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Fall Foods, Fall Wines

Posted on | September 15, 2010 | Written by Kerry-Jo Rizzo | 2 Comments

As the seasons quickly change and cool, severe clear skies replace the hot summer sun, I can’t help thinking about fall.  Autumn is my favorite season of all not only because of the multi-colored leaves and the crisp breeze in the air, but because of the fall harvests of food and of wine. Harvest time deserves celebration in the form of unique, eclectic food and wine pairings for some of my favorite fall recipes.  Lately I’ve been dreaming of pairings that I’m enthusiastic to try out in the very near future.

Apple-Nut Stuffing with Colpetrone 2003 Sagrantino di Montefalco: This thick, savory, slightly sweet stuffing needs a dry, nutty, aromatic wine full of dark plums and spice.  Sagrantino is one of my go-to wines whenever possible, and it makes the perfect companion for this dish.

Stuffed Zucchini alla Melanzana with Grosjean 2006 Torrette Superieur Vigne Rovetta:  I love sinking my teeth into the light, buttery goodness of a freshly baked zucchini stuffed with breadcrumbs and eggplant. When I create this dish from scratch and pair it with the lighter bodied, distinctly aromatic Grosjean Torrette, it will be well worth the wait.

Mushroom and Herb Macaroni and Cheese with Poggio di Sotto 2006 Rosso di Montalcino: Although this wine isn’t currently in stock at IWM, it’s my first choice for a gourmet version of mac and cheese with gruyere, wild mushrooms and herbs. The complexity and smoothness of this Rosso makes you think it’s a Brunello; the 2007 should be just as perfect.

Classic Roast Turkey with Bodega Chacra 2008 Pinot Noir Rio Negro Treinta y Dos: Pinot Noir is a classic pairing for roasted turkey, and nothing could pair better than Bodega Chacra’s ultimate expression of Pinot Noir, Treinta y Dos.

Spicy Cranberry Chutney and Rye Toast Points with Masciarelli 2009 Montepulciano d’Abruzzo Rosato:  Cranberries are one of the most difficult foods to pair with, but I think the Masciarelli Montepulciano Rosé has just the right amount of sweetness and acidity to complement this chutney.

Sweet Potato Casserole with Hofstatter 2000 Yngram: The density and smoothness of the Yngram holds tons of currant and raspberry jam notes, which pairs perfectly with the thickness and sweetness of this wonderful baked sweet potato dish.

Salted Caramel Apples with Castello di Cacchiano 2001 Vin Santo:  Nothing sounds better to me than a salted caramel apple paired with one of my most beloved choices in wine, Vin Santo.  The salt in the caramel brings out the complexity and sweetness of the caramel itself, and it complements the savory nuttiness of the Vin Santo perfectly. If you’re interested in a more adult version of this classic, try a Parisian Apple Tartlet with Salted Caramel Sauce.

Pumpkin Pie with Quintarelli 1990 Amabile: Beyond indulging in as much pumpkin pie as I desire, I love the idea of pairing it with Quintarelli’s infamous Amabile dessert wine.  Mixing the silky, spiced pumpkin dessert and fresh cream topping with the Amabile’s buttery notes of burnt sugar, orange rinds, toffee and caramel makes for a truly seductive, decadent dessert.

Comments

2 Responses to “Fall Foods, Fall Wines”

  1. Tina Benitez
    September 15th, 2010 @ 5:49 pm

    Fall is here! I’m skipping straight to the pumpkin pie and Amabile!

  2. Kerry-Jo
    September 15th, 2010 @ 8:06 pm

    Me too! :p

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