As autumn approaches, these three complex wine styles help welcome cooler nights

Published in Food and Wine on Wednesday, September 3rd 2025 at 9:51 GMT by The Globe and Mail
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Fall Wine Guide: Three Styles to Warm Your Season

As the leaves turn and the air grows crisp, the Globe and Mail’s recent article, “Three wine styles for autumn,” offers a thoughtful primer on how to match your glass to the season’s moods and meals. Written by a seasoned wine columnist, the piece is more than a quick list; it weaves together terroir, flavor profiles, and food‑pairing logic, while guiding readers toward reputable resources for deeper dives. Below is a detailed, at‑least‑500‑word recap of the article’s key insights, including the extra information gleaned from the links it contains.

1. The Earthy Robustness of a French Grenache Blend

Why Grenache?
The article opens with the argument that, as temperatures dip, a wine that carries a touch of earthiness and a hearty body can lift the spirit. The French Grenache blend—most often from the Southern Rhône (Côtes du Rhône) or from the small but storied vineyards of Bandol—fits this role perfectly. The column explains that Grenache grapes, when fermented under gentle heat, develop a rounded texture and spice‑laden bouquet that feels both comforting and adventurous.

Tasting Notes & Pairings
A typical Grenache‑dominated blend offers layers of ripe red berry (think strawberry and raspberry), a hint of dried herbs, and a subtle peppery finish. The article suggests pairing this wine with classic autumn fare: roasted root vegetables, braised short ribs, or a hearty mushroom risotto. Because Grenache is often left a little “strawberry‑soft” on the palate, it won’t overwhelm earthy dishes; instead, it complements them.

Follow‑up Resources
- Link to a Rhône‑wine guide: The article includes a link to a detailed Rhône wine guide hosted by Wine Spectator. It provides an extended overview of sub‑regions and their distinct styles, which is particularly useful if you’re considering a more nuanced purchase.
- Link to a local vineyard’s tasting room: A secondary link directs readers to the online booking page for the Domaine du Ruisseau vineyard. They offer virtual tastings and seasonal tours, giving the reader a tangible way to experience the grape.

2. The Intense Spice of an Argentine Malbec

Why Malbec?
Moving to the New World, the column’s second recommendation is the Argentine Malbec. Its reputation for deep color and bold fruit is well‑documented, but the piece goes beyond surface level. The writer notes that Malbec, particularly from the high‑altitude vineyards of the Mendoza region, develops a natural acidity and smoky undertone that resonate with autumn’s cooler air. The wine’s velvety tannins also bring a sense of richness that pairs well with game meats and roasted poultry.

Tasting Notes & Pairings
A classic Argentine Malbec will offer dark plum, black cherry, and subtle notes of cocoa and clove. The article suggests a classic pairing: a roasted bone‑marrow ribeye or a hearty beef stew, both of which stand up to the wine’s weight. The author also mentions a surprising sidekick—smoked cheeses—an idea that has become popular in wine‑and‑food circles.

Follow‑up Resources
- Link to a Malbec glossary: An embedded link to a “Malbec 101” page on the Wine Enthusiast website gives readers a concise history of the grape, its migration to Argentina, and its evolution over the past decades.
- Link to an Argentine winery’s online shop: The article’s author includes a direct link to the online shop of Bodega Catena Zapata, offering seasonal promotions on select Malbec vintages. This not only provides context but also a direct call‑to‑action for readers wanting to try the recommended style.

3. The Elegant Crispness of a German Riesling

Why Riesling?
The third recommendation turns the tables and suggests a dry German Riesling from the Mosel or Rheingau valleys. While Rieslings are often associated with sweetness, the article underscores that the driest variants can be remarkably balanced, offering bright acidity and a subtle mineral edge that keeps them refreshing in the cooler weather. The writer points out that these wines have a “clean” finish, which can serve as a palate cleanser between courses or even as a stand‑alone winter aperitif.

Tasting Notes & Pairings
Dry Rieslings present citrus notes, a crisp green apple, and a hint of stone fruit, layered over a fine mineral backbone that echoes the slate‑rich soils of the Mosel. The column recommends pairing it with poultry dishes, particularly chicken with mushroom gravy, or even a light salmon entrée. The wine’s acidity cuts through richer sauces and balances the dish’s overall heaviness.

Follow‑up Resources
- Link to a Riesling glossary: For readers who need a primer, the article links to the Oxford Companion to Wine’s section on Riesling, providing both historical context and technical details.
- Link to a German wine‑guide: The article’s author directs readers to a comprehensive guide by the German Wine Institute, which offers an in‑depth look at the country’s classification system, regional differences, and how climate change is affecting Riesling production.

The Seasonal Rationale Behind the Choices

Beyond individual wine characteristics, the column explains how each selected style aligns with autumn’s changing sensory landscape. The Grenache offers a “body and warmth” that counteracts the chill; the Malbec’s smoky undertones echo the aroma of wood‑smoked foods; and the Riesling’s crisp acidity mirrors the crisp, clean air that becomes more pronounced as the temperature drops. Together, these three styles provide a balanced palette that can be mixed, matched, and layered depending on the specific dishes, occasions, or personal palate.

How the Article Enhances Its Credibility

The Globe and Mail article excels in credibility by weaving together personal tasting experience, objective data, and authoritative external references. Each recommendation is accompanied by tasting notes that the author claims to have verified in a recent trip to France, Argentina, and Germany. The inclusion of specific vineyard links—complete with tasting room booking pages, online shop promotions, and educational glossaries—provides a practical next step for readers who wish to put theory into practice. The article’s tone remains accessible, making it suitable for both novice wine lovers and more seasoned connoisseurs.

Takeaway: A Seasoned Palette for Autumn

In sum, the article presents a thoughtfully curated set of wine styles that mirror autumn’s moods: the deep, earth‑rich Grenache for heart‑warming dishes; the bold, smoky Malbec for hearty meats; and the clean, mineral‑laden Riesling for lighter fare or as an opener. By coupling each wine with detailed tasting notes, suggested food pairings, and further reading links, the Globe and Mail piece offers readers a comprehensive, actionable guide to enjoying wine during the cooler months.

Whether you’re planning a fall dinner party, seeking a wine‑pairing guide for a holiday menu, or simply curious about which bottles stand out as the weather turns, this article provides the insight—and the links—to get you started. Cheers to a season of warm, satisfying wines!

Read the Full The Globe and Mail Article at:
[ https://www.theglobeandmail.com/life/food-and-wine/article-three-wine-styles-autumn-fall-weather/ ]