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Look for “Rhone Valley” on the label, since French bottles rarely include the names of the grape variety. Lighter in body than most oaked Chardonnays, yet far heavier than Sauvignon Blanc, these wines are a perfect match for roasted chicken and warming fall fare.

Based on the Viognier grape, with dashes of nutty Marsanne and Roussanne, these whites combine citrus and ripe golden apple flavors with hints of almond, walnut and cream in bottles that are rich yet refreshing. Medium to full-bodied, Tempranillos are a natural match for braises and stews that steal the spotlight on fall menus.įrance’s Rhone Valley is best known for inky Syrahs and vibrant red blends, but the region’s white wines are a hidden gem for those in the know. Wines from Rioja are the most well-known expressions of Tempranillo, but this vibrant and tannic grape grows well everywhere from Lodi to Australia. The country’s unique aging system labels wines based on their oak aging, so drinkers can dial up the spice by choosing bottles labeled “Reserva,” or swap fruit for spice in offerings labelled “joven” or “crianza.”

Traditional Spanish bottlings are known for their distinctive aging regimen in a mix of French and American oak, these wines have aromas ranging from earthy tobacco and leather to clove, cinnamon, nutmeg, and more. Spain’s king of reds, Tempranillo puts the same addictive spice combo behind Pumpkin Spice-everything in your wine glass. While France remains the number one producer of these juicy reds, innovative vintners are growing it globally with fantastic, inexpensive results.

Because it’s light in body and tannin, Gamay is a perfect cross-over bottle for white wine drinkers too. Mild tannins, combined with wild berry and candied fruit flavors make Gamay easy to drink during leaf-peeping expeditions or pumpkin carving parties, while its acidity and herbaceous undertones make it equally flexible whether tacos or steaks hit the table. Ranging from bright ruby to purple in color, the beauty of Gamay-based reds is their food-pairing prowess. The French grape behind Beaujolais, Gamay makes light, lively reds wherever it’s grown. Signature flavors range from tart cherry and plum to orange zest and grilled fruit, all tinged with exotic spice, proving pink juice is more than summer water. Dark magenta and rosy hues don’t indicate sweetness, but instead arise from a longer exposure to the grapes’ skins which gives the wines a deeper concentration of flavor. Made from native grapes like Corvina, Aglianico, and Nerello Mascalese, these rosés often have a darker pink color than their French and American counterparts. From the Northern shores of Lake Garda to Sicily’s sun-drenched hillsides, Italians are taking advantage and crafting bright rosés bursting with character. While rosé can famously be made from any red grape in any place, Italian versions of this summer staple are a must-have as fall’s crisp air sinks in.

Fall 2017 equinox