Teneral Cellars’ Favorite Fall Wines

Step into fall with these 5 wine and recipe pairings  

When cooler temps start to roll in, we like to switch out bright and crisp Rosés and White Blends for some full bodied, fruit-forward tasting wines. At Teneral Cellars, we have an unbe-leaf-able selection of wines (and bad puns) to choose from! Here are a few of our favorites for fall:  

#1: 2020 Tempranillo 

This San Francisco Chronicle Wine Competition 2022 Silver Award Winner is a must-try. 

Generous red and black fruits abound in this classic Spanish varietal. Stewed plums, sun-warmed raspberries, and the juiciest of cherries contrast with dusty dark cocoa, mushroom, and vanilla. On the palate, the wine is plump, lush, and mouth-filling with dense, firm tannins that are both firm and velvety.  

Specs: 

• Aged in 20% new French oak for 8 months
• 100% Tempranillo
• ABV 13.6% 

Pair with Braised Beef or Lamb with Tomato and Cumin:

Since Tempranillos pair well with tomato-based dishes, we recommend enjoying it alongside some braised beef or lamb with tomato and cumin.This tasty recipe is easy to make and was created by Padma Lakshmi, Emmy-nominated food expert, television host, producer, and The New York Times best-selling author.   

 

#2: Uprising Chenin Blanc 

Bright aromas of lemon zest, crushed Asian pear, golden delicious apple, honeycomb, and cantaloupe pair perfectly with the beginning of autumn. The aromas follow through to the palate along with herbal notes of lemon verbena, sage, and saffron.

Specs:

• San Francisco Chronicle Wine Competition 2022 Silver Award Winner
• 100% Unoaked, picked at 24 brix and fermented at 60 degrees in stainless tanks 

 

Pair with Shrimp and Chicken Gumbo:

The high acidity levels in Chenin Blancs mean they will pair well with chicken or seafood dishes. This shrimp and chicken gumbo recipe is the perfect pairing for our Uprising Chenin Blanc. This recipe comes from Chef Tanya Holland, author of Brown Sugar Kitchen and New Soul Cooking.   

 

#3: Loud and Proud Merlot 

This San Francisco Chronicle Wine Competition 2022 Gold Award Winner has alluring aromas of ripe plum and blueberries with baking spices. The palate is a blend of blueberry and black cherry, freshly baked pie crust, and a hint of licorice on the long finish. 

Specs: 

• 75% new French oak 
• 25% neutral barrels
• Aged in barrel for 24 months

Pair with sausage and Gruyere Casserole:  

The higher alcohol percentage of Merlots and more oak-aging generally means they are more rich and full-bodied. They pair well with more rich foods. We recommend enjoying our Loud and Proud Merlot alongside this sausage and gruyere casserole. 

#4: I AM THE CHANGE Proprietary Red

This easy drinking everyday red wine is silky smooth and medium-bodied with an aromatic profile and flavorful palate. You may notice aromas and flavors reminiscent of tart cherry pie, dried blueberry, and fresh strawberry balanced with notes of cinnamon spice and sandalwood.

Specs: 

• 40% Zinfandel
• 20% Syrah 
• 20% Petite Sirah 
• 15% Merlot 
• 5% Field Blend
• Aged for 20 months in a blend of French and American Oak barrels
• ALC 13.5%

 

Pair with BBQ Korean Short Ribs: 

 Red wines are more bold and more powerful on the palate, which means they pair well with meat dishes. Try a bottle of I AM THE CHANGE alongside some BBQ Korean short ribs. This recipe was created by Padma Lakshmi, Emmy-nominated food expert, television host, producer, and The New York Times best-selling author.   

#5: All In Zinfandel 

A touch of extra bottle age makes for a complex wine that bursts with all the classic Zinfandel flavors. Sun-sweet black cherries, smoked plum, and boysenberry pie flavors are contrasted by cola, tootsie roll, and dark chocolate. Elegant oak notes of baking spice and vanilla show strong on the finish of this rich, mouth-filling wine.

Pair with North African Spiced Beef Short Ribs:

Zinfandel can handle a bit of spice! Try it alongside some North African spiced beef short ribs. The sweetness of the meat and the savory spice mixes pair beautifully with this Zinfandel. This recipe hails from Chef Tanya Holland, author of Brown Sugar Kitchen and New Soul Cooking.