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 This time of year, stick to something that's smooth and supple.
This time of the year brings opportunities for us to celebrate with friends and family - with favorite foods and fine wines to go along. It's also a time of year when seasonal menus transition to heartier fare, celebrating the onset of Autumn and the bounty of the harvest; root vegetables, soups and stews, meats roasted or braised, and rustic crusty breads. We are looking for wines that match up to these creations and will spark interest with our palates.
White wines
White wines can be re-discovered in the Autumn. Two favorite whites are Pinot Gris (Grigio) and Pinot Blanc; crisp, dry fruity wines that set up the palate for more to come later. Another great suggestion is Dry Riesling, where crisp, apple-like fruit flavors make refreshing and flavorful partners to foods of the season. Menus highlighting fresh seasonal vegetables might call for a crisp, distinctive Sauvignon Blanc. If Chardonnay seems called for, look to ones that keep the oak restrained and in balance with the fruit. Fermenting or aging white wines in oak barrels gives the wine a wonderful whiff of vanilla and spice and a bit more body. However, these days arbiters of wine fashion now seem to favor unoaked or lightly oaked styles. But don't dismiss them, particularly if you're not quite ready to give in and move to wintry red wines just yet. Chardonnay is the grape variety that's most likely to get the oak treatment. Look for bottles from California, Australia or Chile, or go for white Rioja from Spain.
Rosé wines
If you're partial to the pink stuff, there's no reason to give it up until next summer quite yet. Despite the pink hue, rosé wine generally tastes like white wine (and is made in much the same way, but from 'red' grapes). Off-dry styles tend not to be very food-friendly, but try drier styles with grilled pork chops or pork roasts - or for something special, try it with Spanish-style rice dishes.
Red wines
There will be plenty of time to sink your teeth into rich gutsy reds over the long, cold winter, so this time of year, stick to something that's smooth and supple. Red wines can cover almost all the bases, but certain reds seem to lend themselves to the mixtures of flavors and seasonal foods that this time of year presents to us. On the lighter side, a good Beaujolais is a flavorful and often overlooked choice that has broad appeal and charming flavors. Pinot Noir is another choice to consider, depending on the menu. Moving to the medium-bodied range of the spectrum, a good fruity Zinfandel or Italian varietal from California could work pretty well. Even further along the same flavor spectrum, one of the New World Syrahs could definitely make some new friends. Merlot and Cabernet Sauvignon will suit the bill when the foods are big in flavor or simple in preparation. There are almost too many great Cabernet Sauvignons - your choice depends on your taste: you may prefer soft, broad flavors, while others prefer wine with distinctive structure.
While it's a good idea to try and pick wines that match the foods being served, remember that peoples' tastes differ, and no one wine can be the ideal choice for everyone. Better to have a few different choices and let people decide for which wines work the best for their taste. In the end, it's the company and conversations shared that mean the most, and somehow make fine wine and great food taste even better. |
