December 10th , 2014Fall PairingsAutumn is an ideal time to dive into a new world of food, cooking and, of course, wine.The act of pairing a decadent autumn dish with a carefully picked wine is an art in itself. Finding the balance that enhances, not overpowers, can be tricky. But with the right guidance, embarking on the adventure of wine pairing can be a fun and exciting new experience. To help you get started, we’ve gathered up a few of our favorite fall recipes, completed by a bottle of the perfect varietal.Apples and Walnuts with Stilton Cheese SaladIngredients:6 oz. Stilton cheese1 tablespoon extra-virgin olive oil1 tablespoon red wine vinegar2 tablespoon heavy cream1 teaspoon freshly ground pepper6 sweet eating apples, such as Braeburn, Gala or Red Delicious, unpeeled, cored and cut into 1/2-inch dice4 celery stalks, thinly sliced, plus several whole celery leaves for garnish2 tablespoon dried currants or raisins1 tablespoon fresh lemon juice1/2 cup coarsely chopped walnuts, toastedFor directions and more, visit:http://www.williams-sonoma.com/recipe/apples-and-walnuts-with-stilton-cheese.html Suggested wine pairing:This salad dense with fruit, nuts and cheeses pairs well with a bold and full-bodied red wine like our 2009 Reserve Cabernet Sauvignon. Duck Breast with PomegranateIngredients:Duck 4 breasts, 200 g each, skin cross-hatched with a knife For the sauce:1 halved pomegranate, seeds removed, juice retained (100 ml)300 ml vegetable stock1 tablespoon honeyCayenne pepperCorn flourSuggested wine pairing:Duck requires something a bit light and fruity with an earthiness to it. The 2013 Las Brisas Vineyard Pinot Noir, grown in a cool climate, gives it that sought after earthiness.For directions and more, visit the finedininglovers.com page. Sweet Potato Gnocchi with Fried Sage and ChestnutsIngredients:1 1/4 lb russet (baking potatoes)1 (3/4-lb) sweet potato1 large egg1/2 teaspoon grated nutmeg1/3 cup grated Parmigiano-Reggiano, plus more for serving1 1/2 to 2 cups all-purpose flour, plus more for dusting1/3 cup extra-virgin olive oil1 cup sage leaves (from 1 bunch)1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler2 tablespoons unsalted butterSuggested wine pairing:The freshly elegant and layered 2013 Las Brisas Vineyard Pinot Noir will pair with the nutmeg and fresh taste of this warm recipe.For directions and more, visit the Gourmet.com page. Chicken with Marsala, Tomatoes and MushroomsIngredients:1 to 1-1/4 lbs boneless, skinless chicken breasts10 ounces rotini or penne3 tablespoons flour, divided1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3 tablespoons olive oil, divided1/2 cup onion, chopped2 cloves garlic, very finely chopped8 ounces crimini (or white) mushrooms, sliced1 cup Marsala wine1/2 cup chicken broth1/2 pint cherry or grape tomatoes, halved1 tablespoon butter1 tablespoon balsamic vinegar2 tablespoons fresh parsley, choppedFor directions and more, visit the mygourmetconnection.com page.Suggested wine pairing:The combination of chicken, mushrooms and tomatoes matches up well with lighter wines, such as a zesty and vibrant Chardonnay.