Fall Dishes
AND WINES TO GO WITH.
Mushroom Pizza
Rich, earthy, meaty mushrooms pair well with higher acid reds as they cut through the richness of the mushrooms, creating balance on the palate. Barbera, with its flavors of dark berries, dark plums, cherries & herbs, medium-body, high acidity & modest tannins, is a perfect pair.
Other red varietals that would also taste great with mushrooms: Sangiovese (think a nice, acidic Chianti Classico), young, fresh Nebbiolo, Rioja Tempranillo, Pinot Noir (especially earthy Burgundy), Zweigelt from Austria & many more. What do these grapes have in common? Medium-body, good acid!
Prefer a white? Lovers of oaky whites... this is your big chance! A fuller-bodied, yellow-fruited white with a little oak and great off-setting acidity would be perfect. Think: Chardonnay, Viognier, Marsanne-Roussanne & more!
Roasted Squash
Rich, creamy, earthy roasted squash — acorn, butternut, pumpkin & more — calls for a fuller-bodied, full-flavored white and a little oak would be lovely here, too.
Perfect time to try Gewurztraminer, an aromatic grape with crazy-interesting, exotic flavors of lychee, citrusy tangerine & spice with terrific acidity. Good wine for harvest meals across the board including Thanksgiving.
Other fun ideas: a nice, fancy, oaky, California Chardonnay, old-vine (fuller, rounder, sometimes with a little oak) Chenin Blanc, AND last, don’t forget high-end Bordeaux Blanc from Pessac-Léognan with the je-ne-sais-quoi grape Sauvignon Gris blended in. You get a fuller-bodied, complex white with a note of fig. So delicious!
Prefer a red? Soft & earthy would be our suggestion: Dolcetto, Beaujolais Villages, Sancerre Rouge, Nerello Mascalese from the volcanic slopes of Mount Etna & a plain, old Côtes-du-Rhône would nail it!
Rainbow Trout
…with sweet potato, mustard greens, ham hock, dried cranberry hash & apple parsley salad has fall written all over it! This dish features a light, white fish with lots of action going on around it: earthy yams, tart/sweet cranberries & a fresh, acidic garnish on top.
With no hesitation, your perfect pairing is Riesling. And go for it with a Spätlese — a little more residual sugar for that off-dry middle and dry, acidic finish that makes this wine perfect for dishes that are mix of light, sweet, tart & fresh.
Other great options: Godello/Albariño blend from Ribeira Sacra in Spain’s Galicia region (land of world-class fish wines) or one of many Italian whites, such as Trebbiano Spoletino (Umbria), Arneis (Piedmont), Cortese from Gavi (also Piedmont) & many, many more!
Game Hen
A game hen is nothing more than a small (must be under 2 lbs), young, tender chicken, often used in restaurants as it’s a perfect serving size. In this recipe, Chef Tracey (from our wine bar days) braised the chicken in citrus juices (grapefruit, orange) with olives & roasted potatoes.
Wine pairings for this meal are based on good balancing acidity (whether it be a white or a red) and lighter body so it doesn’t overpower the the delicate flavors of the dish. Think: Loire Valley Sauvignon Blanc from Pouilly Fumé to Sancerre to Touraine-Oisly. Maybe even more fun would be a red with a note of orange zest in the acidity. Jacky Marteau Gamay (also from Touraine) & the Marius Vin de Pays Rouge would both be interesting and delicious red pairings with citrus in mind!
Cheers to fall!
Julie (co-owner)
Portalis Wine Shop