Consumption of white wine decreases at this time of year, our Autumn. Probably a psychological thing, but red wines seem more appropriate on cold days and nights.
Of course, the type of food we consume in Autumn / Winter is more suited to red wine.
As we eat more stews, soups and casseroles, a rich red wine works well. Most good chefs believe that the red wine used in a recipe should be the same as you plan to drink with the meal (not the dregs from left over bottles!). Stews with rich flavoured sauces need a big wine to complement.
French Rhône reds, those from the Languedoc, Rioja or other northern Spanish reds e.g. Navarra, or Duoro Valley are all great to match meaty dishes, which they tend to eat in these regions.
For lighter roasts such as pork or chicken, and vegetable dishes, match a lighter red such as Syrah / Shiraz, Grenache or Pinot noir.
If you are easting Ginger Parkin, toffee apples and other yummy Halloween and Bonfire treat – why not add in a pudding wine?
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