WellesleyWeston Magazine

FALL 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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cooking entertaining spirits recipes open house wine cellar hors d'oeuvres food & wine Favorite Fall Wines A L E X A N D R A H A L L writer our wardrobes aren't the only thing that turn over with the onset of crisp autumn weather; what we eat and drink also benefits from a seasonal update. Our dinners start to transition from summer's lighter flavors and textures — say, grilled fishes and recipes brim- ming with lots of fresh, local vegetables — to heartier dishes like meaty stews and rich pastas, which pair extremely well with spicier and bolder flavors of wines. What's more, early fall is a key time to stock up and make sure our wine cellars are ready for the frenetic upcoming social season — soon enough in the months ahead, we'll likely have our hands full with plenty of important holidays to celebrate and entertaining to do. The classic chilly-weather choice to reach for is, of course, a big red. But classic doesn't have to mean predictable. Steve Pope, who has been a buyer for Newton's Lower Falls Wine Co. for 25 years, recommends choices like Domaine Raspail-Ay Gigondas 2014. "It's a hearty wine from the Southern Rhone [in France] that's excellent with braised lamb shanks or roast loin of pork with root vegetables," he says. "The fruit is mainly Grenache, and it almost seems to capture the warmth of the Mediterranean sunshine in your glass." An equally solid complement to the heartier tastes of strong-flavored meats like lamb, according to Matthew Webster and Greg Troughton of Whole Foods, is a Banshee Cabernet Sauvignon. Webster is the wine and beer buyer for the Wellesley location, and Troughton runs the company's wine and beer programs. They describe it as a wine that's deep purple-ruby in color, with aromas of black plum, black cherry, and earthy, green herbal notes. Webster adds that it's layered with boysenberry, cassis, and plum, along with "savory herbs, anise, graphite, and a touch of cocoa powder on the persistent mid-palate." The duo suggests drinking it with braised lamb shanks — a rich and delectable, slow-cooked autumn favorite. (A recipe for the latter, created by Whole Foods Culinary Director for the North Atlantic region Geoff Gardner, is available through autumn on the company's website.) "Generally, we all tend to eat more complex dishes in the fall," says Christian Gianaris, bever- age manager at Smith & Wollensky steakhouse in Wellesley, which opened this past summer. "In S A R A S A N G E R 180 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 8

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