iDealwine’s autumnal food and wine pairings

As the days get slower and the leaves begin to turn, iDealwine can’t help but rejoice: this new season brings with it a lot in the way of culinary inspiration. The team shares their favourite food and wine pairings.

The mushroom season is officially open! Constance adds a personal touch to her favourite childhood dish, gratin dauphinois, by adding cep mushrooms. Her secret? Cook the ceps – in butter, of course! –, and season the cream with nutmeg and herbs and cut the potatoes very, very finely. She enjoys a gratin with roast chicken and, most importantly, a supply, fruity red wine such as the Rully Les Cailloux 2016 from Domaine des Rois Mages.

Elsa prefers mushrooms with a filet of brill in a vin jaune sauce. To top it off, she would pair it with a Domaine Rolet vin jaune. This autumn, Nathan’s favourite pairing is a classic: quail with morel mushrooms and a chestnut purée paired with the Nuits-Saint-Georges Aux Perdrix 2016 from Domaine des Perdrix. If you’re feeling more adventurous, try quail in a white wine sauce with apricot or grapes: the ideal accompaniment would be Hubert Lamy’s Saint-Aubin Les Frionnes, which would bring freshness to the dish.

Angélique recalls the mouthwatering pairing she enjoyed just a few days ago: fresh pasta with truffle cream, with Clos de la Servoisine from Domaine de la Ferté: “sublime”.

The cooler temperatures call for warming recipes and so Fanny heartily recommends a comforting butternut and chestnut soup to pair with the delicacy and suaveness of Clau de Nell’s 2015 Cabernet Franc. Guénola also has a weak spot for chestnut, cooking it with chicken and sweet potatoes, and paired with the 2017 Condrieu from Stéphane Othéguy.

For some, the perfect autumn wine is comforting, delicate and has a pleasant power. Tanguy therefore would opt for a Blason d’Issan 2011 from Château d’Issan with roasted shoulder of lamb.

Finally, the concludes the season’s festivities, chocolate is a must! Astrid reveals her favourite pairing: her mum’s chocolate tart with a Crémant du Jura from Jean-François Ganevat or BBF from Bénédicte and Stéphane Tissot.

If our ideas have got your mouths watering, it’s time to give it a try yourself!

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