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Published on October 30th, 2015 | by Jemima

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The best red wines for Autumn foods

With autumn just around the corner, your thoughts may be turning to selecting some delicious red wines to pair with seasonal dishes.

When it comes to food and wine matching, reds make fantastic additions to the table during roast meals, dishes made with fresh vegetables, as well as smoked fish or meats. Vegetables such as fennel, pumpkin, aubergine, beetroot, sweet potato, parsnips and butternut squash are in season in the autumn months, and when it comes to selecting the ideal red wine matching your dish, there are a number of wines from which to choose to provide the perfect pairing solution.Wine,-red-wine-glasses,--barrels,-bottles,-grapes,-pomegranates,-leaves,-autumn-728x485

Light reds

Salty and spicy dishes are best brought to life when paired with a light, fruity red wine. Meals made with vegetables such as kale and squash are complemented with light wines, such as the dry reds produced in the Alsace region of France. It’s best to look for reds with tasting notes such as blackberries and cranberries to pair with tomato-based dishes, as well as those that heavily feature poultry or duck. “Dark green” meals (such as those featuring spinach, kale or other dark green leafy vegetables) can be paired with light reds, such as those made from the Gamay grape. A light to medium-bodied Pinot Gris works particularly well with dishes rich in caramelised vegetables such as onions, as well as pumpkin, a major ingredient in many traditional fall dishes (Tasting notes tip – try pairing a Pinot Gris with a delicious pumpkin risotto to fully explore the range of flavours).

Robust reds

Full-bodied (or robust) reds are prevalent in the autumn and winter months, owing in part to how well they work with red meats. South African and Spanish wines are particularly popular during this time of year, including those made in Spain’s Murcia, a region known for the production of the robust, rich Monastrell grape. Ideally, you want wine tasting of redcurrant and plum to match with red meat roast meals. Cabernet Sauvignon works well with roast beef and lamb, while turkey-based dishes will shine when paired with a lush, rich Pinot Noir. But although robust reds are often paired with meat, they can work just as well with vegetable based dishes. This can be achieved by either serving the red at dinner, or using it when cooking the dish itself. A rich merlot (or even a merlot blend, for the more adventurous), is ideal for vegetarian dishes, such as ratatouille, or even a slow-cooked vegetarian chilli.

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