Autumn brings the brilliant colors of the fall leaves, and the harvest of mushrooms and root vegetables as hearty stews find a home on the dinner table. It also signifies a time to finish the last few bottles of rose you picked up during the heat of the summer. Fall is the time to explore brawny wines that linger long on the palate and stand up to the richer fare.
"Right now I am promoting Bordeaux wines due to the fact that they are better suited to cooler weather temperatures," concurs Aarin Teich, manager of The American Room, Vineyards and The Cellar at the Tokyo American Club. "I think that people think pinot noir as soon as the leaves change color, what with all the mushrooms and gibier (game) that comes with the season, but almost all food preparations start to take on heavier, more robust flavors, which across the board are more suited for the likes of Bordeaux."
The red grapes of Bordeaux include cabernet sauvignon, merlot, cabernet franc, malbec, and petit verdot, with the first three being the major players. Bordeaux wines are often a blend of these grapes, earthy on the nose, with more body than the thin-skinned pinot noir.