It is important to better savor a dish to choose a wine which will multiply its flavors. The agreement puts and wines is a matter of taste but there are associations that work every time.
For warm appetizers that warm up in autumn (soups, velvety), we opt for wines Burgundy as a fleshy Chardonnay from the terroirs of Meursault, Pouligny Montrachet or Pernand-Vergellesses or wines white Rhône type Saint Joseph, Hermitage or Saint Peray.
For more lightness, we prepare salads with wines tonic whites of Touraine, Chignin Bergeron or wines Graves whites or Beaujolais villages. Sides of wines red, we prefer the Pineaux de Loire.
If we want to work a little shellfish and shells, we will have to go to see wines powerful white, deep and corpulent as the slopes of Languedoc, or even the very aromatic Condrieu.
In autumn, we begin to taste the finds of the hunt.
The meat red roast or in sauce as well as game are particularly highlighted by wines powerful or tannic.
For fish such as sole or seabream, we choose wines white lace like smoked Pouilly, Macon, or vinous champagnes with pinot noir ideally Aÿ or Ambonnay.
Finally, the sweets warm up the mood in time of greyness. For buns with lost grapes and ice-cold pears wine buns or pies with plums and quetsches, choose wines thirst quenchers like Muscat de Rivesaltes, Tokay Pinot Gris late harvests and Jurançon. For crème brûlée, crumble of apples and figs, we put on Quarts de Chaumes, Monbazillacs and wines straw.
Fall is also the season of chestnuts. To accompany a tiramisu of chestnuts iced, a chocolate brownie or a brown cream, prefer a sweet white like a Sauternes.
Note that champagne is the only wine which goes with all the dishes as long as it is served exclusively during the meal.