While the fall brings the harvest, it also brings changes at our dinner table. As the temperature drops, soups and chilis make their way onto the menu.
That change also applies to the things we drink. Jerry Janssen, is the co-owner of WineStyles at Lakeport Commons. He says fall bring a palette change for a lot of folks. "Absolutely," Jerry Janssen, co-owner of WineStyles said.
"I know for me, I'm not going to sit out on the deck and have a glass of white wine now," said Matt Breen. "What I am going to do is pick a nice red. What kind of wines can people as we move into fall and winter?" Breen said. "A lot of the wine drinkers will start moving into more hardier wines. Syrah, Merlots, Cabernets, heavier Zinfandels. They are just a little bit warmer feel to them, you are not looking for a nice cool refreshing drink when the winter months hit. Something to warm you up," Janssen said.
"You've got four wines you've selected," Breen said. "They represent different grapes, different varietals that people will want to start drinking," Breen said. "Exactly. We start out with, we have a Syrah, a Zinfandel, a Merlot and then a Cabernet. These are all great wines for the winter and also for the types of food that we are doing in the winter months," Janssen said.
"I know my wife and I made some chili over the weekend," Breen said. "What's a good wine to prepare with a good chili or if you have a roast that's been in the crock-pot all day. What's a good hearty red wine that you can pair with foods like that?" Breen said. "Well, chili often times is a spicier food so I would go into something like a Zinfandel because it's a little more mellow, somewhat more on the fruitier side to help counteract some of those spices. But when you start talking roast and beef, I always shoot towards Cabernets. The big bold drier style wines that go really well with the game. Now that it is hunting season those are the types of wines that you gravitate towards," Janssen said.
"And I know you are fond of saying that you don't necessarily have to have a red with beef or a white with chicken," Breen said, "It's whatever happens to suit your taste." "Exactly right, especially with Thanksgiving coming on," Janssen said. "Some wonderful whites to go great with Thanksgiving foods, the turkeys and the hams. So which ever you like, there is always something good to go with the meal but there are no rules in my opinion. There are guidelines, not rules," Janssen said.
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