match up perfectly with fall dishes like lasagna, chili, roasted dishes, and of course, pumpkin! While there are a few rules to stick to, you don’t need a Ph.D. to savor the season.

First, let’s remember a few basic tips for pairing, no matter the season:

1. Match weight of food with wine (Salad + Sauvignon Blanc)
2. High acid wine cuts the heat in spicy dishes (Riesling, Chablis, Albariño)
3. Big, high alcohol wines (Cabernet Sauvignon) pairs well with bold meats and isn’t suited for spicy foods
4. Match the wine to the sauce (red sauce=red wine)
5. My favorite rule: What grows together goes together (think Albariño + Shellfish)



CHARDONNAY

Chardonnay is so popular because it can be simple or complex, delicate to bold with a variety of styles, including mouthwatering mineral-driven styles (Chablis) to rich, oak-driven examples. Chardonnay is a perfect fall wine for white wine lovers, and let’s not forget that Chardonnay is responsible for those gorgeous Champagne bubbles! Champagne pairs perfectly with fried chicken because the acid cuts through the fried flavor. Butternut squash ravioli (or pumpkin) with a sage butter sauce pair perfectly with a Chardonnay (either from Italy or France). The ravioli has a delicate, rich flavor with a slight sweetness because of the roasted squash, making this wine pairing perfect. You can thank me later for this pumpkin ravioli recipe, which will be on my table very soon, served alongside Louis Latour Pouilly-Fuissé.

Choose a heartier or oaky Chardonnay wine to pair with heavier dishes such as Halibut, lobster or grilled chicken with mushrooms, such as Far Niente Chardonnay.



PINOT NOIR

Pinot Noir is just like a blind date. When it’s good, give me more of THAT! When it’s bad, get me out of there ASAP. But pinot noir works because it is one of the most food-friendly wines, and to me, it just feels like fall. Pinot can run the spectrum on flavor profiles from aromatic and ripe red fruit to aged, earthy wine. Overripe examples can taste like cough syrup, and underripe examples can taste like licking dirt. A good pinot noir will lure you into its spell of aromatics and perfection. And, just like chicken, everyone usually enjoys a glass of (good) pinot noir because of its soft tannins and fruit flavor profile.

Pinot Noir pairs well with oily fishes such as salmon without creating a metallic taste (which can happen with a more tannic wine). It also pairs well with roasted chicken or pasta dishes and my personal favorite: beef Bourgogne. The traditional match for this dish is red burgundy. In the early fall, a Domaine Faiveley Nuits-St-Georges pairs with this Beef Bourgogne recipe and is the perfect kick-off to welcome the season. Flowers Sonoma Coast Pinot Noir is also the perfect match for pork and lamb; just try to avoid spicy dishes or overly bold sauces.



SANGIOVESE

Sangiovese is the perfect wine to reach for as the weather turns colder, especially when your Sunday dinner consists of a helping of spaghetti and meatballs. The grape, Sangiovese, is the dominant grape for red wines in Central Italy. Chianti is a region rather than a grape and is often a blend, with some moving toward a higher proportion of Sangiovese (occasionally 100%). Sangiovese is often compared to Pinot Noir because of the thinner skins and fickleness of growing conditions which means this wine can be made in a variety of styles.

Whether you reach for a young Chianti known for its tart cherry flavor or a more complex, earth-scented flavor in a nuanced wine of Montepulciano- this grape is an excellent match for a variety of dishes. This grape, much like Chardonnay, is a wine that can come in various styles but is mainly cherished for its moderate alcohol, sharp backbone of acidity and balanced tannins that can stand up to many dishes, especially tomato-based pasta and pizza. You can reach for a younger, simpler wine such as Rosso di Montepulciano, Chianti or Morellino di Sccansario. Everyone at my house can be pleased with these spaghetti & meatballs, and it pairs perfectly with Argiano Rosso di Montalcino DOC.

When moving on to a heavier dish such as lamb or a hearty meat dish, reach for Chianti Rufina, Chianti Classico and Brunello di Montepulciano which will typically be aged longer and offer a little more depth on the palate than a younger, more straightforward wine. Let’s pause for a moment and talk about “super-Tuscans.” Antinori created a trend when he started to blend Sangiovese with Bordeaux varietals (Cabernet Sauvignon, Merlot), and the first wine was labeled Tignanello. If you have a craving for a bigger wine--this is it! Grab a big juicy steak to eat along with it.



GRENACHE

Grenache doesn't exactly roll off the tongue, but it is a grape that deserves some attention, especially as the weather turns colder. Grenache doesn't typically stand alone. Do you fancy a Chateauneuf-du-pape or a cote-du-Rhone or maybe a Rioja? Well, guess what? Those wines all have one thing in common- grenache (Rioja tends to be more Tempranillo dominant for the wine geeks, but Grenache adds some deliciousness here.). Most red wines do not pair well with spicy or hot foods, but here is a wine/grape that I would pair with a peppery steak or your game day chili.

So, let's talk about pairing. If you have a single varietal grenache wine, such as Department 66 Grenache, pair it with a chicken or turkey and even seafood paella. If you are looking for the perfect wine to pair with your game day chili (besides a nice IPA), I would reach for a Cotes du Rhone. Château Mont-Redon Côtes du Rhône fits the bill. If you fancy a Spanish adventure look for Bodegas Muga Torre Rioja.



WHISKEY

I know this is a wine article, but I can't resist! Whiskey is a perfect welcome to chilly days and changing seasons, so let’s talk about it. The key to pairing whiskey with food is to match the aromatics, flavor, and body as not to overpower the food. Whiskey can be both delicate and bold. Bourbon is full-bodied and sweet so think of something that can match it, like bbq ribs. A roast chicken will fit perfectly with a light Japanese whisky. Rye is known for its spice, so don’t pair it with something hot or spicy because it will clash; think more of goat cheese or shrimp here. A bold peated whisky will pair up nicely with sausage and chorizo.

Match this roast chicken recipe with Scotch or bourbon for a treat or take it to another level and serve it with a classic old fashioned made with George Dickel or The Macallan.

And with that, I release you to enjoy this beautiful fall and all its bountiful flavors and senses. No matter what you choose, savor the season and toast to life, as wacky and unusual as it may be! Now, get out there and host a BBQ, hike, or outdoor movie night. Your friends won’t even know that you did a little research, wink wink.