Early fall picks – Food-friendly wines for October

Ah, October. It’s one of Louisiana’s lushest culinary months. Second runs of warm-weather produce are available just as early fall crops are starting to emerge. The heat is loosening its grip, and cooler temperatures have us eating outside. In this transition period, we need nimble, pairable wines that deliver satisfying heft without feeling heavy.

We turned to Alexander’s Highland Market wine manager Jesse Casciaro for some suggestions on what to drink this month. Casciaro offered three terrific, food-friendly choices. alexandersmkt.com

Paragon Vineyard | 2012
Edna Valley | $13
This stainless steel-fermented Chardonnay thumbs its nose at oak and butter and lets its fruit show. It’s crisp with notes of melon and stone fruit and good minerality. The smooth finish allows just enough of the wine’s memory to linger, making it a winning match for dishes with richness and body. This is a Chardonnay for those who normally opt for Pinot Grigio or Sauvignon Blanc.
Pair it with: Gourmet chicken pot pie, seafood crepes or stuffed pork chops.

Pinot Blanc | 2013
Santa Maria Valley | $15
This straightforward, medium-bodied Pinot Blanc is an agreeable food wine that lets you focus on the harmony between glass and plate. Produced in California’s Santa Maria Valley, the wine has good minerality and acidity. If you like Gruner-Veltliners and grassy-not-grapefruity Sauvignon Blancs, you’ll enjoy this. Its clean finish makes it versatile with early autumn dishes.
Pair it with: Sriracha-marinated pork kabobs, chicken satay or a blue cheese and bacon wedge.

Cabernet Sauvignon Rose 2013 | Coastal South Africa $12
Roses have become the darling of the wine world. Fte Rouge, the Baton Rouge food and wine festival, featured about 30 roses this August during its wine tasting. This South African wine is great for transitioning from summer to early fall. Its gorgeous deep pink hue signals big juicy fruit. Well-balanced with good acidity, it’s pairable with a wide range of foods.
Pair it with: Soy-ginger marinated grilled tuna, salad with vinaigrette or classic shrimp cocktail.