Gilmore Girls season is upon us, also known as Fall. It’s the season for candles, fire places, mushrooms, and red wine. This time of year many hearty and nutrient-rich vegetables come into season, reflecting the cooler temperatures and shorter days. This includes root vegetables such as carrots, beets, turnips, sweet potatoes, and parsnips, which develop a natural sweetness as the weather cools. Cabbage, cauliflower, and broccoli also peak during this time, offering a mix of robust flavors and nutrients ideal for warming autumn meals.
But my favorite at the moment is the mushroom. There’s something extra special about heading into the forest early on a sunday morning, searching through fallen leaves and moss to uncover chantrelles or penny buns. It just tastes better when you put in all that effort. And so if you are so lucky to be able to hunt them yourself, or even if you just hunt them in the produce section at Gutta på Haugen, you should definitely have a Pelaverga waiting for you at home. My favorites include the ones from Burlotto, Diego Morra and Fratelli Alessandria.
Another fall staple is lamb. And when it comes to lamb and wine, it’s a bit like matchmaking—you want a pairing that makes both shine. Two reliable suitors are Barbera and Nebbiolo, though which one you choose depends on how the lamb is dressed up and what company it keeps on the plate.
Take fårikål, for instance—Norway’s beloved national dish. Imagine tender pieces of lamb nestled among layers of cabbage, slow-simmered with whole black peppercorns until everything melts into a comforting, peppery stew. It’s traditionally enjoyed in the chilly months of September and October, so much so that Norway even celebrates a Fårikålens Festdag (National Fårikål Day) on the last Thursday of September. In fact, a 2014 survey crowned it the nation’s favorite dish.
For this rustic classic, you’ll want a wine that can handle both the richness of the lamb and the gentle sweetness of the cabbage. Barbera is just the ticket—bright, juicy, and refreshingly acidic, it cuts through the stew’s heartiness like crisp autumn air through fog. I’d nudge you toward a bottle from Emilio Vada or Trediberri, both of which bring the right balance of fruit and freshness to the table.
If rack of lamb or a slow-braised shank is on the menu, then Nebbiolo is your gallant companion. This grape has a way of wrapping its elegant tannins and rose-scented charm around the richness of the meat like a velvet cloak. A Langhe Nebbiolo is always a dependable friend—graceful yet approachable—and a few of my recent favoirtes include the ones from Ghiomo, Cavallotto and Chiara Boschis.
If you’re in the mood for something with a touch more gravitas, consider a Nebbiolo d’Alba, perhaps the one from Bruna Grimaldi It brings structure and poise to the table, like the refined guest who tells the best stories by the fire. Either way, Nebbiolo elevates lamb into something that feels less like dinner and more like an occasion.
PIEMONTEGIRL 