As the weather changes, the days get cooler and shorter and the sun a little lower in the sky, I change up my wardrobe as well as my go-to wines. Besides feeling like I don’t need anything thirst quencing, I am also change up the kind of food and flavors I’m cooking. All this is actually fun…I use up those light Provencal roses and crisp Sauvignon Blancs and move on to heartier whites. My taste for reds comes back, although I’ve been drinking them with the wonderful grilled meats of summer. Looking now at heartier reds that pair well with roasted or braised pork, lamb, beef and even venison, I’ll head down to the cellar to dust off some olf frinds that I haven’t seen since March or April.
Here are three whites and three reds I recommend for fall:
Like Sauvignon Blanc? Try a heartier Semillon/Sauvignon Blanc blend: find one from Bordeaux. These will be labeled as Bordeaux Blanc or Entre Deux Mers. You can also find some from South Africa, California and Australia. Because the fuller bodied Semillon mixes well with the crisper Sauvignon Blanc, this white wine season combines zippy acidity with richer flavors, sometimes of oak, honey and almond.
Like Chardonnay? While this is a perennial favorite and pairs well with food all year round, try a Northern Rhone style white blend. Wines are typically a blend of Marsanne and Roussanne with a little Viognier and Grenache Blanc thrown in.This traditional blend is a perfect way to bring a fuller bodied white into your repertoire. Marsanne being notably more flavorful and robust (lemon, pear, nuts) and Roussanne leaning on the more aromatic side. Look for French offerings from Languedoc-Roussillon, and the Rhône Valley; as well as from Australia, South Africa and California.
Been drinking pink from Provence all summer? Try it full on with a Grenache.This variety, the backbone of Provencal roses, is amazing as a red wine. Available in many different countries, the flavors will range from juicy red srawberry and raspberry with dried herbs, perhaps some spice. Experiment with Grenache from the Rhone and Southern France, the US and Australia, Garnacha from Spain and even Cannonau from Sardinia, one of my all time favorites.
Bored with Pinot Noir? Try the neighbor from the south of Burgundy, Beaujolais. This wine, based on the Gamay grape, comes in a variety of different styles and quality levels. Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with food (even fish!). Best bets are Beaujolais Villages level wines and anything from the 10 cru (see the map) which are grown on better, more granitic soils and can be very similar to Burgundian wines of a much higher price point.
Like Merlot but want to branch out? Try Dolcetto from Piemonte, Italy. This everyday wine translates to “little sweet one”. Despite the name, this wine is known for being on the tart side with loads black fruit flavors (blackbeery, plum), cocoa and licorice and rich tannins.
Not quite red for that big, slutty Cab? Try the half sibling, Cabernet Franc. I love this wine because it is not quite full bodied, and it has a bit more earthiness to it. Dominant flavors are strawberries and plums among the dominant flavors, with notes of chili, bell pepper and peppercorns. The classic location is the Loire Valley (Chinon is one of my favorite regions), but you can find this in California and Chile.
