Sommelier Snapshot: Fall Wines from Chicago's Sommeliers and Beverage Directors

Fall is an amazing season for the world of wine, thanks to new harvests and a wide range of varietals. Some people are switching to deeper glasses of red, while others are still hanging on to the crisp sweetness of whites and roses. No matter what kind of wine you love, there’s a perfect glass (or bottle) for you! If you’re looking for your next best sip, Chicago’s sommeliers, beverage directors, and wine experts gave us a taste of what they’ll be drinking for the season, and the delicious meals they’ll be pairing with their vino…

Brennan Sopka | Siena Tavern General Manager & Sommelier

Level 2 Certified; Court of Master Sommeliers

Guy Breton "Cuvee Marylou" Beaujolais-villages, paired with Fall Bruschetta

Named after the winemaker's daughter, this wine is on the lighter side for reds, with floral aromas jumping from the glass. The wine is elegant, juicy, low in alcohol, and easy drinking—the perfect wine to sip chilled as cooler fall temperatures arrive. This producer's wines are always approachable and unpretentious and can pair with a wide range of food but shine in particular with lighter fare. 

Selvapiana, Chianti Rufina, paired with the Cacio e Pepe

Some wines and their pairings are so perfect there is no justification needed. This Medium-bodied Sangiovese-based wine is produced in the heart of Chianti and was founded in 1827; the wine is crisp and exudes those classic Chianti traits of tart cherries and tomato long with lively acidity and structure. 

Melissa Zeman | BottlesUp! Wine Shop Owner

Burckel Jung Gewürztraminer from Alsace, France paired with a dish from Gundi's Kitchen or Tandoor Char House

I think Gewürztraminer confuses people. Maybe it's because no one can pronounce it (guh-voortz-trah-meen-er), or maybe it's because the typically thin, tall bottle and rich lychee aromatics scare people into thinking they’re sweet. This is certainly not the case and all it takes is a quick chat with your friendly wine shop person (hi there!) to determine the amount of RS (residual sugar) in the bottle. I LOVE the dry Gewürz coming out of Alsace because to me it tastes like fall. "Gewürz" translates to "spice" so you know you're gonna get some spicy, fall-y goodness: allspice, cinnamon, ginger...YUM. Oh and for the record, sweet Gewürztraminers are incredible/worth a try too, especially with some spicy food! 

Domaine Grosbois 'La Cuisine de Ma Mere' from Chinon, France OR Lamadrid Cabernet Franc from Mendoza, Argentina paired with a dish from Chilam Balam or El Nuevo Mexicano

Cabernet Franc is another one that can be confusing to people. I've had some Cab Francs from Washington State and Argentina that have supple weight to them, and I've had some from the Loire Valley, particularly Chinon, with way more rippin' acidity and minerality. You'll also find unique expressions in Italy, California, Chile, and Bordeaux (where it is one of the five allowed varietals). Cab Franc is a great "season transition" wine for exactly this reason - it's wildly dynamic! And they all usually have some sort of pepper note to them: bell pepper, roasted red pepper, cayenne pepper.

Barra Petite Sirah from Mendocino, California with a burger from DryHop or Flub A Dub Chub's

Sometimes folks will come into the shop and say, "I want the biggest red you got, like a Cabernet." At which point I steer them away from the Cabernets and directly into the Syrahs, Zinfandels, and big bad Petite Sirahs. Petite Sirah - also known as Durif - is not Syrah, but it is Syrah's offspring. The grape itself is tiny, which translates to high tannin and very big, dark concentrated flavors. Decanting/aeration will help soften it up a bit if you like. And bonus: They have very high levels of antioxidants. So cheers - to your health!

Caroline Schrader | City Winery Chicago Winemaker

2018 'Pilsen' Roussanne, Alder Springs Vineyard, Mendocino, CA, paired with City Winery's Roasted Chicken and Fall Vegetables

Perfect for drinking during the chilly fall days and nights in Chicago. This crisp white offers plenty of lemon, peach and apricot along with a hint of brioche and butter from French oak aging-giving the wine more body and structure. There's plenty of fruit and acidity to please any white wine lover's palette, yet has a savory quality on the finish that pairs well with fall comfort food. 

2018 Pinot Noir, Griffin's Lair Vineyard, Sonoma Coast, CA, paired with City Winery’s Wild Mushroom Soup

Pinot Noir was made for fall weather drinking! This light bodied red, appropriate for transitioning to the colder months, bursts with red fruit-raspberry and pomegranate on the palette, along with warming flavors of clove and vanilla. The easy drinking nature of this Pinot Noir will leave you sipping your glass while enjoying the beautiful fall foliage. 

Colin Jones | Prime & Provisions Sommelier & Manager

Court of Master Sommeliers (CMS) Certified Sommelier

2018 Jordan Chardonnay, Russian River valley, California paired with Prime & Provisions’ Dover Sole

Extend white wine season by looking for lightly oaked Chardonnays. Jordan does a great job of using oak while keeping a fresh, crisp style of chardonnay. The slight influence of oak helps add a touch of spice to warm you up.  

2017 Passorosso by Passopiciaro, Etna Rosso, Sicily paired with a Duroc Pork Chop from Prime & Provisions

One of my favorite red wines in the world, this 100% Nerello Mascalese is perfect for fall nights out. It looks deceptively light bodied in the glass but has enough back bone to warm you up on a brisk fall evening dining on your favorite patio. It's also great Thanksgiving wine, very versatile for pairing and pleasing to most palates.   

Billecart-Salmon Rose, Champagne, France with Prime & Provisions’ Extravagant Shellfish Tower

Warm yourself up by splurging for no particular reason! While there’s never a wrong time for (pink) bubbles, I can’t think of a better time than celebrating the change of seasons.

Rachael Lowe | Spiaggia Sommelier and Beverage Director

Pierre Moncuit, Bland de Blancs, Grand Cru Brut, Montagne de Reims, Champagne, France NV

Who doesn’t want a little Champagne to start the evening off when we are moving into not only fall but the holiday months. This wine is 100% Chardonnay and has a lovely purity to it, a beautiful minerality, and fine bubbles that make for a great aperitif.

Rainer Wess, Grüner Veltliner, Niederösterreich, Austria 2019

This is a more viscous and ripe representation of Gruner Veltliner and I think it plays well with fall flavors such as apples and pears.

Podere le Vigne, Rosso di Montalcino, Tuscany, Italy 2017

Showing bright acidity and a nice amount of tannin, Sangiovese typically pairs well with rich meat dishes that are perfect for the fall and winter months.