Summer into Fall

It’s a walk through the market that really tells us more about seasons than the weather. I recently walked through Paris’s beautiful Marché d’Aligre and that’s when it hit me that fall is here. I saw the first delicate wild mushrooms and pock-marked squashes co-habitating with the late summer’s tomatoes and figs, heavy with natural sugar and still smelling of the sun.
Market Walk Paris

If you open my fridge, you’ll also get a good clue of the changing seasons. I feel wines are also a barometer of these changes in nature and in our moods. In summer, we all gravitate towards simpler, easier to drink wines like rosés, sparkling wines and quaffing whites. When fall arrives, we need more serious wines for contemplation and more formal dining. These are wines that accompany the more complex flavors of fall like wild mushrooms and squash.
That’s why for this month, my wine choice sits exactly on the line of summer and fall.
The 2013 Menetou-Salon from Domaine Pellé is made from 100{3a7d09526df5c7d799d9c3345e955029832d7bc6b7b2dd8e5aa7fd6ebaba0b85} sauvignon blanc, but it’s not just your average quenching citrus refresher that you may have come to expect from this grape. It has more complexity and flinty mineral flavors to pair with the richer fare that fall ushers in, bridging the gap from the apéritif all the way to the main dish. Keeping with the traditions of the region, it also offers pure, crystalline refreshment to balance the sweetness of the scallops. The best part is that this wine retails for about 10 Euros.
Hailing from the central vineyards of the Loire Valley, made more famous by names like Sancerre and Pouilly-Fumé, the AOC of Menetou-Salon harbor exciting and less familiar delights that you must try !
This wine also paired well with one of my favorite little goat cheeses from the Loire Valley: Selles-sur-Cher. Made from over 1.5 of fresh goat’s milk, this small disc of snowy white cheese is covered in a fine layer of pine ash and which protects the cheese from molding and also adds to the flavor. The cheese is then aged for 2-3 weeks. Delicious!
Selles sur cher
Cheers to autumn!
2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *