As autumn arrives in the UK, the change in seasons brings with it a rich tapestry of sensory experiences. The air takes on a crispness, the ground is covered in a carpet of fallen leaves, and the aromas of cinnamon, cloves, and woodsmoke fill the atmosphere. These sensations not only mark a shift in the weather but also signal a transition in what we consume. The kitchen adapts to the seasonal bounty, and the wine cellar, too, transforms, aligning with the heartier, more complex foods of the autumn months.

This report examines the evolution of the concept of the “autumn palate”. No longer confined to simple comfort, modern wine trends and the values-driven mindset of today’s consumers are redefining how we perceive and enjoy wines in the cooler months. Rather than merely offering a selection of wines to complement seasonal dishes, we delve into the dynamic relationship between tradition, innovation, and consumer preferences. Here, richness, complexity, and authenticity are becoming the cornerstones of the modern autumn wine experience.

The Sensory and Scientific Foundation

The Taste of Terroir: Defining an Autumnal Wine Profile

The essence of an autumnal wine extends far beyond its colour. These wines embody a unique sensory profile—a tapestry of aromas, flavours, and textures that mirror the essence of the season. While the colour might evoke the vibrant hues of fall, it is the aroma and mouthfeel that truly define a wine for autumn. Earthy notes like forest floor and mushroom are frequently found in mature reds, while the warm spices of cinnamon and clove are also key indicators of this seasonal shift. The flavours often feature ripe stone fruits, such as apricots and peaches, alongside the deep richness of dark berries and dried fruit. These attributes, combined with a fuller body and a grippier texture, make autumn wines ideal companions for hearty dishes like stews and roasts.

This seasonal profile is shaped by the science behind winemaking, particularly the presence of phenolic compounds in the grapes. Tannins, found in grape skins, seeds, and stems, contribute not only to a wine’s structure but also to the drying sensation that often accompanies autumnal reds. Flavonoids, another key phenolic group, are responsible for the wine’s colour and contribute to its complexity. The practice of skin contact, or maceration, is central to creating these deeper, more textured wines. In particular, orange wines, which are made by fermenting white grapes with their skins, showcase a tannic structure that adds both texture and an amber hue—making them ideal for autumn.

Beyond the grape itself, the winemaking process plays a critical role. Many modern wines are crafted with wild yeasts, which differ from the commercial yeasts used in mass production. Native yeasts, found naturally on the grape skins and within the winery environment, add a distinct flavour profile that is specific to the terroir of the vineyard. This spontaneous fermentation process can create a unique complexity, even introducing a “funkiness” that has become a hallmark of low-intervention wines.

In addition to wild yeasts, winemakers are increasingly embracing biodynamic farming methods. These practices, rooted in organic principles, treat the vineyard as an ecosystem, working in harmony with natural cycles and avoiding synthetic chemicals. Biodynamic farming nurtures living soils, which are teeming with microbial life that directly impacts the quality and vibrancy of the wine. This holistic approach results in wines that are not only cleaner and more authentic but also livelier and more expressive of the vineyard and vintage.

The Autumnal Kitchen Pairing with Classic British Fare

The rich, earthy ingredients that define the autumn larder are the perfect backdrop for pairing wines of complexity and substance. As we transition from lighter summer fare to dishes like pumpkins, parsnips, carrots, and game, the ideal wine pairing should possess enough body, tannins, and depth to stand up to these bold flavours without being overpowered.

Hearty Stews and Braised Meats

For dishes like braised oxtail or Guinness lamb stew, which boast deep, savoury profiles, full-bodied reds are the ideal match. Zinfandel, known for its bold tannins and spicy notes, complements the richness of beef stew or chilli. Syrah (or Shiraz), with its smoky, peppery character, is another excellent pairing for braised red meats and lamb. For those seeking a wine with a bit more structure, Cabernet Sauvignon offers a robust profile that can handle the depth of roasted beef or meatloaf.

Savoury Pies and Creamy Dishes

The richness of mushroom risotto or mac and cheese calls for a wine that complements their creaminess without overpowering it. Oaked Chardonnay, with its buttery texture and hints of vanilla, is a classic choice. Alternatively, orange wines—with their balance of acidity and complex aromas—provide a perfect counterpoint to the richness of creamy sauces. At the same time, their light tannins complement the crust of a chicken pot pie.

Roasted Root Vegetables and Squash

The earthy sweetness of roasted butternut squash and sweet potatoes pairs beautifully with the light body and fruity, earthy notes of Pinot Noir. For lighter fare, such as squash soup, a Sauvignon Blanc with its bright acidity offers a refreshing contrast. When paired with sweeter pumpkin dishes, a Viognier with its notes of peach and tangerine adds an aromatic dimension that enhances the dish.

