Whether you’re looking for the perfect bottle of wine for holiday dining or just the right beverage for a cozy evening at home, local sommeliers and wine experts say there are lots of ideal fall wines. Here’s a look at what is tasty and trendy in the world of wines right now.
Angel Prado, the sommelier at Sorelle, is excited about the new wave of Friulian wines (made in the northeastern Italian region of Friuli–Venezia Giulia) hitting the market. According to Prado, “Friuli–Venezia Giulia is producing some fantastic expressions of native white grapes like Ribolla Gialla and Friuliano.”
Additionally, Prado said Sorelle’s Sauvignon and Chardonnay options are truly exceptional right now.
“I’ve found incredible value in these wines, especially for those looking for more affordable alternatives to white Burgundy and Sancerre.”
He said he likes to sip Syrahs once cooler temps hit.
“My favorite examples come from the northern Rhône of France,” Prado said. “These wines have the depth and complexity that pairs especially well with lamb dishes. This grape expresses itself beautifully depending on where it comes from, with leaner and more elegant examples from the Rhône, and bigger, broader styles from Australia (just to generalize). I love making grilled lamb skewers over tabbouleh for the leaner examples of Syrah, and something heartier like a slow-cooked stew with plenty of veggies for the bolder styles of Australian Shiraz.”
Joshua Walker, owner of Wine & Company, said he and his team have started to see customers seek authenticity in the wines they’re drinking.
“People want to feel connected to the humans laboring over the wine. It warms my heart, and we have a whole city of somms who are excited to share understanding of the commitment it takes to make a wine special. Wine is, and always has been a story of people; I love to see that being discussed more and more,” he said.
As the weather gets colder (or as cold as Charleston allows), Walker said he likes to sip on whites with “serious texture,” such as Jura whites, Chenin from the Loire region and “really expressive producers” from Champagne.
And when it comes to pairing food with wine this winter, Walker said you can’t go wrong with a big bowl of red-sauced pasta and some “really lifted Frappato [Italian red] from [maker] Arianna Occhipinti.”
“I think there’s just something so comforting about a bottle of well made, dusty-tannined, structured juice,” he said.
Robert Spencer, sales manager at Monarch Wine Merchants, said folks searching for Thanksgiving-specific wine should look to the classics.
“We just got a shipment of Clos de la Roilette, an historic producer in Beaujolais that makes amazing wine, that would be great [for the season],” he said. “It’s traditional, 100% Gamay — what most people expect to drink with Thanksgiving — but still layered and interesting so both the connoisseur and casual drinker can enjoy it.”
Spencer said that recently he’s seen more customers seeking the “reliability of traditional-method bubbles,” as opposed to trendier styles like pét-nat (short for pétillant naturel), a sparkling wine that finishes fermentation in the bottle.
When it comes to cold-weather wine, Spencer said he grabs a bottle from Burgundy — or from a region that knows how to handle the cold.
“[Burgundy] is another classic holiday pairing, and both reds and whites are comforting during the cold weather. That said, alpine wine will always be what I reach for in the winter,” Spencer shared. “The people who live there are experts in the cold, and the wines reflect that. The reds are never overly heavy, and even the whites can be robust in a way that’s warming and great with food.”
Sarah O’Kelley, wine director at Edmund’s Oast, is always looking to shine a light on female and minority winemakers.
“I am excited about Matt Crutchfield Wines being in Charleston,” O’Kelley said. “Matt is a minority winemaker in northern California, who used to live here in Charleston. He works full-time as a winemaker at Ryme Cellars, and also has his own tiny project. He focuses a lot on ‘skin-contact’ white wines (aka ‘orange wines’), which I think are perfect for fall.”
O’Kelley said that after a decade of back-to-back trends — from natural wine to orange wine — she is “leaning on the classics” when it comes to everyday, and special occasion, selections. She also noted that wineries are starting to prioritize environmental impact and welfare more than ever. “There’s even more focus on good farming practices, but also [emphasis] on energy-efficiency in the winery and even in packaging.”
Like some of these other Charleston-based somms, O’Kelley said she loves white wines for fall and winter.
“Of course, I am not thinking of light whites, but what I refer to as ‘unctuous whites’ — medium- to full-bodied with lots of texture,” she said. “Think Chenin Blanc, white Burgundy, northern Rhône whites like Marsanne and Roussanne. These whites [are] still bright and refreshing [but also] the perfect foil to some rich fall/winter dishes, such as braised chicken, seafood stews, etc. My oyster stew is a staple winter dish for me, and it’s perfect with white Burgundy.”
Molly Fienning, co-founder of Sipland, is excited about the growing number of good wines in the low- and no-alcohol industry.
“With more research coming out about the health benefits of cutting back on drinking, plus a new generation of younger consumers choosing to forgo alcohol altogether, the category is projected to increase from a value of $2.57 billion to $6.94 billion over the next decade,” she said. “The industry knows this is and is focused on making better, more delicious NA sips for us. Our current Sipland favorites are led by Marc Wolffer at Wollfer Wines, and other winemakers are stepping up, too.”
Fienning said that Sipland has been working on creating an NA mulled wine for the fall. “It’s a warm, yummy drink when you want spice without the alcohol, and will drink well through the holiday season and all its festive parties,” she said, adding that the mulled wine also pairs well with a cheese board, sausages or classic pigs in a blanket. “The warm, spicy and slightly sweet beverage cuts through their rich flavors so well.”
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