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As autumn settles in, I’m all about seasonal veggies: pumpkin, winter squash and wild mushrooms, like ceps and chanterelles. Such umami flavours love the glow of an orange wine (made from white grapes with extended skin contact). Their savoury nuances and weighty textures echo hearty flavours, while their citrus notes, aromatic spice and lively acidity lift earthy dishes. Try these picks from the USA and Europe.
Expect orange, blossom and gentle spice with a tangy mineral finish from a pioneering California winery. Ideal with herby roast chicken or a simple mushroom pasta dish.
Crafted from 100 per cent Verdil in Valencia (quince, candied lemon, subtle tea notes), its gentle sweetness makes this an accessible gateway style.
Fragrant and softly textured, delicate florals, citrus peel… this easy Austrian sip goes very well with veggie dishes like butternut squash ravioli or a plate of grilled polenta.
Orange peel, apricot, bright acidity… Try this textured wine, from a respected Cretan estate, with pumpkin risotto or hunks of salty pecorino.
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Published on: 2025-10-18 11:01:00
Source: www.dailymail.co.uk
