A few weeks ago, the weather started to change to crisp and cool, and I immediately gravitated toward cooking hearty foods and naturally pairing them with fuller-bodied wines.
The changing of the seasons often makes us want to modify our wines, too. I call this “changing our wine wardrobes.” This means we reach less toward the lighter wines from summer and bring forth wines that partner well with cool nights and hearty foods. Which wines are those? Fuller-bodied white wines and robust, hearty red wines for enjoying with the season’s cuisine, which brings out the best gastronomic experience.
Here are my fall picks that will get some out of their comfort zone, and that will partner nicely with comfort foods.
Carmenere. This grape grows largely in Chile and is one of the prominent red wines exported out of that country. There are different styles of carmenere, but some commonalities among them are fuller-body style and robust flavors of dark berry notes. Some carmeneres display earthy and green pepper notes.
I gravitate toward the Laurent Inocente Carmenere. A great value wine, under $20, it’s fruit forward, not sweet, with notes of plums, blackberries and mocha that coat the mouth with a velvety texture.
It’s a good match for beef stews and grilled lamb chops. The wine’s weight can stand up to the food’s weight.
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HEARTY SELECTION: These are some of the wines that are a good fit with the change of season.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Viognier. It’s a white grape that is grown in various areas – Australia, California, France, South Africa – and is a great alternative to other fuller-bodied white wines. Known for its very perfumed aromas of peaches, orange blossoms and honeysuckle, it ranges in style from lighter stainless steel fermented to aged in heavier, oak barrels. It is known for its viscosity and somewhat oily texture on the palate.
Miner Viognier (under $25) from California is a favorite. It has floral aromatics while the palate shows peach, apricot and pear notes. Stainless steel fermented, the mouthfeel is vibrant and fresh. Yet it has weight and creaminess. The winery in Paso Robles is still family owned. It’s great for pairing with baked brie cheese with apricots and walnuts or grilled chicken with fennel atop risotto. Avoid overly acidic foods with viognier.
Aglianico. This wine is a hidden gem and largely unknown outside of the wine industry. From Campania, Italy, aglianico is thought of as the king of grapes of southern Italy. A hearty-style red wine, it is known for its tannic nature and deep, dark berry and smokey notes with some earthiness. Because of its tannins, it has great longevity, with some being able to age for 10 or more years.
My pick is the Terredora di Paolo Aglianico (under $20). Unlike some other aglianicos, its tannins are soft, making it approachable while young and immediately after opening. No decanting is needed. Red berry fruits with a hint of spice and mocha show well here. The wine works best with cold cuts, barbeque meats, beef stew and pulled pork.
Touriga nacional. It is one of the most prominent red wines of Portugal, most known as one of the many grapes used to make port wines from the Duoro area. Like rich, full-bodied wines? Touriga nacional may be one to choose as it has the aging potential like a cabernet sauvignon or barolo. Touriga nacional is known for coating the mouth due to its richness.
D. Graca Riserva (under $25) is my go-to. It’s full-bodied and brooding, yet not a teeth-stainer. Its tannins are balanced among the dark berry fruit, vanilla oak from its time in barrels and acidity. It partners well with flank steak with rosemary red potatoes and pork tenderloin with cauliflower atop rice.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com.