Warm & Earthy: The Science Of Autumnal Flavours In Wine

The first hints of autumn freshness are in the air, and this causes our palates to shift towards warmer and more substantial flavours and textures. It’s been a fine season with a sunny spring and a long warm summer, which has given us plenty of time to enjoy salads and light, zesty wines.  

However, now is the ideal time to explore some fuller-bodied wines. As experienced red wine merchants, we’d like to share our thoughts. 

Tannins and warmth

One of the key reasons autumn calls for fuller-bodied reds is tannin. Tannins are natural compounds found in grape skins, seeds, and oak barrels. They’re what create that slightly drying sensation in the mouth when drinking a structured red like Cabernet Sauvignon or Rioja. 

In warmer months, heavy tannins can feel too much. But when paired with hearty, autumnal fare such as stew, roasted root veg, or slow-cooked lamb, tannins provide balance and structure. They interact with the protein and fat in food, softening their impact and creating harmony on the palate.

Spice notes and seasonal aromas

Another reason autumn wines feel so right is their aromatic profile. Many reds and some whites develop secondary notes through ageing in oak: clove, cinnamon, nutmeg, vanilla. These mirror the spices we associate with cooler weather. 

Likewise, autumnal wines often carry earthy flavours such as hints of leather, tobacco, or forest fruits and nuts, that seem to echo the scent of fallen leaves and damp woodland walks. It’s no coincidence that Pinot Noir, Syrah, and aged Rioja taste particularly comforting in September.

Temperature and perception

Science also plays a role in how temperature affects flavour. Lighter wines served chilled feel crisp and refreshing in hot weather, but as evenings cool, our taste buds become more receptive to the warmth of a slightly higher serving temperature. 

A full-bodied red served at cellar temperature (16–18°C) feels rounder and more comforting than the sharp edge of a chilled Sauvignon Blanc. Even whites take on an autumnal role when richer styles are chosen: oaked Chardonnay, Viognier, or Chenin Blanc with baked apple, honey, and nutty notes.

The psychology of the seasons

It’s not just chemistry at work: psychology plays its part too. Just as we swap T-shirts for jumpers, our brains expect a shift in flavours that match the season. The idea of a glass of chilled rosé in the garden feels natural in July, but in September, we crave wines that provide a sense of comfort and grounding. 

Choosing your autumn wines

For those updating their cellar or trade list this month, look for wines that balance structure with autumnal character:

• Pinot Noir – perfumed, earthy, and versatile.

• Syrah – peppery, smoky, and perfect with game.

• Aged Rioja – silky tannins and spice.

• Oaked Chardonnay or Chenin Blanc – rounded whites with nutty, honeyed notes.

Wine is a very sensual drink, and how it resonates with the season around us is central to our experience of it. Thoughtful choices can help you enjoy autumn dishes to the fullest, or simply capture the mood as you enjoy an evening with friends.