3 Fall Appetizer Pairings That Are Perfect with Riesling
When cooler weather arrives, it’s the perfect time to slow down, light a candle, and enjoy ALL the great comfort food and wine! Fall flavors (think roasted squash, caramelized onions, thyme, and honey) come alive when paired with the right glass of wine.
Riesling, a versatile white wine, shines in every season; but truly finds its moment as summer fades into fall. Its crisp acidity and fragrant notes of fall fruits like apple and pear make it the ideal sipping buddy for cozy evenings and autumn appetizers. While I will always advocate for setting up a cheese platter for a casual get-together, I love to take it up a notch and make a few heartier warm apps that are just a bit more elevated on a crisp evening.
A Quick Sip of Knowledge: Meet Riesling
Riesling might just be the most versatile white wine in the world; and that’s exactly why it’s so fun to pair with food! Depending on where it’s grown, Riesling can be dry, off-dry, or sweet; zippy and citrusy, or lush and honeyed. That incredible range means there’s a style of Riesling for nearly every mood and meal.
In cooler climates, the grape bursts with notes of apple, pear, and lemon zest, while warmer regions bring out peach, apricot, and tropical fruit. What ties all Rieslings together is their signature acidity, like a bright squeeze of lemon that refreshes your palate and makes every bite taste better.
Here in the U.S., Chateau Ste. Michelle is a standout producer and Washington’s founding winery. They’ve helped put American Riesling on the map, crafting everything from crisp, dry expressions to juicy, off-dry bottlings that are perfect for fall food pairings. Riesling is the ultimate bridge between the seasons; fresh enough for late summer, but built to shine in cooler weather.
Thank you Chateau Ste. Michelle for sponsoring this post!
For hosting at home, these three fall Riesling wine pairings celebrate the best of the season.
If you prep this menu you can skip the entrées— we all know that wine and apps are the best part anyway!
Baked Brie with Roasted Grapes, Thyme, Honey, and Sea Salt is an elegant pairing for dry Riesling— and takes less than 30 minutes to make.
Pairing #1: Baked Brie with Roasted Grapes, Thyme, Honey & Sea Salt
Wine suggestion: Chateau Ste. Michelle Columbia Valley Dry Riesling
Imagine cutting into a wheel of brie so soft it nearly melts off your knife. The warm, gooey cheese is draped in juicy, oven-roasted red grapes that burst with caramelized sweetness. A drizzle of honey, a sprinkle of sea salt, a crack or two of black pepper, and a few sprigs of fresh thyme turn this simple appetizer into something elegant yet comforting. Served with crackers or baguette slices, it’s the kind of dish that disappears in minutes. I absolutely love this recipe for a fall wine night, or even a special occasion like Thanksgiving!
Why this pairing works:
Dry Riesling’s bright acidity and mineral backbone slice through the creamy richness of the brie, while its delicate citrus and floral notes echo the roasted fruit and honey. The wine’s refreshing acidity and subtle minerality balance the cheese’s richness, while olive oil, honey, and roasted grapes add layers of sweetness and depth. It’s the perfect balancing act; fresh yet indulgent.
Somm Tip: This pairing also plays beautifully with cheese boards! The crisp and fresh finish perfectly balances out the richness of the cheeses, and this Riesling is notoriously versatile for matching everything from the zestiest goat cheese to the richest aged sheep’s milk cheeses (and everything in between).
These savory butternut squash and kielbasa skewers are served with a hot honey mustard dipping sauce. This is a fall Riesling and appetizer pairing that you cannot go wrong with!
Pairing #2: Roasted Butternut Squash & Kielbasa Skewers with Hot Honey Mustard
Wine suggestion: Eroica Riesling
These golden, caramelized skewers are everything you want on a chilly evening: smoky slices of kielbasa alternating with tender cubes of roasted butternut squash, brushed in olive oil until their edges turn crisp and sweet. A side of hot honey mustard- spicy, tangy, and just a little sticky- pulls everything together for a satisfying bite that’s both rustic and refined. If you love butternut squash soup, you’ll adore this combination: it offers that same warm, autumnal comfort but in appetizer form. The honey mustard glaze enhances the wine’s fruit notes without overpowering them, proving that different wines can play well with both savory and sweet ingredients.
Why this pairing works:
Eroica Riesling, with its vibrant stone-fruit aromas and whisper of sweetness, is a natural match for roasted root vegetables and spice. It mellows the heat of the mustard and amplifies the caramelized squash’s earthy sweetness, creating a balance that keeps you reaching for another skewer. This off-dry white wine is a collaboration between Chateau Ste. Michelle and Ernst Loosen: bright, zesty, and full of life. Its stone fruit flavors and crisp acidity perfectly complement smoky kielbasa and caramelized butternut squash.
