The weekend had that fall “feel” with a little chill in the air. Raking leaves, starting up the corn stove, and harvesting the last vestiges of the garden were on my to-do list. So was making a pot roast. So I slow roasted a nice 4 pound boneless chuck roast in the oven with carrots, onions, garlic, and herbs, and sacrificed a half cup of my Domaine Pradelle Crozes-Hermitage to incorporate, knowing full well that this was the wine I wanted to enjoy with dinner.The wine was a big hit! This beautiful syrah from Northern Rhone was the perfect pairing with the pot roast – so much so that we had to open a second bottle!