Tag Archives: fall

Top 9 Wines for Fall


We’re not going to lie: Though we love our rosés (we really do), more than a few of us were happy to see our massive stock of them dwindle away at summer’s end. And though we’ll always have a robust rosé showing in store (especially at Thanksgiving) we’re all ready to change our seasonal wine wardrobe.

Feel the same way? Dive into Josh’s fall wine picks and welcome New England’s cool, sweater weather season.


2004 Chateau La Vielle Cure, Fronsac, France
From one of the most beautiful appellations in France, this tasty blend of Merlot, Cabernet Franc and Cabernet Sauvignon gives you the profile and structure of a well-aged Bordeaux – but at a fraction of the price of other Right Bank selections.

Chateau de Saint Cosme, Cotes du Rhone, France
I love the wines of St. Cosme (say “comb”). The region is among the world’s most consistent producers of quality juice. This is the perfect red to keep around for any occasion, from friends just stopping by to a great Sunday dinner!

Catena Malbec, Mendoza, Argentina
The archetype for Argentine Malbec! Laura Catena now has the reins of the winery, and along with winemaker Alejandro Virgil they produce the region’s most consistently outstanding wines. Give an old friend another try.


Casa Brancaia ‘TRE,’ Tuscany, Italy
One of the early Super Tuscans, TRE from Brancaia has the profile we have come to expect from the category. The Sangiovese grape gives TRE a sanguine and distinctly ‘Italian’ feel, while the Merlot rounds it out and makes for a nice, complete wine.

Orowines “Blue Gray,” Priorat, Spain
A gateway drug for those Napa-drinkers who want to experience Spain! Wines from Priorat have the structure and balance that new world wine-drinkers look for, while not losing a distinctiveness that is truly unique. Priorat wines tend to have a bit more depth than a lot of other old world wines, without being overly dry.

Pine Ridge, California
A longtime favorite of mine, I tend to always have a bottle or two on hand in case of company. A light blend of Chenin Blanc and Viognier, this wine is more floral than sweet – and still has some acid to it to create a nice balance. Perfect for entertaining or casual deck-sipping!


Masciarelli Wine Company, Trebbiano d’Abruzzo, Italy
Another old friend – I have sold this wine since the very first wine shop I worked in. A fabulous value, this bottle is a solid dry white that is similar to a Pinot Grigio but with more structure and acid, and without having that metallic finish you can sometimes find in budget Pinot Grigio.

Hugel et Fils, Pinot Blanc, ‘Cuvee Les Amours,’ Alsace, France
If ever there was an underappreciated grape, it’s Pinot Blanc. The most widely planted grape in Alsace, it makes a great all-purpose white wine that can be used for anything. If you’ve never tried a Pinot Blanc, start with Hugel – they know what they are doing. They’ve been making wine since Providence belonged to the Algonquian!

Sandhi Chardonnay, Santa Rita Hills, California
The Sandhi story is far too complex to recount here, but the wine is an outstanding example of what happens when great winemakers, growers, and critics get together to create a world class wine! Green apple with lemon characterize this wine – definitely not a Cali oak bomb!

Happy Fall!



Butternut Squash Recipe Paired with Chardonnay!


If you’re looking for an easy and yummy Thanksgiving side dish, look no further! We just love this Roasted Butternut Squash recipe by Chef Jonathan Dille at The Grange, featured in Edible Rhody Magazine. Prepare the day before, and warm it up when you’re ready to serve. Now, what wine to pair with this dish? It’s especially delicious with Aviary Chardonnay!

The Aviary Chardonnay is not the big oaky/buttery type, but more restrained with flavors of ripe apple and pear.  The rich body of the Chardonnay will stand up to the beautiful flavors of the squash and meld perfectly with the seed mixture.


Chef Jonathan Dille, The Grange, Providence

This is a quick, easy and delicious dish for Thanksgiving. You can prepare it the night before and simply warm it up the next day.

1 medium–large Butternut squash, washed, peeled and cut into ½-inch cubes
1 tablespoon safflower oil
2 teaspoons kosher or sea salt
1 cup fresh cranberries
¼ cup sunflower seeds, hulled
¼ cup sesame seeds
¼ cup poppy seeds
¼ cup pepita seeds
¼ cup maple syrup

Preheat oven to 400°.

