Autumn is the season of harvest, and as the cold and darkness begin to creep in, we often find ourselves serving different kinds of dishes than we do during the bright, sunny days of summer. Salads make way for hearty soups and fish often gives way to lamb. Likewise, white wine seems to step aside for red wine, as conventional food-pairing guidelines suggest that it is better suited to these richer dishes... or is it?

First and foremost, it is usually best to choose something you genuinely enjoy. That being said, I do encourage people to broaden their horizons from time to time and our staff in the Vínbúðin stores are excellent guides for that journey. Simply tell them which styles of wine you prefer and they can point you in the right direction.

But let's return to red wine. Fuller-bodied and more flavourful wines generally pair better with robust dishes such as meat-based meals. Almost every wine-producing country offers suitable options, but one of the classic pairings for lamb is wine from Rioja. Personal preference plays an important role here, as Rioja offers a wide range of styles, from fruit-forward, lighter and fresher wines to fuller-bodied, more mature types that have often spent varying lengths of time ageing in different types of oak barrels. Red wines from Ribera del Duero are typically more powerful, with stronger tannins, higher acidity and more concentrated fruit flavours.

Other excellent red wine options include wines from Tuscany, Bordeaux and Southern France. Barolo may also be a great choice for those who prefer a more refined and mature wine while still enjoying strong tannins and structure.

Lighter Red Wines

For those who prefer lighter red wines, a Joven or Crianza from Rioja can be a good choice. Other options include lighter styles of Valpolicella, Pinot Noir from Southern France or Pinot Noir from the United States.

Wines with a Touch of Sweetness

Those who enjoy a hint of sweetness, which often translates into a softer, rounder mouthfeel, may want to explore wines from Southern Italy, such as Primitivo from Puglia. Wines from southern Portugal can also be worth considering, as can wines from New World regions such as Australia and the United States. 

On the other hand, if you're not a red wine drinker and would prefer a white wine with your lamb dish or flavourful soup, there is no reason not to give it a try. In some cases, richer and more full-bodied white wines can work exceptionally well. White wines from Alsace are often regarded as excellent food-pairing wines, as are the fuller-bodied white wines from Rioja. And, of course, we should not forget the New World, where Chardonnays from the United States, Chile and Argentina can be excellent choices.

If you're still uncertain after considering all these possibilities, don't hesitate to ask for recommendations during your next visit to the Vínbúðin store.

Berglind Helgadóttir DipWSET
Wine expert