Summer is over. The leaves are changing in some areas, the cool air is a little more refreshing, and java orders in the morning are slowly transitioning from ice coffee’s to hot coffee’s again. The Fall is such a great season. The Fall is also a great time for wine as we all re-visit some great autumn food…and maybe some guilty pleasures.
Some Skills with Whites
White dessert wines (from Cali) usually have the right acidity level, fruit, and sweetness to complement a Fall dessert lineup. When the sweetness and intensity of the wine is similar to, or greater than the dessert’s…it’s a great thing.
Some white wines to lean on range from Riesling and Sauvignon Blanc to late-harvest Gewurztraminer, Semillon, and Muscat.
(image credit: zoebakes.com) »
Some Skills with Reds
You can look for dessert that combines dark fruit with nutty or caramel notes. Port is an easy option, however, try Banyuls. Banyuls is from the south of France and is a Grenache-based fortified wine. I think you’ll discover that this Banyuls doesn’t over-power treats like Port can do at times.
So Banyuls is a good red, and a sleeper red is a late harvest Zinfandel that displays less ripe berries, moderate sweetness, some vanilla, and berry jam.
Some Delicious Apple Pairings
Pork with Apple Stuffing:
You could do Riesling here, but I’m actually a fan of red wine with the stuffing. My pick is either a Cabernet Franc or Pinot Noir.
Apple Walnut Crisp:
Another good one here that goes well with a semi-sweet Riesling
Some Delicious Pumpkin Pairings
A Viognier with honeyed tropical fruit, creamy vanilla and toasted oak is perfect
Pumpkin Ice Cream:
Oloroso Sherry with its smells and tastes of raisins, walnuts, and caramel is great.
Guilty Pleasures…ok, it’s candy!
Candy w/ coconut: Sémillon
Chocolate & peanut butter: Banuyls
Enjoy the Fall folks, it’s quick. Maybe grab a pumpkin muffin with that hot coffee in the morning. Ahhh!
The Hello Vino Team