Toss squash cubes with oil and salt. Place on a baking sheet in a single layer.

Bake for 25–30 minutes, stirring occasionally, until squash is soft and lightly browned. Remove from oven, add cranberries and let cool. Once cool, place squash into a baking dish for reheating the next day.

To reheat, preheat oven to 425°. Mix seeds together in a medium bowl. Sprinkle the seed mix evenly over the squash. Drizzle dish with ¼ cup maple syrup or to taste. Bake for 20 minutes, or until seeds are toasted. Serves 6.



The Bottles Team

Malbec Paired with Cornbread & Chorizo Stuffing!

stuffingSometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together.  Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.


Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!


The Bottles Team

Top 9 Thanksgiving Wines!

What wines pair best with a Thanksgiving Feast?

The simple answer is that the very best pairings are the wines that you like best. A typical Thanksgiving Dinner has so many different flavors on the table that it is nearly impossible to pick just one go-to wine that will pair with absolutely everything.  We recommend choosing 3 or 4 of your favorites, open them all at once and let your guests choose the wine they want to drink.   

If that isn’t enough of an answer for you, then ask us your specific food pairing questions — it’s our passion! And we love to share our passion and knowledge with anyone who will listen – both experts and novices alike.

All of us at Bottles have been thinking about Thanksgiving all year, and can give you an emphatic guarantee that all nine wines on this list will be the perfect complement to your dinner.  So relax, with so much to worry and think about, at least you know that the wine will be perfect!


Top 9 Wines

Listed in order of lightest to heaviest:

Sutto Prosecco – Holy Wow! Very fresh, vibrant and dry Prosecco makes for a perfect treat before, during, or after dinner.   


Secateurs Chenin Blanc – An expressive and aromatic white from South Africa, this Chenin Blanc is turkey’s best friend. Bright and engaging with lots of white peach and tart apple flavors with a rich and silky mouthfeel.


Château du Rouet Provence Rosé – Rose is our go to no-brainer pairing with all things Thanksgiving.  Not only can it pair perfectly with almost all things on the dinner table, it’s great to sip pre-dinner while cooking or relaxing with your friends and family.


Aviary Chardonnay – Our favorite California Chardonnay of the moment.  Everything you want and nothing you don’t:  rich and creamy but without being oaky or buttery.  Elegant and restrained and an excellent pairing to all things Thanksgiving.  


Grisy Bourgogne Rouge – Beautiful Pinot Noir with loads of character and a sure fire winner at dinner.  Soft and silky texture with bright tart fruit like cranberry and raspberry with a hint of savory earthiness that makes it all appealing and interesting.


Adelsheim Pinot Noir – From one of the founding wineries from Oregon, established in the early 1970’s.  American elegance at its best and a honest expression of the brilliance of Oregon.  Supple and elegant with cola and black cherry flavors with hints of fine leather and earth.


Dupeuble Beaujolais – Classic Thanksgiving pairing! A richer, more concentrated Beaujolais with blackberry and blueberry fruit flavors with hints of cinnamon and violets.


Gran Passione Rosso Veneto – Rich and smooth wine from the Veneto region.  Stacked with rich, opulent dried fruit flavors of plums and blackberries with generous hints of mocha and toffee.


La Posta PIzzella Vineyard Malbec – For those who like a big, heavy, rich and delicious wine, this is for you.  Dark and ripe flavors with cherry and creamy blueberries with hints of spice and mineral. 


Enjoy your day of thanks, and thank the wine for helping you get through it!


The Bottles Team


How ‘Bout Them Apples?!

In the spirit of the chilling weather and in preparation for the great Thanksgiving cook-off, we chose Baked Apples with Pork Stuffing as one of our special Rhode Island seasonal recipes! This would be a great appetizer, side dish, or creative entrée for a chef of any level, as well as a great way to keep your delicacies made with all local produce.

A savory apple, pork, and herbal dish like this will pair well with the ‘Lenore’ Syrah from the Corvidae family; one of our favorite and well priced wines by the Owen Roe Winery! It’s a great crowd pleaser and its bright berry and savory aromatics of this wild, gamey varietal will pair well with the apple and stuffing alike.


photo source

Seasonal Ingredient: Apples
A crisp, white-fleshed fruit with a red, yellow or green skin, the apple has more than 7,500 known varieties, each with varying desired characteristics.

