Four Tips for Pairing with Fall Flavors

Fall is in the air. Seasons change in the Sonoran Desert, though very subtly. At the vineyard in Southeastern Arizona, the change is more evident as harvest is complete and the vineyard begins to turn colors, heading toward a well-deserved winter nap.

As the nights grow longer and cooler, our tastes turn to rich, bold flavors that pair well with bolder wines. Now is the season for full-bodied reds like those that LDV Winery is known to produce. Additionally, 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. I crave apples with cinnamon, butternut squash roasted with butter and brown sugar, and eggplant baked with oregano, tomatoes, and melting cheese.

Four tips when pairing flavors of fall with wines. 

1. Balance Flavors – Enjoying wine requires all of your senses. Consider the aromas and flavors of the food and balance or complement them with the dishes you are serving. 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. A full-bodied red wine, such as a Syrah or Petite Sirah, would pair beautifully.
2. Food Texture – The texture and weight of your food might dictate the type of wine you serve. The wine should not overpower the delicateness of certain dishes. The goal is to complement and enhance the flavors of both the food and wine. 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.
3. Go with Grenache (particularly a LDV Winery Grenache) – The most versatile food wine is a Grenache. It goes with just about everything. The style bridges the gap between the foods you typically serve with red or white wine. It can complement fish, poultry, pork, turkey, and beef. Consider the method you plan to cook your dish (e.g., grilling, sautéing, or roasting) and your “wid-its” (Jamaican for side dishes) to choose the right style of Grenache. 
4. Eat Your Vegetables – Wine is not just for meat lovers! Consider the type of vegetables and how they are cooked when selecting the perfect wine. The most challenging vegetables to pair with wine are artichokes and asparagus due to their distinctive flavors. However, mushrooms 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. In any case, experiment and have fun.