Exploring Wine: Completely Revised 3rd Edition

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Amazon Exclusive: Q&A with Author Steven Kolpan

What makes a wine a great fall wine?
Much like the season itself, a great fall wine" should be both bracing and fresh; not as light as a summer sipper, but not as full-bodied and complex as a winter warmer. To me a great fall wine" could be a full-bodied white think Chardonnay right off the bat - or a medium-bodied red think Pinot Noir. These, of course, are familiar, even safe choices for the season.

What are your favorite wines for the fall season, and why?
Wines that come to mind are dry whites from Alsace, France especially Gewrztraminer and Pinot Gris because they are substantial wines with lots of floral and spice notes, which reminds me of falling leaves on a windy day. I also love dry Sherry especially Fino or Manzanilla in the fall, as it is a wonderful, if under-appreciated, wine with cheeses, soups, fish and seafood, and a terrific match with dishes such as eggplant with garlic sauce, mu shu pork, and other Chinese take-out favorites.

There are so many red wines that provide a warm glow on a chilly evening, and some of my favorites include:

From the United States: Perhaps my #1 choice for an awesome autumn wine is Zinfandel from California, especially from the Dry Creek Valley in Sonoma County. Good Zin is hearty, but with loads of black fruit and spices on the palate. Seek out those wines with less than 14% alcohol, and save the big-alcohol Zins for the winter months. I also like Pinot Noir from the Willamette Valley of Oregon and the Central Coast appellations of California; wines of balance and finesse.

From Italy: Dolcetto and Barbera from Piedmont; Chianti and Morellino di Scansano from Tuscany; Valpolicella Ripasso from Veneto; Cannonau from Sardinia.

From Spain: Rioja , especially the lighter Crianza bottlings, as well as wines from Bierzo (made from the Mencia grape), and Navarra (which, like Rioja, focuses on the Tempranillo grape). These wines are tremendously food-friendly with white meats, lighter red meats, and cheeses.

From France: Fall is a great time for Beaujolais-Villages, or the under-appreciated Cru Beaujolais (such as Moulin--Vent or Brouilly). These wines are great with grilled fish as well as white meats and lean red meats, and will certainly enhance the flavors of seasonal root vegetables. Of course, the Pinot Noir wines of Burgundy are great during this time, but focus on the more accessible, simpler, less expensive wines (Bourgogne, Cte de Beaune-Villages, Mercurey, for example), which are excellent matches for a wide range of foods, from roasted vegetables to beef. Also, try the red wines of the Loire Valley that fly under the radar Chinon, Bourgueil, or Saumur-Champigny; all of them made from the Cabernet Franc grape, and all of them will work beautifully with roasted

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