Wines for Fall
notes from three of our resident wine enthusiasts & photography from Talitha Schroeder
From Chris Michel, Holly Hill owner and creator of Holly Hill Inn’s award-winning wine program:
My favorite wines for fall echo the feelings and flavors of cooler weather and fall dishes – full-bodied rich flavors; notes of smoke, spice and toasted nuts; and velvety textures.
Syrah is a warm, rich, dark red wine, with lots of plum and jammy red fruit. It’s often accented with notes of pepper, chocolate and spice, and can have an earthy, smoky character which evokes the sense of a cozy leather chair next to the fire.
Look for a wine from the Rhone Valley in France. Some of the best French Syrah values can be found in Crozes-Hermitage or St-Joseph. And don't overlook an affordable Cotes-du-Rhone, which tends to be a bit lighter and fruitier, but still exudes plenty of warmth and spice. Several great California Syrahs and "GSM" blends (Grenache-Syrah-Mourvedre) also fit the bill.
For Cabernet Sauvignon fans, change it up with a Cabernet Franc or Merlot. Cabernet Franc shows flavors of tart dried fruits – think cherry and cranberry – paired with notes of herbs and minerals. Its higher acid is a perfect foil for rich stews or roast meats. Merlot is more supple, velvety and rich, and can have lovely notes of vanilla, cocoa, oak and spice. Merlot is perfect with hearty pastas or steaks and chops.
Carmenere from Chile is full of vanilla, spice and smoky notes, perfect for chilly October nights with a big bowl of chili!
For white wine, I lean towards oak-aged Chardonnay – rich flavors of vanilla, ripe apple and oak combined with a full-bodied texture, and a higher alcohol content for warmth. Also, consider Viognier or white Rhone wines for their autumnal flavors of crisp apple, dried apricot and honeyed spice.
And Riesling can't be beat for its spicy sweet and savory balance. Seek out a slightly sweet Riesling like a German Kabinett or Spätlese, or one from a quality producer in Washington state, New York state or California.
Finally, don't forget the warmth of a fortified dessert-style wine like a tawny port or the sweeter cream sherry for flavors of spice, vanilla and toasted nuts.
From Leslee Macpherson, Holly Hill’s operations director and our goddess of libations:
Monday night I had Riesling with spicy, brothy miso white beans and crusty bread. Dry Riesling’s apple notes are reminiscent of fall – cool, clean and crisp.
I love rosé when the fall days are warm and fleeting; I savor it before they’re gone, like tomatoes going out of season. My recent rosé meals – white pizza & a salad. A Mediterranean spread of snacks: garlicky hummus with pita & veggies, olives, dolmas, etc.
I really lean into Pinot Noirs when the weather starts to change – they taste like fall: earth, baking spices, black tea, rose & hibiscus. Pinot Noir is incredibly versatile, it pairs well with so many foods!
I've enjoyed Pinot this fall with creamy butternut squash pasta, Gruyère grilled cheese + tomato soup, sweet potato & black bean tacos with salsa verde, mushroom dressing & roasted veggies.....
And finally, from Julianna Santo, bar manager at The Thirsty Fox, and developer of our Wine Me Up classes:
For Whites: Autumn brings heavier foods bountiful in veggies. I start thinking about soups and chili. For lighter soups, I like Chenin Blanc, in particular, Graziano Chenin Blanc from California. It has beautiful floral notes, as well as some lemon curd and baking spice.
With all the apples, you've got to drink Riesling. I’m enjoying Trefethen Riesling, a dry, crisp, tart Riesling from California. Trefethen, a well-known house in Napa, has been practicing organic wine making since the 80s.
Orange wine, (skin contact wine), is another autumn treat. I enjoy Orange Crest from Italy and Bonny Doon Le Cigare orange from California. Bonny Doon is a major house and was part of the original Rhone Rangers who made Rhone Valley grapes so popular in California.
I drink rosé year round and recommend you do, too. It goes so well with lots of flavors. Right now, I like Puro Rosé. It's French and made from Malbec, which is somewhat rare. It’s super light, acidic, elegant, and quaffable. With notes of cherry, strawberry, and roses, it pairs well with toasty sandwiches, like a classic grilled cheese.
Reds! Red season is upon us and I’m loving Gamay. It’s a light bodied red, high in acid, with a ton of red fruit notes. I am drinking Les Chardons Gamay from the Loire, which is a tad unusual as most Gamay comes from Beaujolais. This wine is chillable, which adds a refreshing note, and goes well with chili.
Autumn for me is also sauce season. There's something so warming about having a big pot of marinara cooking for hours on the stove. For me, a Chianti is essential to a big bowl of sauce and pasta. Frescobaldi Nipozzano Chianti Riserva. It is lush, but not overpowering. It has a great tomato leaf flavor which goes so well with a marinara seasoned with oregano.
Related Content
Roast Squash with Porcini Cream
Inspired to forage for fall flavors we found them in this simple yet sublime dish of squash roasted with dried porcini and heavy cream. It's perfect for an autumn side or vegetarian main.
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