It’s no secret that fall is the best time of year in SF: The weather warms, bringing friends out of hibernation and the bounty of the harvest to the table (and glass). We can’t think of a better reason to get some pals to bring over a few bottles and test out these seasonally appropriate recipes, wine pairings, and tasting notes from Brian Streeter, co-author of The Cakebread Cellars American Harvest Cookbook. Prepare to get cozy.First Course: Cucumber Cups with Roasted Beets and Yogurt Dressing and Sauvignon BlancThe sweetness of the beets is offset by a tangy dressing of goat’s milk, yogurt, and dill. Cool and refreshing, it makes a great accompaniment to a crisp glass of white.Second Course: Autumn Squash Soup with Puff Pastry and ChardonnayPuff pastry domes not only make for a dramatic presentation, they further enhance the toasty, vanilla notes found in barrel-fermented chardonnay.Third Course: Peppered Venison Loin with Zinfandel Huckleberry Sauce and ZinfandelMuch leaner than beef, venison is a great way to showcase a special bottle of red. The sauce (made from a reduction of zin, port, and huckleberries) complements a ripe, fruity red. Fourth Course: Grandmother’s Soft Gingerbread CakeNo wine notes here: Enjoy dessert with coffee. Warm spices in the cake conjure up images of falling leaves and shorter days.These recipes are adapted from The Cakebread Cellars American Harvest Cookbook, available online at amazon.com, $22.Photo: Marshall Gordon / Courtesy of Ten Speed Press Fall’s harvest yields great eats. Celebrate the season with a bumper crop of recipe and entertaining ideas.