Originating in Central Asia and the earliest tree to be cultivated, the apple tree has been grown in Asia and Europe for thousands of years. The fruit was brought to North America in the 17th century by colonists, and the first orchard was planted in Boston by Reverend William Blaxton in 1625. Apples appear throughout history in mythology and many religious traditions as a mystical or forbidden fruit.

The fruit has a moderately sweet, refreshing flavor and a tartness that is present in greater or lesser degrees depending on the variety. Some are grown specifically for cooking, baking, eating raw, or producing cider. For example, Delicious and Fuji varieties are usually eaten raw, while Pippins and Granny Smith are preferred for cooked desserts.

wine2Corvidae ‘Lenore’ Syrah
Named after a 17th Century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom, the Owen Roe winery shares his same dedication to principle in their production of wines. Producing beautiful wines from superior sites in the Pacific Northwest, all of their grapes are hand harvested, handled with minimal processing and aged in French oak barrels.

One of Owen Roe’s many labels, Corvidae is the name for the family of birds that includes ravens and crows and was inspired by the many crows that circle the sky over the winery. Over 100 different types of birds in the Corvidae family, they are all considered very intelligent and are known for their inventive ways, playful personalities, and raucous calls.

Big, rich, and crowd pleasers, each wine is named for a particular fairytale, fable, or legend. Named for Edgar Allan Poe’s poem “The Raven” (what label could be better for late October?), Lenore has a cool character and a natural acidity that displays flavors of black and blue fruits, cola, rosemary and smoke on a focused, rounded and textural palate.

Baked Apples with Pork Stuffing
Yield: 8 – 12

4 Tbsp Salted Butter
2 Tbsp Olive Oil
1 small yellow onion, chopped
4 Celery Ribs, chopped
1 lb Ground Pork
6 – 8 sage leaves, fresh, chopped
2 – 3 thyme sprigs, fresh, leaves only
1 Tbsp Tarragon, fresh, chopped
Sea Salt, to taste
Cracked Pepper, fresh, to taste
1 cup Bread Crumbs, fresh
8 – 12 Apples
Parsley, fresh, for garnish

Method of Preparation
1. Preheat oven to 350 degrees.

2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.

3. Add the onions and celery and cook until soft, stirring as needed, about 5 minutes. Add the pork and cook until no longer pink. Stir in the herbs and season desired with salt and pepper. Toss with the bread crumbs to combine and then remove the stuffing from the stove.

4. Remove the top fourth of each apple and then using a small spoon, scoop out the center, seeds and all. Leave just enough flesh to create a nice hollow for the stuffing.

5. Divide the stuffing evenly between the apples, packing each to the brim.

6. Transfer the apples to a large baking dish and place a small amount of the remaining butter on each apple. Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour.

7. Remove from the oven, top with parsley and serve with a nice juicy pork chop, or entree of choice.

Happy cooking!


-The Bottles Team


Top 9 Fall Wines!

We love fall at Bottles! It marks the beginning of our ‘busy season’ and we get to really dig in to the richer, heavier white and red wines to pair with the richer, heavier foods from the autumn harvest. As you know, we taste every wine that comes into our store, and as we taste, one of the many things that we think about is “what kind of food would this wine pair with?” To take some of the guess work out of what wines you should pair with your favorite fall dinner, we have chosen our favorite Malbecs, Chardonnays and Italian Reds that are sure-fired, bonafied, slam-dunk winners.

>>> Download the Wine List here! <<<

Santa Julia Malbec
Organic and a great value! Look for complex aromas and flavors like cherries, plums, vanilla and sweet pipe tobacco. Way more full bodied, complex and delicious than its price would suggest – a must try!

TintoNegro Malbec
A beautiful, full-bodied, seriously endowed Malbec. Possesses a dense purple color and a sweet bouquet of blueberry and black raspberries with hints of mint, anise and spring flowers. Try it with any roast meat dish.

Luca Malbec
A worthy splurge! Dark, inky saturated color with very concentrated, very bold flavors of dark berries, black cherry cola and cocoa. It is very difficult to find a wine that has the depth of flavor, structure and balance at this price! Share a bottle with friends and family with your favorite roast beef dish.

