Wines From Five French Regions To Pair With Fall Foods

The following red and white wines from Champagne, Languedoc, Bordeaux, Auvergne and Provence in France include succulent acidity that will pair well with fattier fall foods, as well as texture to match heavier fare.

Champagne

Champagne Telmont. Brut. 94-95 points.

This 12% alcohol wine has a unique deep amber color. Refined and precise aromas include peaches, apricots, orange peel and raspberries. Fine bubbles on the attack followed by a generous and round crisp mouthful of white pears mid palate. Decadence express. Pair with an appetizer of scallops and well textured brown bread.

Languedoc

Chateau Petit Roubié. Vin Biologique. AOP Picpoul de Pinet. 2024. 91-92 points.

This dry white wine includes 12.5 percent alcohol, has a light light lime color and includes brisk, tangy and mineral aromas of lemongrass and salinity. In the mouth this provides a rinse of lime hued tropical fruits. Balanced, fresh and textured with a snappy finish of eucalyptus and spearmint. Pair with edamame on a late Friday afternoon before dinner.

Domaine de Petit Roubié. Clapotis. AOP Picpoul de Pinet. 2024. 92 points.

Generous, fresh and rounded aromas that include lime, watermelon, almond and minerality. In the mouth an ocean blast of fresh spearmint, tangerines and salinity. Glossy mouth feel—well balanced. A fisherman’s ally. Some papaya on the finish. Pair with a hearty plate of shrimp and sole with cous-cous—well buttered and with rosemary.

Château Saint Jacques d’Albas. Minervois. La Chapelle. 2021. 93+ points.

Named after the chapel on this land owned by Cambridge educated proprietor Graham Nutter, this 80/20 Syrah/Grenache blend ages in 600 liter oak barrels to help maintain its fruit characteristics. Aromas include maple syrup, slight bacon and violets. Juicy and slick on the tongue with creamy mid palate flavors that include dark fruit and raspberries. Sleek acidity, firm but non-obtrusive tannins. Pair with an elegant and rich fall dinner—such as that served locally in the Minervois: beef tenderloin with mushrooms and Hasselback potatoes.

Château Saint Jacques d’Albas. Douceur d’Automne. 2023. 93-94 points.

From the limited edition La Collection series, this sweet wine made exclusively from Petit Manseng grapes harvested in November includes aromas of honey, lemon drops and white pears. According to proprietor Graham Nutter, this is more acidic and citric than a Sauternes, and will pair well with foie gras. Reminiscent of a South African Vin de Constance, with heftier acidity and tropical fruits.

En Attendant. IGP Pays d’Oc. 2022. 93-94 points.

From Emily Seguy (the only French certified sommelier for wine as well as for tea) working with Domaine de Verchant—located near Montpellier on the east coast. This light orange colored organic blend of Rolle (Vermentino), Chardonnay and Sauvignon Blanc (think Provence, Burgundy and Bordeaux) includes brisk and snappy aromas of green apples, grapefruit and mandarins. The attack includes white pears and the mid palate is juicy and fluffy with a succulent oily mouth feel as well as creamy and lush flavors that include lime. Textured, balanced and with both depth and breadth. A zesty, plush beauty! Pair with seafood—consider scallops, haddock or cod—and a plate filled with fall vegetables and boiled potatoes.

Domaine de La Clapière. Gatefer. IGP Pays d’Oc. 2022. 91 points.

This 14% alcohol blend includes grapes from the Atlantic as well as the Mediterranean basins of France—Merlot, Cabernet Sauvignon and Syrah. Aromas of red cherries, mint crisp, slight petrol, earth and brambles. Fresh and easy drinking. Mid palate flavors include mocha, chocolate, black licorice red cherries and figs. Soft tannins, bright acidity, semi complex flavors; red cherries on the finish. Pair with a hearty lamb tajine.

Bordeaux

Tour Prignac. Grande Réserve. Medoc. 2021. 92 points.

This 13% alcohol Cabernet Sauvignon dominant red wine includes aromas of petrol and dank forest, as well as lava cake and chunks of hazelnut chocolate. A hearty wine, though threaded with a ribbon of that 2021 leanness. A minestrone of flavors that include mocha, black and red cherries, bouillon and sage. Pair with a soy marinated beef and a wild rice pilaf.

_{Château Gaby. Canon-Fronsac. 2018. 93-94 points.}

From winemaker Damien Landouar—rich aromas include a melange of black pepper, molasses, bacon, black currants and red cherries. On the attack—flavors of cherries and blackberries, followed by a textured mid palate with flavors that include lava cake and butterscotch. Soft tannins and a long, rich finish. Seductive acidity. Pair with a hearty vegetable and beef broth.

Château Ferrande. Graves. 2023. 93-94 points.

This 50/50 blend of Merlot and Cabernet Sauvignon includes 13.5% alcohol. Bright red cherries, raspberries and sage aromas. The attack is bright and zesty and the mid palate is fresh, light, balanced and bursting with red and black fruit. Slight tarragon and black licorice finish will help it pair with a meat fondue or a New York strip steak marinated in teriyaki. Excitingly appetite inducing.

Château Plain Point. Fronsac. Blanc. 2024. 91+ points.

Made from 100% Sémillon. Aged 10 months in French barrels as well as in steel. 12% alcohol. Rich and fresh aromas with tropicals that include grapefruit. Slight salinity. Acidity is sharp and mid palate is rounded and soft with flavors that include mandarins. This is a wine for food: consider a Dover sole with a baked potatoes slathered in butter.

Château du Bousquet. Cotes de Bourg. 2022. 93+ points.

This 14% alcohol right bank wine from Bourg—the ‘spicy side of Bordeaux’—includes Malbec typical for the region, as well as Merlot, Cabernet Sauvignon and Cabernet Franc. It has rich, rounded, perfumed aromas of roses as well as mocha. The flavors are rich and opulent and include red cherries, herbs of Provence and red licorice. Well balanced and easy drinking with rounded soft tannins and a long cherry/orange finish. Pair with grilled lamb and tabouli.

Auvergne

Joia. IGP Vin de pays du Puy de Dôme. 93 points.

From the central massif of France—hilly and volcano carved—this 13% alcohol wine from Emily Seguy working with Domaine Gilles Persilier is a blend of Syrah, Gamay and Pinot Noir (think Rhone Valley, Beaujolais and Burgundy). Serious blackcurrant/cassis aromas, as well as some smoke, tar and leather. The punchy mid palate is both textured and creamy, and the wine is flavorfully satisfying with rich chocolate flavors. Brisk citric orange acidity on the finish. Turbulently addictive. Pair with a hearty fall dinner to match its rich and energetic profile—such as juicy lamb and couscous.

Provence

Château Chevalier. Grand Blanc. Côtes de Provence. 2024. 91+ points.

This 65/20/25 Rolle/Clairette/Sémillon blend with 13% alcohol includes aromas of limes, green apples, candy cane and fruit punch. Bright fresh attack, oily and silky mouth feel mid palate with soft citrus flavors, as well as a honey polish from Sémillon. Invigorating and zesty with a plush finish that includes white pears and pineapple chunks. Pair with a rich butterscotch dessert. 8,666 bottles produced.