Delivery from €16,90 per winemaker in Europe (excluding the United Kingdom)
Autumn wines are characterized by rich reds like Côtes-du-Rhône, perfect for stewed dishes, and structured whites like Chardonnay to accompany creamy dishes. Sweet wines, such as Sauternes, are ideal for autumn fruit desserts and mature cheeses. Take advantage of this season to enjoy warm, gourmet wines, selected and shipped direct from the grower's cellar. As the temperatures drop further, browse our winter wines and dishes selection.
Filtrer
Start with what is on the plate. Autumn cooking slows down: long braises, mushrooms, game and squash come back to the table. This selection brings together reds, dry whites, sweet whites and sparkling wines, each one shipped by the estate that made it.
Two styles cover the season. Supple reds such as a Touraine-Chenonceaux or a Côtes du Rhône suit roast chicken, rabbit or a charcuterie board. Firmer reds from Bordeaux (Médoc, Montagne-Saint-Émilion, Blaye Côtes de Bordeaux), Roussillon or Fitou stand up to braised meat and rich stews.
Cahors deserves its own line. The appellation makes red wine only, with at least 70% Malbec (called Côt locally), blended with Merlot and Tannat. It is a natural match for game, and our guide to wine with wild boar covers the pairings in detail.
Dry whites work well in autumn. A Graves, an Anjou, an Alsace Pinot Gris or a Côtes de Gascogne goes with chicken in cream sauce, sautéed mushrooms, baked fish or a hard cheese. The richer the dish, the fuller the white can be.
For dessert, try Loupiac. On the right bank of the Garonne, this Bordeaux appellation makes sweet whites from Sémillon, Sauvignon Blanc and Muscadelle. Autumn humidity encourages noble rot, and pickers go through the rows several times to harvest only the affected grapes.
A Brut Champagne opens the meal. A Demi-Sec, with more dosage, sits better with a pear tart or a chestnut cake. A rosé Crémant de Limoux makes a fruitier aperitif. Our sparkling wines page gathers every sparkling wine on the site.
Avenue des Vins has sold wine direct from French estates since 2011. The bottles stay at the estate, in the winemaker's own cellar, until you order, then leave straight from there. You pay the cellar-door price set by the winemaker.
The Viticulture filter on this page lets you keep only organic, biodynamic or HVE-certified wines. For a fully organic range, see our organic wines.
A structured red: a Médoc, a Cahors or a Fitou with beef bourguignon or a game stew. For a creamy veal blanquette or chicken in cream, a full dry white works better than a red.
It depends on the sauce. With creamy mushrooms, a dry white such as a Graves or an Alsace Pinot Gris. With garlic and parsley ceps or meat with mushrooms, a supple red with fine tannins.
A red with some grip. Cahors, Madiran or a left-bank Bordeaux suits wild boar, venison or civet. Game birds are more delicate and call for a softer red.
A dry white with hard cheeses and goat's cheese, a sweet wine such as Loupiac with blue cheese. Our wine and cheese selection sets out the pairings by cheese family.
Around 16 to 18°C for structured reds, slightly cooler for supple ones. 10 to 12°C for dry whites, 8 to 10°C for sweet wines and Champagne.
From the estate. We hold no stock: the winemaker packs and ships your order directly.
More for the season: our red wines, white wines, South West wines and discovery boxes.
