Favorite fall flavors (and what to drink with them)

Hi friends,

I know it’s technically been fall for a few weeks, but this crisp autumn weather finally feels like it. The air has that perfect nip, my sweaters are in full rotation, and the whole menu at Arden just changed over to fall flavors. (By the way, all the photos you see in this newsletter are from Erik’s new dishes! So if they look especially delicious, take that as your sign that you’re overdue for a visit 😉)

To celebrate the season, I thought I’d put together a guide; not necessarily to my favorite fall dishes, but to my favorite fall flavors. These are the ingredients and spices I see popping up all over this time of year, and the wines I love pairing with them. The fun part is, these flavors show up in a multitude of ways, so you can experiment and make them your own.

This is part one of two… I’ll share five more favorite fall pairings next week. In the meantime, I hope these inspire you to wander your local farmers market, play in the kitchen and stop by your favorite local wine shop to track down a few of these bottles. And when you try these pairings, tag me on social and let me know what you think!

Cheers, and happy autumn,
Kelsey

Curry & Riesling

Even though curry isn’t a traditional fall flavor, I find it showing up more and more this time of year—in spiced soups, creamy coconut stews, and aromatic dishes that bring warmth and depth to the table. The combination of squash, pumpkin, ginger, and chili creates richness and gentle heat, and that’s exactly where Riesling shines. It has bright, mouthwatering acidity that cuts through creamy textures, and just enough body to stand up to curry’s weight. Depending on the style you choose, Riesling can either balance the heat with a touch of residual sugar or keep things crisp and dry for a more refreshing pairing.

Example dishes: Thai-spiced butternut squash soup; pumpkin curry over jasmine rice; curry-roasted carrots.

Recommended wines: Look to Austria for bone-dry, mineral-driven Riesling; Germany’s Mosel or Rheingau for off-dry styles with a touch of sweetness to balance heat; and Oregon for a fruit-forward, aromatic middle ground.

Brown Butter & Chardonnay

Brown butter is one of my favorite things in the world, and it always reminds me of fall. It just seems to work with everything the season brings—delicata and other winter squash, chanterelles, hazelnuts, chestnuts, sage, roasted garlic, and even sweeter flavors like caramel or roasted apples. The grape I always reach for with brown butter is Chardonnay. It’s a natural partner for anything rich or creamy because it goes through malolactic fermentation, which softens the wine’s tart malic acids into softer, rounder ones—like those found in milk or cream.

Example dishes: pumpkin ravioli with brown butter and sage; delicata squash with maitake mushrooms and hazelnuts; brown-butter caramel tart.

Recommended wines: For riper, fruit-forward styles with a touch of oak and baking-spice warmth, look to California or other New World producers. For leaner, more savory versions with subtle nuttiness and umami depth, seek out Burgundy or Oregon Chardonnay.

Root Vegetables & Gamay

There’s something so deeply satisfying about the sweetness and earthiness of roasted root vegetables in the fall—carrots, beets, parsnips, turnips, and sweet potatoes all caramelize into something rich and grounding. Gamay is one of my favorite pairings for these flavors because it mirrors that earthy sweetness while bringing a bright lift that keeps everything feeling fresh. Its juicy red fruit and gentle spice highlight the natural sugars in roasted vegetables, while its light body and soft tannins never overwhelm them.

Example dishes: roasted beet salad with goat cheese and herbs; maple-glazed carrots and parsnips; farro bowl with roasted sweet potatoes and tahini.

Recommended wines: For lighter, more floral styles, look to Beaujolais crus like Fleurie, Chénas, or Juliénas. For broader-shouldered, more structured expressions, try New World Gamay or Beaujolais crus like Morgon or Côte de Brouilly. And if you love that hyper-floral, candied, bubblegum note, reach for Beaujolais Nouveau, made in a fully carbonic style.

Smokiness & Syrah

Smokiness can take many forms—it might come from actual smoking or grilling, from oven-roasted meats and vegetables that catch a bit of char, or from naturally-smoky spices like paprika and cumin. However it shows up, it’s one of fall’s most comforting and primal flavors—the taste of things cooked slowly over heat. Syrah is a perfect match because it carries that same dark, peppery, smoke-tinged character in the glass (especially when aged!). It amplifies charred or spiced flavors without competing with them, and its structure brings balance to rich, hearty dishes. The grape’s signature notes of wild game, black olive, and cracked pepper seem made for the season.

Example dishes: grilled lamb with smoked paprika and rosemary; roasted eggplant with harissa; mushroom and lentil stew with cumin and coriander.

Recommended wines: For cool-climate elegance and a savory, pepper-driven profile, look to Northern Rhône–style Syrah. For rounder, jammier expressions with a hint of caramelized bacon, explore New World regions like Oregon, California, Washington and Australia. The older the Syrah, the more savory it becomes!

Baking Spice & Vin Santo

Cinnamon, clove, nutmeg, and allspice—these are the scents that define fall baking and seem to live permanently in the air this time of year. Whether they’re tucked into pies, roasted with fruit, or stirred into a glaze, those warm, aromatic spices call for a wine that can match their sweetness and depth. Vin Santo, Tuscany’s classic dessert wine, is made from dried Trebbiano, Malvasia, and sometimes Sangiovese grapes. Drying the grapes concentrates their flavors and natural sugars, creating layers of caramel, toasted nuts, and yes, baking spice that echo the season’s desserts beautifully. It’s sweet but never cloying, with acidity that keeps it lively and balanced—especially alongside anything featuring butter, nuts, or baked fruit.

Example dishes: spiced pear galette with almond cream; pumpkin loaf with brown butter glaze; roasted apples with cinnamon and honey.

Recommended wines: Vin Santo can be on the rarer side, so if you can’t find one, try a Tawny Port, Palo Cortado Sherry, or Madeira… all offer that same nutty, caramelized richness that sings with warm spices.