Three Un-Baer-ably Cozy Fall Wine Pairings

November may be the coziest month of them all. The leaves are still falling from the trees, the weather is starting to chill just enough to break out the bonfire pit, and Thanksgiving is on the horizon. November is also a fantastic month to elevate your cooking game. Rich, warm dishes are always welcome at the end of a hard day’s work. We decided to get a head start on next week’s meal prep, so without further adieu, please enjoy these three Baer wines paired with fall dishes. Bon Appetit!

2018 Shard Paired with Stuffed Pork Tenderloin

This pairing combines crispness with richness that puts a satisfying stamp on the end of a weekday. The 2018 Shard Chardonnay is 100% unoaked as we want to respect the clean purity of the fruit and not obscure the Chardonnay’s personality with malolactic fermentation or oak barrels. The result shows great intensity with hints of apple, kiwi, and nutmeg throughout the palate and finishes with a bright minerality. These notes pair perfectly with the salty and juicy qualities of the pork tenderloin. Whether you stuff your tenderloin with mushrooms, garlic, onions, and parsley, or mozzarella cheese, spinach, and tomatoes, you’ll feel nothing but pure joy finishing your meal with a sip of Shard.

2015 Ursa Paired with Cast Iron Pizza

Next on the docket is a doughy yet crispy and, of course, cheesy cast iron pizza paired with the 2015 Ursa. Classic meets classic with this combination. Just because it’s simple, doesn’t mean it isn’t delicious. What’s more drool-worthy than a Washington Merlot, Cabernet Franc, Cabernet Sauvignon, and Malbec blend and pizza? Nothing! Decant our 2015 Ursa and enjoy plush, velvety tannins along with flavors of ripe black fruit that finishes with a savory quality and refreshing lift that was made to be sipped with food. You can purchase pizza dough from the store, or make your own. Then layer fresh mozzarella, pepperoni, Italian sausage, green peppers, and anything else your heart desires in a cast iron. Throw it in the oven and enjoy a couple of sips of Ursa while the pizza is baking. Voilà – another un-Baer-ably cozy pairing that will satisfy the day’s cravings.

2015 Callisto Paired with a Gouda and Fig Cheese Board

Last, but never least, is a pairing that is not partial to any time of the day, but to a feeling. Pair the 2015 Callisto with a gouda and fig cheese board for an appetizer, Sunday lunch, or even dessert. Our Callisto is made with 57% Cabernet Sauvignon, 27% Syrah, 15% Petit Verdot, and 1% Merlot. This blend has been a long-standing fan-favorite. Aged in French oak for 22 months, it boasts a silky mouthfeel with flavors of cassis and black cherry finishing with an outstanding richness and minerality that makes a great match for the sweeter side of gouda and figs. Present this pairing as a pre-Thanksgiving dinner snack, or to your friends at the next happy hour you host. Either way, you’ll have everyone asking for more.

We hope we’ve helped with a bit of the stress that comes with fall cooking. Enjoy the cozy weather, rich dishes, and elegant Baer wines. Remember, it can never be a bad meal if it’s paired with a Baer Winery wine.

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