Wines to Drink This Fall

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Written By Maddy Robin

No, there is no pumpkin spiced wine (thank GOD). But if you’re looking for something to get you in the cozy, warm, escape-the-brisk-air-outside-and-light-a-candle-and-curl-up-under-a-blanket type mood, nothing can beat a perfectly selected wine.

Listen, in my humble opinion, you can’t go wrong with ANY bottle of wine, but theres a time and a place where some wines shine over the others. A chilled rosé in the middle of winter is good, but a chilled glass of rosé on a hot day, poolside just hits different. Do you see what I mean? In any case, heres some suggestions (really, just suggestions, at the end of the day, enjoy a bottle of your choice because it’s your life, not mine!) to get you in the Autumnal mood. We’ve got some spicy, sexy reds and some full bodied whites, so drink your heart out.

Pinot Noir

Pinot Noir is one of the more finnicky grapes to grow, thriving in cooler climates and requiring the perfect soil to flourish. Some of the most famous (and most expensive) Pinots hail from Burgundy, France, though Sonoma, California, Willamette Valley Oregon, Chile and New Zealand also make excellent Pinot Noirs, ranging from bright and fruit-forward, to bold and sophisticated, primed for aging. Flavors include red berries and cherries, earthy notes of forest floor or mushrooms, and baking spices, with high acidity and medium tannins. It’s not as intense as a Cabernet Sauvignon, but rather a light bodied red - a great entry into red wine, and into the Fall season. It’s palate is abundant with Fall flavors - vanilla, smoke, wet ground, and spice, making it a great companion for whatever you’re cooking up.

Zinfandel

Like Pinot Noir, Zinfandel is also a light-bodied wine with moderate tannins and high acidity. However, Zinfandels are higher in alcohol content, leading to a bigger, bolder body and a thicker, maybe even oilier mouthfeel. Good Zinfandels can be rich, jammy and smokey with notes of cinnamon, raisin, chocolate in tobacco. If that doesn’t scream “Fall in a Glass”, then I don’t know what does! To make the fruitier flavors in this wine really pop, pair with carmelized onion, roasted squash, peach, cranberry, apple and beets (peach pie anyone?). Sounds like a great addition to the Thanksgiving table.

Nebbiolo

Nebbiolos are full-bodied reds with high acidity and high tannins. Typically notes of florals, dried roses, anise, dark cherry, and leather are fairly delicate on the nose, however it has bold flavors of cherries, cranberries, rose hip and red clay that compliment the grippy tannins. While its aroma will have you thinking mulled wine (none of that here!!!), it’s high acidity make it a great companion to heartier dishes and savory stews you’re bound to be cooking this Fall.

  • 2020 Giovanni Rosso Langhe Nebbiolo - Easy drinker with violets and roses on the nose. Balanced tannins with hints of baked cherry and raspberries

  • 2021 Gaja Sito Moresco - Smells like fresh blood oranges with bold tastes of red cherry, herbs and ripe apricot. Juicy and fresh with structured tannins

Chardonnay

I’ll be honest, I really am not a huge fan of buttery Chardonnays, however, they are one of the top wines that come to mind when I think of Fall. Known for their full bodied and heavy mouthfeel, Chardonnays impart flavors like vanilla, toast or nutmeg. Typically aged in oak barrels, they can further develop flavors of caramel, butterscotch, green apple and hazelnut. I just KNOW Christian Girl Autumn/Fall savors a chilled Chardonnay with a pumpkin spice candle burning while she watches the leaves turn colors.

Sémillon

Another full bodied white - that seems to be the name of the game here - Sémillon is known for its lusciousness, has medium acidity with notes of citrus, topical fruits, honey suckle, figs and honey. Warm climate Sémillons impart more tropical flavors (while cooler climates sway more on the citrus side) and often use oak-aging to add more buttery, almond or honeyed notes to the flavor. Often blended with Sauvignon Blanc, which gives it an extra acidic bite, this would pair well with most Fall vegetables, especially squash, carrots and zucchini - roasted, stewed, spiced - as well as an array of baking spices. Looking for a glass to enjoy by itself or for dessert? Sauternes is your answer (run, don’t walk! my mouth is watering thinking about it, though my wallet is already hurting).

Gamay

“Rose All Day” in the Summer, “Gamay All Day” in the Fall is my motto, honestly. Maybe you love a chilled glass of white, and are on the fence about (or even intimidated by) red wines. Want something fruity but sophisticated (so you don’t feel like you’re drinking fruit juice)? A glass of Beaujolais (100% Gamay grapes), is your answer - praise be. Beaujolais are fresh, fruit-forward, light on the tannins and are made to be enjoyed early (not aged for 10 years). If you REALLY are opposed to lush, reds, I suggest starting with a Beaujolais Nouveau - the most fruity and least tannic, while a Beaujolais Cru is the most tannic and has a bit of savoriness to balance the fruit (and is much more $$). Because it’s lack of aggressive tannins it pairs well with most foods.

Maddy Robin
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