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The relentless summer heat finally gave way to a cool, damp fall, and the crisp whites we’ve been sipping all summer are feeling a little flat. Lisa Abendroth, owner of The Savory Swine, tells us what wines to pour into our stemware this month.
Red: Similar to a French Bordeaux but easier on the wallet, The Hedges Red Mountain Blend (Columbia Valley, Wash., 2008, $29.99) is a warming mix of Cabernet, Merlot, Syrah, Cabernet Franc and Malbec. Notes of dark fruit and spice give way to a long, full finish. “You can curl up and watch football with this wine,” Abendroth said.
White: The autumn chill doesn’t have to spell reds. Abendroth said an oakey, buttery white, such as her 2009 Saintsbury Carneros Chardonnay (Carneros, Calif., $19.99) has some heft, but citrus blossom notes keep it light enough to pair with fall poultry dishes.
Available at: The Savory Swine, 410 Washington St., 657-7752.
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