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Flavours of Autumn... Posted by Andrew Chapman, 6:08pm 21/10/2007.  I'm sitting here in front of my laptop, pondering a piece I'm writing for Surf4Wine, to go up later this week: 'Wines for Autumn'.
Initially I was thinking red wines. With lots of flavour and interest to get the brain cells thinking and conversation flowing. Warming, but with alcohol levels nicely in balance and not over-whelming. Not too much extraction. Food friendly. It's the time of year to have friends round for big Sunday lunches and suppers round the fire. Then I started to think about the food we eat at this time of year, and what is in season. I remember years ago going out mushroom-hunting one October Sunday with a friend (boy, does Patrick love his mushrooms; and he knows his stuff too, so no risk of poisoning either!) Bringing back our haul of exotically named and bizarre looking fungus, cooking it with garlic and herbs, and the drinking some amazing red Burgundy's. It must have been a good memory as tonight we are having some Portobello mushrooms I found in our local farm shop (I went in for apples to make a favourite Autumn pud: Apple and Blackberry crumble), tossed in a hot pan with good olive oil, herbs from the garden and garlic. Only trouble is... I don't have a stash of great Burgundy at home to partner our little feast with (it's all back in Surf4Wine's hollowed out Volcano HQ!). So, instead, it will be one of my favourite New World Pinot Noirs: Tuatara Bay Pinot Noir from Saint Clair from New Zealand's Marlborough region. Sure, there are other much better Pinot's, but not at this price! A snip at £7.99, and perfect with the earthy, vegetal flavours of the mushrooms. So, what is your favourite Autumn food, and what do you like to drink with it? Over to you... ^ Back to top
5 comments
Posted by Claire at 7:15pm on 21/10/2007 For me autumn means I can start cooking big beefy stews again. Anything that can be eaten from a bowl with a chunk of home made bread! And it's a great way of using up leftover vegetables too.
My problem is that I much prefer white wine. but nearly every article I read bangs on about rich red wines etc etc. Can you recommend a BIG white wine that can match a good stew?
Posted by Andrew Chapman at 8:16pm on 21/10/2007 Hi Claire. M'mmm, white wine with stew. Trouble is that the flavours are so big and rich that they would overwhelm all but the richest of white wines. A big chardonnay, probably New World, say from Australia MIGHT work. Nothing too lean and minerally. Maybe a white Rioja with it's hints of nuts/butter and richness.
Posted by Tony Stewart at 8:19pm on 21/10/2007 For me it has to be Roast Rib of beef (so much nicer if you can get it on the bone), served with all the trimmings. My favourite to drink with this is good red Bordeaux, but have been known to go colonial with a good Cape Bordeaux blend from time to time.
Posted by Sandy at 8:37pm on 21/10/2007 Weather was so lovely today - bright sunshine and quite warm for late October - that we Bar-B-Q'd! It was better than some of the days we had in the 'real' Summer! Anyway, we didn't go as far as Summery pink wines, but had a big full-throttle Aussie Shiraz with our leg of lamb. Worked a treat!
Posted by jamesc at 10:55pm on 24/10/2007 i love the autumn as it means warming casseroles. i love pork tenderloin with italian beans and smoked bacon pieces. yummy. i'd probably go for a chianti with it or something from a lesser known italian area...any suggestions andrew? House rules - No advertising / spamming, or profanity. All comments are moderated and will not appear immediately.
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