Somm Tip: For red wine lovers, try serving a glass of Pinot Noir alongside this dish at your next wine tasting. The contrast between the light, aromatic Riesling and the red fruit flavors of the Pinot creates an engaging side-by-side comparison.
Sweet potato and bacon flatbread topped with caramelized shallots, creme fraiche and crispy sage. An elevated and delicious fall appetizer pairing for Riesling!
Pairing #3: Sweet Potato & Bacon Flatbreads with Caramelized Shallots, Crispy Sage & Crème Fraîche
Wine suggestion: Eroica Riesling
These sweet and savory flatbread starts with a velvety base of mashed sweet potato, whipped with olive oil and sea salt for a subtly sweet foundation (you can make your own, or as Queen Ina says… store bought is fine!) Smoky crumbles of bacon, buttery sweet caramelized shallots, and a scattering of crispy sage leaves add layers of texture and aroma. A finishing drizzle of cool crème fraîche ties it all together, creating a balance of creamy, savory, and slightly sweet that feels like fall on a plate.
Why this pairing works:
This slightly off-dry Riesling is the kind of full-bodied wine that feels like a cozy sweater in a glass. It matches this dish’s layered flavors beautifully, with soft peach and apricot notes play against the salty bacon and rich sweet potato, while its bright acidity cuts through the creaminess. The result is a full-bodied wine and food pairing that feels indulgent yet perfectly balanced.
The result? A pairing that tastes like the essence of fall. If you’re planning a casual harvest party, this flatbread makes an easy, elegant addition, especially when paired with fall fruits like figs, apples, or pears.
Somm Tip: This pairing also plays beautifully fruit-forward desserts like apple pie or pumpkin pie; Riesling’s gentle sweetness brings out the best in both.
Somm Final Thoughts:
Autumn is the perfect time to explore new wine pairings. As the late summer sun fades and we trade chilled rosé for richer whites and light reds, Riesling bridges the gap beautifully. It’s a wine that loves fall fruits, cheese boards, and savory seasonal fare just as much as it loves desserts like pumpkin pie or apple pie. Name a better fall white… I’ll wait ;)
No matter what wine you’re planning to uncork, there’s not question that cozy fall evenings are made for gathering your favorite people over some delicious bottles and bites! Whether you prefer red wine lovers’ favorites like Cabernet Sauvignon and Pinot Noir, or lean toward aromatic white wines like this Riesling pairing menu, a thoughtful food pairing makes every glass more memorable. So pour yourself something special, gather around the table or the fireplace, and toast to the season. Cheers!
Brie Recipe:
Baked Brie with Roasted Grapes, Thyme, Honey & Sea Salt
Ingredients
- 1 small wheel brie (8 oz)
- 2 cups seedless red grapes or black grapes, on the stem
- 1 tbsp olive oil
- 1 bunch fresh thyme
- 2 tsp honey
- Flaky sea salt
Instructions
- Preheat oven to 400°F.
- On a parchment-lined baking sheet, toss grapes with olive oil, thyme, salt and black pepper to taste; roast 15 minutes until blistered.
- Bake brie 15–20 minutes until soft and gooey
- Top with roasted grapes, drizzle with honey, and finish with sea salt.
Butternut Squash and Kielbasa Recipe:
Roasted Butternut Squash & Kielbasa Skewers with Hot Honey Mustard
Ingredients
- 1 medium butternut squash, peeled and cubed
- 12 oz kielbasa, sliced into 1-inch rounds
- 2 tbsp olive oil, salt & pepper
- Wooden skewers
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp hot honey
- .5 tsp apple cider vinegar
Instructions
- Preheat oven to 425°F.
- Alternate squash and kielbasa on skewers; brush with olive oil and season.
- Roast 25 minutes, turning once.
- Whisk sauce ingredients together and serve for dipping.
Sweet Potato & Bacon Flatbread Recipe:
Sweet Potato & Bacon Flatbreads with Caramelized Shallots, Crispy Sage & Crème Fraîche
Ingredients
- 1 naan or flatbread round
- 1 medium sweet potato, peeled and cubed
- 4 strips thick-cut bacon, cooked and crumbled
- 2 shallots, thinly sliced
- 1 tbsp butter
- 6 fresh sage leaves
- ¼ cup crème fraîche
- Olive oil, salt & pepper
Instructions
- Preheat oven to 425°F.
- Bake naan round until warm and slightly crisp on the edges (about 5 minutes)
- Boil or roast sweet potato until soft; mash with olive oil, salt, and pepper.
- Caramelize shallots in butter (10–15 min). Remove and crisp sage leaves in the same pan for 30 seconds per side.
- Spread mashed sweet potato on naan, top with bacon and shallots.
- Garnish with crème fraîche and crispy sage.
