The rosés, the Rieslings, the crisp Vinhos Verdes: They’ve had their day in the sun. It’s time to uncork the fall-weather wines—the ones bold and deep enough to indulge our newfound hunger and sustain us through the long and dusky evenings. With so many options that fit the bill, we go to Woodbury’s restaurateurs for guidance. Here are a few staff-picked wines and suggested food pairings to warm and fortify against the brisk autumn air.
Capezzana Monna Nera, Toscana
Carmine’s Restaurant and Bar
Named after the Florentine noblewoman who inherited Tuscany’s Capezzana estate in 1495, Monna Nera is a ruby red blend that’s soft and smooth on the palate. Tuscany’s Sangiovese grape provides the backbone while Merlot, Cabernet and other varieties chime in. The result is a balanced play of wild berries and spice that pairs well with meat and pasta. At Carmine’s, enjoy it with chef Jimmy’s Italian bolognese ($15), a hearty meat sauce served over rigatoni. $8 glass, $30 bottle.
Cantina Cellaro “Bacaro” Nero d’Avola, Sicilia
Tamarack Tap Room
A full-bodied bouquet of ripe plum and blackberry with hints of smoke and spice, this wine hails from Sicily, where the dark-skinned Nero d’Avola grape grows far and wide. Ben Berry, a consultant at Tamarack Tap Room, touts the wine’s food-friendliness: “It’s plush and mouth-filling, and it begs for something rich and savory.” The ideal pairing from Tamarack’s menu is the Locavore burger ($14.95) made with local grass-fed beef, local fried egg, duck bacon and Wisconsin cheddar. $8 glass, $31 bottle.
Villa Cafaggio Chianti Classico, Toscana
Sole Mio Ristorante
The Sangiovese vine thrives in the iconic Chianti region of Tuscany, and its dark berries suffuse this deep red Chianti Classico with flavors of spicy clove, black cherry and plum. Sole Mio’s Jason Gillquist and Sicily-born chef-owner Angelo Montes say this balanced wine is smooth enough to enjoy on its own but pairs wonderfully with food, especially their chicken marsala served with garlic mashed potatoes ($18.99). “The Chianti plays off the rustic flavors of the portabella mushrooms and the sweetness of the marsala, while not overpowering the flavor of the tender chicken breast,” Montes says. $11 glass, $44 bottle.
Rombauer Chardonnay, Carneros
Cravings Wine Bar & Grille
Don’t dismiss a good white wine just because the season’s turned. On chilly fall evenings that call for rich provisions, a lush chardonnay stands well alongside dishes of chicken or fish. This elegant California white carries tropical fruit and creamy oak notes; it’s a perfect accompaniment to Cravings’ seared scallops with candied grapefruit, prosciutto, and parsnip puree ($18 small plate). $16 glass, $58 bottle.
Meiomi Pinot Noir, Monterey-Sonoma- Santa Barbara
Craft Beer & Kitchen
For those tucking into classic comforts at Craft Beer & Kitchen, bar manager Alicia Vig recommends the Meiomi Pinot Noir. The name—meaning “coast” in the language of California’s indigenous Wappo and Yuki tribes—is a nod to the three coastal growing regions that characterize this wine. Their wind-battered, fog-steeped and sun-baked grapes blend to create a balanced and dynamic red that sips well with any dish. $12 glass, $44 bottle.
Sebastiani Cabernet Sauvignon, Sonoma County
The Tavern Grill
The team at The Tavern Grill recommends the “bold and exciting” Sebastiani Cabernet Sauvignon, a medium-bodied dark ruby red with black cherry notes up front and a coconut-vanilla finish. For accompanying fare, the restaurant’s popular spicy ginger seared tuna ($18) is an unlikely but harmonious pairing. “The pungent cilantro flavors mesh well with the smooth tannins and acidity of this particular Cabernet,” says front-of-house manager Molly Mikel. $11 glass, $44 bottle.
La Cacciatora Barolo, Piemonte
Osteria at Prestwick
The robust Barolo owes its strength to Nebbiolo, the signature grape variety of Italy’s Piedmont region. This intense, tannic wine delivers clear notes of violet and vanilla. Osteria’s Antonio Tettamanzi and executive chef Luca Taretto have just the ticket: their 12-ounce hand-cut Black Angus rib eye ($27), sautéed with wild mushrooms and a Barolo wine demi-glace, is perfect at medium rare and has all the heart a Barolo demands. $16 glass, $62 bottle.
Kumbaya Red Blend, California
Lakes Tavern & Grill
The name suggests cozy gatherings around crackling fires, fitting for a wine with complex flavors of bold fruit and spice. California’s finest growing regions supply the grapes for this red blend, and each variety brings its own perspective to achieve a yin-and-yang balance. Sip the velvety Kumbaya with an order of homemade wild rice meatloaf ($16) or the “sweet and sassy” Bourbon Street barbecue steak ($19). $6 glass, $24 bottle.
