Fall Food and Wine Matching Guide
It’s that time of the year again: Fall…
The days are becoming shorter and there is a discernible chill in the air. Yes, summer is slowly coming to an end, but do not despair.
Every season has its charms, and fall is no exception. As we turn to crispier and cooler weather, the foods and drinks on our tables also change. After the light taste of salads and grilled chicken, it is time for a more intense and rich flavors of roast meals.
We need the right wines to complement them, so head back to the cellar to bring out some new bottles. Here are the top food and wine matches to celebrate the rich season ahead of us.
Mushrooms and Pinot Noir
Mushrooms and Pinot Noir are a classic combination.
The spicy flavor of Pinot Noir goes well with the meatiness of mushrooms, especially because the wine itself has some mushroom-like nuances. A mushroom risotto or chanterelle and gruyère bread pudding might be a perfect dish for a fall evening.
You can pay a visit to Burgundy or Oregon if you wish to purchase a rich Pinot, but Australia and New Zealand also has some bright examples. The well-equipped bottle shop in Brisbane is known for great local wine selection. Plan ahead and visit one of your nearest liquor stores.
Strip Steaks with Rosemary Butter and Cabernet Sauvignon
Red wine is usually the star of the show at the table during fall diners.
Make the most of them by grilling strip steaks with rosemary butter and enjoying a glass of earthy Cabernet Sauvignon. The slight bitterness of the grilled meat is soothed by the hearty tannins of the wine.
Additionally, the herbaceous style of Cabernet will enhance the fresh rosemary flavors for a perfect delight. Bordeaux and Washington State have shining examples of Cabernet.
Honey-Roasted Root Vegetables and Viognier
The sweet flavors of a white wine are a perfect match for honey-roasted root vegetables.
One such example is Viognier, made of aromatic white grape. Its creamy texture, bright acidity and fruit flavors will enhance the sweet taste of honey in this dish. Viognier originates in France, but it is also grown in Australia and the United States.
Cranberry Sauce and Zinfandel
Since fall is nearing, you may be craving Thanksgiving dinner and wine already.
In that case, what better way to complement the roasted turkey and cranberry sauce than to have a glass of spicy Zinfandel.
The fruity, jammy style of California Zinfandel will go well with sweet cranberry sauce and a savory taste of turkey. This is a recipe for a successful wine and food pairing for your holiday dinner.
Pot Roast and Merlot
Beefy food with heavier taste requires a more intense flavor as well.
When it comes to being big and bold, there is no better choice than the French Merlot.
Make perfect combinations by adding a little soy sauce, balsamic vinegar, or Dijon mustard to the braising sauce.
Caramel-Apple Crumb Pie and Riesling
Apple desserts take hog the stage during crispy evenings.
The wine’s bright acidity and rounded taste teamed with baked apple flavors and sweet spices will make you want to come back for more.
Chili and Syrah
A fruity red syrah, a wine that originates in southeastern France, makes a great partner for chili’s intensity.
Having a glass of wine will sooth its sharp taste and create a perfect taste. However, make sure not to complement a spicy chili with a high alcohol content wine. A high amount of alcohol might aggravate the stomach.
The golden days of fall are approaching, and what better way to welcome them than with a rich mixture of gorgeous food and delicious wines. Use these ideas to make delightful meals for the entire family to enjoy.
Check out all our Syrah wine reviews here.
This guest post was writen by Aaron Hiddleston exclusively for Social Vignerons.
About the author: Arron is a self-employed life coach from Sydney and fashion newcomer who loves upcycled pieces and enjoys browsing the web in search of fresh ideas. Loves: all things spicy, barbecue, winter vacations. Doesn`t like: bad manners and narcissism. Find and follow Aaron on Facebook or Twitter.
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