There is a moment, every year, in which nature slows pace and dresses with warm tones: the air becomes thinner, the days shorten and the golden light of autumn caresses landscapes and souls with a unique delicacy. It is this season that the world seems to invite to stop, to listen, to taste.
The great painters knew it well. Arcimboldo celebrated it with faces composed of ripe fruits and grape bunches, Monet painted it in reflections of water and golden leaves, Hockney captured its vitality with bright and modern tones. Autumn, in art, has always been synonymous with abundance, transformation and fleeting beauty.
The table also follows this rhythm: it is colored with intense ingredients, deep scents and combinations that warm the heart. In this spirit is born our selection of combinations: a tribute to the taste, the territory and the pleasure of slow living. Three wines, three expressions of Italian wine, accompanied by flavors that tell autumn in all its nuances.
Novellous wine and chestnuts, Nebbiolo and white truffle, Aglianico and porcini mushrooms: three different interpretations, but complementary, of the Italian autumn. From the North to the South, every combination is a journey in the flavors, stories and landscapes that make this season so special.
Wine novello and chestnuts: The freshness of the young wine, the warmth of the peasant tradition.
Autumn is also time of first time: and the new wine is the first wine of the year, fresh, fruity and full of vitality. Born from carbon maceration, a method of wine making that enhances intense aromas and a pleasant softness to the palate. It is ready to be enjoyed since November 6, with its bouquet ranging from raspberry to strawberry, cherry to red currant.
To serve slightly fresh (12–14 °C), it is the perfect companion for one of the most beloved ingredients of the season: the chestnuts. Roasted, boiled or protagonists of rustic sweets, their sweetness blends naturally with the fresh and lively notes of the novello.
A combination that is much more than just a gastronomic encounter: is a seasonal ritual, an invitation to conviviality, a story of harvests, chimneys lit and autumn evenings spent in company.
Nebbiolo and white truffle: The elegance of the Piedmontese autumn, between wood aromas and refined pleasure.
For those looking for a more intense experience, the encounter between Nebbiolo and white truffle represents one of the highest expressions of Italian autumn cuisine.
The white truffle, authentic jewel of the earth, with its complex and enveloping aromatic notes, finds in the Nebbiolo a companion to the height. This noble Piedmontese vine — in its Langhe, Barbaresco or Barolo declinations — is capable of great structure, tannic finesse and stratified aromas that evoke the underwood, wet land, spices.
On dishes such as butter cutters, mantecato risotto or simple tegamino eggs, Nebbiolo manages to exalt the truffle without covering it, creating a perfect balance between elegance and intensity.
Aglianico and porcini mushrooms: The autumn face of the South: strength, warmth and harmony.
From the sunny hills of South Italy comes another great protagonist of autumn: Aglianico, ancient and powerful vine, which finds its most famous expressions in Taurasi and the Aglianico del Vulture. Deep ruby color, with hints of red fruits, spices, leather and mineral nuances, is a wine able to tell all the character of a generous land.
Your perfect companion? Porcini mushrooms, symbol of the Mediterranean woods. Whether jumped into a pan with garlic and parsley, protagonists of a risotto or part of a rustic lasagna, the porcini offer depth and roundness that intertwine perfectly with the body of the Aglianico. A combination that speaks of territory and authenticity, but with the finesse of a kitchen that knows how to excite.
It is time to turn on the fireplace, fill the glasses and let yourself be transported on a journey that combines art, nature and conviviality.
L’articolo Autumn in the glass proviene da IlNewyorkese.
