As the warm summer days fade into the distance, the fall season’s cooler days bring the urge to steer away from lighter summer fare toward something warm and hearty instead. It also signals a shift in the kinds of wine you’ll be drinking, opting for richer style red and whites. Today we share five delicious fall wine pairings and scrumptious recipes.
Pumpkin Mac & Cheese
With the onset of fall comes one ubiquitous ingredient that seems to find its way into nearly everything – pumpkin. Here’s a warm and hearty spin on mac and cheese for all of you who can’t get enough.
Wine pairing idea: A full-bodied Chardonnay with a moderate amount of oak and malolactic fermentation will compliment the rich and creamy flavors in this dish.
Creamy Roasted Mushroom & Brie Soup
Put down that can of Campbell’s cream of mushroom soup and try this easy recipe instead. Gather some of your favorite kind of mushrooms (Chantrelle’s anyone?) and a nice chunk of brie cheese to set the stage for this recipe, and don’t forget a crusty baguette for dipping.
Wine pairing idea: The savory and umami flavors of mushroom beg for something robust enough without being overpowering. A gamey Syrah or earthy Burgundy would make for a perfect match.
Rosemary & Garlic Roasted Pork Loin
You can’t go wrong with a good roast in the fall, and the combination of pork and apples is a tried and true one. This recipe is easy to prepare and requires just a handful of ingredients, proving that simplicity sometimes is the ultimate sophistication.
Wine pairing idea: A nice medium-bodied Pinot Noir would serve as the perfect companion to this meal.
Roasted Pumpkin Risotto
Risotto is one of those dishes that people shy away from trying to make, thinking only an experienced chef whose name ends in “uzzo” or “ini” can make a good one. The only real secret though is to stay nearby the stove and keep that spoon stirring.
Wine pairing idea: With less concentration of mushroom flavor compared to the soup, this meal calls for a lighter wine that won’t overpower the flavors. For reds you might try a Dolcetto or Barbera. Otherwise, you could try a white Rhone varietal such as Marsanne or Rousanne, or even a Champagne.
Maple Roasted Butternut Squash Beets
As a kid I hated beets, but that was probably because the only kind I had were from a can and any piece of salad that touched them seemed to contract their awful taste. After I had “real” beets from the farmer’s market my perception changed. This recipe joins them with maple and butternut squash, adding up to one sweet and savory recipe.
Wine pairing idea: Beets present a challenging pairing and you’ll want something with a decent acidity. A Burgundy could draw out the mineral/earthy qualities of beets, or you may opt for a Vin Gris or Provencal Rose with a bright acidity.
Is there a recipe you can’t wait to bust out this fall? Let us know in the comments below!
