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 make heartier apps that are just a bit more elevated on a crisp evening (pro tip: a spread of these can stand in for an entree!)
For hosting at home, these three wine pairings celebrate the best of the season.
Pairing #1: Baked Brie with Roasted Grapes, Thyme, Honey & Sea Salt
Wine suggestion: Chateau Ste. Michelle Columbia Valley Dry Riesling
This food pairing is pure magic: the silky texture of warm brie meets the brightness of dry Riesling. 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.
Pro 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).
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.
Pairing #2: Roasted Butternut Squash & Kielbasa Skewers with Hot Honey Mustard
Wine suggestion: Eroica Riesling
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.
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.
Pro 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.
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.
Pairing #3: Sweet Potato & Bacon Flatbreads with Caramelized Shallots, Crispy Sage & Crème Fraîche
Wine suggestion: Eroica Riesling
This slightly off-dry Riesling is the kind of full-bodied wine that feels like a cozy sweater in a glass. It’s lush yet balanced, making it perfect for creamy, smoky, and salty flavors. The mashed sweet potato base highlights the wine’s soft texture, while bacon and shallots add savory contrast.
The result? A pairing that tastes like the essence of fall. If you’re building a cheese platter or planning a casual harvest party, this pizza makes an easy, elegant addition—especially when paired with fall fruits like figs, apples, or pears.
Pro 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.
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.
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.
Whether you prefer red wine lovers’ favorites like Cabernet Sauvignon and Pinot Noir, or lean toward aromatic white wines, a thoughtful food pairing makes every glass more memorable. So pour yourself something special, gather around the table, and toast to the season of cozy flavors and golden light.
