Wine Focus: September - Legends of the Fall

[David M. Bueker]

The equinox may not be for three more weeks, but with apples ripe on the trees, harvest going on (in many cases finished!), and the start of school, fall is upon us. Soon the mornings and evenings will be crisp rather than sultry, and salads will be replaced with stews.

This also typically heralds a change in wine selections. Some bolder, richer reds that were put away in May come back out in fall.

So what wines are you looking forward to in September (or October) that would not have come to the table in July? Southern Rhônes? Reds from Spain? Or is September to soon, and you would prefer to hang onto summer for a little while longer?

[Jenise]

I've already switched over. August felt like September, and September will feel like October. Already does. Overnight temps are back in the 50's, Puget Sound waters are choppy, fog rolls in every morning, and daytime temps will be 65-68F with part sun and clouds. Fairly true up and down the west coast too; Larry Shaffer is shipping my Terceros this week. Time for pinot and beaujolais!

[Robin Garr]

I don't even want to hear this right now. We're headed into the hottest week of summer right now, with temps in the upper 90ºs and approaching 100º before cooling off a little for Labor Day weekend. So it's chilled rosé or cool Beaujolais or the equivalent for me until further notice.

Here in Normandy the hot weather, of which we have had too much this summer, has receded to be replaced by more seasonal temperatures in the lower 20s C (around 70F, I think). Further south they are enjoying? the much warmer temperatures of this year's 5th or 6th heat wave, about 33C in Bordeaux and 39C in Roussillon (above 90 and 100F respectively).

We have put away the pinks here and on cool 1st September, I prematurely opened a robust Terrasses du Larzac, a Syrah/Carignan blend from Languedoc, with a pairing (a beef ragout) both of which were too rich for the season and the wine too alcoholic (15%). We will wait till the first frosts approach before reverting to this type of pairing, e.g. cassoulets with Cahors or boeuf bouguignon with S.Rhône. For the time being we will stick with medium weight dishes and wines like most Bordeaux, Beaujolais, Loire reds, less heavy Chianti and Barbera or dry whites where appropriate.

[David M. Bueker]

Cassoulet with Cahors sounds wonderful. I am so looking forward to crisp fall days.

Cassoulet with Cahors sounds wonderful. I am so looking forward to crisp fall days.

My wife just received a major shipment from D'Artagnan, so that will no doubt dictate what wines get drunk up over the next few months. The quail and duck confit will occasion the opening of a few Pinot Noirs and Gamays, while the venison will force my hand to open a few N Rhone Syrahs and maybe even a precious ESJ Syrah from my dwindling supply.

[Jenise]

David, move to the PNW! 58F and moist as I type.

[David M. Bueker]

58 degrees F sounds great. Moist not so much.

[Jenise]

It comes and goes. You'll get used to it.