Comments on: Impossible food wine pairings: butternut squash soup!

By: Jean (expat in Brazil)

Jean (expat in Brazil) — Sun, 19 Dec 2010 04:01:29 +0000

We have paired a great curry pumpkin soup with an Argentine Torrontés. The combination of a slighty sweet but savory soup with a crisp dry white….with hints of tropical fruits, pear and citrus was perfect.

By: Winokayak

Winokayak — Wed, 24 Nov 2010 05:03:37 +0000

I just was thinking of the nuttiness of the toasted seeds and if the soup isn’t to sweet or overly spiced it would work with this Butera, Sicilian chardonnay thatI have.IT has an amazing nuttiness with very dry pear accents. The acidity made it a match homerun!!! Happy turkey day

By: Nancy

Nancy — Sat, 16 Oct 2010 16:08:21 +0000

I’ve paired this soup with a Pumpkin infused wine… it was simply amazing!!!!

By: Sherry Stead

Sherry Stead — Thu, 05 Nov 2009 00:06:05 +0000

My husband is insisting only a JMS Sauvignon Blanc 2008 will do!

By: Fried butter: impossible food-wine pairing?!? | Dr Vino's wine blog

Fried butter: impossible food-wine pairing?!? | Dr Vino's wine blog — Fri, 09 Oct 2009 15:02:40 +0000

[...] you’re looking for more traditional fare, we previously tried our hand at pairing wine with butternut squash soup. Permalink | Comments (0) | SHARETHIS.addEntry({ title: "Fried butter: impossible food-wine [...]

By: Johnna

Johnna — Sat, 13 Dec 2008 17:29:24 +0000

We are trying this dish with a Chardonnay/Viognier Blend from Cali. The Chard has been oak aged and is very buttery and I’m hoping the Viognier will add enough acid to make a nice pairing. Cheers!

By: Petri

Petri — Tue, 24 Jun 2008 10:28:58 +0000

I would like to hear your suggestions for a velvety pumpkin soup with a piece of seared foie gras on on top. The soup is not a spicy one but a bit of sweetness can be noticed. I am thinking of a Gewürztraminer (especially Trimbach’s Cuvee des Seigneurs de Ribeaupierre) or some Alsatian Pinot Gris. I’m a bit afraid to pair the dish with any sweet wines because I feel that the sweetness of the soup might be overpowered by the wine, how do you feel about this? Any other suggestions ? Comments are highly appreciated.

By: foodiewino

foodiewino — Mon, 04 Feb 2008 18:54:34 +0000

Madiera works amazingly well with butternut squash soup. I tried it with Blandy’s Rainwater Madiera and it was a hit.

By: Yigal

Yigal — Wed, 23 Jan 2008 07:21:22 +0000

I would recommend the Tishbi Vineyards Dry Muscat 2005. Enjoy!

By: Dr. Vino

Dr. Vino — Tue, 15 Jan 2008 21:27:46 +0000

I actually had this one recently. I tackled it with the 2005 Texier Macon-Bussieres Tres Vieilles Vignes. I was afraid there wouldn’t be enough weight in the wine since it has pleasant acidity and minerality but it actually worked out great. 05 is such a great vintage…

By: Brian C N

Brian C N — Mon, 14 Jan 2008 04:26:48 +0000

Vintage Champagne. Preferably nothing before 1990. Not that I can always afford it, but I recently paired a 1985 Charles Heidsieck with a rum-spiced version finished with candied walnuts, fried sage and creme fraiche. The toffee and baked apple flavors of the champagne complimented the savory squash while the bubbles were still fresh enough to stand up to the rich texture.

By: jw

jw — Mon, 14 Jan 2008 02:57:46 +0000

Any vegetable based soup (and most soups for that matter) goes perfectly with amontillado Sherry.

By: M

Thu, 10 Jan 2008 21:35:23 +0000

Why not a Rhone Rose? A Domaine Ott paired beautifully with a similar pumpkin soup for Thanksgiving. The flavor profile and the acidity handles the soup’s creaminess and spice extremely well and cleans the palate to boot. Prehaps equally, the perceived nuttiness of the soup matches exquisitely with the light fruitiness of the wine.

By: Emily

Emily — Thu, 10 Jan 2008 00:30:51 +0000

Gruner Veltliner. The answer is always Gruner Veltliner. But then, I’m biased….

By: Jill

Jill — Mon, 07 Jan 2008 16:48:44 +0000

Oh, this is your least impossible impossible wine pairing! Most definitely white, and probably a Pinot Gris or a very dry Riesling. In fact, I have some butternut squash soup in my fridge right now, and I think I’ll have to try this pairing tonight at dinner!