Autumn provides ample opportunity to elevate hearty dishes with an endless array of wines. Our experts Eduardo Dingler and Laura Koffer are tapping into their cellar to share some fall favorites with Wine Access members. Try them and find out why we believe fall is truly wine’s time to shine.
The Pairings
The wine: 2023 Tesch Riesling Langenlonsheimer Konigsschild Nahe
The dish: Vietnamese spring rolls with nuoc cham
Why it works: The wine’s zippy acidity and dry, citrusy profile enhance the fresh herbs and spice of the dish, while cleansing the palate between bites.
The wine: 2020 Reine Margot Bourgogne Rouge
The dish: Thyme-roasted chicken with mushrooms and potatoes
Why it works: The wine’s light body and earthy red fruit complement the dish’s umami-rich mushrooms and roasted flavors without overpowering it.
The wine: 2021 Site Wines Syrah Bien Nacido Vineyard Santa Maria Valley
The dish: Smoked lamb shoulder with black olive tapenade
Why it works: Cool-climate Syrah’s black pepper, dark fruit, and savory notes play perfectly with smoky meat and the richness of briny olives.
The wine: 2023 Altocedro Ano Cero Malbec La Consulta Uco Valley Mendoza
The dish: Grilled skirt steak with chimichurri
Why it works: Malbec’s juicy black fruit and velvety tannins match the grilled beef’s char and fat while standing up to herbal, garlicky chimichurri.
The wine: 2022 Podere Sapaio Volpolo Bolgheri
The dish: Tuscan-style wild boar ragu over pappardelle
Why it works: This Bordeaux-style blend has the structure and dark berry fruit to pair beautifully with rich game meats and rustic tomato-based sauces.
The wine: 2013 Klein Constantia Vin de Constance (500 mL)
The dish: Warm apple tart with a buttery crust.
Why it works: The wine’s luscious stone fruit and honeyed spice notes echo the caramelized apples, while its vibrant acidity cuts through the pastry’s richness. The result is a beautifully balanced and indulgent finish.
The wine: 2018 Conti Costanti Brunello di Montalcino Tuscany
The dish: Porcini risotto with Parmigiano-Reggiano
Why it works: Brunello’s earthy depth, bright acidity, and savory complexity pair effortlessly with the umami and creaminess of mushroom risotto.
The wine: 2000 Bodegas Urbina Seleccion Rioja
The dish: Hoisen-braised short ribs
Why it works: The wine’s mature notes of dried cherry, spice, and leather beautifully echo the sweet-savory depth of hoisin sauce. The Rioja’s acidity and aged structure enhance the dish’s richness and balance, highlighting the interplay of sweet and spice.
The wine: Pierre Moncuit Delos Grand Cru Brut Champagne
The dish: Potato chips with crème fraîche and caviar
Why it works: The Champagne’s fine mousse, bright minerality, and citrusy elegance cut through salt and fat beautifully, elevating every bite with finesse.
