Slowly but surely, Autumn is setting in. And so here we celebrate the return of generous, supple wines, with a touch of fruit but more importantly showing some evolution, inspiring new and comforting food pairings. We’ve selected the crème de la crème of this season’s must-haves.

Delicate Burgundy

One thing is certain, the elegance of Pinot Noir and Chardonnay forms the perfect transition between these two seasons. If you are partial to white wine, try the ampleness of a Meursault Premier Cru (Goutte d’Or from Arnaud Ente or Les Charmes from the stunning François Mikulski), the intensity of a Corton-Charlemagne from Méo-Camuzet or the most affordably-priced Pouilly-Fuissé Pastoral from Frantz Chagnoleau. If you’re charmed by the velvetiness and sophistication of Côtes-de-Nuits, look to Amiot Servelle’s Chambolle-Musigny Les Amoureuses, or Anne Gros’ Echézeaux Grand Cru Les Loachausses.

Loire indulgence

If you’re putting off winter for as long as possible, savour our excellent selection of red Loire wines. Try Clau de Nell’s Anjou Grolleau 2015, the ideal wine for a meat and mushroom terrine. Catherine and Pierre Breton’s vibrant and fresh Les Nuits d’Ivresse call for cheeses such as Saint Félicien and Saint Marcellin…

Bordeaux at perfect maturity

Everyone knows it, “autumn” rhymes with “mushroom”. A Bordeaux with some bottle age will evolve with wonderful notes of undergrowth, making it the best pairing for slow-cooked lamb and porcini: think Pauillac (Château Lynch-Bages 1998) or Margaux (a magnum of Château Labégorce Zédé 2008). Pair a creamy mushroom soup, with the fruitiness of Castillon-Côtes-de-Bordeaux (Les Ormeaux from Clos Puy Arnaud) or the silkiness of Pomerol (Château Certan de May 2009).

Rhône Valley power

Pair the elegance of a Yann Chave Hermitage with poultry such as quail stuffed with foie gras and the depth of a Cornas with large game (venison, wild boar) in sauce. If you’re in a more maritime mood, we have just the thing! Pair those scallops – the season has just begun – with Yves Cuilleron Condrieu Aygets and Georges Vernon’s Les Chaillées de l’Enfer.

Jura typicity

Let’s not neglect the lovers of vegetables that await autumn with bated breath! We’ve explored the length and breadth of the Jura to find the perfect cru. With a salad of chicory, chicken, comet, walnut and a curry vinaigrette, try a Savagnin – oxidative or otherwise – such as domain Rijckaert’s Côtes-du-Jura Les Sarres 2016 or Stéphane Tissot’s Arbois 2013. With a pumpkin, comté and bacon tart, try a light red (Poulsard from Domaine des Marnes Blanches) or a fragrant white wine (Côtes du Jura Les Chalasses Marnes Bleues from Jean-François Ganevat).

We hope these suggestions will inspire you in the coming weeks: you know where to find the perfect wines to pair with your warming autumn meals 😉