VINO

It may be hard to detect in the subtropics, but fall arrives this week. And while we don't have the obvious changes to help us take note — the seasonal shift of license plate colors occurs far later than the change of leaf hues does up north — it's a good time to break out of the mold and try some new wines. (Come to think of it, when isn't it a good time to try new wines?)

What follows is an entirely unscientific sampling of local wine lovers. Perhaps their selections will help you discover some new favorites, too.

• Stacy Saiff, manager of H2 Restaurant in Fort Myers: "One of my personal favorites is Ra Nui Sauvignon Blanc from New Zealand. I like New Zealand sauvignon blancs because they are fresh and acidic, although some do tend to have a vegetal flavor. We also enjoy drinking Barolo at home, although that costs a bit more."

Among the wines savvy H2 customers seem to favor are Lyeth Meritage from California, Woop Woop Shiraz from Australia and Magnien Bourgogne, a nice French pinot noir.

• Mitch Haley of Fort Myers: "We like the Nobilo Sauvignon Blanc Icon from New Zealand. I think it's crisp and alive with different flavors, and it's affordable as well. We have been buying the two-pack of Fetzer Valley Oaks Chardonnay, which has some oakiness to it, which my wife, Joann, favors. The Columbia Crest Grand Estates Chardonnay has also been a favorite. I like an old vine zinfandel as well, especially when eating steak."

Saiff • Michael McNally, Lee Mental Health Center's vice president of community relations: "I've been enjoying Allan Scott Sauvignon Blanc from New Zealand. I'm not a big fan of sauvignon blanc, but this is one that I would definitely add to my cellar. It is wonderfully dry, a bit of a peppery tone and very palatable over all with a nice light finish.

"For everyday decent table wines, we like Barefoot Cellars zinfandel and pinot grigio. They are amazingly good for the price and both award winners. The zinfandel is actually an immense wine with flavors of ripe cherry and raspberry. Aromas of vanilla and spice complement the finish. The pinot grigio is very crisp with flavors of citrus and fresh green apple. The aroma is bright with a hint of jasmine for a delicate, flavorful finish."

Albano • Ed Bartolomeo, accomplished home chef, wine devotee and North Fort Myers resident: "I am on a Chianti kick right now, maybe because I am leaving for Italy next month. My favorite is Rocca Di Montegrossi from Gaiole, Siena, Italy. It has won a number of awards including the Tre Bicchiere, which is the three-glass award given out by Slow Food as the top wine category. I met the gentleman who owns the winery and hope to visit him before attending the Salone del Gusto in Turin at the end of October." (The event is Slow Food International's bi-yearly food and wine signature event.)

Bartolomeo also recommends Vina Rubican, a vibrant white from Spain, that pairs well with fish and cheese.

• Frankie Albano, a teacher and one of the forces behind Bennett's Fresh Roast in Fort Myers: "We are loving Rivola Sardon De Duero 2005 from Spain. Nearly everyone we taste it with falls in love with one sip. It's big, it's mature and it's truly a great red." This blend of tempranillo and cabernet sauvignon from northern Spain has a ruby red color and notes of black cherry, spice and vanilla, with a long smooth finish.

Miller • Lisa Cronin Miller, LARC director of community relations in Fort Myers: "I am enjoying Francis Coppola 2005 Claret. I find at the end of the day curling up with a full-bodied goblet goes with anything that is coming in hot off the grill: salmon, chicken or grilled vegetables."

Miller thoughtfully included her vegetable recipe. Grilled Vegetables
2 red onions
2 yellow peppers
2 orange peppers
2 medium yellow zucchini

1 large sweet onion
1 bottle salad dressing
Cut veggies into bite-sized pieces and place in a large ziplock bag. Add a bottle of your favorite salad dressing. (I enjoy Zesty Italian; the oil and seasoning hold fast to the vegetables.)

Marinate for at least three hours in refrigerator, turning bag to cover all pieces. Drain over colander. Place vegetables on slotted pan and slowly grill for 45 minutes turning frequently.

Wine picks of the week

>>Marquis Phillips Shiraz 2006: Fragrant with aromas of cedar, blueberry and blackberry liqueur, this intense, well-balanced shiraz is an excellent value. About $15.

>>Catena Chardonnay 2006: A bright Argentinian chardonnay with tasty fig, pear and hazelnut notes. There's ample toast, but also fresh acidity, keeping the finish elegant and lively. A Wine Spectator Best Buy, priced at about $15.

>>Nozzole Chianti Classico Riserva 2004: Ripe red berry and cherry fruit flavors and aromas with the fresh acidity of classic Sangiovese and an elegant tannic backbone. About $20.