As the leaves change colors and the air turns crisp, it's time to embrace the flavors of fall! And what better way to help your patrons savor the season than through fantastic food and wine pairings? From hearty roasts to earthy mushrooms and crisp apple treats, we’ve rounded up our favorite autumn-inspired pairing suggestions here. Cheer and bon appétit!
Red Wine
Beef and Dolcetto
Warm, hearty beef dishes fit right in with fall’s cozy vibes. And while heavy reds like Cabernet Sauvignon are often the go-to accompaniment to red meat, they aren’t always a fail-safe crowd-pleaser. If you’re looking for a more approachable, fruit-forward red wine experience, look no further than Dolcetto. This Italian varietal boasts bright and juicy red berry flavors with a hint of almond, along with refreshing acidity and soft tannins. From juicy burgers and rich beef stew to comforting meatballs and expertly grilled steak, it’s a versatile, easy-to-drink red that pairs perfectly with a variety of beef dishes and suits a wide range of palates.
Pork and Grenache/Garnacha
Pork roast, pork chops, pork tenderloin, pulled pork; if it comes from a pig, it’s probably going to go well with Grenache. This fruity, medium to full-bodied red is rich with cherry, raspberry, and strawberry notes and flavors of herbs, smoke, and black and white pepper–all of which perfectly complement the tender, slightly sweet nature of pork. Grenache's gentle tannins enhance the meat's natural flavors without overpowering it, while its inherent acidity helps cut through pork’s richness to create a balanced and delicious pairing.
Chili and Zinfandel
Chili is bound to cross many fall menus at some point, which means you’ll want to have a good Zinfandel handy. With its dark berry flavors, hints of pepper, and moderate tannins, Zinfandel’s bold and robust character can stand up to the hearty and spicy nature of chili exceptionally well. A good tip when selecting Zinfandel is to look at the ABV; bolder, spicier versions tend to have a higher ABV (around 16%) while lighter options come in around 13.5%.
Mushrooms and Pinot Noir
Mushrooms are abundant during the fall months, making it the perfect time for dishes like mushroom risotto, stuffed portobello mushrooms, or a simple sautéed mushroom medley. If mushrooms are on your menu, Pinot Noir should be, too. This light, silky red is delicate yet complex, and its red fruit flavors and notes of leather and forest floor perfectly enhance the earthy flavors of any mushroom dish. Don’t forget, Pinot Noir is at its best when served slightly cooler than room temperature (between 55-60°F) to bring out the aromatics and tone down the alcohol profile.
Grilled Vegetables and Malbec
While your kitchen staff is flipping burgers or sizzling steaks, why not throw some veggies on those coals as well? Their smokey char and crisped edges pair beautifully with Malbec, a red wine known for its plush, dark fruit flavors and velvety texture. The wine's ripe plum, blackberry, and hints of cocoa perfectly complement grilled veggies, while its moderate tannins ensure a smooth pairing.
Game Meats and Syrah/Shiraz
If game meats make their way onto your fall menu, make sure you have some Syrah or Shiraz on hand to go with that venison, duck, or pheasant. With its signature bold black fruit flavors, smoky notes, and peppery spice, Shiraz’s robust character easily matches the intensity of headier meats, while its earthy undertones echo the natural flavors of the wild.
White Wine
Butternut Squash and Chardonnay
With its smooth texture and sweet, nutty flavors, creamy butternut squash soup is a fall classic just waiting to be paired with a full-bodied, oaky Chardonnay. The wine’s buttery richness blends perfectly with the soup’s creamy base, while the notes of vanilla, caramel, and ripe apple complement the sweetness of the butternut squash to create a comforting and luxurious flavor experience.
Turkey and Viognier
Turkey is an essential part of any fall holiday menu, and if your patrons haven’t tried it with creamy glass of Viognier, now is the time! This full-bodied, bold white is loved for its notes of stone fruit and honeysuckle, which harmonize beautifully with roasted turkey or creamy pot pie. The key to pairing Viognier is to honor its delicate floral notes and moderate acidity and opt for dishes which won’t overwhelm the wine’s primary flavors with too much acidity or boldness.
Apple Pie and Riesling
Apples are an essential part of fall, which means—you guessed it—apple pie! And apple pie is only made better when enjoyed alongside a glass of Riesling. The wine’s acidity will cut through the pie's sweetness, while its floral and citrus notes naturally accentuate the apple filling. Look for off-dry varieties, such as a German Riesling Kabinett or Spätlese for a balanced and refreshing pairing.
Pumpkin and Gewürztraminer
Of course, we couldn’t forget to include pumpkin in our fall flavor roundup. However you are serving it, be it in pie, bread, or cheesecake form, serve it alongside a glass of Gewürztraminer to really bring out the pumpkin's warm spices and creamy texture. Known for its aromatic notes of ginger, cinnamon, nutmeg, and cloves, Gewürztraminer’s slight sweetness and vibrant acidity provide a delightful contrast to the richness of pumpkin-based treats. Look for late-harvest varieties; those are the grapes that will boast the bouquet of spicy flavors you’re looking for.
Fall is a season of culinary delights, and pairing your featured fall dishes with the right wines can elevate your patrons’ dining experience to new heights. Whether you're enjoying a cozy evening by the fireplace or hosting a festive gathering, these wine and food pairings will add a touch of sophistication and harmony to your autumn celebrations. So, uncork a bottle, savor the flavors of fall, and toast to the beauty of this remarkable season.
