Free Fall for Flavor
Late fall’s robust fare, such as root vegetables and cream-based dishes, are a nice pairing with sparkling wines, whether that’s a Champagne from France, a Prosecco from Italy, or a California sparkling wine. Whites such as Rieslings, Sauvignon Blanc, and buttery Chardonnays are a refreshing alternative to full-bodied reds, giving space for the food to shine on the palate, spices and all.
2012 Domaine Carneros by Taittinger Estate Brut Cuvee, Napa Valley, California
Off-dry and featuring a full body, this sparkler’s white peach notes have a round mouthfeel. Aged for three years, this vintage release—only the third vintage of this wine—is crafted from estate-grown Chardonnay (58%) and Pinot Noir (42%).
Dopff & Irion Crémant d’Alsace Rosé Brut, Alsace, France
Crisp and refreshing, this Crémant (100% Pinot Noir) results in a clean finish. Soft berry notes and nice astringency—and a dry, not sweet, profile—make this a solid match with savory foods.
N/V Masottina Extra Dry Prosecco, Veneto, Treviso, Italy
This non-vintage Prosecco, with all Glera grapes, is flush with grapefruit and lemon notes, crisp throughout, and eases effortlessly into a slightly tart finish. Consider serving with starters to open up the palate.
Ruffino Extra Dry Prosecco, Treviso, Italy
Quick to the finish, with grapefruit notes and a profile that’s not sweet at all, this Prosecco (100% Glera grapes) is a definite table-pleaser, appealing to different preferences concerning wine.
2015 E. Guigal Côtes du Rhône White Wine, Côtes du Rhône, France
Floral notes—from the 65% Viognier grapes—and a chalky finish make this an ideal white to sip in winter. It’s only slightly sweet, with orange blossom notes providing a nice backbone. Other varietals in the wine are 15% Roussanne, 8% Marsanne, 8% Clairette, 2% Bourboulenc, and 2% white Grenache.
2016 St.-Urbans Hof Nik Weis Selection Riesling, Mosel, Germany
From this storied Riesling region comes a very approachable selection: delightfully off-dry with notes of tangerine and mango. Don’t hesitate to pair this with smoky meats, ethnic spices and flavors, or intense sauces—it will work well.
2015 Cameron Hughes Lot 549 Chardonnay, Eola-Amity Hills, Willamette Valley, Oregon
Crisp, bright, and in your face. This Chardonnay’s buttery profile winds into a mineral-rich finish. Easy to market as an alternative for Pinot Noirs from Oregon as well as for California Chardonnays.
2016 Matua Sauvignon Blanc, Marlborough, New Zealand
From the first Sauvignon Blanc producer in Marlborough, New Zealand, this crisp and highly acidic wine features gooseberry notes and a clean profile. Great for either opening up the palate or sipping with white meats or vegetables.