Fall Wines

I love the summer. But it always flies by! Between beach days, barbecues, vacations and weddings, it’s always surprising how fast fall comes around. But if there’s a season I love more than summer, it’s absolutely the fall. The colors, the smells, the apple cider, but mostly, it’s the beginning of big, hearty reds. A Cabernet doesn’t belong on a summery night; it belongs next to a fire. But it’s just barely the beginning of the season, so here are some delicious wine’s I’ve had over the past few weeks.

Morgon 12 Clones Pinot Noir2011 Morgon Twelve Clones Pinot Noir, Santa Lucia Highlands, California, USA

Soft and light in body, this Pinot has moderate acidity with soft flavors of cheery, spice, blackberry and anise. The finish is smooth and short with very light tannins and a bright acidity. Serve with salmon, roasted chicken with a mushroom gravy, or soft cheeses.

Simmonet-Febvre Sauvignon2011 Simmonet-Febvre Sauvignon, Saint-Bris, Chablis, Burgundy, France

This white is light bodied and smooth with a bright acidity. Herbal and grapefruit aromas are balanced by a hint of butter cream. The palate is light and acidic but soft. Semi-sweet flavors of peach and apple are balanced by notes of citrus. Herbal spice notes linger on the long, smooth finish. Serve with roasted chicken with vegetables or  swordfish with ginger and soy.

Michael Pozzan Annabella Cab2010 Michael Pozzan Winery Annabella Special Selection Cabernet Sauvignon, Oakville, Napa, California, USA

Dry and full, this red has full aromas of anise, black pepper and cherry. The palate is smooth and rich with flavors of earth, plum, raisin and coffee. Firm, but soft tannins are balanced by a bright acidity on the long, dark berry and wood filled finish. Enjoy with steak, hearty beef stew, and aged cheeses.

Martedi Giovanni Syrah2009 Martedi Wines Giovanni Syrah, Yakima Valley, WA

This deep red is juicy fruity with notes of plum and cherry. The palate is soft with deep notes of blackberry and spice. The finish is smooth with a delicate tannins and a hint of vanilla. Serve with peppercorn steak, garlic mashed potatoes and herbed cheeses.

I can’t wait for a fall full of warm cocktails and rich, hearty reds. Even Jeff said he wants to drink more Cab’s. He’s “over Pinot.” Although I’m so excited to share some of my favorite reds with him, I’m a little bummed that I have to share.

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