Food & Wine Pairing

| October 1, 2013

Fall Wines for Harvest Timewine photo

By Maureen Rooney
Siesta Key Wines

Evening breezes are getting a little cooler and we can feel the change of the season upon us. Most of us enjoy nature’s bounty this time of year when the farmer’s markets overflow with fresh fruits and vegetables showing off their harvest’s best.

The right wine complements the fruits and vegetables from the farmer’s markets and adds even more flavor to fall cuisine.  The food this time of the year requires a slightly heartier type of wine to pair with grilled vegetables, squash soup, stews or pumpkin breads.

Medium body wines, such as Chardonnay or Viognier from South Africa, bring out the variety of flavors in fresh vegetables and baked acorn or butternut squash. Try Six Hats Viognier from South Africa with a creamy seafood chowder and see how the smooth flavors meld together.

After all of the hot weather it is finally the time of year to enjoy a red wine that has just a little bit more body than you enjoyed during the hot summer months. A Pinot Noir from Chile is always nice when pairing with light meats and fattier fish, such as pork or salmon, try Tabali’s Pinot Noir.  Another great option is to try a medium-bodied Garnacha or Grenache from Spain for a spicier, but not too heavy red. A great example is the E wine from Spain (“Espana”), this wine is a blend of Garnacha, Tempranillo and Carignan. This wine will go great with a beef stew.

If you just cannot bear to “cook up a feast” for a special evening with friends, try an aged Swiss cheese fondue with apple wedges and crusty French bread for dipping with Tabali’s Pinot Noir or Six Hats Viognier.

Just remember that even though you are still wearing shorts, it really is October and it is okay to start breaking out those fall wines! Enjoy and remember you can find all of these wines at Siesta Key Wines in the Village.

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Category: Columns

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