Dan Dawson, Dan the Wine Man: The flavors of fall — wine style | Wine Columnists Leave a comment
My wine recommendations for today’s “Cooking For Comfort” flavors of fall recipes
• Chateau Barouillet Bergerac Sec 2019 ($17.50 at Oxbow Wine & Cheese) with Butternut Squash and Saffron Soup with Caramelized Pistachios
With this recipe I want an aromatic, textured white wine with richness on the back end and no oak flavor. Richness to stand toe-to-toe with the squash, aromatic to complement the saffron.
Alsace Pinot Gris or Semillon from Bordeaux or Australia are great choices with 3-plus years of bottle age ideally. The type of wines I like benefit from time to flesh out.
The Chateau Barouillet Bergerac Sec is a blend of Sauvignon Blanc, Sauvignon Gris, Semillon and Chenin Blanc. It’s from the village of Bergerac, a wee bit east of Bordeaux.
Oxbow’s wine notes, which are always on-point, touch on the wine’s toasted/grilled and floral aromas, vivacity and fullness. Aged in steel tanks on its lees. The aromatics, texture, freshness and purity are all there…could use some more age I reckon.
One more thing: if the perfect food and wine marriage is your goal, replace the caramelized nuts with ones simply salt-roasted.
• Miss Olivia Brion Pinot Noir “Estate” Wild Horse Valley 2016 ($42 at Back Room Wines) with Pork with Red Wine, Orange Pee, and Apple-Thyme Chutney
