AUTUMN IN THE VINEYARD:
WITH THE CHANGE OF SEASON BRINGS A CHANGE OF WINES
As the season begins to turn, there are two important questions that need to be answered. What wines are good in autumn? And what wines pair best with autumn recipes?
From lighter-bodied wines paired with autumn salads and vegetarian dishes to medium and fuller-bodied wines paired with more hearty, comforting fare, there’s a delicious diversity of food and wine matches to explore.
Autumn in Australia offers a bounty of vegetables, fruits, and nuts. Bursting with earthy flavours, beetroot, wild mushrooms, eggplant, fennel, figs, quinces, walnuts, and pecans are all plentiful, so prepare yourself for a season of delicious dishes and wines to complement them.
With its still-warm days and the arrival of crisp evenings, autumn is an exciting time for fresh produce. The fruits and vegetables that required time to ripen over the summer months are at their best early in the season and are now ready for you to enjoy, paired with an array of flavoursome Australian wines.
Strap in your taste buds and read on to discover some absolutely mouth-watering matches!
AUTUMN SALAD RECIPES AND WINE
Add seasonal fruits, vegetables, and nuts to a mix of leafy greens, and you have a fresh, flavoursome, and healthy dish to enjoy. Pair with Rosé, Sauvignon Blanc and Semillon blends, and Pinot G for lighter autumn salads, or for those with richer dressings or a nutty character, medium to full-bodied whites including Chardonnay and Verdelho are delicious.
FRESH FIGS WITH BLUE CHEESE & PROSCIUTTO
In this dish, the figs bring vibrant fruit flavour and the cheese and cured meat give a salty edge. Aged Riesling pairs well as the intensity of the fruit flavours match that of the fig, whilst the richer honey notes of the Riesling offset the saltiness of the cheese and the prosciutto. Given the Mediterranean nature of this dish, a Rosé would also be a lovely pairing.
PANCETTA-WRAPPED CHICKEN BRAISED IN PERRY WITH PEAR AND WALNUT SALAD
The pancetta has added richness and a hint of salt to the chicken. Chardonnay has enough body to compliment this dish, whilst the nutty notes are a great match to the walnut salad. Roussanne, Marsanne, Viognier (or a blend of all three) are also wonderful pairing options.
VEGETARIAN AUTUMN RECIPES AND WINE
Vegetables lend themselves to so many cooking styles that bring out their earthy richness and textural crunch. Light to medium-weight and savoury reds such as Merlot, Pinot Noir and Grenache are a good choice, while whites, including Sauvignon Blanc or Sauvignon Blanc Semillon blends, have herbaceous notes that pair well with green vegetables.
WARM SALAD OF AUTUMN VEGETABLES WITH WHITE MISO AND BLACK SESAME SEEDS
A delicious and easy-to-prepare combination of flavours and textures – earthy (mushroom, beetroot, and parsnip), umami (white miso), sweet (kumara), nutty (black sesame) and savoury crunch (brussels sprouts). With its fragrant and crunchy, and light to medium-bodied, almost Pinot-like characters, Nero D’Avola is a delectable match.
Given its soft acidity and texture, Arneis pairs well with lighter food flavours – try it with seafood pasta, salads with creamy sauces and shellfish. It’s also a lovely choice to enjoy with sweeter vegetable dishes like this sweet potato rosti.
AUTUMN PASTAS AND WINE
Pasta is a real crowd-pleaser that can be enjoyed no matter what the weather. Bring out its best with an array of different sauces that include a selection of seasonal vegetables and herbs, and braised meats or seafood. White wine varieties including Semillon and Chardonnay are all fantastic pairings for fish and seafood-based pasta dishes. Rosé will also pair well. For medium-bodied red meat and vegetable pasta dishes, medium-bodied reds such as Pinot Noir, Grenache, and Barbera are perfect choices.
GNOCCHI WITH PORK AND FENNEL RAGU
A rustic gnocchi dish, whose silken texture and subtle anise flavours pair superbly with the smooth, fruit-driven character of Pinot Noir.
RAG PASTA WITH PUMPKIN, SAGE AND TOMATOES
Barbera is a perfect wine match for two reasons – this dish is medium-bodied, so it calls for a medium-bodied wine, plus the high acidity of the tomato is complimented by Barbera’s lovely soft tannins.
HEARTY AUTUMN RECIPES AND WINE
A hearty dish needs a hearty wine. A red wine with some weight and body, like a Tempranillo, Malbec or Shiraz, is the best pairing.
NORTH AFRICAN LAMB SHANKS WITH QUINCE & ISRAELI COUS COUS
Cabernet Sauvignon and lamb is a classic match, and this rich, slow-cooked recipe is no exception, especially with the inclusion of fragrant and sweet quince, currants and Middle Eastern flavours.
PINE MUSHROOMS ON TOAST WITH RICOTTA
While traditionally Pinot Noir is a classic match with mushrooms, Aussie expressions of Sangiovese are also a tasty alternative to serve with this rustic and rich autumnal dish. Or try a Sparkling Shiraz for an indulgent brunch treat.
WANT TO LEARN MORE?
For more great food and wine combinations, be sure to check out these dedicated Food and Wine Pairing pages.
VISIT US AT THE SHOW
Discover autumn’s wine delights with Wine Selectors! Enjoy complimentary tastings of premium Australian wine at the show.
