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Autumn arrives softly. Mornings turn cooler, leaves glow gold, and the table starts to ask for comfort. As the season turns, the rhythm of nature changes and so do the wines we reach for.
If summer is all about crisp, zesty whites, autumn leans into warmth and depth bottles that hug the plate and cosy up the evening. So, how do you pick the right one now?
As the colours outside deepen, so do the flavours on our plates autumn’s harvest takes the leading role. Mushrooms, chestnuts, pumpkins and sweet potatoes begin to nudge out light salads and quick grills. It’s the time for broths that steam up the window, slow roasts and cheeses with a little extra age.
Let your wine follow the same rhythm: greater structure, fuller body, deeper character.
White wine isn’t just for sunshine. In autumn, fuller, silkier whites step into the spotlight, still fresh, but with the weight and texture to meet richer cooking.
• Oaked Chardonnay brings creamy, vanilla-laced breadth that flatters pasta, roast poultry and mushrooms.
• Encruzado (Portugal) marries elegance and freshness with enough mid-palate to stand alongside aged cheeses.
From the Dízimos portfolio, the Avesso and Arinto whites perfectly capture this balance maintaining their lively freshness while gaining structure, making them the ideal companion for autumn dishes.
When jumpers come out and evenings stretch, medium-bodied reds feel just right: versatile, charming and full of character without weighing the palate down.
• Tempranillo (Spain), with red fruit and gentle spice, is spot-on with charcuterie and oven-baked favourites.
• Montepulciano d’Abruzzo (Italy) offers juicy fruit and balance, a natural with tomato-rich pasta and pizza from the stone.
• Portuguese blends bring warmth and structure, perfect for crisp nights and long conversations.
The Dízimos Original lives in this sweet spot. The kind of bottle that settles beautifully into a family dinner or a quiet evening, warming the moment without taking over.
As the air turns sharp, there’s pleasure in a wine that brings a little glow. Full-bodied reds are built for robust cooking: roasts, slow stews and wild game.
• Cabernet Sauvignon: dark berries and spice, a classic with grilled and roasted meats.
• Syrah: peppery lift and black-fruit depth, tailor-made for game dishes.
• Alicante Bouschet (Portugal): inky, generous and satisfying — superb with roast kid or chestnut-rich recipes.
For special occasions, Dízimos Reserva brings both polish and depth, a bottle that makes autumn moments feel memorable.
Autumn has a sweet tooth: chestnuts, quince paste, walnuts and pumpkin puddings. To close the meal, reach for something plush and enveloping.
• Moscatel de Setúbal: honeyed notes and dried fruit.
• Tawny Port: walnutty warmth, beautiful with chestnut-based desserts and blue cheese.
• Late-harvest wines: silk-textured and soothing; a gentle curtain call.
Still hesitating at the shelf? Three quick questions will steady the hand:
• What’s on the plate? Broths and lighter pasta love fuller whites or medium reds. Roasts and braises call for something bolder.
• What’s the occasion? For an everyday table, pick versatile, easy-drinking styles. For a special dinner, lean into structure and depth.
• What mood are you in? Craving freshness? Choose white or a supple, medium red. Want comfort and warmth? Go deeper and rounder.
Choosing wines for autumn is about embracing the season, swapping summer’s brightness for the depth and comfort of cooler days.
There are no hard rules, only the experience that fits your table, your family and your moment.
This autumn, discover how Dízimos whites — fresh, structured and elegant — lift hearty soups, oven-baked dishes and bolder cheeses, bringing the essence of the season to your glass.
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