Tag Archives: fall wine

Top Wines For Fall – Part II

Last week we introduced you to four of the wines that our team’s been reaching for now that the mercury is dipping into the 50s. Here are a few more that we recommend. Give them a try – we think you’ll love them as much as we do.

Ravines Cabernet Franc, Finger Lakes, NY
An adult wine from the Finger Lakes with lots to offer, and just a little chip on its shoulder about how much attention New York City gets compared to the Finger Lakes. Kinda like Providence. Flavors of dusty berries, baking spice & black pepper mean this wine loves pork, red meat & game, with creamy potatoes & wilted greens on the side. You’re welcome.

B.R. Cohn Silver Label Cabernet Sauvignon, Sonoma/Napa, CA
This is the bruiser of our Fall Wine Picks: it’s a big, straightforward cabernet sucker-punch to the mouth, tailor made for easy-drinking on cool New England fall nights. Preferably with hearty food with some fat. Maybe like a grilled sirloin or lamb chops, you ask? Yeah, that’d be nice.

Domaine Maby Rosé, Tavel, France
You know what we say here at Bottles – anytime is a good time for rosé! In the fall, we trade in our whisper-light versions for those with more heft to stand up to a morning frost on the pumpkin. Tavel wines have that weight, along with sultry floral aromas that make it a great dance partner with the roasted chicken, pork or veggies you’ve been craving.

Yves Cuilleron Marsanne, Rhone, France
There are few whites that are as food friendly as the under-appreciated marsanne, what with its rich wildflower honey & hazelnut flavors that beg for the grilled and roasty foods of the fall. If you break this one out at your next dinner party, & serve a simple roast chicken, you’ll prove to your pals that you know your wine!

Sultana Grillo, Sicily, Italy
If this is “just a simple Sicilian table wine,” then why the heck to we like it so much? Because it’s got bright citrus, peach & almond flavors in spades, is easy drinking and pairs well with virtually everything, especially herb-y, cheesy dishes. We’re crowning it the the ultimate dinner party wine this season. Go forth and drink.

Happy Fall!



Top Wines For Fall – Part I

Fall’s here, gang. Time to explore wines that have a little more to them. Wines that’ll elevate your first rich and decadent pot roast of the season, and those that you’ll want to open when you’re burning leaves in the backyard.

Out of the hundreds of new bottles we’ve tasted over the past few weeks, here are four that we think will be among your go-tos this autumn:

Adegamae Pinot Noir, Portugal 
This rockstar of a pinot noir starts with a big burst of juicy berry fruit, followed by a soft and silky finish. It’s perfect for this transitional season: still light enough for warmer October evenings, but with the right hint of autumn in the finish.

Murgo Etna Rosso, Sicily, Italy
Only 5,000 cases of this beauty were made – and we’re darn happy to have many of them! It’s light, but lively with flavors of berry, orange zest, herbs and minerals. We want you to try it chilled: Tuck a bottle in the fridge for 20 minutes, pair it with a good fall meal, and taste the magic. It’s a special one for sure.

Domaine Jacky Marteau “Lulu” Gamay, Touraine, France
“Lulu is the kind of chick that’ll convince you to rob a bank with her and only you’ll get caught.” So says the winemaker about this bottle that was inspired by the “quirky pluck” of actress Geena Davis. And you know what? We agree. It’s jammed with ripe blackberry and cola flavors, and goes with anything you want to throw at it.

Fiorini “Becco Rosso” Lambrusco Grasparossa, Italy
Our pick for a wine that has “fun” written all over it. If you’ve never had a Lambrusco, start with this one. Think bubbly red wine with flavors of dark cherry, raspberry and plum, enjoyed over a cheese and charcuterie board with friends. Or, with pizza on the couch when you judge whether or not NBC’s lineup really is “Must See” again.

Tune in next week for our remaining fall favorites. In the meantime, happy autumn!


Pork Chops with Lenore Syrah

wood_grilled_erPhoto by Chip Riegel

Syrah is, in my mind, Washington’s grape and the Lenore is a great example why.  Brimming with dark and brooding fruit flavors and a little bit of a smoky flavor, this is a perfect pairing with Edible Rhody Magazine’s grilled pork chops and rich Soffritto .

Treat yourself to a perfect pairing with this delicious recipe.

fallwines-lenore-vert-1Corvidae Wine Co. Lenore Syrah


by Chef/Co-owner Brian Kingsford, Bacaro, Providence


Brined Pork Chops

1 cup dark brown sugar

1 cup salt

2 tablespoons fennel seed

2 tablespoons black peppercorns

3 sprigs each fresh rosemary, thyme and sage

6 cups hot water

6 (12- to 14-ounce) double cut pork loin chops


½ pound pancetta, diced into ⅛-inch cubes

Olive oil

2 cloves garlic

2 onions, finely diced

3 carrots, finely diced

2 celery stalks, finely diced

3 sprigs thyme

6 tablespoons unsalted butter

2 (14-ounce) cans cannellini beans, drained

¼ cup chicken broth

Kosher or sea salt

1 small head radicchio, stemmed, chopped in thin ribbons, rinsed and dried

Honeyed Onions (for garnish)**

Extra-virgin olive oil (good quality)

¼ cup aged balsamic vinegar, best available**

½ cup stemmed and chopped fresh flat leaf parsley


To prepare the brine, in a large bowl or nonreactive container add brown sugar, salt, fennel seed, peppercorns, rosemary, thyme and sage to 6 cups hot water. Stir until salt and sugar are dissolved. Add pork chops and additional cold water until chops are fully submerged. Refrigerate overnight (or at least 12 hours). Discard brine after use.

