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

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!

By: Sean

Sean — Fri, 04 Jan 2008 13:34:34 +0000

Funny that you should be trying to match this dish today…Yesterday, I was reading a recipe for this same dish. The English wine critic Malcolm Gluck recommended an Australian Verdelho. I’d probably agree, but for some reason I am really leaning towards a Semillon Chardonnay. I think that the mix of toasty/nutty flavouring from the Semillon might really compliment the dish.

By: spineemike

spineemike — Fri, 04 Jan 2008 02:21:03 +0000

Chardonnay

By: Marta Strickland

Marta Strickland — Thu, 03 Jan 2008 14:15:05 +0000

I have paired butternut squash puree, rather than soup. I think the soup goes all in how you season it. As a straight up sweet starchy creamy soup, it goes great with a Viognier or Gewurztraminer. However, if you at a little bit more sweetness, such as honey and nutmeg or roasted chestnuts, it pairs strangely well with some Italian whites that have a bit of nut characteristic underneath: Fontaleoni Vernaccia and Cascina degli Ulivi Gavi. If you push the soup more towards a spicy sweet end, like curry, then a Gruner Vetliner might be the best.