VUE

September is an exciting time of year for food and wine pairings. In autumn, farmers' markets are flooded with fresh produce. When we look around, we are reminded of our favorite fall dishes and the exciting wines we will be pairing with them. Tomatoes with Sangiovese, ratatouille with Cabernet Franc, butternut and acorn squash with a Riesling or mildly oaked Chardonnay. e list is truly endless, but here are some of the classics. S A N G I O V E S E : In addition to their classic red cherry flavor, San- giovese (the ubiquitous grape of Tuscany) has an acidic character that makes it a beautiful pairing with fresh tomatoes as well as most toma- to-based dishes. Its flavor profile varies depending on where the grape is grown. e most popular Sangiovese, Chianti, is typically savory with rustic, earthy elements. Sangiovese from the Montalcino region (most notably Brunello di Montalcino) tends to be a richer, more complex version of the grape. A tremendous value Sangiovese—and one of our favorites—comes from Tuscany's coastal area of Maremma. is red, the 2015 Conti di San Bonifacio Monteregio di Massa Marittima, is a blend of Sangiovese, Syrah and Cabernet Franc—boasting red currant, black cherry and silky tannins. is is a red sauce go-to. C A B E R N E T F R A N C : With its dominant flavors of berries, black plumb, bell pepper, green peppercorns and cedar, Cab Francs pair beautifully with a variety of vegetables. e majority of Cabernet Franc is grown in France; it is one of the blending grapes of Bordeaux and is a standalone star of the Chinon sub-region in the Loire Valley. e Bounty of A Fall Flavors B Y D A V I D G E T T E N B E R G & A N N E P R E S S E N G L E W O O D W I N E M E R C H A N T S Bounty of A Fall Flavors V U E N J . C O M 102

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