Nothing says autumn dishes like slow-cooked short ribs in red wine. Add herbs and a few root veggies into the mix, and you have a delicious, melt-in-the-mouth dish with tender meat that falls off the bone in a robust sauce. The dates add a brush of sweetness that balances the savory richness of this recipe.

Our pick for this hearty, cool-weather dish is Biondi Santi, Brunello Montalcino Riserva, a wine as powerful as the dish! This prestigious red displays fragrant rose and red fruit in a mouth of spicy, layered ripe cherry and strawberry with soy notes, leather hints, and tobacco tones framed by well-integrated tannins and closing in a lingering, mineral finish.

What nails it?

• Savory and slightly sweet ribs match wine’s red fruit and herbal character

• Tender texture and deep flavor of dish complements complexity of wine

• Power of ribs enhanced by tannic build

A fish for all seasons, pan-seared salmon, with its dense yet light weight, is perfect for the fall months. A citrus salsa of orange, grapefruit, and lemon adds a fresh, autumnal contrast to the richness of this fish, while balancing the buttery, sautéed texture that makes this dish so delicious.

We don’t have to think too long about this one: An Oregon Pinot Noir is the best fit for the flavors and textures of pan-seared salmon. This Walter Scott, Sojeau Vineyard showcases raspberry, blue fruit, and crushed florals with mushroom hints and a brush of cinnamon in a full-bodied mouth, with ripe tannins, delicate salinity, a touch of new oak, and impressive length

What nails it?

• Salmon’s pleasingly oily character balanced by smooth, fine texture of Pinot Noir

• Fresh red fruit and orange notes contrast mild, delicately sweet flavors of fish

• Crispy richness of salmon contrasts the signature bright acidity of this red grape

Stews and soups are fall favorites, and game varieties, especially, are ideal as seasonal coolness sets in. Tender, earthy venison makes a tasty stew, with a good handful of herbs, mushrooms, carrots, and onions completing the recipe in a tasty, savory broth.

This dish has all of the features to pair perfectly with a classic, deep Barolo, showcasing comfort food and wine at its finest. We’re going for Giacomo Conterno, Barolo Riserva Monfortino, a red that complements the flavors and feel of this warming stew. Soft and lush, with tart, dark red berry fruit, blood orange, spice and dry herb, truffle, tobacco, and a touch of mint, this red has a silky smooth texture, closing in a long, vibrant finish.

What nails it?

• Bold flavors of gamey stew complemented by wine’s fruity, earthiness

• Richness of dish balanced by Barolo’s firm tannins

• Herby, vegetable broth mirrors spice, tobacco, and leather in wine

Let’s turn to a vegetarian fall warmer now with a dish of creamy roasted butternut squash risotto blended with sage and parmesan. The slightly sweet and earthy caramelized notes of the roasted squash meld with the nutty, tangy Parmesan and fragrant herbs with al dente rice, in the ultimate comfort food recipe with warmth and flavor depth.

There’s only one wine to match such a potpourri of flavors and textures: An aromatic Alsace white like Zind Humbrecht, Windsbuhl Gewurztraminer. Marmalade notes, thanks to a tiny amount of botrytized fruit, rose, honey, and ripe tropical fruit feature in a pleasingly viscous mouthfeel that’s threaded with zingy acidity, closing on a piquant, spicy note.

What nails it?

• Sweetness and creaminess of risotto complement the velvety opulence of the wine

• Warm caramel hints match marmalade, honey, exotic fruit, and spice of Gewürztraminer

• Richness lifted by wine’s acidity

You know it’s fall when baked apples are on the menu. Juicy, sweet-tart apples baked to a steaming, melting texture, topped with a crunchy oat and brown sugar crumble, caramel, and warming cinnamon spice, are the ideal autumn dessert.

The prefect pairing wine for such an array of tastes and textures? Our thoughts go straight to a glass of Sauternes from none other than Yquem. Luscious, luxuriant, and velvety with layers of apricot, peach, candied citrus, and appealing botrytis hints all sprinkled with saffron are balanced by vibrant acidity and a fresh, lingering finish.

What nails it?

• The sweetness of the baked apples complements the honeyed richness of Sauternes

• Fruity flavors in the dessert elevated by the layered stone and candied fruit of the wine.

• The richness of the sweet is lifted by the lively acidity in the sauternes.

• Crunchy texture contrasts with smooth, viscous wine feel.