I'm a fall person. 

Like, I don't know if I'd voluntarily refer to myself as Pinterest-level fall, and I think Pumpkin Spice Lattes are way too sweet, but boots, leaves, apple-picking? Give it to me. I love cozy sweaters, and bonfires, and other fall-tivities (Although admittedly I'm not great at haunted houses- I was scarred as a young child due to an unfortunate experience at the Mummy walk-through attraction at Universal Studios Hollywood— thanks a lot Imhotep). 

One of my favorite fall activities is directly related to the abundance of squash available this time of year, specifically the carving and roasting parts (which would sound kiiiinda weird if I wasn't talking about squash). I love roasting vegetables, since it's an easy and delicious way to get the most flavor out of your vegetables, and there's something so nice and fall-like about roasting squash with olive oil and rosemary.

So why the squash talk? This is not a food blog, you might think. This is a wine blog. I promise I know that. 

So let's talk about wine now.