Country 107.1

When fall comes you begin to count on comfort foods to warm you, and wine is a fantastic addition to fall fare because it creates a snug feeling of contentment.  I reach for bottles of white wine like Pinot Gris, Riesling, or Chardonnay when I am serving roasted poultry.  For the grand Thanksgiving feast I also select bottles of red like juicy Rhone blends from France or tangy Spanish Tempranillo.  There is still a place for lighter red wines in the fall, because baked salmon and roast pork love to share the table with Pinot Noir.  Richer dishes like pot roasts, meat loaves, stews, and tomato based pastas can cozy up to a nice rich glass of red, with Merlot, Syrah, and Cabernet Sauvignon being among my favourites. 

There’s that silly saying that goes something like this:  I like to cook with wine and sometimes I even put it in the food.  I do not advocate imbibing abundantly whilst handling hot ingredients (unless you use a pair of oven mitts that reach to your armpits), but a splash or more of the wine you intend to serve with the meal incorporated into the actual dish will add a richer depth of flavour and elevate the food and wine experience to a harmonious crescendo.  This year when it gets wet and cold outside, warm up to wine at dinner time!