My Dad was from Wisconsin and my Mom was from Vermont, so I possess a great deal of knowledge about the Green Bay Packers and maple syrup.
I will refrain from commenting on the Pack so as not to upset or insult fans of other NFL teams.
I’m also going to limit comment on maple syrup, because the old, reliable grading system was replaced about three years ago. (In the past, New Englanders knew that Grade B syrups possessed a more robust maple flavor than the Grade A renditions, and thus got to keep most of the “good stuff” for themselves. As a kid, I always looked forward to the arrival of a gallon jug of Grade B Vermont maple syrup, packaged in a metal container, sent by a cousin at holiday time.)
Both Wisconsin (as you’d expect) and Vermont (perhaps less so) make some great cheeses. And both Vermont (as you’d expect) and Wisconsin (perhaps less so) offer some gorgeous “fall colors.” if you know where to look for them.
By the way, Happy Fall!
The coming of each new season suggests a slight adjustment to our wine-drinking habits, and since the first of the cooler seasons is now underway, many people will automatically be drinking more red wines.
But just as the fall colors leave a quiet sense of sadness once the final orange or golden-hued leaf has fallen, some wine drinkers mourn the disappearance of white varieties during the fall months.
But there is no need.
When thinking about “wines of the season,” it’s more rewarding to consider weight and texture than color.
So in addition to adding more Cabernet Sauvignon, Merlot, Zinfandel, Sangiovese and assorted multi-variety blends to your wine rack, don’t neglect those full-bodied Chardonnay, Chenin Blanc or Semillon wines.
Greater diversity on the wine rack will multiply the number of dishes you can embrace — things like chicken casseroles, stuffed quesadillas, Austrian-style schnitzel with creamy potatoes, and so on.
You’ll want a full-bodied wine to accompany those dishes, and a full-bodied white would be absolutely perfect.