Autumn Pairings - Our favorite sommeliers share their go-to dishes and wine pairings for when the weather starts to cool.

Our favorite sommeliers share their go-to dishes and wine pairings for when the weather starts to cool. Translating to "mashed eggplant," baingan bharta is a popular North Indian dish that combines grilled eggplant with ripe tomatoes, vibrant fresh ginger, and warm spices like cumin and cloves. Cut long, deep slits down each eggplant before grilling to help the centers steam and soften as the outside chars. Serve this smoky, spreadable dish warm or at room temperature with roti or naan.

- Photos by Greg Dupree

Autumn Pairings. Our favorite sommeliers share their go-to dishes and wine pairings for when the weather starts to cool.

Spanish Garlic Chicken

ACTIVE 20 MIN; TOTAL 45 MIN; SERVES 8

This simple skillet dinner features juicy chicken thighs and drumsticks cooked in a bright, wine-forward pan sauce with smashed garlic cloves and a lemon half.Pimiento-stuffed manzanilla olives, a popular martini garnish, complement the citrusy and savory notes of the wine. Serve with crusty bread for sopping up the schmaltzy juices.

4 bone-in, skin-on chicken thighs

4 chicken drumsticks

1 tsp. black pepper

23/4 tsp. kosher salt, divided

1/4 cup olive oil, divided

2 heads garlic, cloves peeled and

smashed (about 24 cloves)

1 cup dry white wine

1/2 cup drained jarred pimiento-stuffed

manzanilla olives (see Note)

3 sprigs oregano, plus finely chopped

leaves for garnish

2 sprigs rosemary

1 lemon, halved

Crusty bread, for serving

1. Preheat oven to 350°F. Sprinkle chicken thighs and drumsticks evenly with pepper and 2½ teaspoons salt. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, undisturbed, until skin is golden brown, 7 to 8 minutes. Flip chicken, and cook for 2 minutes. Transfer chicken, skin side up, to a large plate. Reserve 2 tablespoons drippings in skillet; discard any excess drippings.

2. Add remaining 2 tablespoons oil to reserved drippings in skillet, and heat over medium. Add garlic cloves; cook, stirring often, until lightly browned and fragrant, 1 to 2 minutes. Add wine, and cook, stirring and scraping up browned bits from bottom of pan, until liquid is slightly reduced, about 1 minute.