Taste of Harvest-Autumnal Flavors and The Wines They Love

As you prepare to host delicious dinners with friends, we’ve put together a list of some of our favorite fall dishes and wine pairings that are sure to make your taste buds and guests, sing (even if they’re a little off-key).

Pumpkin Truffle Risotto + Unoaked Chardonnay

A full-bodied white wine, like Chardonnay is right at home with this cozy and decadent dish. Opting for the unoaked version provides a balance of freshness and cleanses the pallet for your next bite.

Butternut Squash Ravioli with Browned ButterSage Sauce + Champagne

The acid of Blanc de Noir or Blanc de Blancs will cut the richness of the creamy butter sauce and balance the delicate sweetness of the butternut squash. I love this recipe because you can use your favorite pre-packaged ravioli and dress it up with the rich browned butter sauce. The result is a showstopping dish that is perfect for entertaining or for a romantic night in. Everyone will think you slaved all day. Feel free to happily accept the compliments while you sip Champagne and enjoy your hard work ??

Crisp Apples and Cheese + Gewurztraminer

It’s apple season! Slice a fresh from the tree apple with a few of your favorite cheeses. Gewurztraminer is full of a variety of fruit flavors that pair wonderfully with apples and the sweetness is balanced by the creaminess of the cheese. Blue cheese or Gorgonzola are incredible flavor partners with Gewurztraminer. Want to learn how to create dreamy, drool worthy cheese and charcuterie boards? Check out this guide that will walk you through step by step.

Chili + Zinfandel

A bowl of hearty chili is so comforting on a cool fall day. All that meaty goodness and spice calls for a glass of red Zinfandel and a crackling fire to cozy up to. I like to add pumpkin to my chili as a festive and fun way to bulk up on the veggie content. And no, your chili will not taste like pumpkin pie.

Coq au Vin + Pinot Noir

This is one of my all-time favorite cold weather dishes. The aromas of the herbs simmering in the rich wine sauce reduction is simply heavenly. I like to serve this French chicken stew over buttery egg noodles and a fresh baguette to soak up all that saucy deliciousness. Pinot Noir is my go-to wine to use in the recipe as well as to pair with it. The earthy notes of Pinot Noir balance the complex flavors of this rich braise while not overpowering the tender chicken and fresh herb notes.