Pumpkin: it's not just for pies. Here are three savory and vegetarian dishes that showcase pumpkin along with some wine parings that bring out the best in each dish.
With a rich butter sauce, try complimenting it with an equally richer style of Chardonnay. Most examples from California or Washington will fit the bill; just avoid any that say "unoaked" as the butter and pumpkin will be too brawny for a lighter-style Chardonnay.
While you can compliment a rich dish with a rich wine, as we did with the ravioli, sometimes a little contrast is in order. Like with this spicy quiche. With the heat from the chiles, try a wine that will tame the flames. And also be lively enough to cut through the rich egg and cheese. An Australian Riesling would be perfect; they are totally dry and delicious. Look for ones from the Clare or Eden Valley regions.
Perhaps you are wondering if only white wines go with vegetarian pumpkin dishes? With this gnocchi, it's time to look at a red wine. A lighter style red like a Pinot Noir from Oregon or a good Beaujolais, made from the Gamay grape, would be a fine choice. Enjoy getting creative with wine and pumpkins!
Jameson Fink has been working in the wine industry and blogging about wine since 2004. Saveur Magazine nominated his site, jamesonfink.com, for a 2013 Best Food Blog Award in the Wine/Beer Category. He is a tireless advocate for year-round rosé consumption and enjoys a glass of Champagne alongside a bowl of popcorn.
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