Fall Picks with Eno Fine Wines

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Fall is finally in the air, which often meals the returns of slowcookers and ovens. So what drinks should be paired with these heartier meals? We asked Sam and Aubrie of Eno Fine Wines & Spirits (225 Westminster Street) to weigh in with their fall picks for beer and wine.

Beer Picks with Sam, Eno Fine Wines

What makes the fall special in terms of beer selection?

Variety! From wits to browns, pilsners to porters, barrel aged to fresh hopped; there’s so much to choose from. With sunny days and cooler nights, the change in weather welcomes both heavier styles and lighter fare to go with gatherings. All styles are available and fresh this time of year.

What do you suggest folks look for when choosing a fall beer?

It all depends on what you’re doing. I would suggest some imperial stouts for evening fires and long nights at home. Pilsners and Marzens for some more rowdy times. And, of course, browns and bitters for everything in between.

What are your current picks for this fall?
  • Banded Brewing Oktoberfest
  • Mayflower Brewing Hometown Brown Ale
  • Peaks & Valleys Gose Spiced Cider

 

Wine Picks with Aubrie, Eno Fine Wines

What kinds of wine do you suggest pairing with fall meals?

Fall weather and food pair ideally with fuller bodied white wines, fuller bodied rosé, and light to medium bodied reds. Foods tend to get heavier and heartier as the temperatures drop with the seasons, so it’s a good idea to make sure your wines plump up enough to stand up to bigger flavors.

What are your top wine picks for the fall?
  • Lighter to Medium Bodied Reds: 
    -Austrian/German pinot noirs offer a forest fruit and light smoke character that’s great with fall food.
    -Gamays from Beaujolais are classics for November. Beaujolais Nouveau is released the third Thursday of November and offers a crushable dinner party wine while it’s bigger siblings like Morgon and Fleurie are much more serious, fruit-driven reds that aren’t too drying or heavy.
    -Italian red blends offer well-rounded dry red wines that are bold enough to stand up to savory and hearty dishes, pastas, and fall harvest goodies like mushrooms. Try Umbria Rosso (blends of Sangiovese, Merlot, Sagratino) and Langhe Rosso (blend of Dolcetto, Barbera, Nebbiolo).
  • Fuller Bodied Whites:
    -French or Italian chardonnay – chardonnay is a surprisingly hearty grape that can stand up to heartier food.
    -Chenin Blanc is full bodied, full of orchard fruit character, honeycomb, and has lovely minerality. Try a dry Vouvray or Stellenbosch Chenin.
  • Fuller Bodied Rosé:
    -From the Loire Valley, Chinon (typically 100% Cabernet Franc).
    -New arrival from southern France: Un Grain de Folie, an unfiltered beauty made from organic Syrah and Carignan….it’s delightful.

Other picks for the fall?

An Italian walnut liquor and Leonor Palo Cortado Sherry are nutty, delicious choices.

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