Bounty
Fall
Flavors
2011 Chinon Les Picasses from Domaine Olga Raffault is
loaded with red current, plums and red bell pepper mixed with
tobacco leaf. is complex, traditionally-made Chinon drinks
beautifully with roasted or grilled food as well as slow-braised
meat.
R I E S L I N G : Riesling has complex flavors that range from
nuanced citrus to honeyed floral. It is generally low in alco-
hol and high in acidity. Rieslings, depending on where and
how they're made, range from dry, off-dry to sweet. Germany,
Austria, France and New York's Finger Lakes region all produce
excellent Rieslings with varying degrees of sweetness (residual
sugar from the grapes). We are fans of Harper Voight's Maresh
Riesling from Oregon. It is on the drier side and a perfect
pairing with curried butternut squash soup or maple-glazed
roasted acorn squash.
C H A R D O N N AY : One of the most popular white grapes,
Chardonnay transcends all seasons. e apple and pear fla-
vors are oen accompanied by citrus notes. When combining
roasted squash with browned butter and herbs, a lightly oaked
Chardonnay like Domaine Leflaive's Mâcon-Verzé will enhance
the richness of the butter and the intensity of the herb flavors.
Bounty
Fall
Flavors
2 0 1 - 7 4 6 - 9 9 9 6 M O N T V A L E . C Y C L E B A R . C O M
V U E N J . C O M
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