Bigger Reds for Cooler Nights

by Bill Belkin, Wines & Spirits Category Manager

As seasons change, so do our wine palates.
 
When it's hot and sunny out the last thing we want is a big, heavy red wine. Instead we opt for the delicious and crisp wines such as a New Zealand Sauvignon Blanc or a fruit-filled Pinot Gris from Oregon.

But now the leaves are starting to turn and the cool, crisp air is filled with the unmistakable aromas of fall. With the changing season our cravings begin to lean toward those bigger reds and all the texture, aromas and deep flavors that they feature.
 
Choosing the right red for your particular palate can be daunting. If, however, you keep that texture principle in mind you should have little trouble.

Pinot Noir, with its unique silkiness is the choice for salads, fish and fowl, while a good Merlot is friends to leaner cuts of red meat.

Syrah (aka Shiraz) epitomizes fall and all its glory. Earthy and full-bodied, it's redolent of forest floor and mushrooms along with hints of anise and blackberries. It’s perfect when paired with a pork roast or grilled steak.

Cabernet can also top the list for your finest steaks. For the adventuresome on those really cold autumn nights when you’re camped in the corner of your sofa, grab a Petite Sirah. The name speaks to the size of the berry, not the flavor. This wine is rustic, full-bodied and delicious!

Bill’s recommendations:

• La Crema Pinot Noir Sonoma Coast: Always a staff favorite! Very consistent with tell-tale cherry and earthy aromas. Great fruit with a nice, clean finish.
• Rosenblum Vintners Cuvee Syrah: Bold flavors with accents of toasty oak framing dark red fruits and sweet tannins.
• Michael-David Earthquake Petite Sirah: This wine will rattle your senses and put a temporary stain on your teeth! Big black fruits with plenty of grip on the palate.

Cheers!