Pairing UK Autumn Seasonal Produce with the Wide World of White Wines

As the leaves begin to turn and the air takes on a crisp edge, autumn graces us with an array of seasonal produce. Think of the comforting sweetness of pumpkins, earthy mushrooms, succulent pears, and fresh oysters!

While red wines often take the spotlight during the cooler months, don’t underestimate the versatility that white wines can bring to your autumn month.

The Beauty of Eating Seasonal Local Produce

Before we dive into the delightful pairings, let’s take a moment to appreciate the beauty of seasonal local produce.

  • Eating seasonally connects us with the natural cycles of the motherland.
  • Helping to reduce the energy and carbon emissions associated with long-distance transportation.¬†
  • Saving your wallet as you are buying when the produce is abundant.¬†
  • Supporting your local farmers.¬†
  • Most importantly, seasonal food is fresher, tastier, and more nutritious!¬†

A win-win for your taste buds, your community and the eco-system!

So Why White Wines?

White wine might not be the first thought that crosses your mind when it comes to autumn, but it is time to change that perception. White wine offers an incredible range of flavours, aromas, and textures from light and crisp, to aromatic and oak-aged boldness, its versatility qualities make it an excellent choice for pairing with a wide variety of flavours, from delicate to hearty. 

A Symphony of Pairing: Food and Wine

Pairing food with wine is like composing a symphony of flavours. The goal is to create a harmonious balance where each element enhances the other. For a more in-depth understanding of this art, you can refer to our blog post “Wine and Food Pairing: The Basics.” But for now, let’s dive into some autumn pairing ideas!

Our Tips: What Grows Together, Goes Together! This is all down to the terroir, history and culture of the region!

Autumn Produce vs White Wines

Pairing with Seasonal Fish

Bruno Paillard Premiere Cuvee Extra Brut

It comes the months for Oysters! Which you cannot go wrong with an extra-brut Champagne, or a glass of crisp and mineral Melon de Bourgogne. The lightness of the effervescence or the linear wines marries wonderfully with the delicate flavours of seasonal fish such as Brill, Dover sole and oysters.

Our Pick:
Bruno Paillard Premiere Cuvee Extra Brut – Extra Brut is the signature style of the Bruno Paillard Champagne House. The lively and delicate palate has a bright acidity. The long clean finish of citrus fruits, almonds, and toast will elevate your fish course.

Lieu Dit Melon de Bourgogne – From California, this Loire Valley native is crisp and mineral-driven with gorgeous textural salinity.

Embracing Jerusalem Artichokes

Dry Riesling and or white Rhone blend are exceptional companions for dishes prepared with Jerusalem artichokes. The sophisticated aromatic and mineral touch from riesling will bring out the earthiness and subtle sweetness of the Jerusalem artichokes, while the rounded texture and moreish palate can complement the richness of the dish, resulting in a harmonious combination that is sure to impress.

Our Pick:
Chateau de Beaucastel Coudoulet Blanc Cotes du Rhone 2003 – From one of the greatest wineries in France, this classic blend offers aromas of honey, apple, and peaches, while the medium-bodied palate expresses pure minerality and acidity.

Squash and Pumpkin: The Autumn Favourites 

When it comes to dishes with butternut squash, pumpkin or carrots, turn to Chardonnay (oaked or unoaked) or Viognier. The rich and mouthcoating texture in these white wines can bring out the comforting, mild, nutty flavour and silky texture of these autumn favourites. For a classic spiced pumpkin pie or nourished carrot cake, they find their perfect match in the aromatic Gew√ľrztraminer.

Our Pick:
Sept Viognier РWines that express the rich character of the Lebanese soil. With aromas of tropical fruits, citrus, and blossom, the balance of roundness and crisp acidity on the palate is perfect to elevate the subtle sweetness of the squash. 

Moulin de Gassac Viognier РFor a more classic option, pair it with the Languedoc expression of Viognier. Stone fruits, exotic fruits and round mouthfeel with a defined freshness. 

Apple, Pear, Pork and Sausage – The Classic Combination

For pork-based dishes like pork chops with apple sauce or a hearty apple, cider and sausage casserole, Chenin Blanc or Riesling is your best option. Both varietals carry green apple, pear and citrus notes, their crunchy freshness and sometimes honeyed profiles complement the sweet and savoury notes of these dishes. To end your meal on a sweet note, indulge yourself with a late harvest riesling with a caramelized apple galette or upside-down cake.

Our Pick:Patrick Baudouin Le Cornillard Chenin Blanc – Distinct pear, lime peel and flinty note. Long finish with a strong mineral backbone.

HJ Wiemer Riesling Late Harvest – Intense honey, tropical fruits, and ripe peaches aromas, followed by a generous palate. Perfectly paired apple or pear based desserts.

Mushrooms and Wine: A Perfect Pair

Mushrooms, with their earthy and hearty flavours, call for wines that can stand upto their complexity. Savagnin and Chardonnay from Jura is a no-brainer companion for dishes like chicken in morel sauce. And if you are serving up a mushroom risotto, consider indulging in a Pinot-Noir-based Champagne for an indulgent experience or special occasion. 

Our Pick:
Jean-Luc Mouillard Jura Flor Selection РA blend of Chardonnay and Savagnin, showing classic notes of roasted almonds, umami and dried fruits from a Jura white wine. The round palate is supported by the lingering acidity that makes this wine incredible for your gastronomic evening. 

Fig, The Perfect Sweet Touch for Cheese 

When it is time for cheese and sweetness, consider the partnership of Tokaji with blue cheese accompanied by fig jam. And if you are looking for a sweet treat, Coteaux du Layon from Anjou can easily elevate your plum tart or crumble delightfully.

Our Pick:
Kikelet Tokaji (3 puttonyos) РRich, velvety, luscious, with notes of dried figs and crème brulee. Perfect for a cheese course.

Let’s shed some light on white wines as they step out from the shadow of reds this autumn!

While an oaked Chardonnay might seem to be an obvious choice for many of us, we have revealed other white wine options that pair well with our local produce. By embracing seasonal eating and exploring the world of white wines, you are not only treating your taste buds but also supporting the local agriculture industry. 

Cheers to supporting local farmers, eating seasonal produce, and uncovering your next favourite white wine!

This Blog post is written by Sharon Wong
Consumer Sales and Marketing Manager of Wanderlust Wine 

Sharon is the the driving force behind our website, wine club, marketing activities, and Wanderlust Wine events. 

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