Fall Flavor Guide, Part 2 (because I couldn’t stop at five)

Hi friends,

As promised, here’s part two of my fall pairing guide! Last week was the first half of our favorite autumn flavors, and this week we’re going even deeper and toastier. Think mushrooms, braises, brioche, and yes, pumpkin (but not the latte kind). These are the flavors that make me want to light a candle, pull on a sweater, and sip something special while dinner slowly bubbles away on the stove.

I also made a PDF version of all ten pairings combined in one place, so that you can save it to your phone for easy reference.

As always, tag me and let me know what you’re sipping! I always love seeing your pairings in action.

Cheers,
Kelsey

FALL FLAVORS GUIDE

Arden toasted challah with torchon, apple, pickled grapes and black truffles

Bread & Champagne

Bread might not technically be a flavor, but it’s one of the most comforting and nostalgic aromas of fall: warm, yeasty, and toasty. As the weather cools and we start craving things that stick to our bones, bread (in all its glorious forms) feels like the perfect solution. Think buttery croissants right out of the oven, savory bread puddings, flaky pot pies, or a golden tart shell filled with caramelized onions and gruyere. Those rich, toasty flavors are mirrored perfectly in Champagne, where long aging on the lees creates those same aromas of brioche, pastry, and roasted nuts. The bubbles refresh the palate between bites and, truly, pair with everything…from breakfast to late-night snacks.

Example dishes: brie en croûte with thyme and honey; classic Thanksgiving stuffing; croissants with pear butter.

Recommended wines: For bright, lemon-citrusy lift, choose Blanc de Blancs. For more toasty, nutty depth, go for vintage cuvées or extended-lees styles. If you prefer something broader and richer, try Blanc de Noirs, and for a budget-friendly alternative, seek out Crémant from Burgundy, Alsace, the Jura or the Loire.

Arden apple salad with pomegranates, ricotta, black sesame

Apples & Chenin Blanc

Few flavors announce fall quite like apples—crisp, tart, and just sweet enough to feel indulgent. They show up everywhere this time of year: roasted alongside pork or chicken, tucked into tarts with cinnamon and brown sugar, or layered into autumn salads with walnuts and cheese. Chenin Blanc is one of my favorite wines to pair with apples because it shares that same orchard-fruit energy—bright, honeyed, and high-acid, with just enough texture to hold its own alongside buttery or savory flavors. Whether dry or off-dry, its balance of freshness and depth brings out the best in apple-driven dishes, echoing their sweetness while keeping things lifted and clean.

Example dishes: roasted chicken with apples and thyme; apple and endive salad with walnuts and blue cheese; apple tart with salted caramel.

Recommended wines: For lean, mineral-driven expressions, look to Loire Valley appellations like Saumur or Anjou. For richer, sometimes sweeter styles, try Vouvray or Savennières, and for riper, more fruit-forward types, explore South Africa or Australia’s McLaren Vale.

Arden black truffle and chanterelle gnocchi with dashe brown butter

Mushrooms & Nebbiolo

Mushrooms are the essence of autumn—earthy, savory, and a little mysterious. Whether it’s chanterelles sautéed with butter and herbs, a creamy mushroom risotto, or roasted portobellos straight from the oven, they bring an unmistakable umami depth that feels right at home this time of year. Few wines capture that same character better than Nebbiolo, the noble grape of Italy’s Piedmont region—also home to the world’s most famous truffles, which just so happen to thrive here in Oregon too. Known for its aromas of rose, tar, and forest floor, Nebbiolo has firm tannins and high acidity that cut beautifully through rich, creamy, or buttery dishes, while its subtle floral notes add lift to earth-driven flavors.

Example dishes: wild mushroom risotto with Parmigiano-Reggiano; truffle tagliatelle with sage butter; roasted portobellos with garlic and herbs.

Recommended wines: For broad-shouldered, savory structure, reach for Barolo. For something more delicate, floral, and rosy, try Barbaresco. And for lighter, more affordable expressions, look to northern regions like Gattinara or Valtelinna, which captures all that autumnal elegance in a gentler frame.

Braised & Bordeaux

Few things feel more like fall than a slow braise—hours of gentle simmering that fill the kitchen with the scent of caramelized onions, herbs, and red wine. Whether it’s short ribs, lamb shanks, or a hearty vegetable stew, braised dishes have a depth that calls for a wine with structure and soul. Bordeaux fits the bill perfectly. A blend of Cabernet Sauvignon, Merlot, and other supporting grapes, it brings dark fruit, savory spice, and firm tannins that melt beautifully into rich, slow-cooked flavors. Once considered a little old-school—suited only to collectors—Bordeaux is quietly having a renaissance. Its elegance, savory depth, and age-worthiness remind you why it earned its reputation in the first place. And while some bottles are famously expensive, there are countless affordable options that deliver classic character without the price tag.

Example dishes: red wine–braised short ribs; coq au vin; lentils with caramelized onions and herbs.

Recommended wines: For more elegant, fragrant styles, look to Right Bank Bordeaux such as Saint-Émilion or Pomerol, where Merlot leads the blend. For more powerful, structured versions, explore Left Bank appellations like Pauillac or Margaux, where Cabernet Sauvignon shines. For something easier on the wallet, seek out Côtes de Bordeaux or Cru Bourgeois for exceptional value and classic flavor.

Arden pumpkin pie!

Pumpkin & Vin Jaune

Pumpkin might be fall’s most overexposed ingredient, but when you strip away the lattes and the hashtags, it’s easy to remember why we love it. Its natural sweetness, gentle earthiness, and velvety texture make it the perfect canvas for both sweet and savory dishes. Enter Vin Jaune, the rare and distinctive white wine from France’s Jura region, made from Savagnin grapes aged under a veil of yeast—similar to Sherry—for more than six years. Though it’s completely dry, Savagnin develops such rich, nutty, spiced flavors through this aging process that it can pair effortlessly with both sweet and savory foods. That slow, oxidative aging gives the wine its signature depth and curry-like complexity, which harmonizes beautifully with pumpkin’s mellow richness. The result is a pairing that feels both comforting and completely unexpected.

Example dishes: roasted pumpkin with brown butter and sage; pumpkin soup with coconut and ginger; pumpkin pie with salted caramel.

Recommended wines: Look to Jura for true Vin Jaune, or for a more accessible alternative, try Savagnin ouillé(topped-up Savagnin) from the same region. If you can’t find either, a lightly oxidative Fino or Amontillado Sherry can capture a similar nutty, savory balance.