Fall is a season of gathering – slow dinners, warm kitchens, and flavors that invite comfort without losing elegance. It’s also one of the best times to pour a glass of Chardonnay. With its bright acidity, citrus lift, and subtle minerality, Chardonnay balances the richness of fall’s most beloved dishes.

1. Butternut Squash & Sage Risotto

Fall recipe of butternut squash risotto in a bowl, golden roasted squash and herbs

Why it works with Chardonnay:

The natural sweetness of roasted squash and the earthiness of sage create a creamy, savory dish. Chardonnay’s crisp acidity cuts through the richness, while its mineral edge highlights the herbs.

Ingredients (serves 4):

  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable or chicken stock, warmed
  • 2 tbsp butter
  • ½ cup Parmesan cheese, grated
  • Fresh sage leaves, crisped in butter
  • Salt & pepper to taste

Directions:

  1. Roast squash at 400°F for 25 minutes until golden and tender.
  2. In a pot, sauté onion in olive oil until softened. Add rice and toast lightly.
  3. Deglaze with wine, then add warm stock one ladle at a time, stirring until absorbed.
  4. Fold in roasted squash, butter, and Parmesan. Season to taste.
  5. Finish with crispy sage leaves.

2. Seared Scallops with Brown Butter & Apple

Why it works with Chardonnay:

Scallops echo Chardonnay’s citrus brightness. When paired with caramelized apple and nutty brown butter, the wine’s balance of acidity and subtle oak notes rounds the dish beautifully.

Ingredients (serves 2):

  • Sea salt & cracked pepper
  • 6 large sea scallops, patted dry
  • 2 tbsp unsalted butter
  • 1 crisp apple (Honeycrisp or Pink Lady), thinly sliced
  • 1 tbsp olive oil
  • Fresh thyme sprigs

Directions:

  1. Heat olive oil in a skillet until shimmering. Sear scallops 2 minutes per side until golden. Remove and set aside.
  2. In the same pan, melt butter until browned and nutty. Add apple slices and thyme, cooking until softened.
  3. Plate scallops over the apple mixture, drizzle with brown butter, and finish with sea salt.

3. Roast Chicken with Wild Mushrooms & Herbs

Fall dinner of herb-roasted chicken and mushrooms on a serving platter

Why it works with Chardonnay:

Roast chicken is a fall ritual in itself. Mushrooms bring earthy depth, while Chardonnay’s acidity refreshes the palate and its subtle texture complements roasted flavors.

Ingredients (serves 4):

  • 1 whole chicken (4 lbs)
  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 cups wild mushrooms (shiitake, cremini, oyster), sliced
  • 1 cup pearl onions, peeled
  • 2 tbsp fresh rosemary & thyme, chopped
  • ½ cup dry white wine
  • Salt & pepper

Directions:

  1. Preheat oven to 425°F. Rub chicken with olive oil, garlic, herbs, salt, and pepper.
  2. Roast 45 minutes.
  3. Add mushrooms and pearl onions, pour in white wine, and roast 20–30 minutes more (to 165°F internal).
  4. Rest before carving. Serve with roasted vegetables and pan juices.

Closing Ritual

Each of these dishes highlights the season’s flavors while reminding us why Chardonnay is a timeless pairing wine. Its balance of freshness and minerality makes it a companion that elevates cozy, fall rituals – from a weeknight meal to a celebratory dinner.

Pour, savor, and let the season linger.

Portrait of Oceano Wines founder with a bottle of Chardonnay, reflecting fall rituals