Pumpkin and wine – two best friends
If you’ve been to your local liquor store within the past few months, you probably know that pumpkin beer is everywhere. While our sister company, Red Shedman Farm Brewery, makes delicious one of those, we think it’s time that wine get a little pumpkin lovin’, too. Here are a few of our wines that will compliment a sweet, savory or spicy pumpkin dish:
Chardonnay: Our Maryland Chardonnay is lightly oaked with rich flavor hints including caramel, vanilla and pear. It has always paired well with rich desserts since it’s dry enough not to overpower them or overwhelm your sweet tooth. It would be a perfect match for the velvety flavors found in pumpkin pie, tarts or cupcakes.
White Raven: This white wine has crisp, citrus notes without being overpowering. Its light, clean flavor would be a perfect compliment to a savory pumpkin entree like risotto or pumpkin ravioli. If you’re having a spicier pumpkin dish try it with our Vignoles, which has some floral, orange blossom notes, making it a great balance for peppery flavors.
Chambourcin: Sometimes on a cooler fall night, you just need a full bodied red. Our Chambourcin has a red fruit flavor and soft tannins that would work well with a rich pumpkin soup or cream sauce. The smooth textures would compliment each other without the wine overpowering the pumpkin.
Now pour yourself a glass and get cooking on a delicious recipe like this one:
Pumpkin Risotto – adapted from foodandwine.com:
2 tablespoons olive oil
1/2 pound fresh pumpkin peeled and cut into 3/4-inch dice (1 1/3 cups)
2 medium white onions, finely diced
3/4 cup of Linganore Terrapin white wine
1 1/2 teaspoons freshly grated nutmeg
About 1 teaspoon freshly ground white pepper
1 teaspoon salt
7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
5 tablespoons unsalted butter
1 1/2 cups arborio rice (about 11 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley (optional)
1/2 cup freshly grated Parmesan cheese, plus more for serving
How to make this recipe
1. Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly.
2. In a food processor, puree the pumpkin mixture until smooth. Transfer to a small bowl.
3. In a medium saucepan, bring the vegetable stock to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
4. In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock, and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
5. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin puree. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the parsley and the remaining 2 1/2 tablespoons butter.
6. Spoon the risotto into 6 soup bowls and sprinkle the Parmesan on top. Serve immediately.