As the days get shorter and evenings move back indoors, autumn has a way of bringing everyone back around the table. Slow-cooked dishes, roasted vegetables, mushrooms, golden butter, Sunday lunches that last a little longer — and, of course, a bottle of wine to share.

At Château Latour-Monplaisir, we like to think about wine as part of these moments. Not simply as something to taste on its own, but as something that belongs at the table, alongside the food, the season and the people gathered around it.

So, for autumn, we have brought together eight pairings for our four wines — from easy dinners to slower weekend cooking.

Four more pairings to try this autumn

Odyssée × Scallops, cauliflower purée & hazelnut brown butter

There is something particularly autumnal about combining the delicacy of scallops with the warmth of brown butter and toasted hazelnuts.

Pan-seared scallops bring sweetness and a lightly caramelised edge, while a silky cauliflower purée keeps the dish soft and comforting. Finish it with hazelnut brown butter, a few toasted hazelnuts and just enough lemon to lift everything.

Why it works

Odyssée is our 100% Sémillon Bordeaux white. Its freshness provides a beautiful contrast to the richness of the brown butter, while its roundness accompanies the creamy texture of the cauliflower and the delicate flesh of the scallops.

It is the kind of pairing we imagine for a dinner that feels special without needing to become overly formal.

Nymphéa × Mushroom, caramelised onion & goat cheese tart

A crisp golden tart, mushrooms sautéed until deeply coloured, slowly caramelised onions, a little goat cheese and fresh thyme. Add a simple green salad alongside and dinner is ready.

This is also exactly the sort of dish that works beautifully when friends come over: place it in the middle of the table, open a bottle and let everyone help themselves.

Why it works

As a Bordeaux Clairet, Nymphéa sits beautifully between the freshness we look for in lighter wines and enough character to accompany food. Its fresh red-fruit expression brings brightness to the earthy mushrooms and caramelised onions, while cutting through the richness of the pastry and goat cheese.

An easy autumn dinner that calls for a wine with the same sense of spontaneity.

Lyra × Wild mushroom pappardelle, Parmesan & sage

Some evenings simply call for pasta.

Wide ribbons of pappardelle, mushrooms sautéed in butter with shallots, fresh sage, Parmesan and plenty of black pepper make this one of those simple dishes that feels far more indulgent than the amount of effort involved suggests.

Serve it straight from the pan, put the Parmesan on the table and pour Lyra.

Why it works

Matured entirely in stainless steel, Lyra is all about preserving its generous fruit expression and freshness. Its ripe black-fruit character works beautifully against the earthy depth of the mushrooms, while its fresh finish keeps a buttery, Parmesan-rich pasta from becoming too heavy.

It is Bordeaux in a decidedly relaxed setting — no special occasion required.

Astéria × Duck breast, roasted figs & thyme

For Astéria, we would make the evening a little slower.

Pan-seared duck breast, crisp and golden on the outside and pink at the centre, served with roasted figs, thyme and their lightly caramelised juices. Add a simple potato gratin or roasted potatoes alongside, light a few candles and you have the kind of dinner that makes staying home considerably more appealing.

Why it works

Astéria has the depth and structure to accompany the richness of duck, while its velvety texture works particularly well with the tenderness of the meat. The sweetness of roasted figs echoes the wine's generous character without turning the pairing into something overly heavy.

A deeper, more sophisticated pairing for the evenings when dinner becomes the evening.

From our October table

And then there are the four pairings that inspired our October at the Table series — dishes built around the ingredients we find ourselves craving as autumn settles in.

Odyssée × Roasted cod, fondant leeks & lemon beurre blanc

Delicate roasted cod sits over slowly cooked, melting leeks, finished with a lemon beurre blanc. It's comforting enough for a cool evening but retains the brightness and delicacy we still want at the beginning of autumn.

Why it works

Odyssée's freshness and roundness complement the delicate texture of the cod beautifully. The wine brings freshness to the beurre blanc, while the lemon creates a natural bridge between the dish and the livelier side of the wine.

Elegant, comforting and just rich enough for cooler evenings.

Nymphéa × Roast chicken, thyme & autumn vegetables

There are few things more inviting than a chicken roasting in the oven on a Sunday.

Surrounded by carrots, parsnips, red onions, garlic and thyme, it slowly turns golden while the vegetables caramelise underneath in the cooking juices. Bring the whole dish directly to the table rather than plating it individually — this is food made for sharing.

Why it works

Nymphéa's fresh red-fruit character brings brightness to the richness of the roast chicken and works beautifully with the natural sweetness of the caramelised root vegetables.

Sunday lunch, fall edition.

Lyra × Roasted butternut, chestnuts, hazelnuts & sage brown butter

Possibly the most autumnal plate of the entire selection.

A large half butternut is roasted until the flesh becomes tender and deeply caramelised, then covered with chestnuts, toasted hazelnuts and sage cooked in nutty brown butter. Parmesan shavings add the final salty touch.

Soft, crisp, sweet, savoury and buttery all at once.

Why it works

Lyra's generous black fruit provides a beautiful contrast to the natural sweetness of the roasted butternut and chestnuts. Its freshness balances the brown butter, while hazelnuts and sage introduce the earthy, savoury flavours that make the combination particularly satisfying.

Rich, cosy and exactly what we want on the table this season.

Astéria × Braised beef, caramelised baby potatoes & shallots

This one is for the slow-dinner kind of evening.

Beef is braised for several hours with red wine, aromatics and herbs until it becomes tender enough to pull apart with a fork. Baby potatoes and shallots are cooked separately until golden and caramelised, then everything comes together with the reduced braising juices.

It takes time, but most of that time belongs to the oven — which is precisely the point.

Why it works

Astéria's depth and velvety structure have enough presence for the concentrated flavours of slow-braised beef. The richness of the jus and caramelised shallots calls for a wine with structure, while Astéria's elegance prevents the pairing from becoming too heavy.

The bottle to open when dinner is allowed to take its time.

Autumn is better around the table

There does not always need to be a complicated reason to open a bottle.

Sometimes it is a Sunday lunch. Sometimes friends unexpectedly stay for dinner. Sometimes there is a pot slowly cooking on the stove and nowhere else you would rather be.

That is perhaps what we love most about food and wine pairing: the perfect pairing isn't only about what is in the glass and what is on the plate. It is also about the moment they create together.

This autumn, whether you choose Odyssée with something delicate, Nymphéa around a generous table, Lyra for an easy comforting dinner or Astéria for an evening worth lingering over, there is only one rule we really believe in: open the bottle, bring the food to the table and share it.