Here in Lubbock, Texas, our first college football game is this Saturday! It’s kind of shocking. But, I suppose seasons start to change about the time we start yearning for the next. I, for one, will not be opposed to having a little pumpkin spice. Call me basic, but I do love some stereotypical things that come with the fall… and wine is no different for me.
So, does a particular wine have a season? Not necessarily. I have been sufficiently skilled in being able to enjoy all types of wines in every season, even crisp whites in winter and bold reds in summer. But, there are some trends about what I have found I enjoy more in each season. So, what about fall? Well, let’s talk about it.
So, what about rosé, you say? Is it only for spring and summer? Not always. Here’s why I believe that a true rosé (made from red wine grapes) is perfect for fall: rosés are meant to be made from a traditional red wine grape and simply removed from the skins quickly after crush to prevent the full deepening of the color. Now, I certainly did not realize this in the past, but some “blush” wines are often made from white wine grapes that have a bit of red wine blended in for the color. Who knew? I didn’t until I began my deeper wine journey.
So, basically, I am primarily pointing to “true” rosés for your fall pleasure, but not snubbing my nose at any wine (the Llano wine above is more of a blush style and it is yummy). Think about it though: a rosé should have many of the components of a deep red, but it’s not quite there, and is often served chilled. The fermentation process often proceeds quite different than a traditional, bold red and brings on a fruitier, fresher profile. It’s rather pleasant on cooler fall days that may still get a bit warmer than we would prefer in order to consumer a bold red. So, there you have it: my first pick is your choice of rosé. But, remember, check the label to see if the grapes are traditionally red grapes or actually white grapes with red wine blended in. It is at least interesting, nonetheless, and you will impress your friends with your detailed knowledge.
Here are some of my pics for rosé this fall:
- William Chris 2016 Pittelant Naturel Rose – Recognized by Forbes!
- Lost Draw 2016 Rose
- Llano Estacado Winery Viva Rosso – for a fun and fizzy alternative
The first time I started trying to tell my friends about Roussanne, they thought this was some clever lady’s name that we had thought of for a wine. It’s actually a wine grape variety that grows really well in Texas (I know, I’m biased, it’s painfully obvious) and it is white! White! What?! I thought we were transitioning into fall. We are, we are, people, but stay with me. The lovely thing about Roussanne is that she (let’s just talk about her like she is a lady with a beautiful name, because, well, she is) has more body.
Early on in my wine journey, I had a hard time understanding what the experts meant when they talked about full versus light bodied. Sometimes, I just couldn’t tell a difference. But, the best way I know how to describe it is that “full-bodied” is a lovely description for a wine that gives you a bit more substance per sip. It’s really hard to describe, but Roussanne is just more substantial in the mouth. It’s not typically sweet, so I am not suggesting that it is syrupy, but it is slightly thicker than the light-bodied whites, like Chenin Blanc or Pinot Grigio. So, I always find that I tend to sip full-bodied wines more slowly than I sip the lighter wines (as I suppose some people would say that all are intended). So, it just seems to me that fall is a time when the cooler weather allows us to take slower sips of more substance. Thus, I urge you to try Roussanne. And, here’s a really cool story about Texas Roussannes matching up against California and France!
Find some great Roussannes here
Oh, Malbec, how I love you so. And, I’ve missed you. I just haven’t enjoyed you as much as I would typically this summer. It was just unbearably, crazy hot and on most days, I just wasn’t in the mood. It’s nothing personal. But, now that we have slightly cooler weather on the way, I’m ready to break out my Malbec like the ladies that break out the UGG boots the second a leaf hits the ground. You know exactly who I am talking about. Now, just imagine that I am the wine-drinking version of her. But, really, Malbec is a great red for fall because it is fruit-forward. Fruit-forward? What does that even mean? Aren’t all wines “fruit-forward”? Well, sorta, but there are some wines who hold that title more boldly… and Malbec is sorta the ring leader.
So, why is Malbec so fruity? SUNSHINE! That’s right. Malbec grows well in regions that offer a great deal of sunshine. That is why I personally believe that Texas has been able to rival Argentina with its Malbecs! I’m not kidding. Give them a try. So, before you dive into your Cabernet Sauvignon or Merlot, give Malbec a try this fall. It might be a new seasonal favorite! This Hilmy Cellars bottle is yummy and I could not yet bring myself to open it for the pic! I’m saving for a special fall dinner soon.
But, ultimately, just make sure that you enjoy and experience something a little new with the change of a new season!
Cheers! – E
P.S. Some of you know that the little winery that we are a part of as co-owners had a pretty decent Malbec last year. We ran out sadly, but no worries, more is on the way very, very soon!