The Uncorked Life

Most people picture the Loire Valley in summer: blue skies, long lines and full tour buses. Come in October and you get the same châteaux with the vineyards turning gold and red, the harvest wrapping up, and far more room to breathe, especially if you go in the first half of the month.

Cooler nights don't mean you have to jump straight to big, heavy reds. Some of the most useful wines for autumn dinners are crisp whites and lighter reds served with a slight chill. They have fresh acidity, aren't too heavy, and work with almost anything you'd cook on a weeknight in October.

October is when dinner gets serious again. Squash, mushrooms, apples and slow braises are back on the table, and the wine should keep up. Here's what to pour with the dishes you're most likely to make this month, plus a few dates on the wine calendar worth celebrating.