It's that time of year, when the changing season ushers in a whole new palette of rich flavors. The light and bright tastes of summer - and the rosés and Pinot Gris that went along with them - have given way to the more hearty and complex flavors of fall. Now's the time for earthy produce, warming soups, satisfying meats and grains, and decadent sweets. What better way to celebrate the fall bounty than by finding the perfect wine pairing for it all?
A favorite as we head into cooler months is a simple roast chicken with root vegetables. Pair the classic, crowd-pleasing dish with a buttery or moderately oaky Chardonnay. The wine will also play nicely off of crisp green salads and a variety of assertive cheeses like blues and aged cheddars.
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When dining on juicy steaks, comforting beef stews, or roasts, reach for a Merlot, Cabernet, Burgundy, or Syrah. Those varietals are robust enough to match the intensity of red meat, without overpowering its nuanced flavors. And since many traditional recipes like Beef Bourguignon call for red wine on the list of ingredients, it's nice to open up a bottle, add it to the recipe, and enjoy sips while the wine brings the dish together and adds depth.