For fall meals, pour fuller-bodied whites such as Chenin Blanc and Viognier, spicy and savory reds such as Pinot Noir, Grenache and Syrah, and Tawny Port with dessert and cheese. Chenin Blanc suits dishes with apple or honey; Pinot Noir suits turkey and mushrooms.
If apples are the signature fruit of the season, Chenin Blanc should be the season's signature white. This high-acid wine, made dry or sweet, still or sparkling, is known for apple and honey flavors. Try it with dishes that use apples or a touch of honey, such as pork chops with apple chutney or a sweet potato hash with sausage, apples and Brussels sprouts.
Yakima Valley, Columbia Valley, Washington ● Chenin Blanc
91 Jeb Dunnuck
91 James Suckling
89 Vinous
$23.97
$23.97
Why we picked it
An old-vine Chenin Blanc from Washington with the apple and honey notes and high acidity to match pork chops with apple chutney.
2. Viognier with Curry, Leeks and Squash
Viognier is an aromatic white with floral aromas like rose and honeysuckle that contrast with the savory notes of many fall meals. Oaked styles, often from California, show a fuller body and notes of vanilla and clove. Viognier also appears in Rhone white blends. Pair it with chicken curry or dishes built on leeks, squash or cauliflower, or with roast turkey breast and cranberry sauce.
Eden Valley, Barossa, South Australia, Australia ● Viognier
92 Wine Enthusiast
92 Wine Spectator
$22.97
$22.97
Why we picked it
An Eden Valley Viognier: floral and aromatic, a good contrast with savory chicken curry and dishes built on leeks and squash.
3. Chardonnay with Butternut Squash and Roast Chicken
Chardonnay can bring the rich, buttery flavors we crave in cooler months, or a balanced acidity to cut through rich dishes. Sonoma County Chardonnay is a good fall pick: most spend time in French oak and pick up notes of baking spice, vanilla and smoke while keeping a full body and medium acidity. Pour it with roasted butternut squash, polenta and mashed potatoes, or with roast chicken with sage or salmon with tarragon and mustard. For a recipe, try our garlic and butternut squash pasta.
Russian River, Sonoma County, California ● Chardonnay
92 Wine Enthusiast
90 James Suckling
$30
$21.97
Why we picked it
A Russian River Valley Chardonnay from Sonoma County, with the full body for roasted butternut squash, polenta and roast chicken.
4. Pinot Noir with Turkey and Mushrooms
A fall wine list would not be complete without Pinot Noir, with its raspberry, black cherry, black tea, forest floor, tobacco, cinnamon and anise notes. Try one from Oregon's Willamette Valley, or a bottle from Burgundy for a special meal. Pinot Noir is a Thanksgiving staple because it pairs with turkey and most sides, and its earthy character is a great match for mushrooms, from stuffed mushroom appetizers to portobello burgers.
A Willamette Valley Pinot Noir: red fruit and earthy notes that suit turkey, most sides and mushroom dishes.
5. Grenache with Game and Slow-Cooked Pork
Grenache, known as Garnacha in Spain, is often blended with Syrah, Cabernet or Merlot, but single-variety bottles are worth seeking out for their cinnamon, licorice and cherry notes. The spice and bold fruit stand up to game such as venison or boar, and suit slow-cooked pork shoulder or a root vegetable stew.
A Spanish Garnacha from Calatayud: spicy, bold fruit to stand up to venison, slow-cooked pork shoulder or a root vegetable stew.
6. Syrah with Braises and Lamb
Cool-climate Syrah, like those from the Northern Rhone and Washington state, shows black fruit, white pepper, violets and savory, meaty notes. Try it with slow-cooked dishes like lamb shawarma or braised short ribs. For savory Grenache-Syrah blends, look to Chateauneuf-du-Pape or the more affordable Cotes du Rhone-Villages.
Wahluke Slope, Columbia Valley, Washington ● Syrah/Shiraz
92 Wine Spectator
92 Wilfred Wong
91 Wine Enthusiast
Sold Out - was $28.00
7. Zinfandel with Steak, Lamb and Pizza
Zinfandel ranges from lighter wines full of cranberry and pepper to full-bodied, jammy, spicy ones. A bottle from Sonoma is a crowd-pleaser that moves easily from summer grilling into fall, with a seared steak or lamb chop, or on pizza night.
A Sonoma County Zinfandel: spicy and fruit-forward, an easy match for steak, lamb chops or pizza.
8. Tawny Port with Pumpkin Pie and Pears
Tawny Port, named for its color, is a luxurious finish to an autumn meal, with notes of dried fruit, nuts, brown sugar and caramel. Enjoy it on its own by the fire, or with pumpkin pie or poached pears and vanilla ice cream.
Buying tip: the number of years on the label is the average age of the wine in the bottle. Tawny Port is ready to drink when you buy it and does not need more aging.
A 20-year-old Tawny Port with dried-fruit, nut and caramel notes, a match for pumpkin pie or poached pears.
9. Cava with Tapas and Cheese
Sparkling wine is the classic celebration starter. Cava is made by the traditional method but is usually more affordable than other sparklers made that way. Younger bottles show apple, quince and lemon; aged or vintage bottles bring out yeasty, brioche notes. Pour it with nuts, olives and cheese, or even potato chips and dip.
A Brut Reserva Cava, made by the traditional method at a friendlier price than most traditional-method sparklers: an easy match for nuts, olives and cheese.
Fall Food and Wine Questions, Answered
What white wine goes with fall food?
Chenin Blanc for dishes with apples or honey, such as pork chops with apple chutney; Viognier for chicken curry or dishes built on leeks and squash.
What red wine goes with Thanksgiving turkey?
Pinot Noir pairs with turkey and most sides; its earthy notes also suit mushrooms.
What wine goes with venison or slow-cooked pork?
Grenache (Garnacha), whose spice and bold fruit stand up to game and slow-cooked pork shoulder.
What wine goes with pumpkin pie?
Tawny Port, with its dried fruit, nut, brown sugar and caramel notes.
