September is that wonderful month where summer slowly gives way to autumn. The evenings begin to draw in, the mornings feel a little cooler and the first signs of the new season start appearing in our kitchens and on our plates.

After the lighter wines and fresh, summery dishes of July and August, September gives us an excuse to start reaching for wines with a little more texture, warmth and character. The good news is that the arrival of autumn brings with it an incredible selection of seasonal produce to pair with them.

From crisp apples and pears to earthy mushrooms, sweet roasted squash, root vegetables and the first comforting stews, here’s our guide to some of September’s best seasonal ingredients, and the wines we’d reach for alongside them.

Apples & Pears

September marks the beginning of apple and pear season, and their natural sweetness and acidity make them incredibly versatile ingredients for both sweet and savoury dishes.

Think classic apple crumble, pear tart and poached pears, but also roasted pork with apple, pear and walnut salads, or a creamy cheese dish featuring baked fruit.

For these dishes, Pinot Gris is a fantastic choice. Its combination of ripe orchard fruit, gentle spice and refreshing acidity makes it a natural partner for apples and pears without overpowering them.

For desserts, you can take things a step further with a sweet wine. A late-harvest or botrytised wine can echo the sweetness of the fruit while its acidity keeps the pairing balanced rather than cloying.

Pairing idea: Charles Frey Pinot Gris Symbiose 2023 with roasted pear and walnut salad, or a sweet wine with warm apple crumble. Smooth, invigorating, and subtle, this wine offers a delightful interplay of smoked notes over an elegant fruity profile, showcasing a diverse spectrum of aromas, including yellow-fleshed fruits and candied varieties.

 

 

Squash & Pumpkin

As the leaves begin to change, squash and pumpkin become staples of the autumn kitchen.

Roasted pumpkin, butternut squash soup, pumpkin risotto and squash ravioli all bring plenty of natural sweetness, along with a creamy, almost nutty character when roasted.

This is whereViognier comes into its own. Its fuller texture and aromatic personality work beautifully with sweet, roasted vegetables. Look for wines with flavours of ripe stone fruit, apricot and floral notes, alongside enough freshness to stop the pairing becoming too heavy.

A lightly oaked or richer Viognier can also work particularly well with dishes where squash is combined with cream, butter, sage or parmesan.

Pairing idea: Baron de Badassiere Viognier IGP Côtes de Thau 2025 with roasted butternut squash, sage and parmesan risotto. This Viognier is made in a fresh, modern style. It offers subtle aromas of almond and honey on the nose. Rounded on the palate, with guava and apricot flavours, it is balanced by a refreshing acidity on the finish.

 

 

Root Vegetables

Carrots, parsnips, beetroot and celeriac are some of the stars of the autumn vegetable patch. Roasting brings out their natural sugars, making them particularly good partners for medium-bodied red wines.

Pinot Noir is a great option here. Its combination of red fruit, earthy notes and relatively gentle tannins makes it versatile enough to work with roasted vegetables without overwhelming them.

Carrots roasted with honey and thyme can bring out the fruitier side of the wine, while earthy beetroot works beautifully with Pinot Noir's savoury character.

Pairing idea: Folding Hill Estate Ballasalla Pinot Noir 2023 with roasted beetroot, carrots, goat's cheese and toasted walnuts. Vibrant aromas of red cherry, raspberry, and subtle floral notes. The palate is smooth and juicy, with fine tannins, lively acidity, and a touch of spice, leading to a silky, elegant finish. 

 

 

The Rhône & Autumn Cooking

September is also the perfect time to start exploring the wines of theRhône Valley.

Southern Rhône reds in particular can be wonderful with autumn cooking, bringing ripe fruit, herbs and spice to the table. Grenache-led blends have enough warmth and generosity to work with hearty dishes, while Syrah from the Northern Rhône offers a more savoury, peppery style.

Think roasted vegetables, herby lamb, sausage casseroles or slow-cooked dishes.

The Rhône is also a great reminder that autumn drinking doesn't necessarily mean reaching immediately for the biggest, richest reds. A good Rhône can have plenty of freshness alongside its warmth and spice.

Pairing idea:Cotes du Rhone Domaine Lafond Roc Epine 2024 with roasted root vegetables and herby sausages, or even a roasted lamb. Deep in colour, with expressive youthful fruitiness on the nose, blackberry and raspberry alongside earthy spices. Medium-full, with easy-going tannins and plenty of freshness.

 

 

Mushrooms

Few ingredients say autumn quite like mushrooms.

From wild mushrooms on toast to creamy mushroom pasta, mushroom risotto, pies and sauces, their earthy, savoury character calls for wines that can complement rather than compete with them.

Pinot Noir is once again an excellent choice, particularly when mushrooms are paired with earthy herbs, roasted vegetables or poultry. However one of our favourite matches is Beaujolais.

The fresh red fruit and vibrant acidity of Beaujolais provide a lovely contrast to the earthiness of mushrooms. Look for a cru Beaujolais such as Morgon or Fleurie if you want something with a little more depth, or opt for a juicy, lighter style for mushroom dishes served simply.

Pairing idea: Domaine Thivolle Morgon Le Charmeur 2020 with wild mushroom and thyme tart, or a creamy mushroom pasta. The nose is fragrant and pure, showing ripe red cherry, blackberry, and plum, along with subtle floral tones of violet and a touch of baking spice. On the palate, it’s juicy and medium-bodied, with silky tannins and a lively acidity that keeps the fruit fresh and vibrant. Hints of earth, graphite, and spice emerge on the finish, adding depth and character.

 

 

Cheese & The First Cosy Evenings

As autumn approaches, there is also a noticeable shift towards comfort food.

September is prime time for putting together a good cheeseboard, particularly with hard and semi-hard cheeses, alongside chutneys, fresh or dried fruit and nuts.

This is where having a few different styles of wine in the cupboard really pays off. Pinot Noir can work beautifully with softer and earthy cheeses, while richer Rhône reds can handle stronger flavours.

And if you're finishing with a cheese course featuring blue cheese or something particularly rich, a sweet wine like Fattoria di Calappiano Vin Santo del Chianti 2018 500mlcan provide the perfect contrast. This Vin Santo is produced according to the ancient Tuscan tradition with Trebbiano and Malvasia grapes. It is created by drying the grapes on mats followed by aging after fermentation for a long period in small barrels known as "caratelli".

 

 

The Wines of September

The beauty of September is that there isn't one single style of wine that defines the season.

There are still plenty of occasions for chilled whites and rosé, particularly when the sun makes an appearance, but we're also beginning to crave wines with more texture and warmth.

Here's a breakdown of Butler's Autumn suggestions:

Pinot Gris for apples, pears and autumn salads.

Viognier for squash, pumpkin and creamy vegetable dishes.

Pinot Noir for mushrooms, beetroot, carrots and roast vegetables.

Beaujolais for earthy mushroom dishes and lighter autumn cooking.

Rhône reds for roasted vegetables, herbs, lamb and slow-cooked dishes.

Sweet wines for apple and pear desserts, blue cheese and autumn puddings.

September is all about that transition, the last taste of summer alongside the first flavours of autumn.

So dust off the casserole dish, get the roasting tray out and make the most of the incredible produce appearing in your daily recipes with some equally incredible wine.