Domanie Bernier Chardonnay
From France’s Loire Valley, you may have a very difficult time finding a better value than this stunning wine. Light and crisp with flavors of ripe apple and pear makes this a great pairing with lighter chicken dishes, soft cheeses and baked apples.

Bread and Butter Chardonnay
A beautiful, well made California Chardonnay! Rich and creamy with big soft flavors of caramel, butterscotch, apples and tropical fruits. Great by itself or with roasted chicken or white fish dishes.

Domaine Cordier Pere et Fils St Veran Chardonnay
From the very southern region of Burgundy, this is a special treat for those who like rich smooth Chardonnays without the oak and butter. Powerful, elegant and complex, expect flavors and aromas of ripe orchard fruits with savory/mineral overtones.

Fantini Montepulciano d’Abruzzo
Both immediately appealing and versatile, this ‘Monte’ is packed with beautiful red fruit flavors like cherries and plums spiked with a little leather and smoke. Pair with your favorite hearty pasta dish like meaty lasagna.

Poliziano Rosso di Montepulciano 
From southern Tuscany, this wine is highly prized for being so polished and nuanced. Big flavors of plums, cherries and dark berries with a noticeable depth of flavor and a smooth texture. Pairing with a decadent lamb roast would bring you and your guests lots of pleasure.

Tascante Ghiaia Nera
Looking for something different? Try this! The grape, Nerello Mascalese, is grown on the slopes of Mount Etna, an active volcano on the isle of Sicily. This wine is packed with bright red cherry, mineral, dark spice and dried herb flavors. A very cool wine that would love to be paired with lamb, game or eggplant parm.

So enjoy the nearing cool weather, and this excuse to drink 9 bottles of wine! Cheers! The Bottles Team

4 Classic Bourbon Cocktails for Fall

There’s nothing like that warm whiskey feelin’ to help adjust to cooler nights. So, to ready yourself for fall, here are a few of our favorite bourbon cocktail recipes. They’re classic, easy to make, and delicious to boot!

– The Stone Fence incorporates freshly pressed apple cider…live dangerously (like we do) and try a Tripping Hazard as well. Our own ‘special’ recipe, a Tripping Hazard uses Downeast Hard Cider instead of regular ‘ole apple cider. It’s the Dark N’ Stumbly of the fall!

– A Whiskey Fizz is good for your digestion, and gets you tipsy at the same time.

– Need that sophisticated look? Make a Manhattan — be sure to use Luxardo maraschino cherries — they’re possibly the best maraschino cherries out there.

To shop the recommended bourbons & ingredients, swing by Bottles, and look for our Bourbon Special display. And if you’d like to learn more about our featured whiskeys this fall, you can read our latest post here to learn even more.

Perfect to lay out at your next party!


Stone Fence

2 oz. Bourbon (Evan Williams 1783)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Fresh pressed apple cider

Get a big glass & fill with ice. 
Pour in 2 ounces of bourbon (Evan Williams 1783), and maybe, just maybe a dash of bitters. Fill with Freshly pressed cider from your local orchard. Drink it!

trippingTripping Hazard (our ‘special’ recipe)

2 oz. Bourbon (Evan Williams 1783)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Downeast Cider

Get a big glass & fill with ice, p
our in 2 ounces of Bourbon and maybe, just maybe a dash of bitters.  Fill with Downeast Cider. Drank it!


Whiskey Fizz


2 oz. bourbon (Rittenhouse Rye)
1/2 oz. simple syrup
Half a lemon
Seltzer water
Mint, lemon zest, or fruit garnish

Get a highball or similar glass & fill with crushed ice, a
dd 1/2 oz. simple syrup, pour in 2 oz. bourbon (Rittenhouse Rye), and squeeze in half a lemon. Stir the bejeezus out of it, top with seltzer water, and garnish with mint, lemon zest, and/or fruit.


Just make a Manhattan, Dangit

3 oz. bourbon (Henry McKenna)
1/2 oz. vermouth (or more to taste, use Noilly Prat Vermouth)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Maraschino cherry

Get your best martini glass. I
n a shaker, add 3 ounces Bourbon (Henry McKenna), toss in a few dashes of bitters, and add 1/2 ounce sweet vermouth (or more, to taste). Shake the living heck out of it & strain into your cocktail glass. Drop a maraschino cherry in there and act sophisticated.

Bottles <3