Here we are in September already! Fall is right around the corner, the air is crisp, and it’s the season for apples, pumpkin, orange and red wine by the fire. Mmmm, yes please!
September is an exciting time at B.R. Cohn, with harvest going on and our Charity Fall Music Festival from Sept 19th to 22nd. This year we are also excited about our Summer Music Series which continues in September with bluegrass band, The Creak, performing here on Sept 6.
In October we will have the modern Gypsy swing sounds of Beso Negro who will round out the Summer Music Series. That concert will feature a pig roast as well, included in the ticket price, from 5:00 pm – 7:30 pm.
Many of you are aware of the massive earthquake that struck Napa on August 24th. It was a scary thing and we are so thankful that our winery facility and tasting room were not hit. Our storage holds in Napa did incur some damage, but we are moving forward and the loss is minimal compared to what many other wineries felt. Our thoughts are with them and we all hope for a quick bounce back.
Have you purchased your tickets yet for the Charity Fall Music Festival? We have a great lineup this year and tickets are going fast so be sure to get yours soon! Wine club members can take advantage again this year of our Wine Club Pavilion, featuring exclusive offers and great views of the concert!
Pairing Wine with Apples
While there are many classic fall dishes that pair perfectly with wine, one thing that’s a challenge is apples. Because of their high acidity, apples tend to clash with most wines. Of course this does depend somewhat on the type of apple, but as a general rule, apples will pair better with wine when cooked and accompanied with other strong flavors and spices.
Luckily, cooked apples are divine and there are many options both sweet and savory.
A classic fall combination is apples and pork. The richness of baked apples pairs well with this mild meat, allowing them to shine. So what wine do you choose when the apple is the star? Well for one thing, you could pick white or red. Despite the acidic factor, apples are very versatile in cooking, so there’s a lot of ways you could go with wine. Chardonnay is a great choice, as it will complement the robustness of the apple with its silky smoothness.
If you want something heavier, SyrCab would work as well. The combination of the spicy Syrah and the smooth Cabernet will combine seamlessly with the sweetness of cooked fall apples and not overpower the pork.
And we can’t forget the sweetness of apple pie! Try pairing this with our Late Harvest Semillon. Since most of the biting Granny Smith acidity is mellowed in apple pie, our Semillon will add just a touch, while seamlessly complementing the sugar tones of the pie.
Stay tuned for more Fall cooking and wine pairing tips. Next month we discuss pumpkin!
Do you have any favorite fall apple meals? Let us know on Facebook and Twitter!
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