Autumn Recipes and Wine Pairings
As the season begins to turn, there are two very important questions that need to be answered. What food is good in autumn? And what wines pair best with autumn recipes?
Autumn in Australia offers a bounty of vegetables, fruits, and nuts. Bursting with earthy flavours, beetroot, wild mushrooms, eggplant, fennel, figs, quinces, walnuts, and pecans are all plentiful, so prepare yourself for a season of delicious dishes.
With its still-warm days and the arrival of crisp evenings, autumn is an exciting time for fresh produce. The fruits and vegetables that required time to ripen over the summer months are at their best early in the season and are now ready for you to enjoy, paired with wonderful Australian wines.
But where do you start when it comes to autumn recipes and wine pairing? What is the best red wine for autumn food and what is the best white wine for autumn food? And what are some great recipes for Australian autumn entertaining?
From autumn salad recipes and autumn vegetarian recipes to autumn pasta recipes and hearty autumn recipes – we’ve got you covered, plus we’ve got great suggestions for the best wine pairings.
Autumn Salad Recipes
What wine goes with autumn salad recipes? Add seasonal fruits, vegetables, and nuts to a mix of leafy greens and you have a fresh, flavoursome, and healthy dish to enjoy. Pair with Rosé, Sauvignon Blanc and Semillon blends, and Pinot G for lighter autumn salads, or for those with richer dressings or a nutty character, medium to full-bodied whites including Chardonnay, Marsanne, Verdelho and Viognier are delicious.
In this dish, the figs bring vibrant fruit flavour and the cheese and cured meat give a salty edge. Aged Riesling pairs well as the intensity of the fruit flavours match that of the fig, whilst the richer honey notes of the Riesling offset the saltiness of the cheese and the prosciutto. Given the Mediterranean nature of this dish, a Rosé would also be a lovely pairing.
The pancetta has added richness and a hint of salt to the chicken. Chardonnay has enough body to compliment this dish whilst the nutty notes are a great match to the walnut salad. Roussanne, Marsanne, Viognier (or a blend of all three), and Verdelho are also wonderful pairing options.
Vegetarian Autumn Recipes
What wine goes with autumn vegetarian recipes? Vegetables lend themselves to so many cooking styles that bring out their earthy richness and textural crunch. Light to medium-weight and savoury reds such as Merlot, Pinot Noir, Nero d’Avola and Grenache are a good choice, while whites including Sauvignon Blanc or a Sauvignon Blanc Semillon blend have herbaceous notes that pair well with green vegetables.
A delicious and easy-to-prepare combination of flavours and textures – earthy (mushroom, beetroot, and parsnip), umami (white miso), sweet (kumara), nutty (black sesame) and savoury crunch (brussels sprouts). With its fragrant and crunchy, and light to medium-bodied, almost Pinot-like characters, Nero D’Avola is a delectable match.
Given its soft acidity and texture Arneis pairs well lighter food flavours – try it seafood pasta, salads with creamy sauces and shellfish. It’s also a lovely choice to enjoy with sweeter vegetable dishes like this sweet potato rosti.
What wine goes with autumn pastas? Pasta is a real crowd-pleaser that can be enjoyed no matter what the weather. Bring out its best with an array of different sauces that include a selection of seasonal vegetables and herbs, and braised meats or seafood. White wine varieties including Riesling, Semillon, Vermentino and Chardonnay are all fantastic pairings for fish and seafood-based pasta dishes. Rosé will also pair well. For medium-bodied red meat and vegetable pasta dishes, medium-bodied reds such as Pinot Noir, Barbera, Merlot, Grenache, and Nero d’Avola are perfect choices.
A rustic gnocchi dish, whose silken texture and subtle anise flavours pair superbly with the smooth, fruit-driven character of Pinot Noir.
Barbera is a perfect wine match for two reasons – this dish is medium-bodied, so it calls for a medium-bodied wine, plus the high acidity of the tomato is complimented by Barbera’s lovely soft tannins.
Hearty Autumn Recipes
What wines go with hearty autumn recipes? A hearty dish needs a hearty wine. A red wine with some weight and body like a Cabernet Sauvignon, Tempranillo, Malbec, Sangiovese, Mataro/Mourvèdre, or Shiraz is the best pairing.
Cabernet Sauvignon and lamb is a classic match, and this rich, slow cooked recipe is no exception especially with the inclusive of fragrant and sweet quince, currants and Middle Eastern flavours.
While traditionally Pinot Noir is a classic match with mushrooms, Aussie expressions of Sangiovese are also a tasty alternative to serve with this rustic and rich autumnal dish. Or try a Sparkling Shiraz
for an indulgent brunch treat.
WANT TO LEARN MORE?
For more great food and wine combinations, be sure to check out our dedicated Food and Wine Pairing pages.