Fall brings cool weather, rich flavors, and an abundance of great squashes like Kabocha, Butternut, Spaghetti, and Carnival, perfect for soups and stews.
There are no hard and fast rules except to stay away from wines that are too sweet. We love sparkling wines or brut rose champagne with a roasted turkey or chicken dinner.
With the richness of squash dishes, choose a wine that will complement and not compete.
Roasted Butternut Squash Soup is a fall staple so choose a wine with earthy flavors and enough acidity to cut through the cream. Consider a Grenache.
Try Roasted Spaghetti Squash tossed with olive oil, salt, and pepper with a crisp, dry Viognier.
Stuffed Pumpkin Ravioli with Browned Butter Sage Sauce pairs well with a complex, spicy wine like LDV Winery 2016 R.E.D. or Pinot Noir.
View this brief video about pairing wine with fall flavors.