Restaurateur and vineyard owner Joe Bastianich shares five affordable fall wines and a few delicious dishes to pair them with. Here, he serves up cotta e crudo insalata, grilled pork sausage with apple chutney, and braised short ribs with creamy polenta.
Palmina Tocai Friulano 2012, California, $18 to $22
A medium-bodied wine with some citrus notes on the nose. On the palate, they become more creamy like a lemon curd or greek yogurt with almond notes. It's quite delicious and perfect for a fall salad with roasted veggies.
Remoissenet Bourgogne Blanc 2010, France, $20 to $23
More from TODAY.com
Handlers of retired Marine hero, bomb-sniffing dog give thanks
- Why are you thankful this Thanksgiving? Show us! #WhyImThankful
- Read father's letter to girl whose sky lantern landed in his driveway
- Add Martha Stewart's Thanksgiving favorites to your holiday dinner
- Make Giada DeLaurentiis's Thanksgiving favorites for your family
- Handlers of retired Marine hero, bomb-sniffing dog give thanks
White burgundy is really the best expression of Chardonnay. The 2010 vintage was an amazing year for the burgundy region across the board, and this bottle from Remoissenet is a great value for the price. It's a weighty wine that is oaked with good fruit to support it. Best with the grilled pork and apple chutney.
Brandini Barbera D'Alba Superiore 2011, Italy, $16 to $17
Barbera is a good entry wine into Italian reds. Barbera is a crowd pleaser and very easy to pair with a variety of foods as they are usually not too tannic. It's another great option for the grilled pork dish and has good structure with an intense flavor. On the palate there are hints of vanilla, cocoa, and licorice.
Marchesi Fumanelli Valpolicello 2011 Classico, Italy, $18
This is a great example of a lighter style Valpolicella that does not undergo ripasso. High in acidity, it's great for cutting through fattier dishes like the braised beef. It has aromas of violets and cherries and black cherries.
Gruet Blanc de Blacs 'Champenoise,' New Mexico, $16
This is a great way to start and end your meal. I like to serve a little when snacking on meats, cheeses or veggies before a meal, and finish off the bottle with dessert.Recipe: Cotta e crudo insalata (on this page) Recipe: Grilled sweet Italian pork sausage with apple chutney (on this page) Recipe: Braised short ribs with creamy polenta and grana padano (on this page)
© 2013 NBCNews
© 2013 NBCNews