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Early Fall Reds to Sip as the Seasons Shift

Sep 18, 2025

There’s something magical about this time of year—the light shifts, the evenings turn crisp, and the air smells like change. We're not quite in the stew-and-sweater zone, but the days of chilled whites and rosés with every meal are gently fading. The farmers markets are still overflowing with summer tomatoes, peppers, and zucchini, but apples, pears, and squash are starting to make their way in. It’s a season of overlap, and it calls for wines that walk the line—reds that are medium-bodied, bright, and food-friendly, with just enough structure to welcome the cozier nights ahead.

If you're ready to move from your summer sipping wines into something with a little more depth—but not quite ready for the big bold reds of winter—here are five red wines to explore this fall. These aren't your usual suspects, but they're not too far off the map either. All of them come from traditional wine regions—France, Italy, Spain, Germany, Austria—and each one is a brilliant match for the shifting moods and meals of early fall.


1. Blaufränkisch – Austria’s Spicy Secret

Tasting Notes: Dark cherry, blackberry, cracked pepper, subtle earth
Why It Works Now: Blaufränkisch strikes a beautiful balance—it’s got enough fruit to feel vibrant, a peppery edge that complements early fall fare, and a lively acidity that keeps it food-friendly. Think of it as Austria’s answer to Syrah or Gamay, but with its own unique personality.
Pair It With: Roasted root vegetables, lentil stews, sausage with braised cabbage, mushroom toast
Look For: Bottles from Burgenland or Leithaberg DAC, or the Hungarian version called Kékfrankos


2. Mencía – A Mineral-Driven Beauty from Spain

Tasting Notes: Red and black berries, crushed rocks, violets, light herbs
Why It Works Now: Hailing from Galicia and Bierzo in northwest Spain, Mencía is a wine that feels both grounded and lifted. It offers that red fruit brightness you want for late-summer produce, but with an earthy backbone that makes it perfect for cooler nights.
Pair It With: Grilled eggplant, tomato-forward pastas, pork tenderloin, herbed roast chicken
Look For: Wines from Ribeira Sacra or Bierzo, and go for producers working with old vines for extra depth


3. Sangiovese (Romagna or Lighter Chianti Styles)

Tasting Notes: Sour cherry, tomato leaf, oregano, dusty earth
Why It Works Now: Sangiovese is a classic, but if you skip the weighty Brunellos and go for a lighter Chianti or a bottle from Romagna, you'll get something super versatile. It’s high in acidity and full of savory charm, which makes it a killer pairing with late-summer Italian dishes and heartier early fall fare alike.
Pair It With: Margherita pizza, pasta all’arrabbiata, roasted tomatoes, grilled chicken with rosemary
Look For: “Sangiovese di Romagna” or “Chianti Colli Senesi” for lighter, more approachable expressions


4. Zweigelt – The Ultimate Fall Weeknight Red

Tasting Notes: Ripe cherry, plum, soft spice, floral notes
Why It Works Now: Zweigelt is Austria’s most-planted red grape, and for good reason—it’s easy-drinking, approachable, and bright. Think of it like Pinot Noir with a bit more spice and structure. It’s a total crowd-pleaser and usually pretty affordable.
Pair It With: Charcuterie, grilled sausages, roasted beets, barley salad with herbs
Look For: Austrian producers from Burgenland or Niederösterreich working with little or no oak


5. Southern Rhône Blends – Grenache-Based & Glorious

Tasting Notes: Ripe red berries, garrigue (wild herbs), licorice, subtle smoke
Why It Works Now: Grenache-based blends from the Southern Rhône—think Côtes du Rhône or Luberon—deliver warmth without weight. They're friendly, spicy, and smooth, with a touch of rustic charm that pairs beautifully with roasted veggies, meats, and anything with Provençal flair.
Pair It With: Ratatouille, lamb chops, lentil soup with herbs, roasted squash
Look For: Côtes du Rhône-Villages, Luberon, or Ventoux appellations for value-driven bottles with character


How to Serve & Enjoy

  • Temperature Tip: Chill these wines just slightly—about 15-20 minutes in the fridge before serving. It wakes up the acidity and tightens the structure, which is exactly what you want this time of year.

  • Glassware: No need to fuss—just pour into your favorite red wine glass or even a stemless glass if you're feeling casual. These are wines made for good meals and great company.

  • Food Matters: These wines love food. Pair them with the last of your summer market hauls or early fall staples. Tomato-based pastas, herby roast chicken, grilled vegetables, and lentil stews all make great matches.


Final Pour

Fall is a season of transition—and the wines we drink can reflect that rhythm beautifully. These reds aren’t trying to steal the spotlight; they’re here to accompany your meals, your moments, and your slow shift into cozier times. So the next time you're stocking up for a dinner party, a quiet night in, or a weekend roast, try reaching for something just a little off the beaten path. Your taste buds—and your dinner guests—will thank you.

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