Inspiration3 min read

Fall Wine School: What to Drink This Season

Fall Wine School: What to Drink This Season

Summer went by, as it does, in a flash. While we miss it already, we’re just as excited to sink our teeth into fall. It’s crisp, cool, jacket weather. It’s crunching through leaves, camping over the weekend, cozying up to the fire pit, and sipping wine under a blanket on the patio. As the seasons change, naturally our habits and tastes do too.

While rosé and orange wine burst onto the summer scene with major momentum, fall has us settling in with a nice light red, a mineral-y white, and anything that pairs with game day food (like BBQ and grilled meats). In order to do it right, we turned to a trusted source, Josh Montoya, owner of neighborhood favorite Vin on Rose in Venice, CA, for advice on what will please the palate as we transition from summer to fall.

Courtesy of Vin On Rose

Outer: So, what are you drinking these days?
Josh Montoya: I’m stuck in Loire right now. Chenin Blanc and Cab Franc — specifically Arnaud Lambert. It’s great wine at an affordable price. I am somewhat alone in this because my patrons are still loving all my Gamay and Grolleau picks right now. It’s late summer so it makes sense, light fun, chuggable reds with a chill. However, I love Sylvain Bock’s “Neck” Grenache — probably my new found fave.

Outer: For those planning to hit the grill this fall, what can you reco as a great pairing?
JM: For BBQ, pét-nats (short for pétillant naturel or “naturally sparkling”) are the fun thing to bring as they pair perfectly with everything on the grill and they are bright and spritzy. The Matteo Furlani (his label is Cantina Furlani) and the Podere il Saliceto are delicious and refreshing natural bubbles.

Outer: What are the biggest trends you saw this past season?
JM: Orange wines. Amber Wines. Skin Maceration. This is definitely the season’s biggest ticket, well that and White Claw… and always Susucaru. “Orange wine” is skin fermented white wine —  grapes are macerated with their skins as fermentation begins for anywhere from a few hours up to several months. This process adds texture and color to the wine.

This is an old way of winemaking that is having a comeback, for now. The wines aren’t sitting very cheap on the shelf now but I think with the trend becoming more popular, we’ll see more on the market at all price points. The most popular at Vin on Rose would be Meinklang Mulatshak. But we have tons of options ranging from $25-$90. Check out orange wines from Georgia, the country not the state.

Other current wine trends: natural wine, co-fermented wines, orange wine, glou glou, and “slightly effervescent”. Also Gamay, always Gamay.

Courtesy of Vin On Rose

Outer: Any winemakers to take note of?
JM: So many winemakers to make note of: Justin Dutraive (the son), Arnaud Lambert (mentioned above), Anthony Thevenet (Beaujolais heaven), and Le Debit D’Ivresse (Goulou Goulou). Le Debit D’Ivresse’s Syrah is so good.

We appreciate Josh’s insight into the ever-evolving world of wine, and we’re finally ready to embrace some cooler weather selections. Pick up bottles mentioned at Montoya’s shop Vin on Rose or other wine retailers near you, and enjoy your fall picks. We know we will.