Classic Autumn Dishes & Matching Wines
Most people are already familiar with the idea of matching a light summer salad with a crisp white wine or pairing a hearty winter roast with rich Cabernet Sauvignon, but it’s not always obvious when it comes to pairing wine with your favourite autumn dishes.
In autumn, there is a variety of produce available, and root vegetables as well as wild game play a big role in many menus. Here are some of the most popular autumn dishes and the wine which will work best with these seasonal ingredients. I have started you off with a Sticky Glazed Pork Ribs dish, what wine would you pair with this dish?
Sticky Glazed Pork Ribs w Apple Sauce
Two of the most celebrated flavours of autumn are pork and apples. Apples are harvested throughout most of the world in Autumn, which means that they are a staple in desserts as well as entrees. Pork, of course, is a familiar dish throughout the year, but it is especially popular when the weather begins to cool and root vegetables are in season. This pork and apple sauce dish is such a classic hit because the flavours work so well together and there is a real sweetness evident in the meal.
I have used pork ribs in my version of this dish but a succulent piece of pork belly would work equally as well.
Picking the right wine pairing for this dish is tricky because the sweetness calls for a white, but the richness of the meat calls for a red. A great compromise is the Coriole Sangiovese, which is available from Vintage Cellars. This red wine is a medium-range option without the heaviness of some reds, and it has both spice and vanilla to round out the dish.
- 600gm Pork Belly or Ribs
- 1 Tbs cooking oil
- 2 Tbs Olive Oil
- 4Tbs Honey
- 6 TBS Balsamic Vinegar
- 2 Tbs Dijon Mustard
- 1 Cinnamon Stick
- 2 Star Anise
- Apple Sauce
- 4 Peeled Granny Smith Apples
- 1 Cup water
- 1 Cinnamon stick
- 2 Star Anise
- 2 Tbs sugar
- Combine the marinade ingredients in a bowl and add the pork. Marinade for at least an hour.
- To make the apple puree slice the peeled apple and add the water, sugar, cinnamon and star anise. Allow the ingredients to simmer until the apples are soft and most of the water has evaporated.
- Remove the spices and puree or mash the apple.
- Heat the oil in a pan and cook the pork(reserving the marinade) on a high heat until golden.
- Reduce the heat and add the marinade to the pan, simmer the meat and marinade together until the sauce has reduced to a glaze.
- Serve with apple sauce.
Slow Cooked Wine-Marinated Roast
This dish does more than simply pair well with a red wine because it actually features wine in the dish itself. The beef pot roast is delicious and hearty, which is exactly what you want when the weather starts to get colder. In addition, the root vegetables that go hand-in-hand with the pot roast will soak up the richness of the wine. Of course, it’s not enough just to have a splash of wine in the marinade of the pot roast itself. You will also want to serve it by the glass for your guests. Since you are using a red wine in the pot roast, stick with a similar red wine to drink. A great option is the 900 Grapes Pinot Noir, which is sweet without being overpowering.
Not all autumn recipes have to be incredibly filling or hearty, and some of the tastiest dishes of the season can actually be quite light. A Waldorf salad, for instance, is very light and features ingredients like pears and Stilton cheese. However, it wouldn’t be complete without some kind of protein, and leftover turkey or chicken from your Sunday roast is ideal. The perfect wine pairing for this kind of dish is the Wente Vineyards Beyer Ranch Zinfandel, which combines a rich and smooth quality with hints of raspberry. This plays well with the turkey as well as the lighter flavours in the salad, and it can turn an ordinary dish into something that your dinner guests will definitely remember.
In autumn, vegetables like parsnips and pumpkins are ready to be harvested and used in countless recipes. A delicious sweet dessert that is a classic in the United States, but rapidly becoming a favourite around the world, is pumpkin pie. This dish has an earthiness to it because of the rich natural pumpkin taste, but it also has plenty of cream and sugar to develop a sweet and rich flavour.
Since it is so rich, this kind of pie often works best with a light white wine. A Riesling, such as the Annies Lane Riesling from South Australia, is affordable and has hints of citrus that really complement the flavours of a sweet autumn dessert like pumpkin pie.
The key to finding the perfect wine pairings for classic autumn dishes is seeking out what you enjoy. Although red wines have a reputation for being more appropriate in colder weather, it all depends on the dish and your personal preference. You will want to find quality wines that fit into your budget and complement the dishes and desserts that you enjoy most as the weather begins to cool in the autumn season.