Autumn brings earthy flavours, roasted vegetables, and rich, warming meals. The right wine pairing can highlight the season’s best ingredients so from pumpkin soup to mushroom risotto, here’s your guide to the best wine pairings for classic autumn dishes.
Pumpkin Soup
Pumpkin soup has a naturally sweet and creamy flavour. A Viognier with floral and stone fruit notes complements its richness, while a Gewürztraminer enhances the soup’s warm spices. For something drier, a Chenin Blanc works beautifully, adding more freshness.
Mushroom Risotto
An earthy mushroom risotto calls for wines that echo the depth and umami of the mushrooms. A classic choice is Pinot Noir, especially from Burgundy or Oregon, which balances savoury notes with bright acidity. If you prefer white, an aged Chardonnay with a touch of oak adds nutty complexity that pairs perfectly with the risotto’s creaminess.
Roasted Root Vegetables
Carrots, parsnips, and beets take on caramelised sweetness when roasted – like in this recipe. Pair them with a Grenache-based Côtes du Rhône or a Zinfandel from California. A dry Riesling also works, balancing the sweetness with crisp acidity, if you want a white option.
Butternut Squash Casserole
A butternut squash casserole is rich, hearty, and slightly sweet. Richer whites are your go-to options – try a lightly oaked Chardonnay from California or Burgundy or a Marsanne-Roussanne blend from the Rhône. If you prefer a red, a soft Merlot from Bordeaux adds round fruit flavours without being too powerful.
Roast Duck with Apples
Roast duck and apples is a classic autumn main. The richness of duck and the sweetness of apples pair beautifully with the cherry and earthy notes of Pinot Noir – try one from Oregon, Burgundy or Germany (known as Spätburgunder there). For a white option, a Chenin Blanc from the Loire Valley also works well, its acidity balancing the fat while its apple notes echo the fruit in the dish.
Apple Pie
No autumn feast is complete without apple pie. Try a Late Harvest Riesling for a luscious, honeyed pairing, or a sparkling Moscato d’Asti for something lighter and refreshing. For a richer option, Tokaji from Hungary is a beautiful match with baked apples and cinnamon spice.
