Red isn’t the only option this fall, with whites and rosés earning their place on the table through bold pairings and versatility. Many diners pair white wines with heavier meals so there’s just enough acidity and texture to cut through richness without overwhelming the plate. Meanwhile, rosés offer deeper tones and savory edges that complement cool-weather ingredients just enough.

Wine service now plays a bigger role in how well whites and rosés support a fall menu. Temperature, timing and presentation all affect how these wines perform at the table, especially with meals that feature layered ingredients and rich textures.

Autumn meals need balance

Fall menus may be heavy, but that doesn’t mean every glass has to follow suit. When dishes need freshness and lift, it is time for whites a

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