Wine Blends for Autumn

Written By Sharon Fenchak

Posted 10/05/12

Updated 10/05/12

Wine & Food

A Note from Our Winemakers

As the season grows cooler and the foods heartier we just naturally yearn for warm, rich wines. A good place to start is with blended wines served with several of autumn recipes.

Whether you have just begun your wine journey and are looking for an approachable wine, or are well into your sojourn and looking to expand your palate, wine blends are well worth your attention. As winemakers, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape works together to enhance the common qualities they share. A very interesting, well-rounded wine can be the result.

Let’s look at our own blended wines, our Century collection. You’ll find them crafted to be food-friendly, as well as easy to sip on their own.

Century White

Our Century White uses a blend of aromatic, fruit-forward grapes. Made from a blend of Riesling, Gewürztraminer, and Muscat Canelli, the result is a wine with an intense floral nose and semi-sweet flavors. It’s enjoyable all by itself, but also makes a perfect pairing to lighter desserts or spicy Asian food. We can’t think of a better fall food pairing than this recipe for Praline Pumpkin Pie.

Century Red

For our Century Red, we wanted to create an Italian-style wine that would feel at home with a nice hearty bowl of pasta or an elegant dinner with prime rib. Made from a blend of Sangiovese, Merlot, and Zinfandel this wine is laid back yet elegant, a really approachable red wine that loves food! To soothe your craving for hearty comfort food, pair this red with our chef’s Smoked Gouda Mac & Cheese.

Century Rosé

Our Century Rosé falls somewhere in between the two—it is heartier than most rosés with which Americans are familiar and it’s made in a drier style. Crafted from a rosé blend of Syrah, Grenache and Mourvedre, this wine really pairs delightfully with heartier white meats such as roast turkey and pork tenderloin and it’s the perfect addition to brunch and picnics. Try it with our down-home recipe for Southern Quail with Collard Greens.


Praline Pumpkin Pie

Ingredients For Crust:
• 1 pie crust, partially baked
• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped

Ingredients For Filling:
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)

Preheat oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9” deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. Serves 8.


Smoked Gouda Mac & Cheese

• 2 Cups elbow macaroni pasta, dry
• 2 1/2 Cups heavy cream
• 1 Cup shredded smoked gouda cheese
• 1/2 Cup shredded parmesan cheese
• 1 Cup panko breadcrumbs

Cook macaroni in salted boiling water until done. Drain and pour into baking dish. In a sauce pan, heat cream and add gouda and half of parmesan. Whisk vigorously over low heat to melt cheese, making sure not to let scorch on the bottom. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko bread crumbs and rest of parmesan cheese over macaroni and bake at 350 degrees for 10 minutes or until breadcrumbs are golden brown. Cut into 4 portions, serve hot.


Southern Quail with Collard Greens

Southern Fried Quail
• 8 Semi-boneless Quail
• 2 cups Buttermilk
• 2 cups Cornmeal
• 4 cups Corn Oil
• 2 cups Flour
• Salt and Pepper to taste

Soak the quail in buttermilk for 1 hour. In two mixing bowls, place cornmeal in one and flour in the other seasoned with salt and pepper. Heat the corn oil in a deep frying pan or fryer. Remove the quail from the buttermilk and let excess milk drip off. Place the quail in the flour and lightly toss. Shake off the excess flour and return to the buttermilk. Once covered, let the excess milk drip off and place in the cornmeal. Lightly toss the quail in the cornmeal and shake off the excess, ensuring the fowl is completely coated. Drop the quail in the oil and fry until golden brown, 3-5 minutes.

Braised Collard Greens
• 2 bu collards, washed
• 1 pt onion, small diced
• 2 tbsp garlic, minced
• 1 c bacon, julienne and rendered
• 1 c cider vinegar
• 1/2 c sugar
• 1 qt chicken stock
• Salt and pepper to taste

Strip the stalk off the collards, cut in half and then into 1-inch pieces. Render the bacon slowly; add the onion and garlic, sweat until the onion is translucent. Deglaze with vinegar and add sugar. Reduce vinegar by 3/4. Add the collards and chicken stock. Simmer over medium heat until the collards have become tender. Season to taste.

White V

Experience the Beauty of Biltmore... for Less