On the day of preparation, preheat grill or prepare coals and preheat oven to 450°. Mark chops on the grill on both sides, about 5 minutes total. (Alternatively, sear chops in 1 tablespoon olive oil over medium-high heat, searing evenly on all sides.) Once chops are marked or browned, place in a roasting pan and roast until pork chops reach 130° (using an instant-read meat thermometer placed in the center), checking after 20 minutes. Let rest for at least 8 minutes before serving.

Meanwhile, prepare the soffritto. Sauté pancetta over medium heat in 1 tablespoon olive oil until fat is rendered. Add garlic and stir until mixture is fragrant. Add vegetables and thyme, and sauté until vegetables are softened. Add cannellini beans and chicken broth, making a thickened stew-like consistency, adding more broth if too thick. Bring to a boil, reduce to simmer and add butter. Season with salt to taste.

To serve, divide radicchio among 6 warm dinner plates. Ladle soffritto over radicchio and scatter the honeyed onions. Place chops atop vegetables. Drizzle with aged balsamic vinegar, extra-virgin olive oil and fresh parsley. Serve immediately. Serves 6 as main course.

Honeyed Onions **

¼ cup local wildflower honey

¼ cup good-quality red wine vinegar

1 onion, halved and thinly sliced


Combine honey and vinegar in saucepan on low heat. Add sliced onions and cook for about 5 minutes, until onions are softened. Can be made a day in advance and refrigerated. Bring back to room temperature before serving.

Quick-Aged Balsamic Vinegar **

¾ cup light brown sugar

¼ cup balsamic vinegar


Place brown sugar in a small saucepan with about 2 tablespoons of water. Apply heat just to melt the sugar and water to a thickened consistency. Add the vinegar and stir. If needed, reduce very gently over a low flame until desired thickness is achieved. (The balsamic will thicken once cold as well.) The longer heat is applied, the less the flavor resembles an aged balsamic vinegar, so try not to scorch or overheat.

Definitely This Wine with Fall Salads


What food and wine pairing will taste like a party in your mouth?

Edible Rhody Magazine’s Boston Bibb Salad and Ravines Riesling.

Typically, acidic salad dressings are hard to pair with wine – they make the wine taste bitter.

However the fresh apple cider sweetens this dressing and pairs perfectly with this fruity but bone-dry Riesling.

Brimming with flavors peak-of-summer fruit flavors like peach and nectarines, this will go especially well with the spiced pecans and cheddar cheese in the recipe.

Woo-hoo to fall salads!


Ravines Riesling - Finger Lakes Wine


Great wine from the Finger Lakes region. Dry & crisp without being sweet.

Flavors of peach, honeysuckle, and a crisp ripe lemon/lime finish.

Try with dishes that include apples, like Edible Rhody Magazine’s Boston Bibb Salad.

– Eric Taylor, Bottles General Manager


Boston Bibb Salad with Apples and Pecans

Photo by Chip Riegel


by Steve Johnson, The Red Dory, Tiverton

At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider.


1–2 heads Boston Bibb lettuce, trimmed, washed and dried

1 small red onion, peeled and thinly sliced
1 cup cubed semi-sharp Vermont cheddar cheese (we use Grafton cheddar)
½ cup dried cranberries
3 tablespoons minced fresh chives
Spiced Pecans*
Apple Cider Vinaigrette**

Divided among 8 salad plates, arrange lettuce, red onion, cheese and cranberries as desired. Sprinkle with pecans and fresh chives. Dress with Apple Cider Vinaigrette. Serves 8 as an appetizer.


2 tablespoons brown sugar

1 tablespoon kosher or sea salt
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
8 tablespoons (¼ pound) melted butter
4 cups pecans (or your favorite combination of nuts)

Preheat oven to 350°. In a mixing bowl, blend the sugar, salt and spices. Pour in the melted butter and stir to mix. Add the pecans and toss to coat evenly. Spread the seasoned nuts out on a baking sheet and roast them for 12 minutes or so. (There should be more than enough pecans for the salad, with some to snack on too!)


⅔ cups cider vinegar

¼ cup fresh apple cider
2 medium shallots, peeled and thinly sliced
1½ teaspoons grainy mustard
½ teaspoon fresh thyme leaves
½ cup good olive oil
1 cup canola oil
Kosher or sea salt
Freshly ground black pepper

In a mixing bowl, whisk together all of the ingredients to make the vinaigrette. Double-check the seasoning.