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As summer’s heat gives way to the coolness of fall, it’s time to make the transition from crisp whites to light reds. Bersano Costalunga Barbera d’Asti DOCG from Piedmont, Italy, shows off Barbera’s electric acidity—it’s the perfect pour on pizza night. On Thanksgiving, it’s hard to go wrong with Pinot Noir. New Zealand’s Villa Maria Private Bin Pinot Noir Marlborough is a fine example, with raspberry fl avours and a touch of spice. Tart, juicy and refreshing, Malivoire Gamay VQA is about as light as red wine gets. Gently chill it and serve with burgers.
The takeaway: Curry up
The bold spices and slow-cooked dishes of Indian cuisine make it an irresistible takeout option in fall. It’s more commonly paired with aromatic whites such as Gewürztraminer or off -dry Riesling, but if you’re a ‑red wine drinker, try it with Featherstone Cabernet Franc VQA. This complex Ontario red is especially good with anything charred in a tandoor oven, and its floral profile is terrific with vegetable dishes.
Seasonal sips: Drinks that go “boo!”
If you’re deciding what to pour on Halloween, here are three options to bring spooky spirit to your glass while adding to the haunted décor.
What’s your style? Classically dry, pleasingly sweet or the out-of-the-ordinary new twists coming to market? No matter how you love to sip, cider has gone from niche to necessity with broad appeal. Check out these picks.
Crushing on garlic
Find out what to serve with the garlic recipes from our Autumn 2021 issue.
Leaders of the pack
Find drinks with heart and products from makers that are finding ways to give back to their communities.
Straight up, on the rocks, with a twist or in a cocktail, there’s no wrong way to drink amaro. Get to know one of the world’s most versatile spirits.
Shop these picks featured with in our classic whisky cocktail guide.
Ready, set, chill
Find out what to serve with the salad recipes from this story in our Autumn 2021 issue.
Find out what to serve with our preserving recipes from the Autumn 2021 issue.
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