Fall wine and food pairings

Posted by Linda Weaver on 10/05, 2016 at 06:59 AM

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Wine Pairing: Serve a Mt. Nittany Winery Chardonnay Reserve with this dish. The mellow fruit in the wine will complement the chicken’s subtle flavor, while oak-barrel aging adds a touch of toast and smoke to match the bird’s crisp, golden skin. Fresh citrus flavors add a little zing to enliven the roasted vegetables.

Red Wine Beef Stew with Potatoes and Green Beans

Wine Pairing: A Nittany Mountain Red or Montage, both full-bodied dry red wines, will be excellent choices for this hearty entree—both as an ingredient in the stew and to savor alongside this dish.

Butternut Squash Soup

Wine Pairing: The flavor profile and the acidity of Mt. Nittany Winery’s Proprietor Select White will handle this soup’s creaminess and spice and clean the palate as well.

Paula Deen’s Pumpkin Pie

Wine Pairing: The key here is to find a wine that will echo the brown spices used in pumpkin pie. Generally, what works with pumpkin pie are late harvest wines made from white grapes. Mt. Nittany Vineyard and Wineries Autumn Nectar is similar in style to a German Eiswein and would be the perfect accompaniment to this fall favorite.

After dinner by the fireside…enjoy a warm mug of Mt. Nittany’s Spiced Apple Wine.

• Share
• Tweet