The Autumn Wine Pairing Guide

This curated approach to wine pairings highlights the key roles that texture and complexity play in creating harmonious dining experiences. By focusing on wines that complement both the aromas and mouthfeel of autumnal dishes, consumers can elevate their seasonal wine selections.

Fun fact: The UK’s Tillingham Ortega Orange Wine has received critical acclaim for its savoury taste and grippy mouthfeel, making it a standout in the modern orange wine movement, which blends ancient techniques with contemporary winemaking practices.

A Curated Guide to Autumnal Wine Styles

Earthy Reds: A Taste of Comfort and Complexity

As the weather turns colder, the demand for wines with warmth, depth, and comfort increases. The following reds are quintessential autumn choices, providing both structure and a rich, earthy connection to the season.

Pinot Noir

Known for its light body and earthy character, Pinot Noir offers a versatile profile, making it an excellent match for roasted vegetables, poultry, and even pasta dishes like spaghetti bolognese. A standout from the UK is Gusbourne Pinot Noir, which was awarded Best English Red at the IWC Awards in 2024. The complexity and nuanced profile of Pinot Noir make it an essential part of the autumn cellar.

Syrah/Shiraz and Malbec

For those who prefer bolder reds, Syrah and Malbec offer a richer, more intense experience. Syrah is known for its smoky, peppery flavours, which complement the deep flavours of braised meats and venison. Malbec, with its earthy, smoky character, pairs well with hearty chilli and beef stews. Examples like Penfolds Bin 389 Cabernet Shiraz and Bodega Argento Malbec highlight the versatility of these red wines in autumn pairings.

Cabernet Sauvignon

A classic, Cabernet Sauvignon provides deep tannins and bold fruit, making it an excellent choice for roasted meats and hearty autumn dishes. The Penfolds Bin 169 Cabernet Sauvignon was awarded the Australian Cabernet Sauvignon Trophy at the IWC 2025, cementing its place as an essential autumn red.

These earthy reds appeal to consumers seeking wines that offer substance and complexity, characteristics that are especially appreciated as the weather cools. The demand for wines that embody both warmth and sophistication has fuelled the popularity of these robust reds, and their widespread acclaim demonstrates that Pinot Noir, Syrah, Malbec, and Cabernet Sauvignon remain strong contenders in the autumnal wine market.

The New White Fuller-Bodied and Textured

While white wines are often associated with the light, crisp wines of summer, a new category of winter whites has emerged, offering a more substantial alternative for the colder months. These wines are characterised by texture, body, and, in many cases, the influence of wood ageing, which distinguishes them from the lighter whites typically consumed in summer.

Chardonnay

Oaked Chardonnay from regions like Burgundy is a prime example of a fuller-bodied white wine. Known for its buttery texture and subtle vanilla notes, this wine is an ideal match for the richness of autumn cuisine. The House of Chards Organic Chardonnay from Margaret River, Australia, won a Gold Medal at the DWWA 2025, exemplifying the growing recognition of these winter whites.

Chenin Blanc and Viognier

Chenin Blanc, particularly from the Loire Valley, offers a versatile profile, ranging from dry and intense to sweet and luscious. It pairs beautifully with dishes like butternut squash soup. Similarly, Viognier, known for its full-bodied character and notes of apricot and honeysuckle, is an excellent match for pumpkin dishes.

Grüner Veltliner

A standout winter white from Austria, Grüner Veltliner offers a savoury, mineral character with hints of pear and white pepper. Producers like Meinklang employ biodynamic farming practices, crafting wines that reflect their unique terroir. The rise of these fuller whites reflects a broader trend among consumers seeking wines with more substance for the colder months.

These wines offer a nuanced alternative to traditional whites, providing a sophisticated experience for those who prefer a substantial white wine that can complement the richer dishes of autumn.

Orange Wines: The Quintessential Fall Drink

Orange wines, made by fermenting white grapes with their skins, are ideally suited to the autumn season. The extended skin contact imparts a tannic structure more typical of red wines, while maintaining the aromatic qualities of a white wine. The resulting amber hue and complex aromas make orange wines a versatile pairing for rich, heartwarming comfort foods like mac and cheese and cheese fondue.

The funky character of some orange wines, often described as “raw” or “alive”, is a hallmark of their minimal intervention production process. This process utilises native yeasts and employs unfiltered, unfined methods, allowing the wine to express its true, unadulterated character.

Tillingham Ortega Orange Wine from the UK has been praised for its savoury taste and grippy mouthfeel. At the same time, Josko Gravner from Italy and COS are global pioneers in the orange wine category. The IWC 2024 awarded a Trophy to a Georgian orange wine, cementing the style’s legitimacy on the worldwide stage.

Orange wine is the quintessential autumnal drink. Its tannic structure and complex flavours mirror the richness of the season, while its ability to bridge the gap between white and red wines makes it a versatile choice for various autumnal dishes.