As the nights grow longer and cooler, our tastes turn to rich, bold flavors. Our local farmers are now beginning to harvest apples, pears, pumpkins, winter squash, beans, and eggplant. This fresh bounty bursts with flavors that scream for big seasonings and bold wines.
Here are four simple wine pairing tips for fall that you can try at home.
Balance Flavors
Enjoying wine requires all of the senses. Consider the aromas and flavors of the food and balance or complement them with the dishes being served. For example, the aromas and flavor intensity of a mesquite-grilled New York steak need to be paired with a wine that will not be overwhelmed by this intensity, such as a full-bodied red wine, such as a Syrah or Petite Sirah.
Food Texture
The texture and weight of food might dictate the type of wine to serve. The wine should not overpower the delicateness of certain dishes. Rather, the goal is to complement and enhance the flavors of both the food and wine. For example, a poached halibut with a beurre blanc sauce should be paired with a light-bodied white wine, such as a Sauvignon Blanc or a wine with strong acidity to cut through the butter sauce.
Go With Grenache
The most versatile food wine is a Grenache. It goes with just about everything. The style bridges the gap between the foods typically served with red or white wine. It can complement fish, poultry, pork, turke,y and beef. Consider the method of cooking, such as grilling, sauteing or roasting, as well as side dishes to help select the perfect style of Grenache to serve. I recommend LDV Winery Grenache, of course!
Eat Those Veggies!
Wine is not just for meat lovers—consider the type of vegetables and how they are cooked when selecting the perfect wine. Mushrooms, for example, love a full-bodied wine as well as roasted potatoes. The same tips apply for pairing wine with vegetables. Think about the texture, balance, and cooking approach. If the spinach is served with a cream sauce, choose a wine that can cut through the richness of the sauce. If dinner includes caramelized carrots, choose a full-bodied Zinfandel, as it will have enough spice to complement the sweetness. Don’t be afraid to experiment and have fun.
Peggy Fiandaca is the co-founder of LDV Winery, an award-winning winery with a vineyard in Southeastern Arizona and a popular tasting room in Scottsdale at 7134 E. Stetson Drive, #B110, Scottsdale 85251. The tasting room offers wine flights, glasses of wine, bottles, food, and events.
