The weather is finally cooling off. It's refreshing even. We tend to cook heavier food and cook indoors rather than on the grill. What should we be drinking? My summer go-to Pinot Noirs change over to Zinfandels and Cabernets.
This might be time for those heavier Chardonnays -- the higher viscosity, oily, buttery, oaky ones. Don't serve them cold; a cellar temp is best. It's a good time for a Rhone-style such as Viognier.
As it cools off and the foods get more robust so do the wines.
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The Bordeaux Grapes - When the crisp weather arrives you can finally break into an easier-drinking Cabernet Sauvignon (save the heavier ones for winter) along with Cab Franc, Malbec, and Merlot. As the cool weather foods get beefier so should the wines.
Having the first fire in the fireplace? Break out the Port to celebrate!