Update your wine rack for fall!
The temps are getting cooler and the leaves are turning and starting to fall...there is no better time to switch over our wine racks to the soul-warming reds that pair perfectly with the hearty stews and casseroles we're bound to be enjoying in these cooler (and downright cold!) months. While we can't promise to completely rid you of the "dark-before-you-leave-work" blues, these reds are bound to ward off the chill of a brisk fall evening.
Red Bordeaux
Choose a bordeaux with deep, full tannins, and a lot of character. It always pairs well with red meat, especially braised meats cooked low and slow, and cooked with hearty vegetables like carrots, potatoes, and mushrooms.
Pinot Noir
Transitioning to fall means there are more pairing options for pinot noir to choose from. It’s bright acidity, complexity, and rich fruity character pairs nicely with just about any fall food—it’s one of the most food-friendly wines to exist. Sweet potatoes in any form, as well as hearty vegetable or mushroom based stews will do well with a bigger Pinot.
Zinfandel
Zinfandel is a great fall wine. Some have hints of smoke and dark fruits, while others are more earthy and less fruit-forward. Depending on which bottle you grab, you can either lean toward pinot noir-type or cabernet sauvignon-type pairing. But overall, roasts, beef stew, racks of lamb are what you'll pair Zin with.
For those of you who just need to have a white…
Viognier
Chardonnay is great, but there's a lot to love about the unique nature of viognier. It's similar to Chardonnay, but with more of a honeysuckle quality. It can be sweet and rich or light and acidic and pairs well with fall sides like butternut squash soup, risotto, or even pumpkin pie!
