October finds us putting on an extra layer, craving pumpkin spice, and wanting to snuggle up by the fire as the days get shorter and the temperatures get cooler, so this month we will be taking a look at a broader scope of wines that have a "fall" feel. While we have the typical richer red and white wines, there are also some lighter wines that, while not your typical fall wines, pair well with a range of dishes that can typically be had during the season.
Region: Oregon & Washington, USA |
Syrah from the Rogue Valley in Oregon with Merlot and Cabernet from Red Mountain in Washington aged in barrel for 10 months. Deep ruby veering closer to purple in the glass with notes of blackberry preserves, black cherry, and baking spices on the nose. Opulent and full bodied with velvety tannins and balanced acidity on the lush palate showing flavors of black cherry and cocoa. |
Winemaker: Andre Hueston Mack |
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Price: $22.99 per bottle / $249.49 per case |
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Suggested Food Pairing: Burgers, BBQ, prime rib, grilled portobello mushrooms |
Region: Redwood Valley, CA USA |
A field blend including Carignan, Grenache, Colombard, Barbera, and Cabernet Sauvignon that underwent carbonic maceration for 8 days and then finished fermentation in stainless steel tanks before being aged on the lees in a combination of steel drums and used barrels. Purple in the glass with notes of red cherry, raspberry, and violet on the nose. Medium bodied and floral on the palate with just enough tannins to help frame the lively acidity with notes of strawberry, red cherry, and fresh earth on the juicy finish |
Winemaker: Leo Hansen |
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Price: $24.99 per bottle / $271.09 per case |
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Suggested Food Pairing: Roast lamb, mushroom pizza, turkey |
Region: Bierzo, Spain |
85% Mencia, 7% Alicante Bouschet, and 8% field blend of miscellaneous red and white varietals from a variety of sites in Bierzo. Each plot was fermented separately with ambient yeast in large open top barrels and a range of whole cluster fermentation from as low as 15% all the way up to 100% and between 15 and 60 days. The wines were then aged for a year in large older barrels before being blended together. Ruby in the glass with a floral and nose and notes of black fruit. Medium bodied with velvety tannin and fresh acidity and notes of red currant, pomegranate on the juicy finish |
Winemaker: César Marquez Perez |
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Price: $24.99 per bottle / $ 271.09 per case |
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Suggested Food Pairing: Cajun chicken, pork chop, quesabirria |
Region: Beaujolais, France |
100% Gamay that undergoes carbonic maceration for 10-25 days and is fermented with ambient yeast. The wine is then aged for 6 months in neutral oak demi-muids and is bottle unfined and unfiltered. Pale ruby in the glass with a fresh nose of red cherry and strawberry. Medium bodied and juicy on the palate with a streak of minerality on the finish. |
Winemaker: Anthony Thevenet |
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Price: $24.99 per bottle / $ 271.09 per case |
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Suggested Food Pairing: Turkey, ham, curry, roast chicken |
Region: Loire Valley, France |
100% Cabernet Franc fermented in concrete with ambient yeasts and aged in stainless steel. Medium ruby leaning towards purple with a nose of fresh raspberry, earth, and bell pepper on the nose. Lighter bodied with light tannins and medium acid on the crunchy finish showing notes of blackberry, strawberry, and red plum.
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Winemaker: Fabien Demois |
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Price: $19.99 per bottle / $217.09 per case |
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Suggested Food Pairing: Roasted eggplant, grilled lamb, spinach salad |
Region: Emilia-romagna, Italy |
100% Lambrusco di Sorbara that undergoes a single fermentation under pressure instead of the two that is typical of Sparkling wine. Afterwards the wine is aged for 2 months in stainless steel with lees contact followed by one month in bottle. Medium ruby in the glass with notes of pomegranate, strawberry, and dried flowers on the nose. Dry with bright acid and a floral finish showing notes of strawberry and hibiscus |
Winemaker: Michele Faccin and Filippo Mattioli |
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Price: $18.99 per bottle / $206.29 per case |
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Suggested Food Pairing: hard cheeses, balsamic vinegar with bread, olives, pizza |
Region: Can Fontanal, Penedes, Catalonia |
60% macabeo, 25% xarel⋅lo, and 15% parellada fermented in stainless steel at a cooler temperature with ambient yeast to preserve fresh fruit aromas and bring out complex secondary notes. The wines are bottled and a dosage of 6 g/L is added to begin secondary fermentation and aging for 18 to 24 months on the lees to add a roundness and brioche character to the final wine. Pale yellow-green in the glass, with a slightly toasty note framing the lemon, and green apple. Bright and mineral on the palate with notes of lime and green apple on the dry chalky finish |
Winemaker: Luis Esteve-Nadal |
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Price: $21.99 per bottle / 238.69 per case |
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Suggested Food Pairing: Fried chicken, seafood risotto |
Region: Sonoma Coast |
100% Malvasia Bianca pressed thoroughly and fermented with native yeast in sandstone vessels and then bottled unfined and unfiltered. A hazy straw color in the glass with a nose jumping out of the glass with notes of pine, green tea, lime, lemon, and orange peel. Bright acidity with notes of dried white flowers and citrus peel on the fresh and textured finish |
Winemaker: Joseph Ryan |
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Price: $17.99 per bottle / $195.49 per case |
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Suggested Food Pairing: Won ton soup, apple pie, blue cheese |
Region: Willamette, OR USA |
100% Viognier destemmed, and cold soaked overnight before pressing and fermenting in stainless steel. A juicy nose of stone fruit, pineapple, apricot, and chamomile. Light bodied with lively acidity and flavors of nectarine and white peach. |
Winemaker: Brad Ford |
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Price: $24.99 per bottle / $271.09 per case |
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Suggested Food Pairing: Papaya salad, chicken or vegetable momo, Seafood curry |
Region: Chablis, France |
100% Chardonnay from plots outside Chablis fermented in . A bright nose of green apple, nectarine, and wet stone. Crisp acidity with a long mineral finish showing notes of stone fruit and green apple. |
Winemaker: Cyril Gautheron |
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Price: $24.99 per bottle / $ 271.09 per case |
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Suggested Food Pairing: fresh shellfish, ham, grilled cod, escargot |
Region: Sonoma Coast, CA |
100% Chardonnay fermented in stainless steel and French oak, undergoing full malolactic fermentation to give a richness and softness to the finished wine. Aged 10 months in a mix of stainless steel and French oak, 20% of which was new. Notes of stone fruit and apple on the nose. Lively acidity with a long juicy finish showing notes of pineapple, peach, and lemon meringue framed by vanilla. |
Winemaker: Noah and Kelly Dorrance |
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Price: $24.99 per bottle / $ 271.09 per case |
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Suggested Food Pairing: Lobster, creamy pasta dishes |
Region: Wachau, Austria |
100% Riesling fermented and aged in stainless steel. A pungent nose of key lime and white flowers. Shimmering acidity on the long bone dry mineral finish with unripe pineapple and more key lime. |
Winemaker: Martin Mittlebach |
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Price: $24.99 per bottle / $271.09 per case |
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Suggested Food Pairing: Grilled or seared fish, roasted chicken , stir fry of all kinds |