An autumn board for the bottle
The wine pairs with cheeses, meats, and ripe autumn fruit. Savory, salty, creamy, and sweet — a board gives each of them a place.
It brings out red meats, pork and beef. For autumn, cured meats seasoned with maple, honey, or warming spice — bresaola or prosciutto. The subtle sweetness and medium body leave room to choose.
Boysenberry and raspberry, balanced by woody spice, suggest the fruit: cinnamon-spiced or caramelized apple and pear, fresh figs, pomegranate seeds, concord grapes.
Sharp cheddar matches the dry fruitiness. Comté, from Franche-Comté, brings nut and caramel to the red-currant notes. Cantalet, from the Auvergne, is semi-firm and slightly crumbly, a buttery sharpness for the supple tannins. Camembert rounds the board; its bloomy rind suits the Cabernet Franc.