A TEXT POST

The Great Pumpkin - interesting food concoctions & seasonal wine pairings


Hello Everyone,

So it’s mid-October already…oh my gourd!

I have to admit, I love the fall season, but it’s rather quick and you need to jump on all the pumpkin offerings while you can.  Many of you love to order a smooth pumpkin latte, or a tasty pumpkin muffin at your favorite coffee shop, but I’ve recently come across some very interesting food choices that involve pumpkin.

Check out these interesting menu items that will definitely “carve” up your taste buds (sorry…couldn’t resist), and open the door for some seasonal wine pairings.

Have you ever tried an earthy and comforting Curried Pumpkin Soup?

Did you know that you can get your hands on Pumpkin Pancakes on a crisp fall morning?Pumpkin Pasta? Yup! There’s sugar pumpkin agnolotti, pumpkin tortellini, pumpkin ravioli, and pumpkin risotto.

Ethnic cuisine, sure thing. How about some Afghan cuisine with pan-fried, then Baked Baby Pumpkin that is seasoned with sugar? The dish is served on a yogurt garlic sauce and gets topped with a ground beef sauce.Are you dairy-free but crave a bite of pumpkin pastry? A Vegan Pumpkin Cupcake that is moist and spicy is out there.

Pumpkin Pie Fudge. Yes, please.My wife’s all time favorite…Pumpkin Ice Cream.

There’s even Pumpkin Cheesecake with ginger-caramel gelato.
So… What wine goes with pumpkin?


Well, here are some wine pairings for the above dishes…and will please your pumpkin palate (I know, did it again).
Curried Pumpkin Soup - Grab a crisp Sauvignon Blanc, a Cabernet Franc, or even a Chianti Classico

Pumpkin Pancakes - An oak-heavy Chardonnay seems to be a good fit here, and possibly a round Pinot GrisPumpkin Pasta - A Viognier with honeyed tropical fruit, creamy vanilla and toasted oak is perfect

Pumpkin Risotto - A Chardonnay based wine with fruity flavors would lighten the earthiness. Maybe a Mersault, Montrachet, or Pouilly-Fuissé

Baked Baby Pumpkin
- Cotes du Rhone and Condrieu mix well with the ethnic spices. Another option would be a Brut Rosé ChampagneVegan Pumpkin Cupcake - Gewürztraminer, a sweet and light Champagne, or Madeira are good picks here

Pumpkin Pie Fudge - A fruit-forward, sweet and spicy Ruby Port, Black Muscat, or an earthy Pinot Noir does the jobPumpkin Ice Cream - Oloroso Sherry with its smells and tastes of raisins, walnuts, and caramel is great. Vin Santo is another choice and is nice with the spice while balancing the richness and creaminess

Pumpkin Cheesecake - A spicy wine seems to be best here. Tokaji from Hungary wins. Sauternes may do well here too, but Tokaji is the pick.
Enjoy the fall while it’s here.

Cheers,
Jim from Hello Vino